This Chewy Brown Sugar Chocolate Cookies recipe is a dream come true for all cookie lovers!
Start with browning the butter. Heat a small pot over low heat, add butter. Let it melt. Keep the butter on the low heat stirring from time to time until the butter starts to foam. At this point, watch the butter carefully and stir often, it should start getting brown. When the butter is brown remove it from the heat and set aside, let it cool down. Always brown the butter on the low heat - it'll prevent the butter from burning.
Finely chop the chocolate. Set aside.
In a big bowl, mix together the flour, baking powder, cornstarch, cinnamon, and salt. Set aside.
In a second bowl, whisk eggs with vanilla extract, sugar, and melted butter.
Combine the wet ingredients with the dry ingredients, add chocolate and mix together with a large spoon. The dough should be soft, but thick.
Cover the dough and chill for 1 hour in the freezer. Don't skip the chilling, it's necessary.
Preheat the oven to 165 Celsius degrees.
Take the dough out of the refrigerator. Line the baking tray with two baking paper sheets.
Using the ice cream scoop and hands, make balls from the dough. You can make them smaller or bigger, up to you. In my case, I make quite big balls - I wanted my cookies to be thick.
Place dough balls on the baking sheets keeping a 5-7 cm distance between each other. Bake the cookies for 10 minutes in the middle rack, one tray at a time. Remove the baking tray from the oven and smoothly press the top of the cookie down with a spoon. Transfer back into the oven and bake 2 minutes more. The total time in the oven should be 12 minutes.
Remove the cookies from the oven and allow them to cool on the baking tray for 10 minutes. The cookies will finish cooking. After 10 minutes, remove the cookies from the baking tray.
Continue with baking the cookies until the whole dough is used.