Chewy Brown Sugar Chipless Cookies
A buttery, caramel-infused cookie that celebrates the dough. These 'naked' cookies are crispy on the edges and soft in the middle, ready in just 20 minutes.
Equipment
- Baking Sheets
- Parchment Paper
- Stand Mixer or Hand Mixer
- Cookie Scoop
Ingredients
Wet Ingredients
- 1/2 cup salted butter softened to room temperature
- 3/4 cup dark brown sugar packed
- 1/4 cup granulated white sugar
- 1 large egg room temperature
- 1 tbsp pure vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt omit if using extra salty butter
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Phase 1: The Creaming Method. In a large bowl, beat softened butter, dark brown sugar, and white sugar on medium-high for 3-4 minutes until pale and fluffy.
- Phase 2: Adding Moisture. Add the egg and vanilla extract. Mix on medium speed just until combined and glossy.
- Phase 3: The Dry Ingredients. Whisk flour, cornstarch, baking soda, and salt in a separate bowl. Add to wet ingredients and mix on low speed until no flour streaks remain.
- Phase 4: Scooping and Baking. Scoop 2-tablespoon sized balls and place on sheets 2 inches apart. Bake for 9-11 minutes until edges are golden but centers are pale. Cool on the sheet for 5 minutes.
Notes
Use the 'spoon and level' method for flour to avoid dry cookies. For extra texture, try the pan-banging technique halfway through baking!