• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cookies » Chewy Chocolate Chip Cookie Recipe

    Chewy Chocolate Chip Cookie Recipe

    Published: Jan 26, 2016 · Modified: Mar 24, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Chewy brown sugar chocolate chip cookies on a piece of brown parchment paper

    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

    Melted butter in a saucepan.

    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.

    Chocolate chip cookie dough in a glass bowl.

    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.

    Chewy brown sugar chocolate chip cookies on a silicone baking mat

    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.

    Chewy Brown Sugar Chocolate Chip Cookies on a piece of brown parchment paper.

    Storage

    The cookies can be stored in an airtight container at room temperature for up to 4 days.

    Chewy Brown Sugar Chocolate Chip Cookies next to a cup of milk.

    More easy cookie recipes!

    • Easiest Chocolate Chip Cookie Recipe
    • Chocolate Chocolate Chip Pudding Cookies
    • Chocolate Chocolate Chip Cookies
    • Thick Homemade Chocolate Chip Cookies

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Chewy brown sugar chocolate chip cookies on a piece of brown parchment paper

    Chewy Chocolate Chip Cookie Recipe

    Chewy brown sugar chocolate chip cookie recipe
    4.9 from 141 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 36 cookies
    Calories: 160kcal
    Author: Kate @ I Heart Eating

    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
    US Customary - Metric

    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! 

    Nutrition

    Serving: 1cookie | Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 26mg | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Red Velvet Marble Cake Recipe
    Coconut Mango Breakfast Farro Recipe »
    745.3K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jessica S

      May 11, 2022 at 10:18 am

      Did you change something about the amount of eggs or measurement of eggs in this recipe. I’ve been using it for a couple of years but I was thinking it was 3 egg yolks but maybe I’ve mis remembered???

      Reply
      • Kate

        May 12, 2022 at 8:32 am

        Hi! I had a similar recipe on my site a few years ago that used 3 egg yolks.

        Reply
    2. Tom

      March 30, 2022 at 9:15 pm

      5 stars
      DEFINITELY brown your butter. These came out unbelievable, no white sugar involved, loved that, sooo good 10/10

      Reply
      • Kate

        March 31, 2022 at 9:18 am

        Thank you so much!

        Reply
    3. Jessica

      October 24, 2021 at 6:09 pm

      We had to cook them longer but these turned out incredible! I used 12.7 grams of flour and light brown sugar. Absolutely love these. Thank you!

      Reply
      • Kate

        October 28, 2021 at 8:46 pm

        Thank you!

        Reply
        • Lyssa

          December 02, 2021 at 9:52 pm

          5 stars
          These cookies are amazing! I'm never using a different recipe again. The only change I made was using almond extract instead of vanilla.

          Reply
          • Kate

            December 04, 2021 at 8:59 pm

            Thank you! I'm so glad that you liked them!

        • Katie

          January 16, 2022 at 9:15 pm

          4 stars
          Awesome flavor!! Love this (and the original recipe). But we did have a question: is it really meant to be 3 cups of flour? We used that much and ended up having to add more butter in later since the cookies were too dry. Thank you!

          Reply
          • Kate

            January 17, 2022 at 2:30 pm

            Hi! Thank you! So, it's 360 grams of flour. If you aren't weighing the flour, you may find that 2 1/2 cups of flour works out better.

      • Vella Oliver

        January 03, 2022 at 9:02 pm

        4 stars
        I have made chocolate chip cookies for at least 40 years and this recipe is by far the best!!!! Although, I did not need to use a mixer, the results were chewy, tasty and a hit with my family. Thank you for sharing this easy recipe.

        Reply
        • Kate

          January 04, 2022 at 8:33 pm

          Thank you so much!

          Reply
    4. Jess

      September 14, 2021 at 7:53 am

      5 stars
      These cookies are amazing!
      Just curious, is there a way to make these dairy free and they turn out similar? Would Crisco work for the butter or a dairy free butter? Thank you!

      Reply
      • Kate

        September 15, 2021 at 4:40 pm

        Thank you! Unfortunately, I'm not sure how a dairy-free butter would melt. I have had really good luck using coconut oil in cookies. That's probably where I would start. Hope that helps!

        Reply
      • Marie

        October 17, 2021 at 1:34 pm

        Hi! These cookies were delicious! I didn't need the whole 3 cups of flour, but I was curious how many grams of flour you would recommend. You mention weighing the flour, but only have a measurement in cups.

