Chocolate chips – I have used semi-sweet chips, but milk chocolate as well.Or you can try and make your own diy vanilla extract. Vanilla extract – I always recommend using pure vanilla extract.I always place mine in a bowl of warm water for 10 minutes to bring them to room temperature quickly. Eggs – You will need 2 room temperature large eggs.Light brown sugar – Normally I use a combination of granulated sugar and brown sugar, but I decided to go 100% brown sugar and that’s what I think gives these perfectly crinkly edges, flavor, and chewy texture.Unsalted butter – it’s important to use unsalted butter because you can control the amount of salt in your recipe this way.Salt plays a major role in baking to balancing out the sweetness and bringing out the intensity of the chocolate. Salt – Salt is super important in your cookie recipe.You can read more here about the Baking Powder vs. Baking Powder and Baking soda – I use both in this recipe and I think it’s the perfect balance to create the texture in these cookies.We all have this on hand, which means we can make these anytime we want. All purpose flour – I have made cookie recipes that have called for different types of flour, but I love a cookie recipe that calls for simplicity of all purpose flour.You can check out the freezing cookie dough tutorial here. I love that I can bake a dozen and still have about another 1 1/2 dozen that I can freeze for later. So that means these cookies will spread less than if you used part white sugar. As explained by Serious Eats, sugar, either white or brown, is hygroscopic meaning it will soak up the moisture in the flour.
This cookie uses all brown sugar which means tons of flavor, and less spreading in the oven. That means in about 10 minutes, these are ready to go in the oven. I usually love to chill my cookie dough recipe, like with these New York Times Chocolate Chip Cookies but that’s not needed with these cookies. I think this new and improved version will be a big hit in your kitchen and make for some foolproof chocolate chip cookies made with all brown sugar! Why You Will Love This Chocolate Chip Cookie Recipe More brown sugar provided more moisture to these cookies. So after many rounds of testing, I have since updated this recipe and increased the amount of brown sugar (from 1 1/2 cups to 2 cups). They were either too dry or cakey and not soft and chewy like we wanted. Over the years I have received many comments from readers having difficulty with their cookies coming out perfectly. This makes for a chocolate chip cookie that is very chewy, and does spread less than if you were to use some granulated sugar. This recipe calls for all brown sugar in the cookie, and no granulated sugar. I seriously have no willpower around a great soft chocolate chip cookie.Īnd these brown sugar chocolate chip cookies are the BEST chocolate chip cookie recipe. The aroma in your kitchen when they are baking. What is it about a homemade chocolate chip cookie? Warm, gooey, thick, chewy – can’t resist. Recipe Updated: (original recipe included in notes) This chocolate chip cookies recipe is going to become a family favorite! These brown sugar chocolate chip cookies are super easy to make, come together quickly, and result in thick, soft chocolate chip cookies with crispy edges.
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