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Brown sugar cookies

Ingredients

2 cups (135g) flour
1 teaspoon (3.5g) baking soda
1½ teaspoons (3.75g) cornstarch
1 teaspoon (2.75) ground cinnamon
¼ teaspoon (1.5g) salt
¾ (170g) cup unsalted butter, melted
1¼ cups (275g) packed brown sugar
1 large egg, room temperature
2 teaspoons (8.4g) vanilla extract
⅓ cup (77g) granulated sugar, for rolling

Instructions

Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then whisk in the vanilla.
Pour the wet ingredients (sugar counts as a "wet ingredient") into the dry ingredients and mix together with a large spoon or rubber spatula. Cover the dough and chill for at least 2 hours, or up to 3 days.
Take the dough out of the refrigerator. If it chilled for more than 2 hours, allow it to sit at room temperature for 10 minutes to soften slightly.
Preheat the oven to 325F (163C).
Line two large baking sheets with parchment paper or silicone baking mats.
Pour the granulated sugar into a bowl. Take about an ice-cream scoop's worth of dough and roll into a ball, then roll into the sugar and place on the baking sheet. Place dough balls at least 2 inches apart.
Bake for 8-9 minutes.
Remove from the oven and gently press the top of the cookie down with your fingers, or use a utensil to give it some texture.
Place back into the oven for 1-2 minutes.
It's okay if the cookies still look a little soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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