Chewy Sugar Cookies #2

By kelsa94

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose unbleached flour (I use King Arthur)
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 cup turbinado, or coarse sugar

Details

Servings 24
Adapted from food52.com

Preparation

Step 1

Serves about 2 dozen

Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.

Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.

Add vanilla. Beat for 1 minute. Scrape sides of bowl.

Add egg. Beat for 1 minute. Scrape sides of bowl.

Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.

Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 ½“ in diameter), scoop balls of dough and drop a few at a time in the course sugar and gently roll around. Place balls of dough on parchment, leaving about 1 ½“ space around each. My pans fit 12 cookies very comfortably.

Do not press the balls down. This will ensure a chewy middle.

Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.

Place pans on cooling racks. When cool, store cookies in air-tight containers.