Chewy brown sugar cookies from Serious Eats

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Notes about this recipe

  • jsguaium on August 31, 2025

    I made this with Miyako’s vegan butter and scaled entire recipe for 12oz butter. I also browned the ‘butter’. My eggs were a bit old so probably not as much moisture as they should have had. I made cookies right after mixing and they didn’t spread; a rather thick cookie, nice buttery brown sugar flavor. A good fit with coffee or a glass of milk. Non complex in flavor.

  • hirsheys on August 09, 2020

    I love Yvonne Ruperti's cookbook (One Bowl Cooking) and this recipe is very similar to a recipe I like from the book (chewy sugar cookies). I made these as written, except that I browned the butter as I melted it (I couldn't resist) and messed up the amount of sugar a bit - I was halving the recipe and didn't notice that I was supposed to hold back a little to roll the balls in. I didn't roll the cookies in sugar (didn't want to add more than the recipe called for), but next time, I will cut down on the amount of sugar overall and add a touch more salt. That said, they are tasty and VERY easy to make.

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