Ingredients

The following ingredients have 4 Servings
  • ¾ cup unsalted butter (browned and cooled)
  • 1 and ¼ cup brown sugar (light or dark )
  • 1 large egg (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (sifted and measured correctly)
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons cornstarch
  • ¼ teaspoon salt

Instruction

  • In a saucepan, melt butter over medium-high heat. Whisk constantly until butter starts to brown, about 4 minutes. When browned remove from heat and allow to cool.
  • In the bowl of your electric mixer, whisk butter and brown sugar.
  • Stir in egg and vanilla.
  • In another bowl, combine flour, soda, salt, and cornstarch. Stir to combine.
  • Turn mixer to low and slowly add the flour mixture to the butter, sugar, and egg mixture. Mix until ingredients are mixed well.
  • Chill dough for 1 hour. You can chill up to 48 hours. Or freeze up to 1 month. (See instructions above for thawing.)
  • Preheat oven to 350°F. Sit dough on the counter for 10 minutes before scooping and baking.
  • I used a 4 tablespoon, spring-release scoop for uniformly measure the dough. I baked them for 14 minutes to get perfectly crunchy edges and soft centers. They will cook quicker if you're making smaller cookies. I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.