This is the ultimate, chewy sugar cookie—and you don’t even need a mixer! The browned butter and brown sugar gives them a rich, toffee taste, and a delightful chew that kids and grown ups alike will LOVE. And they’re super easy and fun to make.
What you will need.
Weighing ingredients is more accurate and makes for easy cleanup.
Melting the butter makes for a chewier cookie than the usual creaming method.
The only tricky part is getting the brown butter just right. I bust out my fancy All-Clad saucier pan, but you can use a 10-inch skillet. Don’t use non-stick because the dark finish makes it hard to judge the color of the butter.
Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. There’s a fine line between brown enough and burned, so don’t take your eye off it for a second!
Transfer to a large heatproof bowl.
Carefully add remaining butter so it doesn’t splatter and stir until completely melted.
Mix brown sugar and salt into cooled butter with a wooden spoon, squishing any remaining sugar lumps with the back of your spoon.
Add egg and yolk and vanilla and mix until fully incorporated.
Add flour mixture and mix until just combined.
Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls.
Place on prepared sheets, spaced 2 inches apart
Kids will love to roll them in the sugars!
Bake 12 – 14 minutes until browned and edges have begun to set, but centers are still soft.
They will look underdone, but will develop out of the oven; if you leave them in too long they will get crisp and hard.
After 5 minutes, transfer to wire rack to cool completely
2 cups plus 2 tablespoons (10 1/2 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg plus 1 large yolk, room temperature
1 tablespoon vanilla extract
Melt 10 tablespoons butter in saucier pan or 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has a nutty aroma, 1 - 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter, in 8 pieces, (carefully as it might splatter) and stir until completely melted; set aside for 15 minutes.
Meanwhile, set shelf to the middle and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a shallow dish, mix 1/4 cup brown sugar and granulated sugar until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; stir with a wooden spoon until no sugar lumps remain, about 30 seconds. Scrape down bowl; add egg and yolk and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir to ensure that no flour pockets remain.
Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls; place on prepared sheets, spaced 2 inches apart (14 per sheet). Remove each ball and roll in sugar mixture to coat; return to its place on sheet.
Bake cookies, 1 sheet at a time, until browned and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 - 14 minutes, rotating sheet after 8 minutes. If you're not sure, err on the side of underdone, or they will turn out crispy, rather than chewy. Let cookies cool on sheets for 5 minutes, then transfer parchment to wire rack to cool completely.
Use fresh, moist brown sugar or your cookies will be dry.
Separate the egg when cold, and then allow to come to room temperature.
Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!
Hi, I'm Orna Purkin, the creator of OrnaBakes. As a former Weight Watchers Leader and Ambassador, my passion is to help others make better choices and feel good about themselves.
I hope to inspire you with my healthy recipes, favorite food finds, and weight-loss tips - with the odd confession here and there! Check out my printable Shopping Lists for help making the right choices during your weekly shop!
Stay up-to-date by connecting with me using one of the methods below!
All content copyright OrnaBakes 2013, unless explicitly stated
OrnaBakes is not affiliated with Weight Watchers International, Inc.
All PointsPlus® values were calculated by OrnaBakes, and all recommendations and weight loss tips are in the opinion of OrnaBakes and in no way represent Weight Watchers International, Inc., the owner of the Weight Watchers® and PointsPlus® trademarks.
Are you unhappy with your weight?
Orna is a former Weight Watchers Leader—and has maintained a 70 pound weight loss.