Description
A delicious cookie recipe that requires chilling for the perfect texture.
Ingredients
Scale
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
- 1 and 1/4 cups (250g) packed light or dark brown sugar (I like to use half light + half dark)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (67g) granulated sugar, for rolling
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a silicone spatula or large wooden spoon until completely combined. The dough will be very soft, yet thick.
- Cover the dough and refrigerate for at least 3–4 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 15 minutes if it chilled for longer than 4 hours.
- Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour the granulated sugar into a small bowl. Scoop and roll dough into a ball, about 1 Tablespoon (30–35g) in size, then roll in the sugar.
- Place 3 inches apart on the prepared baking sheets (8–9 cookies per baking sheet).
- Bake for 14–16 minutes, until the edges of the cookies are set and small cracks are appearing.
- The cookies will be puffy and still appear very soft in the middle, but they will deflate slightly and continue to set as they cool.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Cover cooled cookies tightly and store at room temperature for up to 1 week.
Notes
- Chilling the dough is mandatory for the perfect cookie texture.
- Feel free to adjust the amount of cinnamon based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg