Introduction

Chewy Brown Sugar Cookies are a delightful treat with a rich, caramel-like flavor from browned butter and brown sugar. These soft yet slightly crisp cookies are perfect for any occasion and easy to make at home.

The image shows close-up of several round cookies with cracked golden brown tops stacked closely together on a white marbled surface. The cookies have textured, chewy centers with slightly crisp outer edges. One cookie in the bottom foreground is covered with creamy, smooth green frosting spread evenly with a swirled pattern, topped with small white sugar sprinkles. Some cookies are sprinkled with coarse white salt flakes, adding a bit of contrast to their warm tones. The cookies are thick with depth visible from the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 grams salted butter (browned to 93 grams)
133 grams light brown sugar (lightly packed; dark is fine too)
1 large egg
1 tsp vanilla extract
150 grams all-purpose flour (spooned and leveled)
1/4 tsp fine sea salt
1 1/2 tsp baking powder
Pinch flaky sea salt

Instructions

Step 1: In a small pot over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
Step 2: Stir continuously until the milk solids brown and settle on the bottom. Pour the butter into a bowl and let it cool for a few minutes. At this point, 113 grams of butter should measure about 93 grams.
Step 3: In a medium-large bowl, whisk together the browned butter and brown sugar until fully combined.
Step 4: Add the egg and vanilla extract, then whisk vigorously for 2-3 minutes until the mixture is smooth and lightened in color.
Step 5: Fold in the flour, fine sea salt, and baking powder, mixing just until no flour streaks remain.
Step 6: Freeze the dough for 15-30 minutes or refrigerate for about an hour. Then scoop eight cookie dough balls, each weighing about 2 ounces.
Step 7: Preheat the oven to 325°F (163°C) convection. Bake one baking sheet on the middle rack for approximately 8 minutes. Remove, gently bang the pan on the counter, use a round biscuit cutter to nudge cookies into round shapes, and return to the oven for another 4 minutes or until edges begin to brown.
Step 8: Remove from the oven, tap the pan on the counter again, and reshape the cookies so they are perfectly round. The cookies should have lightly browned edges and tops that are no longer wet.
Step 9: Sprinkle the cookies with flaky sea salt and let them rest on the pan for at least 10 minutes before transferring to a wire rack or plate.

Tips & Variations

For deeper flavor, use dark brown sugar instead of light brown sugar.
Make sure to brown the butter slowly and watch carefully to avoid burning.
Refrigerating the dough helps cookies keep their shape and enhances chewiness.
Try adding a handful of chopped nuts or chocolate chips for extra texture and taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Reheat gently in a low oven or microwave to refresh their softness.

How to Serve

The image shows a close-up of a round, golden brown cookie with a single thick layer of creamy white frosting spread smoothly on top. On the frosting, there is a zigzag drizzle of dark chocolate that adds contrast, and the entire cookie is lightly dusted with fine sparkling sugar, giving it a slightly shiny look. Around the main cookie, there are parts of other cookies, some rectangular with white frosting piped in neat lines and sprinkled with coarse sugar crystals. The cookies rest on a light brown parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a unique nutty and caramel flavor that defines these cookies. While you can use melted butter without browning, the flavor will be less rich and complex.

Why should I chill the dough before baking?

Chilling helps the dough firm up, which prevents the cookies from spreading too much during baking and ensures a chewier texture.