Easy Soft and Chewy Brown Sugar Cookies

From the kitchen of One Perfect Bite...I think you'll like these chewy cookies. I made them because I had committed a batch of cookies to a bake sale, and while I wanted something good, I didn't want to spend hours in the kitchen making them. I've had great luck with the recipes that I've retrieved from Serious Eats and this is one of their recipes. This is a basic sugar cookie that is made with melted butter and brown sugar. While the brown sugar influences the color of the cookies and gives them a caramel taste, the melted butter makes the cookies less cake-like and more dense than the creamed version of the cookie. Because it is made with melted butter the dough can be used immediately without chilling. No special equipment, save fora bowl and wooden spoon, is required to make the cookies, so they are great to have in your roster if you have occasion to work in a sub par kitchen. If you need a small batch of cookies in a hurry, you might want to give this recipe a try. Here is how these cookies are made.


Chewy Brown Sugar Cookies...from the kitchen of One Perfect Bite courtesy of Serious Eats

Ingredients:
14 tablespoons (7 ounces) unsalted butter, melted
1-3/4 cup (12-1/4 ounces) packed light brown sugar, divided
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions:
1) Adjust two oven racks to upper and lower middle positions and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2) Stir butter, 1-1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.
3) Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.
4) Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool. Yield: 14 to 16 cookies.

                    

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