Chewy Brown Sugar Chocolate Chip Cookie recipe makes cookies that are the perfect blend of soft and chewy!
When it comes to easy desserts, it’s hard to beat a chocolate chip cookie. They’re easy to make, and a warm chocolate chip cookie is one of life’s simple pleasures.
These Chewy Brown Sugar Chocolate Chip Cookies are certainly simple 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. So, the next time a cookie craving strikes, bake up a batch of these cookies!
More easy cookie recipes!
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- Chocolate Chocolate Chip Pudding Cookies
- Chocolate Chocolate Chip Cookies
- Thick Homemade Chocolate Chip Cookies
If you’ve tried this chewy brown sugar chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chewy Brown Sugar Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (226 g) butter
- 1 1/2 cups (320 g) brown sugar (packed)
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups (360 g) all-purpose flour¹
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (or scant 1/2 tsp. table salt)
- 10 ounce package chocolate chips²
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined. Please see the comments about flour in the recipe notes.
- Stir in 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.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Video
Notes
- Correctly measuring the ingredients is key! I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. 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!
Jasmine says
Salted or unsalted butter?
Kate says
I prefer salted butter, but it’s really up to you.
Stephanie says
Made the recipe exactly as stated and refrigerated the dough for 30 minutes. These were the best chocolate chip cookies I’ve ever had! Perfectly soft and chewy, and stayed that way for many days after!
Kate says
Thank you! I’m so glad that you liked the cookies. These are a family favorite, and it’s great to hear that other people are enjoying them. Thanks for commenting!
emily says
I don’t have baking soda but I have baking powder does it matter if I use that instead?
Kate says
Unfortunately, baking soda and baking powder can’t be used interchangibly.
emily says
Really? because I’ve been looking it up and it says 2-3 teaspoons of baking powder is the same as one teaspoon of baking soda
Kate says
Hey! You asked whether it mattered whether you used baking powder in place of baking soda, and my answer was that they can’t be used interchangibly. The ratio is 1 teaspoon of baking soda is approximately as strong as 3 teaspoons of baking powder. However, there’s a lot more to it than that. For example, baking powder contains more sodium than baking soda. So, using 3 teaspoons is going to give you a saltier cookie. So, you may find that you need to make other adjustments to the recipe. Hope that makes sense!
Amanda says
New baker, I’m sorry if this is a dumb question….
For steps 6-10, after adding the whisked eggs:
Is a wooden spoon ideal for combining the ingredients?
All of these tips are extremely helpful, especially regarding the flour! Thank you!
Kate says
No dumb questions! Please feel free to ask whatever questions you need to ask to feel comfortable making the recipe. =) Yes, a wooden spoon should work well. I hope that helps, and if you have any other questions, please ask!
Danie says
Did you use light brown sugar or dark??
Kate says
You can use either. The cookies pictured were all made with light brown sugar. I’ve also made this recipe with dark brown sugar. The cookies have a slightly deeper toffee flavor to them. Hope that helps!
Destinye says
I made the cookies and I have questions because mine did not turn out so great.
I sifted my flour before measuring and then again when I was adding it to the butter and sugar. But it did not remain smooth the more I added the flour gradually. It got kind of broken up but not as much the first time. It basically became really tough to add the chocolate.
Now that I am baking the cookies, they don’t really spread and I’m just wondering what I can do better next time, please?
Kate says
Hi! I’m happy to help you troubleshoot. I have a video that shows how to make the cookies, and I’m going to add step-by-step pictures, too. If you’re a visual learner, both of those may help.
First, there’s no need to sift the flour twice. I recommend sifting or stirring the flour just to break it up before spooning it into the measuring cup. Flour packs easily, and scooping out packed flour will give you too much flour in your measuring cup. So, sifting or stirring the flour just helps to break it up before you measure it.
Second, you don’t want to overmix the dough. There’s no need to gradually add the flour. Adding all of the flour at once will help to keep you from overmixing the dough. Overmixing will give you dry, tough cookies.
Please let me know if you have any other questions before you make your next batch so I can help you. =)
Allie says
Love these cookies! I followed the recipe to a T and they are they best!
Rose says
My new favorite chocolate chip cookie recipe! Only thing to watch out for is when mixing in the Choco Chips make sure batter is not too warm because mine kinda turned into chocolate chocolate chip cookies. Which were still delish just not traditional.
Kate says
Thank you! I’m so glad that you liked it! Thanks for noting that! I haven’t had that happen, but I could def see the temp being an issue. If you find that your dough is that warm, feel free to cover and chill it before adding the chocolate chips. Thanks for commenting! =)
Elizabeth says
Hi! Just curious if the recipe yields cookies that look more like the first couple of photos (the ones with chocolate chips) or the last couple (with chocolate chunks). The textures look pretty different! Thanks!
Kate says
Hey! It depends on whether you use chopped baking chocolate or chocolate chips. The recipe was made the same way both times that I photographed the cookies. The only difference was that I used chopped baking chocolate in one batch and chocolate chips in the other. The chopped baking chocolate does make the cookies spread a bit more than using chocolate chips. Hope that helps!
Jacqueline says
These are delicious!! I chopped up a chocolate orange instead of chocolate chips and sprinkled himi salt on top to finish. Raving reviews!
Kate says
Thank you! The chocolate orange sounds like a delicious twist. =) Thanks for commenting!
Allison says
I think these are the best chocolate chip cookies I’ve made, and they were so easy to boot. I did chill the dough for about 40 minutes and the spread was perfect. Such a great texture, a delicate crispiness on the exterior, but mostly just tender and chewy. I’ve found my go-to recipe; thank you!
Kate says
Thank you! I’m so glad that you liked them and that you found the recipe easy to follow! =) Thanks for taking the time to come back and comment!
Michelle says
Not my favorite cookies recipe. It was dry. And the cookies came out fat. I made them 2 different times.
Kate says
Hi! It sounds like you’re adding too much flour. When cookies dough has too much flour in it, it gets dry and the cookies don’t spread. How are you measuring your flour?
Hafsah Kechiche says
Best cookie recipie ever!!! Ive tried a few recipes and they never come out right. These are soo good and so easy to make
Kate says
Thank you! I’m so glad to hear that! =D
Sandy says
Yummy 😋 perfect with a glass of milk!!
Kate says
Thank you! I’m so glad that you liked the cookies. Thanks for commenting! =)