Brown Sugar Chocolate Chip Cookies
by Sommer Collier — on Dec 17, 2025 It’s true that I could never get bored with chocolate chip cookies in any shape or form. But I also love to change things up with simple variations. This easy recipe skips white sugar and makes chocolate chip cookies with only dark brown sugar, resulting in a chewier cookie with a richer, sweeter, warmer flavor. These brown sugar chocolate chip cookies have all the melty chocolatey goodness you know and love, but with a texture and taste that is delightfully unique!
Who doesn’t love big, bakery-style cookies chock-full of melty chocolate chips? Not anyone I’ve ever known. We have several fabulous chocolate chip cookie recipes here on the site to give the people what they want… Like our latest salted chocolate chip cookie recipe, this new brown sugar chocolate chip cookie recipe is based on my flagship easy no-chill chocolate chip cookie recipe. I also have a glorious banana bread chocolate chip cookie recipe, 4 ingredient chocolate chip cookies , impressive chocolate chip cookie cake for sharing, monster cookies, and my beloved toffee chocolate chip cookie recipe. (There’s probably even more by the time you read this!) However, if you’re looking for a simple chocolate chip cookie recipe that packs the punch and flavor, this chocolate chip cookies recipe with brown sugar is it. Adding double brown sugar instead of brown and white sugar, or just white sugar, adds a deep, rich flavor and a chewier consistency you’ll absolutely adore.
Table of contents
Sommer’s Recipe Highlights
Classic Cookie, Unique Flavor – There is nothing groundbreaking here, and no special secret ingredients are required. This recipe uses the same staple ingredients as traditional chocolate chip cookies, but skips white sugar for dark brown sugar, which has a mellow, rustic flavor. I think the taste is familiar yet extra indulgent… Sort of like a grown-up cookie, with a hint of sophistication.
We’ve also added a hearty sprinkle of flake salt on top once the cookies are baked. This balances the flavor nicely. However, if you’re sensitive to sodium, feel free to skip the extra salt.
Chewy and Melty – Brown sugar is a good bit denser than white sugar, making the cookies more chewy and crisp rather than soft and fluffy. I think the smooth melted chocolate chips perfectly complement the chewiness of the cookie, so each bite has a nice balance of textures. They hold up beautifully to being dunked in a big ‘ol glass of cold milk!
Quick and Easy Dough – Some more complicated recipes require refrigerating the cookie dough for an hour or so before baking. But this no-chill chocolate chip cookie recipe comes together and bakes in as little as 15 minutes! Even without chilling the dough, these cookies don’t spread too much on the baking sheet, and bake up chewy and lightly crisp on the outside.
Key Ingredients and Tips
- Dry ingredients – We’ve got the common (but mighty!) baking crew of all-purpose flour, corn starch, baking soda, and salt.
- Brown sugar – I use dark brown sugar, which is made with more molasses than light brown sugar and therefore has a deeper flavor.
- Butter – I almost always use unsalted butter in my recipes, especially for baking. Then I have total control over how much salt goes into the cookie dough.
- Eggs – I set my eggs on the counter before preheating the oven, so they’re out for about 15-20 minutes before making the dough. Room temperature eggs mix in more evenly, whereas cold eggs are more difficult to mix and can slow down the baking process.
- Vanilla extract – I am a big believer in saving money wherever possible, but going cheap with vanilla extract is never an option in my house. Definitely spend a bit more to buy quality vanilla because it makes a world of difference!
- Semi-sweet chocolate chips – If you want even more melty pieces of chocolate, you could swap some of the chocolate chips for chopped baking chocolate that doesn’t quite sit up as well once baked.
- Flake salt – This is optional, but I always finish these treats with a sprinkle of fleur de sel (AKA flaky sea salt) or kosher salt. The pop of salt enhances the sweetness of the chocolate and brown sugar, and gives the cookies a bakery-style flourish.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – While the oven preheats to 325 degrees F, I line baking sheets with parchment paper and melt the butter in short bursts in the microwave.
Mix Dry and Wet Ingredients – First, I combine the dry ingredients in a small bowl, then the remaining ingredients go into a separate large mixing bowl, or in the bowl of a standing mixer. After combining the sugar, eggs, vanilla, and melted butter, either with an electric hand mixer or with the stand mixer paddle attachment, I slowly incorporate the flour mixture bit by bit. Too much at once, and the dough will get clumpy.
Once all of the flour has been added, I scrape the bowl down with a rubber spatula, and give the dough one more quick mix.
