Brown Sugar Chocolate Chip Cookies

4.78 from 57 votes

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

Prep Time10

Cook Time9

Total Time19

Course: Dessert

Cuisine: chocolate

Servings: cookies

Calories: 211kcal

Pre-heat oven to 375^oF. 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 flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
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 suppossed to be, don't worry! Add chocolate and stir in, on low speed, just until combined.
Scoop cookie dough, using a 1-inch cookie scoop, and place on prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. 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.

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.
Tools: Cookies Sheets | Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
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.