        Reply
        • Kate

          October 19, 2021 at 11:25 pm

          Hi! You can find the measurements in grams by clicking "metric" directly beneath the ingredients.

          Reply
    5. Kristine Vaughn-Hulbert

      September 11, 2021 at 7:25 pm

      salted or unsalted butter?

      Reply
      • Kate

        September 11, 2021 at 8:11 pm

        I use salted butter.

        Reply
    6. dona

      July 15, 2021 at 1:09 am

      Wow this recipe looks so great! Can't wait to try it! But is it ok if I lessen the sugar in the recipe? because i think it will probably end being too sweet for my liking.

      Reply
      • Kate

        July 15, 2021 at 10:32 pm

        Hi! Thanks! The sugar helps to provide flavor and moisture, and it also helps to make the cookies chewy. So, you will lose some of those qualities if you cut the sugar.

        Reply
        • Shelly

          July 26, 2021 at 12:42 pm

          I googled how much 3 cups of flour weighed since it's not in the recipe. I got 15.34 oz. Using the aerate and spoon method, 3 cups for me was 14.5 oz which is what I used. The cookies came out poofy. What did I do wrong?

          Reply
          • Kate

            July 26, 2021 at 5:10 pm

            Hi! Immediately beneath the ingredients, there's a button that says "METRIC". If you click on that, it will give you the weights for the ingredients. I use a 120 gram cup of flour, which would be 4.25 ounces per cup, for a total of 12.75 ounces. I'm not sure what other measurements you used, but the extra flour would make the cookies poofy. Also, if you're cooking the butter down or browning it, be sure to follow those notes as well. Hope that helps for next time!

    7. Jenny

      April 14, 2021 at 6:56 am

      5 stars
      Best chocolate chip cookie ever! I do 1 c. Choc chips and 1 c. Macadamia nuts (halved). Best ever!

      Reply
      • Kate

        April 14, 2021 at 8:53 pm

        Thank you so much!

        Reply
    8. Teresa

      April 02, 2021 at 11:43 pm

      5 stars
      I absolutely LOVE this recipe! I’ve used it countless times and have experimented with subbing the chocolate out and adding white chocolate, candy coated chocolate, nuts, etc. Such a versatile and easy recipe! :)

      Reply
      • Kate

        April 03, 2021 at 8:27 pm

        Thank you so much!

        Reply
    9. Kellie

      February 21, 2021 at 8:25 pm

      5 stars
      This is our favorite cookie recipe. I sift the flour but can never seem to get the cookies to flatten. What am I doing wrong?

      Reply
      • Kate

        February 22, 2021 at 12:11 pm

        Hi! There are three reasons why cookies may not spread. 1) Too much flour in the dough 2) the oven bakes hot, and the outside is setting before the cookies have a chance to spread 3) old or expired leavening. You could try turning the oven down 25F to see whether that helps the cookies to spread before the outside sets.

        Reply
    10. Cassandra

      December 18, 2020 at 8:57 pm

      Baking this tomorrow! Did I miss if it calls for light or dark brown sugar?

      Reply
      • Kate

        December 21, 2020 at 9:43 am

        You can use either! Light brown will give you a milder brown sugar flavor, and dark brown sugar will give you a richer, more caramel-y flavor.

        Reply
    11. Tay

      December 17, 2020 at 9:14 pm

      5 stars
      This is my favorite cookie recipe EVER!!!! My friends and family rave about how good these are. The brown sugar makes ALL the difference.

      Reply
      • Kate

        December 24, 2020 at 9:58 pm

        Thank you so much!!

        Reply
    12. Kristen

      December 08, 2020 at 1:33 pm

      5 stars
      Brown sugar only is now my new favorite way to make
      chocolate chip cookies! I had no idea the difference it would make, but it’s perfect.
      Thanks!

      Reply
      • Kate

        December 09, 2020 at 9:32 am

        Thank you! I love the flavor that it gives the cookies, and I'm glad to hear that you liked it, too! =)

        Reply
    13. MICHELLE DARLENE MIRANDA

      November 22, 2020 at 12:26 pm

      Great cookie the brown sugar is a lot better cookie than the white sugar

      Reply
      • Kate

        November 23, 2020 at 12:43 pm

        Thank you! I'm glad that you like them!

