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. or in a microwave-safe bowl. 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.
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
- 2 ½ cups all-purpose flour Please see the note below about measuring the flour.
- 1 teaspoon baking soda
- 3/4 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.
- Add brown sugar, and mix in.
- 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.
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. 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!
Nutrition
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Comments & Reviews
Matt says
My 3 year old son and I have made these twice now, and both times they tasted great. We did have to add 1 min to the baking time though.
Kate says
Thanks! I’m glad that you enjoyed them.
Dee says
The recipe tastes good, but not enough flour! I modified it and it came back delicious, also added chopped walnut and rolled in nuts very finely chopped.
Kate says
I’m glad that you made it work!
Jen says
So it won’t let me rate five stars for some reason but… wow! I made these, as the first cookies I’ve ever made, and I was told numerous times they were the best cookies anybody who I gave them to ever had!! It was so good, I made them a second time, but I forgot to read the notes and used far too much flour, leaving me with more of a bread than a cookie. I’m making them again right now, and I’m once again impressed with this recipe :)))
Kate says
Thank you so much! I’m so glad that you liked the cookies!
Jleigh says
I just finished mixing in the flour, and it is still pretty wet looking. Is this how they should look before I put in oven? Help! : )
P.S – I followed directions to a T! Thanks!
Kate says
Hi! It’s difficult to say without seeing it. However, if you find that your cookies are spreading too much when you bake them, just chill the dough for 15-30 minutes, and that should help!
Jeanette SY says
Great recipe!!! The later about 5 mins. Thanks for sharing
Kate says
Thank you!
J says
I’ve made these cookies a dozen times and they are incredible! I’m worried about the change in flour because I actually use Gluten Free AP flour. I also always use Kerrygold Unsalted Butter. Not sure if I should use 2.5 or 3 cups of flour? What should the raw dough look like before baking so I know what texture to look for?
Kate says
There are pictures above the recipe that show the cookie dough and a scoop of cookie dough. I hope that those help! If you’ve had good luck with using 3 cups of gf flour and certain butter, then I would guess that those should still work. Kerrygold is great butter to use in this recipe because it has high butterfat.