Chewy Chocolate Chip Cookie recipe! This chocolate chip cookie recipe is made with only brown sugar and makes cookies that are the perfect blend of soft and chewy!
These Chewy Brown Sugar Chocolate Chip Cookies are easy to make!
They’re great spur-of-the-moment cookies because there is no need to soften the butter ahead of time. The dough comes together in a matter of minutes, and no chilling is required.
If you like a thicker cookie, you can refrigerate it for 30 minutes or so before baking, but no need to chill it if you don’t want to.
And the use of all brown sugar gives these cookies a deeper, richer flavor and makes for chewy cookies. So, the next time a cookie craving strikes, bake up a batch of these cookies!
What makes these cookies chewy?
- Melted butter: Using melted butter helps the cookies to come together quickly, and it also increases the chewiness.
- Brown sugar: Using only brown sugar helps to make them chewier.
- Extra egg yolk: The fat in the yolk helps to increase chewiness.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, increase the salt by 1/4 teaspoon.
- If you want to brown the butter, you will need to use more butter because browning butter causes it to cook down. Otherwise, you will be left with a drier dough. You could also try my brown butter chocolate chip cookie recipe.
- Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you richer, more toffee-like flavor.
- This recipe uses only brown sugar, no white sugar, in order to make the cookies chewier.
- Flour: Correctly measuring the ingredients is key! I suggest weighing the ingredients. If you aren’t going to weigh the flour, then you need to aerate it (sifting or fluffing) and then lightly spoon into the measuring cup and leveling. If you don’t want to sift or weigh the flour, please use less flour. Packing in too much flour will cause the cookies not to spread.
- Chocolate: You can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips. This will give you a flatter cookie that spreads more.
- Feel free to use a different type of chocolate chip – semisweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips will work. Chocolate chunks can also be used.
How to make chewy chocolate chip cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Melt butter in a heavy saucepan. or in a microwave-safe bowl. The butter should be just melted. If you want to brown the butter, please see the note above in “Ingredient notes and substitutions”.
Step 2: Add brown sugar to a large bowl.
Step 3: Stir to combine butter and sugar. Let stand 5 minutes.
Step 4: Add egg and egg yolk; stir to combine. Stir in vanilla extract.
Step 5: Add flour, baking soda, and salt. Stir in dry ingredients until just combined. Please see the comments about flour in the “Ingredient notes and substitutions” section.
Step 6: Stir in chocolate chips or chunks.
Step 7: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Step 8: Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.
Step 9: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Recipe Tips!
- Mixing: I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
- Baking: It’s important to slightly underbake the cookies. This will give you a softer, chewier cookie.
- Oven temperature: If you’d like the cookies to spread more or brown less, decrease the oven temperature by 25F to 350F.
- Flat cookies: If your cookies are coming out too flat, cover and chill the dough for 30-60 minutes. Also, some people have had better luck using 3 cups of flour (360g).
- Topping: The cookies are great as-is, but if you like more salty/sweet flavor, sprinkle the cookies with a bit of sea salt or finishing salt.
Recipe FAQs
Yes! I recommend flash freezing the dough in scoops by placing scoops of the dough onto a baking sheet. Once the dough is frozen through, transfer the frozen balls of cookie dough to a freezer-safe container, and store in the freezer.
You can! Bake the cookies as-directed. Let the cookies cool to room temperature on a wire cooling rack. Place the cookies in a freezer-safe container, and freeze.
Storage
The cookies can be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
More easy cookie recipes!
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Chewy Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour Please see the note below about measuring the flour.
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt or scant 1/2 teaspoon table salt
- 10 ounce package chocolate chips
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt the butter in a large microwave-safe bowl. The butter should be just melted. If you want to brown the butter, please see the note below.1 cup butter
- Add brown sugar, and mix in.1 ½ cups brown sugar
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.1 large egg , 1 egg yolk
- Stir in vanilla extract.1 tablespoon vanilla extract
- Add flour, baking soda, and salt. Stir until just combined. Please see the comments about flour in the recipe notes.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt
- Stir in chocolate chips.10 ounce package chocolate chips
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Video
Notes
- Recipe change note: I recently decreased the amount of flour called for in the recipe due to product changes. The previous amount of flour called for was 3 cups or 360 grams.
