Brown Sugar Chocolate Chip Cookies
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These brown sugar chocolate chip cookies are super easy to make, come together quickly, and result in thick, soft chocolate chip cookies with crispy edges. This chocolate chip cookies recipe is going to become a family favorite! Made with all brown sugar!
What is it about a homemade chocolate chip cookie? Warm, gooey, thick, chewy – can’t resist. The aroma in your kitchen when they are baking.
I seriously have no willpower around a great soft chocolate chip cookie. Like maybe these cheesecake stuffed chocolate chip cookies? Or maybe a big warm pizookie (aka skillet cookie) topped with ice cream. Or for a really over the top treat, these cookie dough cookies topped with edible cookie dough.
And these brown sugar chocolate chip cookies are the BEST chocolate chip cookie recipe. Find the fat pants. Stock up on milk. Please don’t hate me.
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White Sugar Vs. Brown Sugar
This recipe calls for all brown sugar in the cookie, and no granulated sugar. This makes for a chocolate chip cookie that is very chewy, and does spread less than if you were to use some granulated sugar. Over the years I have received many comments from readers having difficulty with their cookies coming out perfectly. They were either too dry or cakey and not soft and chewy like we wanted.
So after many rounds of testing, I have since updated this recipe and increased the amount of brown sugar (from 1 1/2 cups to 2 cups). More brown sugar provided more moisture to these cookies. I think this new and improved version will be a big hit in your kitchen and make for some foolproof chocolate chip cookies made with all brown sugar!
Ingredients needed:
- All purpose flour – I have made cookie recipes that have called for different types of flour, but I love a cookie recipe that calls for simplicity of all purpose flour. We all have this on hand, which means we can make these anytime we want.
- Baking Powder
- Baking soda
- Salt
- Unsalted butter – it’s important to use unsalted butter because you can control the amount of salt in your recipe this way. But yes salted but can work just reduce the added salt. The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through. If you forget to take your butter out in time, cut the butter into small chunks and leave out at room temperature.
- Light brown sugar – If you don’t have any make my homemade brown sugar recipe. For a chewier cookie, use dark brown sugar instead of light brown sugar.
- Eggs – You will need 2 room temperature large eggs. I always place mine in a bowl of warm water for 10 minutes to bring them to room temperature quickly.
- Vanilla extract
- Chocolate chips – I have used semi-sweet chips, but milk chocolate as well. You can also use a combination of regular chips, mini chocolate chips, discs, chunks, and bars chopped up, which is what I love to do. I like using a combination so that I get chocolate of every shape and size in every single bite. Basically pure heaven.
How To Make These Brown Sugar Chocolate Chip Cookies
Step 1: Measure Your Dry Ingredients
Pre-heat oven to 350oF (180oC). I updated this recipe to bake at 350oF instead of 375oF and found the cookies had better spread, flavor and texture. Prepare a baking sheet with parchment paper (or silicone baking mat).
For best results I recommend using a kitchen scale. But if you are using measuring cups than you want to pay attention to how you measure. Too much flour can result in a dense cookie. Don’t just scoop the flour directly into your measuring cup. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour. You can read a full tutorial on how to measure flour here. You can read more about Which Flour Is Best For Cookies?
You want to whisk together your flour, baking powder, baking soda, and salt.
Step 2: Cream Butter and Brown Sugar
In a large bowl with a mixer (you can use a hand mixer or stand mixer fitted with a paddle attachment) cream your butter and sugar together for about 3 minutes until light and fluffy. Proper creaming with properly softened butter is what helps to aerate the mixture.
The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through. If you forget to take your butter out in time, cut the butter into small chunks and leave out at room temperature. It will soften much faster this way. When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes to allow enough air into the batter and helps leavens the cookies. For 3 quick ways to soften your butter, you can read this post.
The sugar basically punches holes into the butter creating air pockets, which then will fill with the gasses created with the leavening agents which can help create some lift in the cookies.
Step 3: Add Your Eggs
Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract. Make sure they are thoroughly mixed in. You want to make sure your eggs are room temperature so they don’t seize up the butter mixture.
Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.
Step 4: Add Your Dry Ingredients
Now add your dry ingredients. You want to make sure to not overmix once you’ve added the flour mixture. I like to stop the mixer right before it’s all mixed in, and then finish mixing with a spatula.
This will be a thick dough, but don’t worry it’s supposed to be!
Note: I have heard from a few readers that their dough was too thick (it’s supposed to be!) and tried to adjust the cookie dough after everything is mixed together. Please trust the process and know you have done it correctly, do not try to adjust the consistency at this point with extra ingredients.
Step 5: Add Your Chocolate Chips
Again, I love a combo. Miniature chocolate chips. Regular semi-sweet chocolate chips. And chocolate chunks. The difference in sizes results in chocolate in every bite.
Step 6: Scoop The Cookies
You can then stir in the chocolate chips at this point. Again just stir enough to mix them in and then stop mixing.
Next you need to scoop the cookies. You can make them regular sized using a medium cookie scoop (cookie scoop #40) that holds about 2 Tablespoons. A cookie scoop results in even-size balls of dough that will cook evenly. Even size = even baking.
