Chocolate chip cookies are a classic treat, loved by many. This version calls for all brown sugar, as opposed to both regular granulated white sugar AND brown sugar. I love the molasses flavor that the brown sugar brings to these cookies. A little chewy, soft, and melt in your mouth buttery, these Brown Sugar Chocolate Chip Cookies will be the most requested treat in your recipe collection. Okay… I haven’t seen your recipe collection, but these are some great cookies!
Imagine sinking your teeth into a warm, gooey chocolate chip cookie that practically melts in your mouth. This recipe, with all brown sugar, elevates the classic cookie to a whole new level of decadence. Each bite is a perfect balance of rich, molasses-infused sweetness and delicious chocolate goodness.
Brown sugar contains molasses, which adds moisture and contributes to a chewier texture compared to cookies made with white sugar alone. The molasses also adds a subtle caramel flavor, enhancing the overall richness of the cookie. Brown sugar also makes the cookies slightly denser and more tender, creating a softer bite that it irresistible. Give these Brown Sugar Chocolate Chip Cookies a try next time you’re craving something sweet!
To make this White Chocolate Cranberry Tart, you’ll need the following ingredients.
Butter Cookie Crust:
Making Brown Sugar Chocolate Chip Cookies is a breeze! These are considered “drop cookies” which just means you scoop and drop the dough on your cookie sheet to form it.
Cream together the butter, brown sugar, and vanilla paste in the bowl off a stand mixer fitted with the paddle attachment.
Add the egg and mix into the dough. Scrape down the sides of the bowl as necessary to ensure all ingredients are incorporated.
Mix the baking soda and salt into the flour, then incorporate into the dough a little at a time with the mixer on low. Make sure to scrape down the sides of the mixing bowl as needed.
Mix in the chocolate chips (or chunks) into the dough until evenly mixed. I like to do this step by hand, and set aside some of the chips to press into the tops of the cookies after scooping.
Use a portion scoop to scoop the dough into even size pieces. I used a #24 scoop (1.33 oz). I like to place all of the scooped cookies onto a small baking sheet or plate, so it takes up less room in my refrigerator when chilling. You can scoop the cookies directly onto the sheet you will use for baking if desired. Chill in the refrigerator for at least 30 minutes (until firm and chilled throughout).
OPTIONAL: Press reserved chocolate chips or chunks into the tops of each piece of cookie dough.
Space out the cookie dough on baking sheets and bake until golden brown (about 12-15 minutes total).
OPTIONAL: Sprinkle the baked cookies with a pinch of flaky salt (I ALWAYS DO!)
Can I use white sugar instead?
You can use white sugar in this recipe, but the flavor and texture of the cookies won’t be the same. You’ll still get a good cookie, but it will be different.
Why do I need to chill the Brown Sugar Chocolate Chip Cookie Dough?
Chilling the dough does a few things. For one, it lets the butter solidify again. This helps prevent the cookies from spreading too much during baking. Chilling the dough also allows time for the flavors in the dough to meld together.
You can use whatever kind of chocolate you want for this recipe. I tend to use semi-sweet chocolate but these Brown Sugar Chocolate Chip Cookies would be delicious with dark or white chocolate too!
Keep any leftover cookies (there might not be any, they’re really good) in an airtight container in a cool, dry place. Avoid storing in direct sunlight or anywhere too warm, or the chocolate chips will melt.
Use these Brown Sugar Chocolate Chip Cookies to make delicious ice cream cookie sandwiches! I made a batch to use for one of my client’s videos showing off a product that scoops ice cream “pucks” that are perfect for ice cream sandwiches, and they were so good. I may or may not have had one for breakfast this morning… don’t judge me!
My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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