        Reply
    14. HA

      November 08, 2020 at 12:17 pm

      5 stars
      My favorite recipe. I did brown the butter, and I also froze the cookie dough balls before baking, so when baking from frozen, I lowered heat to 355 and added maybe 4 minutes to cook time. TONS of positive feedback for this recipe.

      Reply
      • Kate

        November 09, 2020 at 9:58 pm

        Thank you! I'm so glad that you liked it! =)

        Reply
    15. N

      August 25, 2020 at 1:14 am

      I’m in India. Is it possible to see a picture of the brown sugar you use. It looks very different yet not so much from the two types we get here

      Reply
    16. miranda

      August 18, 2020 at 7:30 pm

      4 stars
      Tastes yummy! I'm just having an issue with the cookies not spreading. I made them first by fluffing the flour. When they baked they were basically the same ball shape they were when they went in. So for the second go around I purchased a sifter and tried that way. Same thing happened. Both times the dough seemed pretty wet so I didn't think it was too much flour. All measurements were exact. You suggested weighing the flour. How much flour do you recommend i use in grams? Thanks!

      Reply
      • Kate

        August 20, 2020 at 9:29 am

        Hi! I'm sorry to hear that! It's 360 grams of flour. Right underneath the ingredients, there is a link that says "metric". If you click on that, it will give you the measurement in grams. Another thing that you can try is turning down your oven by 25F. If your oven bakes hot, it can set the outside of the cookie before it has had a chance to spread.

        Reply
    17. Anya

      August 16, 2020 at 12:33 pm

      5 stars
      I have tested like 8 different cookie recipes since quarantine started and this is the best one yet. They're so chewy and thick with a lovely crisp exterior which is exactly how I like them!

      Reply
      • Kate

        August 17, 2020 at 10:09 am

        Thank you! I'm so glad to hear that! =)

        Reply
    18. Dani

      August 10, 2020 at 3:21 am

      I'm new to baking and I just want to know if this recipe is not that sweet since it uses only brown sugar. Because I tried making chocolate chip cookies before with both brown and white but it was too sweet for me. :D

      Reply
      • Kate

        August 11, 2020 at 2:15 pm

        Hi! I think the cookies are just as sweet as cookies made with granulated sugar (white sugar). If you're looking for a cookie recipe that isn't quite as sweet, you might like my whole wheat chocolate chip cookie recipe better.

        Reply
    19. Anna

      August 01, 2020 at 10:26 pm

      5 stars
      Came looking for a chocolate chip cookie recipe that only called for brown sugar as I was out of white & glad I did. Here's how good these cookies are: I completely missed to add the tablespoon of vanilla and they're still delicious! I did opt to use the entire 11.5 oz bag of chocolate chips & added half cup of chopped walnuts & they are practically melt in your mouth good. My first batch got a little too brown, so I lowered temp to 350 & found that 8 minutes at 350 worked for me. Looking forward to making again to see how they taste with the vanilla added! Thanks for the great recipe!

      Reply
      • Kate

        August 04, 2020 at 3:08 pm

        I'm so glad that you liked them! =) Thanks for commenting!

        Reply
      • Tan J

        July 09, 2021 at 4:41 pm

        5 stars
        I had some brown sugar that needed using so I searched online for some ideas and I came across your recipe so decided to try it. I am so pleased I found it! I've made many cookies over the years but yours are by far my favourite.
        The cookies are really yummy.
        I have some extra happy kids tonight :)
        Thank you.

        Reply
        • Kate

          July 12, 2021 at 10:00 pm

          Thank you so much!!

          Reply
    20. Rachel

      July 21, 2020 at 2:58 pm

      5 stars
      Well, I thought I could replace the brown sugar with Swerve brown sugar. Let me warn you right now - STICK TO THE RECIPE! Lol, they didn't turn out terrible, but didn't spread at all, so I had to flatten them out before putting them in the oven on the next batch. And they're too sweet for my taste - which is probably due to too much Swerve brown sugar. I plan to make a trip to the store to get real brown sugar and try again...can't wait and thank you for the recipe! :)

      Reply
      • Kate

        March 12, 2021 at 5:33 pm

        Hi! Thanks for sharing that Swerve doesn't work in this recipe!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    4th of July Recipes

    • Red White and Blue M&M Cookies
    • Red White and Blue Cupcakes
    • Red White & Blue Marble Cake
    • Red White and Blue Rice Krispies Treats

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad
    • Strawberry Jello Pie
    • Simple Turkey Burger Recipe

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    745.3K shares