Description
These chewy brown sugar cookies are rich, buttery, and perfectly soft with a delightful caramel undertone from browned butter. Finished with a sprinkle of flaky sea salt, they offer a balance of sweetness and a hint of saltiness, ideal for cookie lovers seeking a classic, comforting treat with a chewy texture.
Ingredients
Brown Butter Mixture
- 113 grams salted butter (browned to 93 grams)
- 133 grams light brown sugar (lightly packed; dark brown sugar can be used as a substitute)
Wet Ingredients
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 150 grams all-purpose flour (spooned and leveled)
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
Finishing
- Pinch flaky sea salt for sprinkling
Instructions
- Brown the Butter: In a small pot over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam. Then stir continuously until the milk solids brown and settle at the bottom. Pour the browned butter into a bowl and allow it to cool for a few minutes. At this point, 113 grams of butter should weigh about 93 grams.
- Mix Butter and Sugar: Place the light brown sugar into a medium-large bowl with the browned butter and whisk thoroughly until fully combined and smooth.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Whisk aggressively for 2-3 minutes until the mixture is smooth and lightened in color.
- Incorporate Dry Ingredients: Add the all-purpose flour, fine sea salt, and baking powder to the wet mixture. Fold gently until no streaks of flour remain, being careful not to overmix.
- Chill Dough: Freeze the cookie dough for 15-30 minutes or refrigerate for about an hour to firm up the dough for easier scooping and baking.
- Shape Cookies: Scoop eight 2-ounce portions of dough into balls and place them on a cookie sheet.
- Preheat and Bake: Preheat your oven to 325°F (163°C) convection. Bake the cookies on the middle rack for about 8 minutes.
- Shape Mid-Bake: Remove the cookies from the oven, bang the cookie sheet on the counter once, and use a round biscuit cutter to gently push and shape the cookies into perfect rounds. Return them to the oven and bake for an additional 4 minutes or until the edges start to lightly brown.
- Final Shaping and Rest: Remove from the oven, tap the cookie sheet again to settle the cookies, and scoot them around to maintain their round shape. The cookies’ edges should be lightly browned and tops no longer wet.
- Finish and Cool: Sprinkle with flaky sea salt while still warm. Allow the cookies to rest on the pan for at least 10 minutes before transferring them to a wire rack or plate to cool completely.
Notes
- Browned butter adds a rich, nutty flavor and should be cooled slightly before mixing with sugar to avoid cooking the egg.
- Using light brown sugar provides a perfect balance of sweetness and moisture; dark brown sugar can be substituted for a deeper molasses flavor.
- Chilling the dough helps maintain cookie shape and improves texture.
- Using a round biscuit cutter mid-bake ensures uniformly round cookies with even baking.
- Flaky sea salt adds a lovely contrast to the sweetness and enhances flavor complexity.
- Cookies continue to set as they cool; be careful not to overbake to keep them chewy.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
