Chewy Brown Sugar Chocolate Chip Cookies [Recipe]
I love making these chewy brown sugar chocolate chip cookies for Christmas and other big holidays. They’re always a safe bet because everybody loves them—there’s just something about that perfect chewy texture and rich flavor that makes them impossible to resist. Whether you’re making them for a party, a gift, or just to enjoy at home, these cookies are a guaranteed hit.
Why Will You Love This Recipe?
- Perfect for the holidays – These cookies are a crowd-pleaser, especially during Christmas or other festive occasions. They’re always a hit with family and friends.
- Easy to make – The recipe is straightforward, and the result is soft, chewy cookies every time, with just the right balance of sweetness and chocolate.
- Customizable – You can easily adjust the mix-ins based on your preference, whether it’s chocolate chips, dried fruits, or nuts.
Recipe Variations
- Include coconut flakes – For a tropical twist, add ¼ cup of coconut flakes to the dough.
- Use almond flour instead of all-purpose flour – This gives the cookies a nuttier flavor and makes them gluten-free.
- Include various chocolate chips – Mix in dark chocolate, milk chocolate, or white chocolate chips to give each bite a different taste.
- Include dried fruits instead of chocolate chips – Swap the chocolate chips for dried cranberries or raisins for a chewy and fruity variation.
Tools You’ll Need
- Mixing bowl – A large bowl for combining all the ingredients.
- Electric mixer – This will make the process easier, but you can also mix by hand if you prefer.
- Baking sheet and parchment paper – Essential for baking the cookies and preventing them from sticking.
FAQ
Can I freeze the cookie dough?
Yes, you can! Simply shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag, and they’ll keep for up to 3 months. Just bake them directly from frozen, adding a minute or two to the baking time.
How should I store these cookies?
Store the cookies in an airtight container at room temperature. They will stay soft and chewy for about 4-5 days.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days. In fact, chilling the dough helps the flavors develop even more, so they might taste even better!
Other Recipes You’ll Love
- Healthy Chocolate Chip Cookies
- Improved Betty Crocker Chocolate Cookies
- Texas Sheet Cake Cookies Recipe from Scratch
- Almond Raspberry Sandwich Cookies
- Tasty Oreo Crumb Cupcakes
- Oreo Cheesecake Tacos
- Moist Easy Banana Bread with Walnuts
- Moist Cornbread with Cottage Cheese
Chewy Brown Sugar Chocolate Chip Cookies
Equipment
Ingredients
- 10½ tbsp softened butter 150 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 100 grams
- 2 tsp vanilla extract
- 1 large egg or 2 small eggs
- 2 cups all-purpose flour 250 grams
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips or dark chocolate chunks 130 grams
Instructions
- Before you begin, leave the butter and egg at room temperature for about an hour to soften. If you’re in a rush, gently melt the butter in the microwave in 20-second intervals until soft.
- In a mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat for about 1 minute until the mixture is well blended.
- Add the vanilla extract, egg, and salt to the mixture, and beat again for about 1 minute on medium speed.
- Sift in the flour, baking powder, and baking soda. Mix until the ingredients are fully combined, then use a wooden spoon to fold in the chocolate chips or chunks.
- Cover the dough with plastic wrap and chill in the fridge for 20-30 minutes. Chilling helps the cookies hold their shape during baking.
- Preheat the oven to 375°F (190°C) or 350°F (170°C) if using a fan oven. Line a baking sheet with parchment paper.
- Shape the dough into 18 equal-sized balls and place them on the prepared baking sheets, leaving about 1½ inches (4 cm) of space between each cookie as they will spread while baking.
- Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
