This Brown Sugar Chocolate Chip Cookies Recipe makes soft, chewy cookies with crispy edges and rich caramel flavor from the brown sugar. Using all brown sugar makes a huge difference in the texture and flavor, making these baked cookies a must-try for all your family and friends.
It's always fun to try to find the perfect recipe that makes the best chocolate chip cookies. I've been testing a lot of chocolate chip cookie recipes lately, and this is my fave. They have that classic chocolate chip cookie look and texture, but with a richer flavor from the brown sugar.
Be sure to try these Chocolate Chip Cinnamon Cookies and these Chocolate Chip Mini Cookies for two other delicious homemade cookie recipes.
Before You Get Started
- Use softened butter, not melted butter. Melted butter will make the cookies spread too much.
- Brown sugar should be packed firmly into the measuring cup for the right texture and sweetness.
- My photos are of cookies baked without chilling. But if you want even thicker cookies, you can chill the dough for 30 minutes before baking.
- Do not overbake. The centers may look slightly soft when you remove them from the oven, but they will continue to set as they cool.
- Using parchment paper helps the cookies bake more evenly and prevents sticking.
Ingredients
- Light brown sugar - Be sure to pack it into the measuring cup when measuring for accuracy.
- Salted butter - You'll need two softened sticks for this recipe. If you have unsalted butter, add an extra pinch of salt.
- Egg & egg yolk - In my testing, I found using two whole eggs made the cookies spread too much. One egg plus one extra egg yolk was perfect.
- Pure vanilla extract - For added vanilla flavoring.
- All-purpose flour - The flour mixture is the main ingredient to make the dough.
- Cornstarch - Helps them not spread while they're baking and also helps make chewy cookies.
- Baking soda - For added texture.
- Salt - For flavor.
- Semi-sweet chocolate chips - I add two cups of chips for a lot of chocolate flavor.
See recipe card for quantities.
How to Make Brown Sugar Chocolate Chip Cookies
Preheat the oven to 375 degrees. Add parchment paper to two baking sheets.
Step One: Mix the softened butter and sugar with a mixer until fluffy.
Step Two: Add the eggs and vanilla extract. Mix well.
Step Three: Add the dry ingredients. Mix until the flour is barely incorporated. A few small streaks of flour are okay; they will be mixed in when you add the chips. Overmixing will make the cookies tougher and less chewy.
Step Four: Add the chocolate chips and stir.
Step Five: Use a cookie scoop and drop the cookie dough balls onto the prepared cookie sheets. I baked 12 on each cookie sheet.
Step Six: Put the pans in the oven and bake for 10-12 minutes. Remove them when the edges are just beginning to brown.
Step Seven: Let the cookies cool on a wire rack.
Step Eight: Serve with a glass of milk and enjoy!
Top Tip
Don't overcrowd the baking sheet. Even though using cornstarch will help with spreading, they will still spread a bit, so make sure to give them space.
Variations
- Toppings - Adding a bit of sea salt on top is a great way to get a sweet and savory flavor.
- White sugar - For a great cookie recipe using all white sugar, try our 5 Ingredient Chocolate Chip Cookies.
- Dark brown sugar - For an even more intense molasses flavor, use dark brown sugar.
- Chocolate chips - You can use chocolate chunks, dark chocolate chips, or milk chocolate chips for a different flavor.
See this Single Serve Chocolate Chip Cookie for a fun dessert recipe for one. Or try my crisp shortbread style 3 Ingredient Brown Sugar Cookies.
Equipment
To make these chewy chocolate chip cookies, you'll need to have an electric mixer or stand mixer, a wooden spoon or spatula for stirring, a mixing bowl, two baking sheets, a cooling rack, and a cookie scoop or an ice-cream scoop.
Storage
Once the cookies are baked and cooled, store any leftovers in an airtight container. You can keep them at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.
You can also freeze these cookies by adding them to a freezer-safe bag or container. To thaw, move to room temperature or place in the fridge for a short time. You could also eat them frozen for a crispier cookie!
Common Questions
Yes, they totally do, but they do have a bit richer flavor from all the brown sugar.
Absolutely. If you need to prep the cookie dough earlier in the day, or even the day before, you can. Just be sure to store it in the fridge in an airtight container so it stays fresh and ready to use.
Once the edges start to turn a golden brown, that is your clue that they're almost done baking and ready to come out of the oven. If you like chewy cookies, remove them as soon as the edges are a little brown, even if the center looks a bit too moist. They will be a bit soft when removed, but as they cool, they will firm up.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Brown Sugar Chocolate Chip Cookies
Ingredients
- 1 ¼ cups light brown sugar packed
- 1 cup salted butter softened (2 sticks)
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375. Line two baking sheets with parchment paper.
- Mix butter and sugar with an electric mixer until light and fluffy.
- Next, add the eggs and vanilla. Mix until smooth.
- Add the flour, cornstarch, baking soda, and salt. Mix just until incorporated.
- Mix in the chocolate chips just until evenly distributed.
- Drop balls of dough onto the prepared pans using a medium cookie scoop.
- Bake for 10-12 minutes or until lightly browned around the edges. Transfer to a wire rack to cool.
Notes
Nutrition
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