Ingredients
- 8 ounces unsalted butter at room temperature
- ½ teaspoon Diamond Crystal® Kosher Salt
- 3 ½ ounces dark brown sugar
- 8 ounces all-purpose flour
- Demerara, turbinado, or other coarse sugar, as needed
- Diamond Crystal® Coarse Sea Salt, as needed
Why This Dish Is Amazing
Helpful Cooking Tips
- Chill the dough before baking to prevent spreading and achieve a tender texture.
- Avoid overbaking; remove the cookies when the edges just start to turn golden.
Step 1
Cream together the butter, kosher salt, and dark brown sugar in a bowl. Use an electric mixer on high and beat for about 5 minutes until the mixture is light and fluffy. Then, add the flour and mix on low speed just until everything comes together—don’t overmix.
Step 2
Turn the dough out onto a piece of parchment paper and shape it into a log about 2 inches wide. Wrap it up tightly in the parchment and pop it in the fridge for about an hour, or until it’s completely chilled.
Step 3
When you’re ready, preheat your oven to 350°F and lightly grease a couple of baking sheets. Take the dough out of the parchment and roll the log in some demerara sugar so it’s nicely coated.
Step 4
Slice the log into thin rounds, about a quarter-inch thick, and lay them out on the prepared sheets. Give each cookie a little sprinkle of extra demerara sugar and a tiny pinch of coarse sea salt on top.
Step 5
Bake the cookies for 8 to 10 minutes, or until they’re just starting to turn golden around the edges and feel firm when you touch them. Let them cool a bit before enjoying!