- Butter: If you want to brown the butter, you will need to use more butter because browning butter causes it to cook down. Otherwise, you will be left with a drier dough.
- Flour: Correctly measuring the ingredients is key! I highly suggest weighing the ingredients. If you don’t weigh the flour, you’ll need to aerate the flour (sifting or fluffing) and then lightly spoon it into the measuring cup and level. If you don’t want to sift or weigh the flour, please use less flour. Packing in too much flour will cause the cookies not to spread.
- Can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips.
- I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
- Nutrition values are estimates.
- Love chocolate? Try the chocolate chocolate chip version of this cookie!
Nutrition
Did You Make This Recipe?
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Originally published 1/26/16.
Reader Interactions
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Comments & Reviews
Mesceille says
Perfect but I didn’t use kosher salt. Everyone loved them!
Kate Dean says
I’m so glad that they were a hit!
T. Hooks says
I normally enjoy bakery style cookies, but I wanted something different. I found a tiktoker that pointed me in this direction to try the recipe. I’m glad I did. They are very good and the shape comes out almost perfect every time. I think I’ve been converted.
Kate Dean says
Thank you!
Eeva says
Is it supposed to be so undercooked when it comes out of they come out of the oven?
Kate Dean says
Hi! Step 8 says, “Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft”. Since ovens vary, I recommend going by the given description if you want soft cookies. If you want crunchier cookies, you can bake them a little longer.
Claire says
I am 11 years old and I love to bake,I have made this recipe a few times the first time I made these cookies were for a bakeoff and I won the people’s choice award. The second time I made these cookies were for a class project and I loved to make them. They also tasted really good. If you want to bake some super good cookies then I would definitely use this recipe!
Kate Dean says
Thank you, and congratulations!! That’s fantastic! =)
Grace says
great recipe! I reduced the amount of baking soda to half because i find that i’m very sensitive to the metallic/bitter baking soda taste. they turned out so yummy and I like that I don’t have to wash a lot of dishes after!
Kate Dean says
Thank you!
Alayna says
Always comes out perfectly and has amazing shape.
Kate Dean says
Thank you!
abby says
i’ve never reviewed a recipe in my life but i do bake cookies about 2-3 times from internet recipes. i’ve never found one to stick with because it just seems one element is always not as good. these cookies? quite literally perfect. i did a 1:1 mix of dark and light brown sugar, it made them have a light caramel flavor. they are chewy in the center and i cooked them a little extra so it was crispy on the outside. i only bake for me and my partner so we had a ton of leftover to freeze! they’re so good that if i could only have one dessert the rest of my life, it’d be these cookies! i’ve already printed out the recipe to make more!!!
Kate Dean says
Thank you so much!
Tiari says
I’m using my mum’s computer for this but these cookies were so easy to make, and everyone loved them and said they tasted delicious (considering i made this for my shared lunch). And i saved 3 cookies for me on the bus because they were so yum!
Kate Dean says
Thank you! I’m glad that you liked the cookies!
Layla says
This was pretty easy to make considering I am an 11 year old.my whole family loved them so much but my only problem was that they were so hard to mix at the end so I did end up having to put a very small amount of milk. Thanks Kate!
Kate Dean says
Thank you!
Rachael Jackson says
These are delicious and so easy to make! My family LOVES them!!
Kate Dean says
Thank you!
Brayden says
Baked but with raw completely even at 15 minutes
Kate Dean says
It sounds like your oven isn’t working properly. If you followed the recipe and made the cookies the size indicated in the recipe, they wouldn’t be raw after baking for 15 minutes. You can get an oven thermometer to check the temperature of your oven and then adjust accordingly.
Jasmine says
I’ve never left a review on a recipe before but I use this one so often I feel like I have to! This has been my go to cookie recipe for like the past 3 years, and it’s so consistently delicious. The cookies are perfect, easy to make, and so customizable. I absolutely love this recipe so so much, thank you Kate!!
Kate Dean says
Thank you! I’m so glad to hear that!!
Erica says
Cookies turned out so yummy! The next time we make them, we will freeze them so they last a little longer for us!
Kate Dean says
Thank you! I’m so glad that you liked them!
Bri says
Best recipe, definitely top tier chocolate chip cookies!! The only thing I did different was bake a tad bit longer 12-14mins. They were still soo soft and yummy!
Kate Dean says
Thank you!