Brown Sugar Chocolate Chip Cookies are soft, chewy, and packed with chunks of chocolate! Brown sugar gives them a rich, sweet flavor, while a little maple syrup adds something special to every bite. A sprinkle of flaky salt on top makes them even more delicious!
Looking for more treats to bake? Check out my Maple Brown Sugar Cookies, too!
Ingredients & Substitutions
- All-purpose flour: Measure carefully to help the cookies bake up with the right texture.
- Baking soda: Helps the cookies spread and brown as they bake.
- Kosher salt: Balances the sweetness. If using table salt, use a little less.
- Unsalted butter: Let it come to room temperature so it mixes easily with the sugar. If using salted butter, you can reduce or omit the kosher salt, depending on your taste.
- Light brown sugar: Adds sweetness and helps keep the cookies soft and chewy. I recommend light brown sugar for this recipe.
- Egg: Use a large egg at room temperature to help it mix evenly into the dough.
- Pure maple syrup: Adds sweetness and a subtle maple flavor. Use pure maple syrup, not pancake syrup.
- Vanilla extract: Adds flavor and complements the brown sugar and chocolate.
- Semisweet chocolate: Chop a chocolate bar into chunks for pockets of melted chocolate throughout the cookies. Semisweet chocolate chips can be used instead, but the chunks give the cookies a different look and texture.
- Flaky salt: Sprinkling a little on top adds a nice salty contrast to the sweet cookies. It is optional, but I recommend it!
FAQs
Can I use chocolate chips instead of chopped chocolate?
Yes! Semisweet chocolate chips work well in these cookies. Chopped chocolate gives you bigger pockets of melted chocolate, but either option is delicious.
Can I use dark chocolate or milk chocolate?
Absolutely! Dark chocolate gives the cookies a richer, less sweet taste, while milk chocolate makes them sweeter. Use whichever you prefer.
Can I leave off the flaky salt?
Yes! The flaky salt is optional. It adds a little crunch and balances the sweetness of the brown sugar and chocolate, but the cookies are delicious without it.
Can I make the cookie dough ahead of time?
Yes! Cover the dough and refrigerate it until you are ready to bake. If the dough is very firm, let it sit at room temperature briefly so it is easier to scoop. Chilled dough may also need an extra minute or two in the oven.
Why do the cookies look underbaked when they come out of the oven?
The centers should still look slightly soft when you take the cookies out of the oven. They will continue to set as they cool on the baking sheet. Baking them until the centers look completely firm can make the cookies dry.
Can I freeze Brown Sugar Chocolate Chip Cookies?
Yes! You can freeze the baked, cooled cookies in an airtight container for up to 3 months. Let them thaw at room temperature before serving. You can also freeze the portioned cookie dough and bake the cookies from frozen, adding a little extra baking time as needed. Check out my Guide To Freezing, Baking, and Storing Cookies for more helpful tips.
How To Store Brown Sugar Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 to 5 days.
To Freeze: Let cookies cool completely, then store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
To Freeze the Dough: Scoop the dough into portions and place them on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a little extra baking time as needed.
More Popular Cookies
Brown Sugar Chocolate Chip Cookies
Ingredients
- 2 ½ cups (313 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (105 g) pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup (126 g) semisweet chocolate, chopped, plus more for topping (optional)
- Flaky salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 1 to 2 minutes, or until creamy.
- Add the egg and mix until combined. Add the maple syrup and vanilla extract. Beat until combined, scraping down the sides of the bowl as needed.
- Add the flour mixture and mix on low speed just until no dry streaks remain.
- Fold in the chopped chocolate.
- Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets. Press a few extra chocolate pieces onto the tops, if desired. Sprinkle with flaky salt, if using.
- Bake for 9 to 10 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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 🙂
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 !!!
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!
So glad you like them Karen!
edit ^ we cook it 6 mins every time and they are the best!
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.
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!
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!
What a blessing you are!!! And what a fun treat for others!
Can’t wait to tryyourcookie recipes as well as cake recipes
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…
Instructions don’t say anything about cooling the melted butter so yeah, the dough is warm when it hits the pan & they definitely do spread. I don’t know how only 187 grams of flour to a whole stick of butter and an egg is going to result in a dry & crumbly dough. Definitely add more flour or cool the butter before adding or chill the whole bowl of dough before baking. Personal note, I can’t stand salty cookies but you have to have more than a pinch of salt in a cookie to balance the sweetness & bring out flavor of the chocolate.