Add Chocolate Chips – Now I add the chocolate chips to the bowl and mix them in by hand with a spatula so as not to overwork the dough. (A wooden spoon works well, too.) I suggest setting aside a small handful of chips to press onto the dough right before baking.
Scoop and Roll – I bring out my handy 1.5 tablespoon cookie scoop (seriously, one of the best kitchen gadgets for even occasional bakers!) to measure and roll cookie dough balls that are 2 inches wide, about the size of a golf ball. I place them a couple of inches apart on the baking sheets, chippy side up, so each cookie has room to spread, but I can still fit a dozen on each tray.
Remember those chocolate chips we set aside? Go ahead and press a couple on top of each cookie dough ball for an extra touch of chocolatey chippy goodness!
Bake – I bake them for 8 minutes to start, then check in and see if the centers are puffed and edges look set enough. If not, I’ll keep the cookies in the oven for another few minutes and pull them out as soon as they start to turn golden. Keep in mind, they might still look slightly underbaked when they are ready to take out. The cookies will continue to cook on the baking sheet even after the oven is turned off.
Feeling Salty? – To round out the sweetness, I like to sprinkle some flaky sea salt on the cookies a moment after they come out and are still super warm. Feel free to skip this optional step.
Expert Tip
My top tip for chewy, chocolate-loaded brown sugar cookies is simple: Don’t over-bake them. The moment cookies bake too long, they go from tender to hard and crunchy. To get it right, I start at the lowest baking time and take the pan out when the edges are set, but the centers still look soft. Not shiny or raw, but just barely baked. As I mentioned in the steps above, remember that the cookies will continue to “bake” on the cookie sheet for several more minutes, even as they are cooling down.
Storage Notes
Whether you plan to make all 45 cookies at once or want to just bake up a dozen or two, I suggest making the full recipe. The dough holds up great to being refrigerated for a few days, or you can even wrap it in plastic wrap and keep it frozen for up to 2 months. You can’t tell me you won’t crave a cookie somewhere in that timeframe!
Once the brown sugar cookies are baked, they’ll keep well in an airtight container stored at room temperature for up to a week. You can also freeze baked cookies in Ziploc freezer bags for up to 2 months, but it’s a good idea to place a piece of parchment or wax paper between stacked layers so they don’t stick together. Thaw them on the counter for 10-15 minutes, and you’re good to go!
Frequently Asked Questions
Yes, the dough should be so thick that stirring in the chocolate chips takes some elbow grease. But not so thick that you can’t work them in evenly.
Sure, you can if you want. But it’s not necessary, and I never bother. Even without refrigerating the dough before scooping, the cookies won’t have the dreaded “butter bleed” where they simply melt across the baking sheet. That’s because I’ve perfected the ingredients and method, so yeah, you’re welcome!
I’ve found that overmixing the dough is usually the reason why cookies go flat. I know you know how I know. If you work it too much, it’ll ruin the fluffy power of the eggs and make the dough too soft. Turn the mixer off as soon as the wet and dry ingredients are incorporated, and not a moment longer!
More Cookie Recipes
Brown Sugar Chocolate Chip Cookies
Video
Ingredients
- 3 cups all-purpose flour
- ¼ cup cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cup dark brown sugar packed (or light brown sugar)
- 1 cup unsalted butter melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate chips or 8 oz chocolate chips + 4 oz chopped chocolate
- Flake salt optional (or kosher salt)
Instructions
- Preheat the oven to 325°F. Set out several baking sheets and line them with parchment paper.
- Set out a mixing bowl for the dry ingredients. Combine the flour, cornstarch, baking soda, and salt. Mix well.
- Set out a stand mixer. Add the packed brown sugar, eggs, and vanilla extract to the bowl. Mix on low, and pour in the melted butter. Once the mixture is well combined, slowly add in the flour mixture.
- Scrape the bowl with a rubber spatula. Then add the chocolate chips to the mixture. Mix by hand until all the chips are well incorporated.
- Use a 1.5 tablespoon cookie scoop to measure out 2-tablespoon balls of dough. Roll the balls and place them on the baking sheets, 2 ½ inches apart, with the prettiest “chippiest” side up.
- Bake for 8-12 minutes, until the edges are golden, the centers are puffed, but they still look slightly underbaked. If desired, sprinkle the tops with flake salt.
- Allow the cookies to cool completely on the baking sheets. Then move to an airtight container and store.
