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 and makes for chewy cookies. So, the next time a cookie craving strikes, bake up a batch of these cookies!
What makes these cookies chewy?
- Melted butter: Using melted butter helps the cookies to come together quickly, and it also increases the chewiness.
- Brown sugar: Using only brown sugar helps to make them chewier.
- Extra egg yolk: The fat in the yolk helps to increase chewiness.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, increase the salt by 1/4 teaspoon.
- 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. You could also try my brown butter chocolate chip cookie recipe.
- Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you richer, more toffee-like flavor.
- This recipe uses only brown sugar, no white sugar, in order to make the cookies chewier.
- 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: You can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips. This will give you a flatter cookie that spreads more.
- Feel free to use a different type of chocolate chip – semisweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips will work. Chocolate chunks can also be used.
How to make chewy chocolate chip cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: 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 above in “Ingredient notes and substitutions”.
Step 2: Add brown sugar to a large bowl.
Step 3: Stir to combine butter and sugar. Let stand 5 minutes.
Step 4: Add egg and egg yolk; stir to combine. Stir in vanilla extract.
Step 5: Add flour, baking soda, and salt. Stir in dry ingredients until just combined. Please see the comments about flour in the “Ingredient notes and substitutions” section.
Step 6: Stir in chocolate chips or chunks.
Step 7: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Step 8: 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.
Step 9: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Recipe Tips!
- 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.
- Oven temperature: If you’d like the cookies to spread more or brown less, decrease the oven temperature by 25F to 350F.
- Flat cookies: If your cookies are coming out too flat, cover and chill the dough for 30-60 minutes. Also, some people have had better luck using 3 cups of flour (360g).
- Topping: The cookies are great as-is, but if you like more salty/sweet flavor, sprinkle the cookies with a bit of sea salt or finishing salt.
Recipe FAQs
Yes! I recommend flash freezing the dough in scoops by placing scoops of the dough onto a baking sheet. Once the dough is frozen through, transfer the frozen balls of cookie dough to a freezer-safe container, and store in the freezer.
You can! Bake the cookies as-directed. Let the cookies cool to room temperature on a wire cooling rack. Place the cookies in a freezer-safe container, and freeze.
Storage
The cookies can be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
More easy cookie 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.
- 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
Did You Make This Recipe?
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Originally published 1/26/16.
Reader Interactions
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Comments & Reviews
Lucy says
Love this recipe! Want to keep some in the freezer… How long should I cook the cookies for from frozen? If I freeze the dough? Thanks!
Kate says
Thank you! I add about 3-4 minutes to the baking time when baking the scoops of dough from frozen.
Robyn, says
Delicious. To make the biscuits even more chewy I took them out after 4 minutes and banged the tray down on the bench.
Also I used dark brown sugar.
Would have rated the recipe higher if you had given the measurements in weight.
Much quicker than measuring in cups. Especially butter 😜
Thanks
👍
Robyn, in New Zealand
Kate says
Hi! I have the measurements in grams. Simply click “metric” immediately above the ingredients, and it will give you the weights. Please let me know if you don’t see that.
Leola says
This was an excellent recipe. I admire how easy it is to prepare and the fact that you do not have to bring the butter to room temperature.
Kate says
Thank you!
Lainey says
😍
Kate says
Thanks!
Jessica says
I love this recipe and keep returning back to it time and again! but I began tweaking it ever so slightly. I use 1/2 Tbs. Vanilla, 1/4Tbs. Almond extract, and instead of only chocolate chips I use a combo of butterscotch, chocolate chips, and walnuts weighed to 10 oz. They take about 9 minutes at 375. Thank you for sharing this ❤️
Kate says
You are so welcome! I’m glad that you’ve been enjoying it!
Katherine A. Perry says
This cookie was super delish!!
I reduced the flour to two cups since I didn’t sift. Used 2 whole eggs because I hate wasting food. Baked in convection oven at 350° for 7 min. Perfection ❤️
Kate says
Thank you!
Krystin A. Daniels says
I’ve made this recipe so many times, always to rave reviews! Thanks so much🤤
Kate says
Thank you! I’m so glad to hear that!
Zendyx says
Delicious! I made this for my family of eight, and they all enjoyed it. I love the balance of sweet and salty flavors, and this dessert was just right.
Kate says
Thank you! I’m glad that the cookies were a hit!
Acme says
Very good cookies.
Kate says
Thank you!
Krista says
I def think I either used too much flour or not enough butter because they didn’t flatten fully BUT these still came out amazing!! So if you’re scared you’ll mess up, take this as your opportunity to try it anyways!😂
Kate says
Thanks!
misha says
what do i do if i don’t have parchment paper!
Kate says
Do you have silicone baking mats?
Katherine A. Perry says
I put the cookies right on the baking sheet and they came off after 5 min cooling time no troubles.
Patricia says
Far most the best recipe I tried.
Kate says
Thank you!
Juhi Porter says
This recipe is truly amazing! It requires simple ingredients and is soooo incredibly easy to make!! Honestly, that’s win, win for a non-experienced baker like myself! I’ve been making them every single weekend…no joke! So many people have asked for this recipe after tasting and seeing photos on my social and have successfully made them after! This is 100% our go-to chocolate chip cookie recipe! Thank you Kate!
Kate says
Thank you! I’m so glad to hear that! Thanks for coming back to leave a comment!
Lisa says
How much more butter should be added when browning the butter?
Kate says
You’ll need about 4 tablespoons additional butter if you’re browning it.
Alyssa says
I used dark brown sugar and this recipe was SO good!! Major crowd pleaser and my new favorite recipe!!!
Kate says
Thank you! I’m so glad to hear that!
Katie says
How much does 1 cup of flour weigh? You recommended weighing the flour but the recipe uses a cup measurement not a weight.
Kate says
You’ll need 300 grams of flour total. If you click on “metric” immediately above the ingredients, it will give you the weights for the ingredients.
L.O. says
Thank you for the hint, but please always list the grams in the main recipe, at least in the directions. There is no metric button on a printed recipe, we still need other ingredients in US customary form, and it is strange that we are told to weigh the flour without the weight being given.
Kate says
If you click on “metric” immediately above the ingredients, it will give you the weights for the recipe. Once you click it to metric, the weights will show up in the printed recipe along with any of the US customary ingredients not given by weight.
I used to put the weights in parenthesis next to the US customary units. However, those weights don’t scale when people click 2x or 3x on the recipe, and people were upset that they couldn’t scale the weights. With the weights under the metric tab, people are able to scale the recipe.
Lori says
These were a huge hit. They are the perfect texture-I’ve found my forever cookie!
Kate says
Thank you!
Ange says
Delicious! Soft with a slight crisp. My family loved them. Thanks for the floor tip!
Kate says
Thanks! I’m glad the tip helped!
Carlie Johnston says
very good
Kate says
Thank you!
Paul says
I mixed whole wheat flour in with all-purpose flour, extra dark chocolate chips, walnuts and WOW! I’m a guy who couldn’t bake a good cookie. Not anymore! I am known as “Pie Man!” Going forward, I will be “Pie and Cookie Man!” In my own mind, anyways… haha!
Kate says
Yay!! I’m so glad that the cookies turned out well for you!