Description
These science-backed brown sugar cookies utilize melted butter and a specific chilling phase to achieve a dense, chewy center with a crisp, sugar-coated exterior. Rich molasses notes and a touch of cinnamon create a sophisticated caramel profile perfect for any occasion.
Ingredients
- 292g all-purpose flour
- Baking soda
- Cornstarch
- Ground cinnamon
- Salt
- Unsalted butter, melted and cooled
- Light brown sugar
- Dark brown sugar
- Large egg, room temperature
- Vanilla extract
- Granulated sugar, for rolling
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt to ensure even distribution of the leavening agents.
- In a medium bowl, whisk the melted and slightly cooled butter with the light and dark brown sugars until smooth. Whisk in the room-temperature egg and vanilla extract until fully emulsified.
- Combine the wet and dry ingredients by pouring the butter-sugar mixture into the flour mixture, folding gently with a silicone spatula until just incorporated.
- Cover the dough tightly and refrigerate for at least 3 to 4 hours, or up to 3 days, to allow the starches to hydrate and the fats to solidify.
- Scoop approximately 1.5 tablespoons of dough (30–35g), roll into smooth balls, and coat each sphere generously in granulated sugar.
- Place dough balls 3 inches apart on parchment-lined baking sheets and bake at 325°F (163°C) for 14 to 16 minutes until the edges are set and the centers remain slightly puffy.
Notes
To ensure the best results, always allow your melted butter to cool for at least 5 to 10 minutes before adding the egg to prevent premature coagulation. The mandatory chilling period is essential for controlling the spread of the cookie and deepening the caramel flavors through enzymatic breakdown.
- Prep Time: 3 hours 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American