What makes cookies chewy instead of crispy?

The biggest secret to thick, chewy cookies like these is cold yet pliable butter! It should be softened to the point where you can press your finger into it, but it is still cold. Then, once you add your sugars, mix until it is just combined into a paste.

Can I make brown sugar out of white sugar?

If you mix 1 cup of white sugar with 2-3 tablespoons of molasses, it will be very similar to dark brown sugar. However, keep in mind, it will impact the flavor and texture a bit because it will have a slightly different moisture and richness than store-bought.

How do you store brown sugar cookies?

I store them in an airtight container at room temperature for up to 10 days or frozen for up to 3 months. When they are stored in an airtight container, they will lose a bit of the crispness around the edge. You could leave a corner cracked but they will dry out faster.

brown sugar cookies

Description

Chewy brown sugar cookies that stay soft for a week! Soft on the inside with golden crisp edges, these brown sugar cookies are made from simple staples you already have in your pantry!

Ingredients

Scale

1 1/4 cups dark brown sugar (282g)
1/2 cup unsalted butter, softened (113g)
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour (250g)
1/4 teaspoon baking powder
1/2 teaspoon kosher salt

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Instructions

Whisk together flour, baking powder, and salt in a medium bowl. Set aside the flour mixture.
Cream butter and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer (or electric mixer) on medium speed until a paste forms. Add egg and vanilla extract, and beat well to combine.
Reduce the mixer to low and add dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next.
Scoop with a large cookie scoop or roll into balls about ¼ cup in size. Chill dough before baking. Bonus points for freezing!
Preheat the oven to 325°F convection (with fan) or 350°F conventional (no fan).
Place the cookie dough balls 2 inches apart on a cookie sheet lined with parchment paper or a silicone mat. Bake in a preheated oven for 17-20 minutes (from frozen for a 13 cookie yield) until the edges are a nice golden brown, the centers have puffed and the surface looks matte not shiny. Cool completely. You can cool them on a wire rack or on the baking pan.

Notes

Yield – 13 cookies

Variations – Add up to ½ cup of toasted nuts to this recipe.

Technique – The butter should be soft but cool to the touch for the chewiest cookies.

Storage – These brown sugar cookies will keep up to 10 days at room temperature or several months frozen. I prefer to store the dough frozen and bake them fresh.