Brown sugar brings moisture as well as colour, so these stay soft after cooling, and the dough is deliberately under-mixed once the flour goes in. The trick in the source is to press down any thick dome halfway through the bake, which stops the middle from staying raw.
American · Cookies
Brown Sugar Chocolate Cookies With a Soft Centre
Brown sugar and melted butter make a soft, slightly chewy cookie that stays tender for days. Chocolate chips go in at the end, by the handful.
- Prep15 min
- Cook22 min
- Serves12
- LevelEasy
Ingredients
| 160 g | plain flour |
| 40 g | caster sugar |
| 50 g | soft brown sugar |
| 60 g | butter , melted |
| 1 | egg |
| 4 g | baking powder |
| 1 pinch | salt |
| 100 g | chocolate chips |
Method
- Whisk the melted butter with both sugars until the mixture is smooth and no longer grainy.
- Beat in the egg. The dough should look glossy at this point.
- Stir the flour, baking powder and salt together, then fold them in just until the streaks disappear.
- Fold in the chocolate chips. The dough will be soft and slightly sticky.
- If the butter was still warm when the flour went in, rest the dough in the fridge for 20 minutes so the cookies hold their shape.
- Drop spoonfuls onto a lined tray, leaving room to spread.
- Bake at 170C on the middle rack for about 22 minutes.
- About halfway through, open the oven and press down any cookie that has domed too thickly in the middle, so it cooks through evenly.
- Cool on the tray for ten minutes; they firm up as they cool.
Notes
- Melted butter rather than creamed gives a chewier cookie, not a cakey one.
- Pull them when the centres still look underdone; residual heat finishes them.
- The dough keeps for three days in the fridge; scoop it cold and add two minutes to the bake.
Ratios and technique checked against sure汪 on Douguo (巧克力红糖饼干). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.