I also like to chill the cookie dough for best texture. You can bake them right away but for best results I love to chill for 2 hours, or ideally overnight. If chilling, just scoop and place on a cookie sheet then wrap with plastic wrap and chill in the refrigerator.
When ready to bake, you want to make sure your oven is preheated to 350oF and positioned a rack in the center of the oven.
Place the cookie dough balls about 2 inches apart prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. The top of the cookies should still look soft and puffy, but not wet or raw. The edges will be crispy and golden brown. The cookies will continue to bake when you take them out of the oven so it’s important to not overbake and take them out when the middles look dry but not quite done.
Transfer the baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Storage Instructions
Keep covered at room temperature for up to 3 days. Although most likely will stay fresh if covered or stored in a container.
You can also freeze any leftover cookies. To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag or airtight container. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
Click here to learn how to freeze your cookie dough.
Recipe FAQs
Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, you can try this little trick I picked up from Sally’s Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward. You can also try and chill your cookie dough to help keep the cookies from spreading so much.
You may have used too much flour. Use a kitchen scale for best accuracy. And do NOT scoop directly into the measuring cup but spoon it in to the cup and level it off. For more help check out my post, How To Make Perfect Cookies Every Time (Ultimate Guide).
Or this could be because you overbaked the cookies. If the dough is too warm (remember that chilling time!) then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard.
Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature. Click here to read more about using your oven properly when baking.
Bake Up My Most Popular Cookie Recipes!
If you love cookies as much as I do then bake up some of my more popular cookie recipes from the blog, especially when it’s Christmas time!
Like my peanut butter chocolate kiss cookies with a Hershey kiss in the center, or my grandmother’s cookie recipe for Russian Tea Cakes, or these old fashioned peanut butter cookies with criss cross pattern.
For all my Christmas cookie recipes, check out my 25+ Christmas cookie recipes!
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Brown Sugar Chocolate Chip Cookies
Ingredients
- 3 cups (360 g) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter softened
- 2 cups (414 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Position a rack in the center of the oven. Pre-heat oven to 350oF (180℃). Prepare a baking sheet with parchment paper (or silicone baking mat).
- Start by measuring your flour (I recommend using a kitchen scale). But if measuring by volume, then first stir the flour in the bag/container as flour tends to settle. Then spoon the flour into your measuring cup, and then level it off at the top. Do not pack it down into the cup, or tap the sides as more flour will pack into the cup. Add the flour to your mixing bowl. Whisk together flour, baking soda, baking powder and salt into a bowl. Set aside. 3 cups (360 g) all purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt
- Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes. 1 cup (2 sticks, 227 g) unsalted butter 2 cups (414 g) packed light brown sugar
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. 2 large eggs 2 teaspoons pure vanilla extract
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. This will be a thick dough but it's supposed to be, don't worry! Add chocolate and stir in, on low speed, just until combined. You can chill the cookie dough at this point (at least 2 hours, ideally overnight) for cookies that spread less and bake up thicker and chewier. 12 ounces semi-sweet chocolate chips
- Scoop cookie dough, using a medium cookie scoop (size #40) that holds 2 tablespoons, and place on prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. The top of the cookies should be puffy but set, and edges golden brown. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Video
Notes
- Recipe Updated 09/18/2022: Many readers were stating they were having issues with their cookies being dry, or cakey. The recipe has since been updated to increase the amount of brown sugar from 1 1/2 cups to 2 cups to provide more moisture. I’ve also changed the baking time to 350oF from 375oF.
- Store cookies at room temperature. Cookies will last 2-3 days at room temperature.
- To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
- Measure your flours correctly. After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down.
- Soften your butter correctly. The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through.
- Cream properly. When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes, on medium speed, to allow enough air into the batter and helps leavens the cookies.
They came out slightly puffy but these are bombbb. Make sure to weigh the flour on a scale for best results.
These have been my go-to cookies for a while now. And they are good – I use my own GF flour blend and added a quick 10 min freeze before they go into the oven (which helps them stop spreading too much – we like a thicker cookie). And honestly, that was perfect. They don’t hang around in the house because they are impossible to stop eating.
Except today. Today I listened to a friend who has been going on and on about someone else’s brown butter chocolate chip cookies recipe and I was like “okay, I’ll bite.” Browned my butter, let it come back to mostly soft, and added a tiny sprinkle of Fleur de Sel as they came out of the oven. These cookies are OVER THE TOP. I might fight my husband to keep him away from them. They are SO good.
Highly recommend.
aw thank you so much Brandi!!
Great recipe! My husband was extremely sad when he discovered they had all been eaten. I had closed the recipe tab but was, thankfully, able to find it again. This will be my go-to chocolate chip cookie recipe in the future.
aw that’s awesome Reg!! I’m so happy to hear that…thank you for such a kind review!
Nice crunch on the outside and chewy on the inside! Will make again.
Thank you Kiera! I’m so glad you loved the recipe 🙂 … thanks for the kind words!
