Brown Sugar Chocolate Chip Cookies

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4.82 from 69 votes

Brown Sugar Chocolate Chip Cookies

The best chocolate chip cookie with perfect crispy edges and soft ooey gooey middle!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: chocolate

Servings: cookies

Calories: 211kcal

Author: Heather Perine

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 350^oF (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.

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