Ingredients 

• 1 cup (226g) unsalted butter, melted and cooled for about 10 minutes
• 1 ¾ cups (350g) brown sugar (light, dark, or a mix)
• 1 large egg + 1 egg yolk (room temperature preferred)
• 1 ½ teaspoons vanilla extract
• 2 ¾ cups (350g) all-purpose flour
• 1 tablespoon cornstarch
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• Granulated sugar (for rolling)

Instructions

1. In a large bowl, mix the melted and cooled butter with the brown sugar until well combined.
2. Add the egg, egg yolk, and vanilla extract, stirring until smooth.
3. In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
5. Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Once the dough is chilled, scoop 2-tablespoon-sized portions and roll them into balls. Coat each ball in granulated sugar.
8. Place cookies at least 2 inches apart on the prepared baking sheet.
9. Bake for 11-12 minutes, until the edges are set but the centers appear slightly underbaked.
10. Let the cookies cool completely on the baking sheet before moving them, as they will be delicate while warm.

Notes

• For a richer flavor, use a mix of light and dark brown sugar, or choose one based on your preference.
• Chilling the dough helps develop flavor and prevents spreading.
• Cookies will continue to set as they cool on the baking sheet.

Nutrition