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!
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.