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Chewy Brown Sugar Chocolate Chip Cookie Recipe

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Chewy Brown Sugar Chocolate Chip Cookie recipe makes cookies that are the perfect blend of soft and chewy!

Chewy Brown Sugar Chocolate Chip Cookies

Chewy Brown Sugar Chocolate Chip Cookie RecipeWhen 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.Chewy Brown Sugar Chocolate Chip CookiesThese Chewy Brown Sugar Chocolate Chip Cookies are certainly simple to make.

See just how easy it is to make these cookies!

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.Chewy Brown Sugar Chocolate Chip Cookies If you like a thicker cookie (like the picture directly above), 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!

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Chewy Brown Sugar Chocolate Chip Cookies
4.91 from 10 votes
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Chewy Brown Sugar Chocolate Chip Cookie Recipe

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 36 cookies
Author i heart eating

Ingredients

  • 1 c . butter
  • 1 1/2 c . brown sugar packed
  • 1 large egg + 1 egg yolk
  • 1 T . vanilla extract
  • 3 c . all-purpose flour
  • 1 tsp . baking soda
  • 3/4 tsp . kosher salt or scant 1/2 tsp. table salt
  • 10 oz. package chocolate chips

Instructions

  1. Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
  2. Melt butter in a heavy saucepan.
  3. Add brown sugar to a large bowl.
  4. Pour melted butter over sugar.
  5. Stir to combine butter and sugar. Let stand 5 minutes.
  6. Add egg and egg yolk; stir to combine.
  7. Stir in vanilla extract.
  8. Add flour, baking soda, and salt. Stir until just combined.
  9. Stir in chocolate chips.
  10. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
  11. Bake for about 7-10 minutes, or until the edges of the cookies are golden brown.
  12. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

Recipe Notes

I suggest stirring this recipe together by hand rather than using a hand or stand mixer. 

 

 

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Comments

  1. It's a day before payday. I was craving cookies but had no white sugar and only half a bag of mini choco chips. This was the easiest and highest rated recipe so I gave it a go. SO amazing! Mine turned out thick and floofy even without refrigeration but I did have to cook them 10 minutes to get them golden! Thank you for this awesome recipe!!
    Reply

  2. Excellent cookie recipe! My granddaughters and I had er made it 3 times this month and it is alreadya family favorite!!!!
    Reply

  6. I've been trying recipes left and right looking for a chewy recipe. When I saw that you only used brown sugar, I knew this would work. I made them last night (with a stand mixer) and they turned out wonderfully. The dough was delicious, they were delicious warm out of the oven, and they're delicious once they've cooled. Next time I'll mix by hand to remove the last bit of cakey-ness. I've also read that increasing the sugar content helps with chewyness, so I might try that too. But this will for sure be our "family" recipe from now on! Thank you!
    Reply

    • I'm so glad that you liked them! Yes, brown sugar definitely helps to make a chewier cookie. Thanks for taking the time to come back and leave a comment! =)
      Reply

  7. I went in search of a recipe that used melted butter so that I could salvage some brown sugar that had gotten irreversibly rock solid. I had a mish-mosh of chips left in my cupboards, so I ended up using some mini- chocolate chips, reg PB chips and some large size of the Ghirardelli Chocolate chips top. Turned out great! I highly suggest following the directions and use the Kosher Salt if you have it. What a terrific snap to every bite! Thank you for the recipe (and Google for finding you)!!! You now have one more faithful FB friend.
    Reply

    • I'm so glad that you liked them! Trying to rescue hard brown sugar can be a pain, but I'm glad that it all worked out for you. Kosher salt has become my secret cookie weapon (it's also great on baked potatoes). Thank you so much for taking the time to come back and leave such a nice comment!
      Reply

    • I've made them with both light and brown sugar depending on what I had more of at the time. I've found that there were just slight differences. The dark brown sugar gave the colors a slightly deeper color and a little richer flavor (IMO), so I think you're fine to use either.
      Reply

  9. Loved loved this recipe! My only issue with hand mixing it was that the chocolate chips weren't evenly distributed in the dough. They sank to the bottom of the bowl so the last batch of cookies had a LOT of chips, which was ok. Also, my bag of chocolate chips was 12 oz so maybe I used too many? Is that a thing? 😊
    Reply

    • Thank you! I don't know that you can have too many chocolate chips. =) This dough firms up a little as it sits, so you could wait for it to firm up a bit and then give it another stir. The other thing that you can do (and it makes the cookies look pretty, too) is to set aside about 1/4-1/3 cup of chocolate chip cookies. Then, gently press them into the dough balls right before baking.
      Reply

  10. I didn't see the hand stir note until I'd already used my mixer. They turned out perfectly. Chewy, rich, and delicious! Thanks!
    Reply

    • this is so good and amazing!!!!!! I highly recommend these cookies! =) =) They were so fun to make on a weekend with family! Please make them and you will find joy!! It is a great way to get together with family and friends!!!!
      Reply

    • I'm sorry to hear that! Did you, perhaps, use a mixer? Someone commented that they ended up with a heavy cookie when they mixed it with an electric mixer. Also, I've had that happen when I've been testing recipes and have gotten too much flour in my dough. How do you measure your flour?
      Reply

      • No I don't have a mixer. I measure the flour with a measuring cup, making sure to have it even, not heaping so I don't use too much by accident.
        Reply

        • Hmmmm...I fluff my flour before I measure it. I've found that it really helps. I did some Googling, and I found out a few reasons why cookies may not spread. It looks like possible causes include old baking soda, a cooler oven, dough that's very cold, using a dark nonstick baking sheet, and too much flour in the dough.

    • Mine too! And they were really dry. I didn't see the hand mix comment until it was too late. It does seem like there is too much flour also. Glad to see I'm not the only one who screwed these up 😆
      Reply

      • The amount of flour can vary tremendously depending on how it is measured. I find that fluffing or sifting my flour prior to measuring it helps to keep the flour from getting packed down and prevents excess flour from sneaking in.
        Reply

  13. I used a hand mixer. I guess I missed the part where you don't. The "stir" should have been my clue...HA! Anyway, they came out like a cross between a little biscuit and a scone. Still tastey but it doesn't look like a cookie. We will still enjoy them! Next time no mixer! ;)
    Reply

    • I'm sorry to hear that, but I appreciate you coming back to note that! I'll make that more clear in the directions to help out the next person.
      Reply

      • When reading a recipe usually it will state to mix together (which is to use a mixer) or to stir (which means by hand). Your entire recipe was well written. Along with your note at end stating to hand stir. Not sure how much clearer you could write recipe! Guess my only suggestion would be to put in recipe by the word stir "(by hand)" Thanks for sharing this delicious recipe!
        Reply

  14. I was looking for a cookie recipe that didn't need a mixer, since mine has pieces I need to replace. So glad I found this. Hope to make it tonight!
    Reply

    • There's no need to use a mixer for this recipe. The cookie is a denser, chewier cookie, and so there isn't really a need to aerate the butter/sugar mixture. Also, the melted butter and sugar combine well as written, so, really, no need for additional incorporation beyond just hand mixing.
      Reply

    • I'm so glad that you two liked them! I'm all for improvising, and it sounds like it worked out well. Thanks for taking the time to come back and leave a comment! =)
      Reply

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