This is an easy one bowl cookie recipe. Bonus: it uses melted butter for the times you forgot to leave the butter out to soften beforehand. They were soft and tender with a chewy edge. It reminded me of a snickdoodle, sans cinnamon. I used a smaller cookie scoop (1/4 cup makes a jumbo cookie).
14 tablespoons (7 ounces) unsalted butter, melted
1 3/4 cup (12 1/4 ounces) packed light brown sugar, divided
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.
3. Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.
4. Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.