These brown sugar cookies are chewy, sweet, buttery, and caramelly. They're also big, which I firmly believe a cookie should be. They get baked until the edges are just set, and as they cool, they start to wrinkle and the centers will be chewy and soft with slightly crunchy edges. They're so simple to stir together, but letting the dough refrigerate gives them time to develop deep flavor.
These cookies can be stored at room temperature in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
If you love these, try our brown sugar peach cake next!
Have you made this yet? Let us know how it went in the comments below.
Yields: 15
Prep Time: 10 mins
Total Time: 2 hours 30 mins
(300 g.) all-purpose flour
kosher salt
baking soda
(320 g.) packed light brown sugar
(2 sticks) unsalted butter, melted and cooled
large egg
large egg yolk
pure vanilla extract