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. So, the next time a cookie craving strikes, bake up a batch of these cookies!
How to make
Melt butter in a heavy saucepan. The butter should be just melted. If you want to brown the butter, please see the note below.
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 or chunks.
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.
Tips
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. If browning, you will need to use approximately 3-4 tablespoons more butter (so about 19-20 tablespoons or 269+ grams total).
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: Can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips. This will give you a flatter cookie that spreads more.
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.
Storage
The cookies can be stored in an airtight container at room temperature for up to 4 days.
If you’ve tried this chewy 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 Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Please see the note below about measuring the flour.
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt or scant ½ 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 butter in a heavy saucepan. The butter should be just melted. If you want to brown the butter, please see the note below.
- 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. 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
- 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. If browning, you will need to use approximately 3-4 tablespoons more butter (so about 19-20 tablespoons or 269+ grams total).
- 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!
Aubrie
So I messed up several times while making this, to absolutely no fault of the recipe mind you. First, I forgot that I have 100% pure vanilla, not vanilla extract.
If you’re not familiar with the difference, that’s fine but I usually half the amount of vanilla the recipe calls for when I use it. I did not do that this time. Why? Couldn’t tell ya.
I know I ain’t got vanilla extract and I’m used to cutting the amount in half. As soon as I poured the vanilla into the batter I knew what I had done and I knew that I couldn’t possibly fix it without doubling the recipe. Which I also couldn’t do since I just ran out of brown sugar. So I just rolled with it. What else was I supposed to do? Dump it out?
Hell no. Brown sugar is expensive and I just poured two whole sticks of butter on the last of it. I’m baking these cookies, vanilla be damned.
My second mistake was forgetting that one of my two good cookie sheets is black. I left them in too long. 15 cookies died in my kitchen tonight. I’d have held a funeral for them, but I was was too busy holding one for my last brain cell.
I thought no worries though, I had plenty of batter left for about 24ish more cookies. I could salvage my brain cells. Maybe.
The next 12, my other good cookie sheets a little smaller, came out perfect. They were a gorgeous golden brown and I just about drooled all over them while sectioning out the last bit of batter onto the first cookie sheet (yes the black one again….. no I did not learn my lesson from literally ten minutes prior).
Yes the last few cookies also got burnt. Not nearly as bad as the first 15 sacrifices, but enough to call them battle scarred. Still edible though, so I let them cool on the stovetop.
Back the the 12 perfect cookies. I ate one. Cause duh. I could taste the ungodly amount of vanilla I used, but that surprisingly wasn’t the worst thing I had done to them. Too much flour. Not like WAAAAAY too much flour. But too much flour. 😔
I, the absolute 🤡, had measured and sifted the flour directly over the bowl. That tiny bit of spillage makes a big difference, believe me.
Yes I will be making these again to try and redeem myself, but for now I must live with my shame.
And so must my family. These cookies were supposed to come with me to our early thanksgiving. And they still will be. I mean they’re still good, not at all what they’re supposed to be considering how many times I absolutely fumbled my own passes. But they’re edible and my family isn’t as picky as me when it comes to sweets. I’m certain they’ll be eaten without anyone but my mother noticing anything ever went wrong with them.
Sorry for the essay, I’m a little wine drunk, and I ramble when I drink wine. Probably also partially the reason I messed up simple instructions so many times.
Good cookies with my buffoonery sprinkled on, so I bet they’re great when made properly.
Kate
Everyone makes mistakes when baking. That's part of the learning process! I hope that they all turn out well for you next time, and if you have any questions, please feel free to ask!
Katie Weldon
I don’t review in blogs normally because I am too busy to eat a vegetable, let alone write blog comments. I have to comment though this time, because honestly, these are the best cookies I’ve ever eaten, let alone baked myself. They are perfect every single time, they are easy, and they are impressive. They take hardly any time and they absolutely wreck bakery cookies. I’m writing this recipe down to pass down to my kids haha.
Kate
Thank you so much!! I really appreciate you taking the time to leave such a nice review!
Alexandria
So I live at 6500ft. I didn’t see anything about high altitude instructions, my cookies didn’t quite turn out soft and chewy. I followed the recipe and bake them correctly any tips?
Kate
Hi! I can't test my recipes for high altitude. However, King Arthur Flour has a great guide for high altitude baking. I hope that it helps!
Debra
Is that salt or sugar sprinkled on top?
Kate
Hi! It's flaky sea salt.
Julie Wolfram
The cookies are soft and chewy but crisp on the edges. The best chocolate chip cookies I’ve eaten. My daughter introduced me to this recipe and I’m so glad she did.
Kate
Thank you! I'm so glad that you liked the cookies!
Joan
really good recipe, cookies are the perfect texture and sweetness, THANK YOU!
Kate
Thank you! I'm glad you liked them!
Celeste
This recipe has been a staple of mine for YEARS since I first discovered it on Pinterest. I make them at least once a month and EVERYONE loves them. This is the best chocolate chip cookie recipe out there!!!
Kate
Thank you! I'm so glad that you've been enjoying the recipe!
Natalie
I’m usually one to measure but I flicked through a few good reviews and being in a hurry I just thought yep I’ll get to work and did haha! I didn’t read the notes and my cookies didn’t spread but they are fantastic. Gorgeous colour and texture - still soft on the inside and taste lovely. So thank you!
Kate
Thanks! I'm glad you like them!
Terrie
So….. where is the weight for the flour?!
Kate
If you click on "METRIC" immediately beneath the ingredients, it will give you the weights.