Chewy Brown Sugar Cookies

Method

In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
113 grams salted butter browned to 93 grams
Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.
133 grams light brown sugar lightly packed; dark is fine too, 113 grams salted butter browned to 93 grams
Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.
1 large egg, 1 tsp vanilla extract
Add the flour, salt and baking powder and fold the cookie dough just until there are a no more streaks left of flour.
150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
Freeze cookie dough for 15-30 minutes or refrigerate for about an hour. Scoop eight 2 ounce cookies into cookie dough balls.
Preheat oven to 325F (163C) convection and bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.
pinch flaky sea salt

Chewy Brown Sugar Cookies

Equipment

Ingredients

Method

Nutrition