Chewy Brown Sugar Cookies by Blameitonthekitchen

Ingredients

• 225g (2 sticks) unsalted butter, softened
• 300g (1.5 cup) packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla bean paste
• 280g (2.25 cup) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup chocolate chips (for half batch)
• 1/2 cup white chocolate chips (for half batch)
• 1/3 cup pistachios, chopped (for half batch)
• 1/2 tsp flaky salt (optional, for finishing)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Beat the softened butter and brown sugar together in a large bowl for 2–3 minutes until the mixture is light and creamy.
3. Add the egg and egg yolk to the butter mixture, mixing until fully combined.
4. Stir in the vanilla bean paste.
5. Whisk together the flour, baking powder, and salt in a separate medium bowl.
6. Add the dry ingredients to the butter mixture in two parts, mixing just until the flour streaks disappear.
7. Divide the dough in half; fold the chocolate chips into one portion and the white chocolate and pistachios into the other.
8. Chill the dough in the refrigerator for 30 minutes to improve texture.
9. Scoop 1–2 tablespoon-sized dough balls onto a parchment-lined baking sheet.
10. Bake for 11–14 minutes, or until the edges are set but the centers remain soft.
11. Let the cookies rest on the baking tray for 8 minutes before transferring them to a wire rack to cool completely.