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Chewy Brown Sugar Cookies

Chewy brown sugar cookies are chilled before baking for soft centers and lightly browned, set edges. Packed light brown sugar gives these simple cookies a rich, caramel-like flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 38 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups light brown sugar packed
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 teaspoons vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.75 teaspoon salt

Equipment

  • 1 mixer
  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the softened unsalted butter and packed light brown sugar with a mixer on medium speed for 2 minutes, until smooth and fluffy.
  4. Beat in the egg and egg yolk until combined.
  5. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  8. Cover the dough and refrigerate for 30 to 45 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Arrange 12 portions on each prepared baking sheet, spacing them about 2 inches apart.
  11. Bake for 10 to 12 minutes, until the edges are set and lightly browned and the centers still look slightly soft.
  12. Let the cookies cool on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For chewy centers, take the cookies out when the edges are set and lightly browned while the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free variation, use a plant-based butter substitute.