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I love putting brown sugar into cookies because the molasses-caramel flavor is so much richer and delicious than granulated. Brown sugar is also extra hygroscopic, meaning that it attracts loads of moisture, which helps keep a cookie nice and soft. These super easy sugar cookies made with all brown sugar have all the elements of the perfect drop cookie—crunchy and crackly on the outside, moist and chewy on the inside, and loaded with buttery flavor.
Melting the butter eliminates the air that was whipped into it, which contributes to the non-cakey, chewy texture of these cookies. A roll in brown sugar before baking adds the faintest crunch to the outside (though admittedly not as crunchy as granulated white sugar would have been, but I liked sticking to the all-brown sugar theme). A light sprinkling of salt on top highlights the caramelized flavor. Other than that, there isn't much else to say.
This is rustic baking at its best, with no chilling of the dough or complicated steps. The dough is quickly stirred in a bowl, rolled into balls, and in the oven in about fifteen minutes. A few minutes later, warm, buttery, perfectly round and golden cookies emerge, probably prompting you to make another batch because they are just that good, and just too damn easy.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.