It’s cookie season!..and this is my latest winning recipe using brown sugar, melted butter and pecans for an extra chewy, thin crinkly cookie.
You might also like my other favourite cookie recipe that uses chocolate and pistachios.
I like a cookie recipe that involve minimal fuss and these don’t need refrigerating or piping or cutting out, just make the cookie dough and bake.
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Cookie Science
I’ve become very infatuated lately as to why the same ingredients yield different textures, thickness and chewiness in cookies and I’ve concluded a few things.
As I love my cookies to be chewy I now use an extra egg yolk.
As I love my cookies to be crinkly, I take the cookies out ¾ of the way through cooking and bash them on the counter so they will crinkle out.
As I love my cookies to be thin, I use bicarbonate of soda (baking soda) to help them spread in stead of baking powder.
Variations
Once you have the basic cookie dough you can change it up, here are some suggestions:
- Dried cranberries – add these if you like fruit and nut combinations.
- Walnuts – these can be cheaper than pecans
- Chocolate – everyone loves a little broken up good quality chocolate
Top Tips
When you add the dry ingredients to the melted sugar and butter, don’t overmix them but just enough so you don’y see flour pockets to avoid tough cookies.
The best way to know how long exactly to bake cookies is to check on them depending on your oven.
I use my small electric oven at 175°C (345°F) which means I need about 10 minutes to bake them until they begin to brown around the edges.
I use two baking trays at once so I can get the next batch ready as another comes out.
I let them sit for one minute on the baking tray then I transfer them to a wire rack to cool down and avoid sweating. Then I transfer to an airtight box.
My favourite way to eat cookies is with ice cold milk. Because I am still a child at heart.
📖 Recipe
Best Chewy Brown Sugar Cookies
Think crinkly chewy brown sugar cookies with pecans
Ingredients
-
1
cup
butter -
1
cup
brown sugar -
½
cup
granulated sugar -
1
large egg + 1 yolk
room temperature -
2
cups
plain all purpose flour -
¾
teaspoon
baking soda -
¼
teaspoon
salt -
½
cup
of crumbled pecans
Instructions
-
In a bowl, sieve the flour, baking soda, add a pinch of salt and mix well
-
In a pot, melt the the butter, light brown and granulated sugar, stir until well combined for around 5 mins then turn off the heat and leave to cool for five mins
-
Add the egg and extra yolk to the melted sugar and butter, stir again for another minute
-
Add the dry ingredients to the pot and with a spatula gently fold until just combined
-
Preheat the oven to 175°C (345°F) and prepare the baking tray with parchment paper
-
Spoon on a tablespoon of mixture about 2 inches apart on the baking tray, top with crumbled pecans and transfer to the preheated oven
-
After around 7 mins of baking, take out the tray and bash it firmly on the counter, then return to oven
-
When the cookies begin to brown around the edges (after approx 11 minutes in total), bash them again on the counter. Leave to cool for a few minutes then transfer to a wired rack to finish cooling
-
Store in an airtight container for around 3 days.
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