Delicious! I used GF 1:1 flour, melted butter(works better for gf, less sandy), added 2 more tsp of vanilla, another gf necessity….made 1/2, refrigerated other 1/2, in heaven, crispy, chewy, so much flavor. 💖 thanks
So glad you loved the recipe! And thanks for the tip on using melted butter if using GF flour- I’ll be sure to add that in for othe readers.
I’m not sure why so many people got it wrong! It was so easy to follow! I did make half the recipe since I didn’t want cookies for days. I also followed your advice to spoon my flour into the measuring cup because I didnt feel like weighing it. They are amazing and crisp on the outside and soft and chewy inside. New favorite recipe!
Thank you Gabby!! Music to my ears 🙂 Love hearing they are your favorite!
Came out absolutely perfectly! Can’t wait to make again!
so happy to hear Kris!!
Thanks for this chocolate chip cookie recipe. Mine turned out great, not too cakey and nicely chewy.
wonderful glad the changes worked for you!
These cookies look absolutely heavenly. Using brown sugar seems to have given these cookies a fantastic flavor that I can’t wait to try.
Whipped up a batch of these this weekend and they do not disappoint! Quick, easy and delicious; exactly what I needed to cure my sweet tooth!
Read the comments, followed the recipe exactly, and came out too cakey. Not moist at all.
On a side note – it’s FAQs, not FAQ’s (plural vs possessive).
Sorry these cookies didn’t come out for you. Cakey may be an issue with how you are measuring your flour. And thanks for the side note I’ll be sure to change it!
Oh yes. Finally I want to learn to bake! I followed the instructions perfectly and they are GORGEOUS and delicious 😋
thank you Susie glad you loved them as much as we did!!
I made these for a foods class at the high school and everyone loved them! They came out so well and its so easy and fun to make 😀
Yay! I’m so happy the recipe was a success!
I appreciate folks sharing their struggles. I’m generally too lazy to weigh out my flour but based on these comments and responses, I did and they turned out beautifully. My kids LOVED them. This will be my go-to chocolate chip recipe from now on. Thank you!
aw that’s awesome Kris! I’m so glad you loved them and yes weighing your flour is always the way to go 🙂
My go to chocolate chip cookie recipe! I love how these are compared to a Nestle Tollhouse cookie! These are much more flavorful and substantial compared to other recipes I’ve tried out. I sometimes have issues with the Tollhouse recipe being too flat, but these rise perfectly just like bakery cookies. If you measure the flour correctly, it’s perfect!
thanks Lauren =)
They were delicious, and just right for me, when I crave sweets! I used butterscotch chips! Yum!
Oh good! So glad to hear Sue and love the idea of using butterscotch chips going to try that myself 🙂
Too much flour in this recipe. I measured exactly as instructions listed and mine too turned out more scone like than cookies. While they are soft and chewy, they are not very sweet as a chocolate chip cookie should be and I would not serve these to guests or bake sales etc . I will use less flour next time. I also tried small scoops and flattened them before going into the oven but still turned out badly.
Hi Susan I’m sorry to hear that these cookies didn’t turn out well for you. I’ve made them many times and always have them work out great. I do recommend weighing your flour for the best accuracy. If you’re measuring by volume there is a chance then that you’re adding too much flour.
This recipe calls for wayyyy too much flour. My cookies turned out having the consistency of cake or scones. Tried adding a little water, didn’t help. Tried adding some regular granulated sugar; didn’t help. Wasted ingredients and wasted time :/ Never have I made a bad batch of cookies… until now.
Hi Hope, I’m sorry to hear the cookies didn’t come out for you. I just remade the recipe to double check the amount and 3 cups is correct. However flour is the #1 ingredient people measure wrong and it sounds like you may have accidentally added way too much. I always recommend measuring by weight so there’s no guessing. But if you don’t have a scale, then always make sure to spoon your flour into the measuring cup and level it off (do not pack it down or just scoop directly from the bag otherwise you will end up with too much. Next time, I would try adding a splash of milk to possibly to help, not water or sugar. I hope you give this recipe a try again with this advice as these cookies are very good!
I had the same issue. I measured mine out with measuring cups and did exactly as you said in your directions. Even if they were slightly off from measuring cups, it shouldn’t be that far off. I’ve never used a recipe where you had to use a scale either though. Idk, they taste alright but definitely cake in texture
360g of flour does not equal 3 cups. I just looked it up. Maybe adjust your recipe a little? Hope that helps!
I use King Arthur Flour’s weight ingredient chart which states it’s 120 g, that’s what I use. Some weight for flour can some variance to it from 120g to 130 g
@Hope, Susan and Sue, 360 grams is exactly what 3 cups of flour WEIGH. You guys with the off cookies are going by volume. Read up on dry and wet measurements and weights and volumes. Very big differences. A standard cup of flour weighs 120 grams.
Not too sweet, and soft in the middle I did need to bal for 12 minutes to cook through. Excellent recipe and love that there is no oil or white sugar. Definitely my go-to easy and delish cookie recipe.
I’m so glad you loved these Monica! Yes I usually bake mine 10-12 minutes, every oven will be slightly different. But so glad you loved them!
Love all the brown sugar and love that they are chewy and stay that way for days!
Aw thanks Katie! I’m so glad you loved the cookies!