After nearly five months apart, my best friend and former college roommate and I reunited this weekend for an old-fashioned slumber party complete with movie-watching, binge-eating, and yummy baking (yes, I licked the spoon). After a quick visit to my local grocery store, we were ready to make what turned out to be the most delicious, chewy, soft, and perfectly sweet cookies I’ve ever eaten (thanks, Sally)! Each bite was filled with so much flavor, I couldn’t limit myself to just one. Obviously, today’s post isn’t exactly the healthiest recipe, but there’s something so comforting and relaxing about not only baking, but also indulging, and if you can do both with one of your closest friends, then I don’t think there’s anything sweeter.
Chewy Brown Sugar Cookies from Sally’s Baking Addition
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted, melted butter
- 1 and 1/4 cups packed dark brown sugar (or light brown)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Slowly whisk in the egg and then the vanilla. Combine the wet and dry ingredients and mix together (mixer not required). Cover the dough with plastic wrap or aluminum foil and chill for 2 hours. This is a key step!
- Remove the dough from the refrigerator and allow it to slightly soften at room temperature. If the dough was chilling for more than 2 hours, set it aside for 10 minutes.
- Preheat the oven to 325F degrees and line a large baking pan with parchment paper.
- Pour the granulated sugar into a bowl. Take 2 tablespoons of dough and roll it into a ball, then roll the newly formed ball into the sugar. Bake for 8-9 minutes. Cookies should look puffy and soft in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a plate to cool completely.
- Note: Cookies stay soft and fresh for 7 days at room temperature and may be frozen for up to 3 months.