Brown Sugar Chocolate Chip Cookies
This easy recipe skips white sugar and makes chocolate chip cookies with only dark brown sugar, which creates a cookie that's more chewy and has an elevated sweet, warm flavor. These brown sugar chocolate chip cookies have all the melty chocolatey goodness that you know and love, but with a texture and taste that's delightfully unique!
Servings: 42 cookies
Calories: 155kcal
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.
Video
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!
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Calcium: 16mg | Iron: 1mg