Chewy Brown Sugar Cookies Recipe in 25 Min

Instructions:

1. Start by melting the 170g of unsalted butter. I usually do this in a small pan over low heat until it's just liquid, then let it sit for 5 minutes.
2. Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone mats.
3. In a large bowl, whisk the 300g of dark brown sugar with the melted butter. You want to whisk vigorously for about 2 minutes until the mixture looks glossy and smooth.
4. Add the whole egg, the extra egg yolk, and the tablespoon of vanilla extract to the butter mixture. Whisk again until the batter is fully combined and slightly thickened. This emulsification is what prevents the cookies from being greasy.
5. In a separate bowl, whisk together the 280g flour, baking soda, cornstarch, and sea salt. Gently fold these dry ingredients into the wet mixture using a spatula. Stop the moment you see no more white streaks of flour. Overmixing will lead to a tough cookie, and we want artisanal tenderness.
6. Roll the dough into balls, about 2 tablespoons each. Roll each ball in the granulated sugar until coated. Place them on the parchment lined sheet, leaving 2 inches of space between them.
7. Bake at 325°F (165°C) for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and underdone. They will firm up as they cool on the pan.
8. The edges should be set, but the centers should still look slightly soft and underdone. They will firm up as they cool on the pan.