Brown Sugar Chocolate Chip Cookies

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Brown Sugar Chocolate Chip Cookies

These brown sugar chocolate chip cookies have chewy edges, soft centers and no white sugar. This easy recipe yields perfectly gooey, bakery-style cookies every time.

Prep Time5

Cook Time10

Chill1

Total Time1 15

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $5

Equipment

Ingredients

½ cup salted butter (softened)
1 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon baking powder
1 cup semisweet chocolate chips

US Customary - Metric

Instructions

Make the Dough & Chill

In the bowl of a standing mixer, beat butter and brown sugar for 2 minutes.
Add egg and vanilla and beat for an additional 1 minute.
Add the flour, baking soda, sea salt and baking powder and beat until combined.
Stir in the chocolate chips on medium-low speed until evenly distributed throughout the dough.
Transfer the dough to an airtight container and chill for 1 hour.

Bake & Cool

After 1 hour, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two baking sheets with silicone baking mats or parchment paper.
Use a 2 Tablespoon cookie scoop to portion the dough.
Then roll it into balls and place them evenly spaced on the prepared baking sheet (8 on each sheet).
Bake in the preheated oven for 8-9 minutes, until the edges are lightly browned, and the tops are set.
Remove from the oven, let cool on baking sheet for 10 minutes. If desired, sprinkle flaky sea salt on top of the cookies immediately after removing them from the oven.
After 10 minutes, transfer the cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes

Salted butter. Unsalted butter or coconut oil work well.
Light brown sugar. use dark brown sugar for a bolder molasses taste. For regular chocolate chip cookies make my famous chocolate chip cookie recipe.
All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free.
Semisweet chocolate chips. You really can choose your favorite baking chips here - milk chocolate, dark chocolate, white chocolate, cinnamon chips, butterscotch, etc.

Store

Once cooled, store the cookies in an airtight container at room temperature for 3-5 days.

Freeze

Or, you can freeze baked cookies in an airtight container for up to 1 month. Reheat in the microwave, on in a covered baking dish in the oven set to warm.

However, I prefer to freeze the dough. Roll it into balls and freeze them in a single layer in an airtight container for up to 2 months. Then you can bake the cookies fresh by removing the dough from the freezer and letting it thaw before baking according to the recipe instructions.

Nutrition