Description
These chewy brown sugar cookies feature browned butter for a rich, nutty flavor and a soft, tender texture. Enhanced with vanilla and a touch of flaky sea salt, they are perfectly round cookies with lightly browned edges and a subtle sweetness that balances perfectly with the salt.
Ingredients
Scale
Butter Mixture
- 113 grams salted butter (browned to approximately 93 grams)
- 133 grams light brown sugar (lightly packed; dark brown sugar can be used as substitute)
- 1 tsp vanilla extract
Wet Ingredients
- 1 large egg
Dry Ingredients
- 150 grams all-purpose flour (spooned and leveled)
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- Pinch flaky sea salt (for sprinkling on top)
Instructions
- Brown the Butter: In a small pot over medium heat, cook the butter for 5 to 10 minutes, stirring intermittently until it bubbles and foams. Then stir continuously until the milk solids brown and settle at the bottom. Pour the browned butter into a bowl and let cool briefly. The butter’s weight will reduce to about 93 grams at this point.
- Combine Butter and Sugar: In a medium-large bowl, whisk the cooled browned butter and brown sugar together until fully combined and smooth.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Whisk vigorously for 2 to 3 minutes until the mixture is smooth and has lightened in color, creating a creamy base for the dough.
- Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking powder to the wet ingredients. Fold gently just until no streaks of flour remain to avoid overmixing and keep the dough tender.
- Chill the Dough: Freeze the dough for 15 to 30 minutes or refrigerate for about an hour to firm it up, making it easier to scoop and shape.
- Shape the Cookies: Scoop eight 2-ounce portions of the dough into balls. This size helps achieve perfect chewy cookies with even cooking.
- Preheat Oven and Bake: Preheat the oven to 325°F (163°C) using convection if available. Place one baking sheet on the middle rack and bake the cookies for about 8 minutes. Remove and gently bang the pan on the counter, then use a round biscuit cutter to gently scoot the cookies into perfectly round shapes.
- Finish Baking: Return the cookies to the oven and bake for an additional 4 minutes, or until the edges start to brown and the tops are no longer wet.
- Final Shaping and Resting: Remove the cookies from the oven, tap the pan again on the counter and use the biscuit cutter to reshape them if needed. Sprinkle with flaky sea salt. Let the cookies rest on the pan for at least 10 minutes before transferring them off to allow them to set and develop their chewy texture.
Notes
- Using browned butter imparts a nutty, rich flavor that enhances the cookie’s taste.
- Letting the dough chill is crucial for shaping and helps prevent cookies from spreading too much.
- Gently scooting the cookies with a biscuit cutter ensures uniform, attractive shapes.
- Convection baking is recommended for even temperature distribution and browning.
- Sprinkling flaky sea salt right after baking balances sweetness and adds a pleasant crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Keywords: brown sugar cookies, chewy cookies, browned butter cookies, easy cookie recipe, homemade cookies
