Chewy Brown Sugar Cookies

2 cups (250g) all-purpose flour (spoon & 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 (170g) unsalted butter, melted and slightly cooled

1 and 1/4 cups (250g) packed light or dark brown sugar

1 large egg, room temperature

2 teaspoons pure vanilla extract

1/3 cup (67g) granulated sugar, for rolling

Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 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 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 scant Tablespoons of dough and roll into a ball, then roll into the sugar. Place 3 inches apart on the baking sheets.

Bake for 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 2-4 more minutes. The total time these cookies are in the the oven is 10-13 minutes. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven.

 Cookies will stay fresh covered at room temperature for 1 week.