Soft & Chewy Dark Brown Sugar Cookies

Name: Soft & Chewy Dark Brown Sugar Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 15 serving
Ingredients: ½ cup coconut oil; 1 cup dark brown sugar; 1 large egg; 2 tablespoons vanilla extract; 1 tablespoon unsulphered mild to medium molasses; 1 ¾ cup all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ¼ teaspoon salt

User Reviews

4.8

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
15
Calories
175 kcal
Course
Baked Goods
Cuisine
American

Soft & Chewy Dark Brown Sugar Cookies

Jade Rice

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These cookies are sweetened entirely with dark brown sugar! Between the molasses in the sugar and the molasses in the dough, these cookies are rich, deep and caramely in flavor!

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Ingredients

Servings

½ cup coconut oil softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
1 cup dark brown sugar packed
1 large egg
2 tablespoons vanilla extract yes tablespoons, not teaspoons, or to taste
1 tablespoon unsulphered mild to medium molasses
1 ¾ cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt optional and to taste

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.
Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes.
Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute.
Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces.
Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet.
Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer. The cookies in the photos were baked for 8 minutes, with trays rotated once midway through baking.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving.

Notes

Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.
Storage: Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Brown Sugar Maple Cookies.

Nutrition Information

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Serving 1 Calories 175kcal (9%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Cholesterol 12mg (4%) Sodium 128mg (5%) Sugar 12g (24%)