Baking with the kids is one of my greatest joys and I love when we can try out different recipes together! This Brown Sugar Chocolate Chip Cookie is a slight twist on a classic, but one that is definitely worth trying! This recipe is a great addition to any baker’s recipe box. Packed with chocolate and chewy as can be, these cookies are easy, delicious, and a great way to spend time with family. As temperatures plummet into dangerous lows here in Minnesota, we are happy to be spending time together inside near a warm oven!

If you want more Cookie Recipes, be sure to see my 50 favorites!

Chocolate Chip Cookies with Brown Sugar

This cookie recipe makes regular chocolate chip cookies even softer, richer, and more interesting!

Brown Sugar Chocolate Chip Cookies

How to Make Brown Sugar Chocolate Chip Cookies

  1. Melt butter in the microwave. Pour it over the brown sugar and use a fork or whisk to fully combine. You could also do this in a saucepan but make sure the sugar does not get too hot. (medium-low works well)
  2. Add in other wet ingredients. I used a large egg and good quality vanilla extract. Just whisk until incorporated.
  3. Add in the dry ingredients. I like to sift my flour right into the bowl, but you could sift together all the dry ingredients if you don’t mind messing up another bowl.
  4. FUN TIP: Chop your chocolate! This is not essential, but having the small pieces and chocolate shavings throughout the cookie really enhances the flavor. Add the chocolate and use a spatula to stir them into the dough.
  5. Use a 2-tablespoon scoop and scoop cookies onto baking sheet.
  6. Add more chocolate pieces, and bake!

Chocolate Chip Cookies with Brown Sugar

Brown Sugar vs. Granulated Sugar

Why are these cookies packed with brown sugar instead of white? Simple… I wanted them as chewy as possible!

What exactly is brown sugar? Light brown sugar has molasses added to it which allows recipes specifically developed for brown sugar to achieve rich and complex flavors. It is a dense sugar and pacts easily, which means fewer air pockets during creaming. That means extra chewy!

In recipes that involve baking soda, (as this one does) the role of brown sugar is to react with sodium bicarbonate and produce carbon dioxide. This makes cookies thick and soft. White sugar can’t participate in that reaction, so white sugar cookies are comparatively thin, dense, and crisp (chewy if kept from browning).

How to Measure Brown Sugar

Since brown sugar has a unique moist texture, it needs to be packed into a dry measuring cup. Firmly press brown sugar into the cup. Level with the rim of the cup with the back of a knife. After you dump the brown sugar out, it should hold the shape of the cup.

Easy Brown Sugar Cookies

What Kind of Chocolate Chips Should be Used?

When testing this recipe I only used two kinds of chocolate; milk and semi-sweet. Because the dough itself is rich, I preferred semi-sweet chocolate for more contrast. However, I was quickly outvoted (6-1!!) and ended up using milk chocolate chunks. You can use whatever you prefer.

I bought the ‘chunk” version of chocolate chips and then coarsely chopped them. Please don’t skip this step when you are making yours! I happen to love the shavings and small bits that reach every nook and cranny of the cookie not to mention how to looks, and I think you will too!

Right before baking, I added more chocolate chunks to the top of the cookie. This is because I love the added chocolate and because I love that the cookie is easily identifiable.

For this exact cookie, I used Baker’s Premium Baking Chunks.

Chocolate Chip Cookies Recipe

Can This Recipe be Doubled?

Yes, you sure can! This recipe only yields about 12 cookies, you may want to double it if feeding a crowd. (My family of 7 easily polished off these cookies in one day!) However, if you make the cookies smaller (about 1 tablespoon of dough per cookie) you can get at least 24 cookies out of it.

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4.63 from 8 votes

Brown Sugar Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
A fabulous addition to your recipe box!

Ingredients

  • ½ cup (113g) unsalted butter, room temperature
  • ¾ cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • cups (186g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • 1 teaspoon corn starch
  • pinch kosher salt
  • 5 ounces milk chocolate chunks, plus extra for the top of the cookies

Instructions

  • Preheat oven to 375°F.
  • In a microwave-safe bowl, melt butter.
  • In a large bowl, add brown sugar. Pour butter over brown sugar and mix to combine.
  • Add in egg and vanilla and whisk until fully incorporated.
  • Add flour, baking soda, corn starch, and salt to brown sugar mixture. Mix by hand until combined. The batter will be coarse and appear dry.
  • Coarsely chop the chocolate and add to the batter. Reserve a few pieces of chocolate to add to the top of the cookies.
  • Using a cookie scoop that holds about 2 tablespoons of batter, scoop out the dough and place on a cookie sheet lined with parchment paper.
  • Place a few (3-5) extra chunks on chocolate on top of each cookie.
  • Using a clean kitchen glass, press down each cookie until it is about 1/2 to 3/4 inch thick. This step is optional, but if you don't press the cookies down they may need to bake longer as they do not flatten on their own.
  • Bake for 7-9 minutes or until the edges start to turn golden brown.
  • Remove from oven and let rest for about 5 minutes. Move to a cooling rack.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. i made exactly as written. tasted kinda cakey. i used confectioner chocolate-kind you get for easter 2lb bunny- used about a 1/4 of it … not enough chocolate chip taste … maybe use better chocolate next time … and more 🙂

  2. oh and also had to add extra flour as my dough was too gooey and refrigerated for about an hour .
    these were good but a tad cakey.. my son says they are good so thumbs up !!!

  3. These have been a STAPLE during COVID shelter in for my housemates and I. They don’t look anything like the pics (pics make them look granola-ey). They are ooey, gooey and amazing! Only suggestion is to cook less. We cook it at 9 mins every time. These are the best chocolate chip cookies ever!

  4. Couple things to those that attempt to bake.
    1) the dough has to chill. Simple physics. Chilling cools down the fats so that the cookie does not spread, very basic physics.
    2) as I have read comments I’m not alone but the result was very gooey and sticky dough, not dry and crumbly.
    3) the flavor is amazing I love when cookies are not overly sweet and the brown sugar is perfect with a more mellow sweet.

    So if you plan on attempting this recipie, probably add more flour, chill overnight and then bake. Also is there a flour measurement in weight? Flour changes depending on humidity so the only way to be accurate is with weight not dry cups.
    I have had many incidents where something came out too gooey or dry because the humidity was different.

  5. Yup! These are the best! Hands down. I didnt squish them flat, i like them like little nuggets. I also added a lot of pecans. Save Me!

  6. Hey Amanda! I LOVE this recipe, and all of your recipes. I thought you might like to know that this is the recipe I’m using at the summer camp I go to for adults with disabilities. We bake fresh cookies together every day and eat them every night before bed with glasses of milk. I’m picking up pounds and POUNDS of ingredients for it tomorrow. Can’t wait to make these with friends next week!

  7. i just did this cookie… but strange enough it was very gooey for me so i added extra flour, 1/3 cup intially but still not enough… ended up with 1 cup extra flour…. end result is still edible thou… LOL… sort of success i suppose…

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