Thick and Chewy Brown Sugar Chocolate Chip Cookies
If you’re a fan of THICK chocolate chip cookies, this recipe is for you!
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Want SUPER THICK and chewy cookies? Here are my tips for the perfect Thick and Chewy Brown Sugar Cookies.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- Instead of “correctly” measuring the flour by scooping and scraping the excess flour off the top of the measuring cup, we’re going to “incorrectly” measure the flour by gently pressing against the side of the flour container (or bag) to level it in the measuring cup.
- Something else that keeps cookies really THICK? Using chocolate chips instead of chopped chocolate. Most people do this anyway, but I thought it was worth noting that I’ve made this EXACT SAME recipe using chopped chocolate and got drastically different results in terms of thickness.
- Baking the cookies at 350ºF instead of 375ºF (which is the temp I normally bake cookies at) is another trick that keeps these cookies thick and chewy.
- Instead of using a combination of white sugar and brown sugar, this recipe calls entirely for brown sugar. Which 1) gives these cookies a rich toffee like flavor, and 2) makes them extra chewy!
Yield: Approximately 20 cookiesAuthor: Ashton
Thick and Chewy Brown Sugar Chocolate Chip Cookies
Instead of using a combination of white sugar and brown sugar, this recipe calls entirely for brown sugar. Which gives these cookies a rich toffee like flavor and makes them extra chewy!
prep time: 15 minscook time: 9 minstotal time: 24 mins
ingredients:
1 cup butter
1 1/2 cups brown sugar
1 egg + 1 egg yolk
1 tbsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
10 ounces dark chocolate chips
instructions
Preheat oven to 350ºF.
Melt the butter in a medium saucepan over medium-high heat.
Stir in the brown sugar. Remove from heat and let the mixture sit for 5 minutes.
Transfer the butter-sugar mixture to a large mixing bowl. Whisk in the egg and the egg yolk.
Add the vanilla, flour, baking soda, and salt. Mix just until dough forms.
Fold in the chocolate chips.
Scoop 1/4 cup portions of dough and place 2 inches apart on an ungreased cookie sheet.
Bake for 9 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.
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Last Updated:
September 19, 2023
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