Ingredients
2 1/2 c. (300 g.) all-purpose flour
1 1/4 tsp. kosher salt
1 tsp. baking soda
1 1/2 c. (320 g.) packed light brown sugar
1 c. (2 sticks) unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1 tsp. pure vanilla extract
Preparation
Step 1In a medium bowl, whisk flour, salt, and baking soda. In a large bowl, whisk brown sugar and butter until smooth. Add egg, egg yolk, and vanilla and whisk until combined. Add dry ingredients and stir to combine with a rubber spatula. Cover and refrigerate until dough has hardened, at least 2 hours or up to 12. Step 2Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing 3" apart. Step 3Bake until edges are just set and lightly golden, 10 to 12 minutes. Let cool on baking sheets.
These cookies can be stored at room temperature in an airtight container for up to 5 days. They can also be frozen for up to 3 months. If you love these, try our brown sugar peach cake next! Have you made this yet? Let us know how it went in the comments below.
