Thick and Chewy Brown Sugar Chocolate Chip Cookies Recipe
Brown Sugar Chocolate Chip Cookies
There’s nothing better than a warm, thick, and chewy chocolate chip cookie fresh from the oven—especially when it’s packed with rich brown sugar flavor. These Thick and Chewy Brown Sugar Chocolate Chip Cookies have a soft center, crisp edges, and just the right amount of gooey chocolate in every bite.
The secret? A higher ratio of brown sugar for extra moisture and chew, plus a few simple tricks to get that perfect bakery-style texture. Whether you’re baking for a crowd or just treating yourself, this easy recipe will quickly become your go-to for the ultimate homemade cookies!
Soft & Chewy Chocolate Chip Cookies Made with Brown Sugar | Want the chewiest chocolate chip cookies? This brown sugar cookie recipe is loaded with gooey chocolate and bakes up thick & soft every time!
Ingredients For Super Thick Brown Sugar Chocolate Chip Cookies
- Butter – Provides richness and moisture, creating a soft and chewy texture. Use melted and slightly cooled butter for extra chewiness. Substitution: Swap with 1 cup browned butter for a deeper, nuttier flavor.
- Brown Sugar – The key to extra chewiness and a rich, caramel-like flavor. The higher molasses content in brown sugar keeps the cookies soft. Substitution: Use dark brown sugar for even more depth of flavor.
- 1 egg + 1 egg yolk – The egg provides structure, while the extra yolk adds richness and chew. The yolk also helps create a fudgy texture.
- Flour – Provides structure and thickness. Use all-purpose flour for the classic result, or swap half for bread flour for even chewier cookies with a higher protein content!
- Baking soda – Helps the cookies spread properly while keeping them thick. Make sure it’s fresh for best results!
- Dark Chocolate Chips – The perfect contrast to the sweet cookie base. Swap with semi-sweet or milk chocolate chips based on preference.
Tips for Cookie Baking Success
Thick & Chewy Brown Sugar Chocolate Chip Cookies
- Use Melted Butter for Extra Chewiness – Melting the butter before mixing helps create a denser, chewier cookie. Let it cool slightly before adding to the sugar to prevent scrambling the eggs.
- Chill the Dough for Thicker Cookies – Let the dough rest in the fridge for at least 30 minutes (or up to 24 hours). This enhances the flavor and prevents excessive spreading while baking.
- Scoop Evenly for Consistent Baking – Use a large cookie scoop (about 3 tbsp) to ensure uniform cookies that bake evenly.
- Use a Baking Mat or Parchment Paper – This prevents sticking and helps with even baking. Avoid greasing the pan, as extra fat can cause cookies to spread too much.
- Don’t Overbake! – Cookies should look slightly underdone in the center when removed from the oven. They will continue to set as they cool on the baking sheet. Bake at 350°F for 10-12 minutes for the perfect soft and chewy texture.
- Finish with a Sprinkle of Sea Salt – A light dusting of flaky sea salt on warm cookies enhances the flavors and balances the sweetness.
Thick & Chewy Brown Sugar Chocolate Chip Cookies | These thick and chewy brown sugar chocolate chip cookies are soft, gooey, and packed with rich caramel flavor. Perfect for dessert lovers!
What Happens When You Use Only Brown Sugar in Cookies?
When you use only brown sugar in cookies (instead of a mix of brown and white sugar), it significantly affects the texture, flavor, and spread of the cookies.
1. Extra Chewy Texture
Brown sugar contains more moisture due to its molasses content. This makes cookies softer and chewier compared to using white sugar, which creates a crispier texture.
2. Richer, Caramel-Like Flavor
Brown sugar has a deep, molasses-like sweetness, giving cookies a richer and slightly more complex flavor compared to the neutral sweetness of white sugar.
3. Darker Color
Since brown sugar has molasses, it results in a darker golden-brown cookie rather than a pale or golden-brown one.
4. Less Spread = Thicker Cookies
White sugar helps cookies spread by liquefying quickly in the oven. Without it, cookies made only with brown sugar tend to be thicker and puffier because the extra moisture slows down the spread.
5. Softer Cookies That Stay Fresh Longer
Since brown sugar retains moisture, cookies stay softer for a longer time compared to those made with only white sugar, which can turn crispier as they cool.
Bottom Line: If you want thick, chewy, and soft cookies with a rich caramel flavor, using only brown sugar is a great choice. If you prefer a balance between crisp edges and chewiness, a mix of brown and white sugar is ideal.
Soft & Gooey Brown Sugar Chocolate Chip Cookies | These chewy chocolate chip cookies are made with brown sugar for extra moisture and flavor! A no-fail cookie recipe that everyone loves!
More Cookie Recipes
Thick and Chewy Brown Sugar Chocolate Chip Cookies
These thick, bakery-style chocolate chip cookies have crisp edges, soft centers, and extra chewiness thanks to brown sugar.
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 the oven to 350°F (175°C).
- In a medium saucepan over medium-high heat, melt the butter.
- Stir in the brown sugar until well combined, then remove from heat and let the mixture sit for 5 minutes to cool slightly.
- Transfer the butter-sugar mixture to a large mixing bowl. Whisk in the egg and egg yolk until smooth.
- Add the vanilla, flour, baking soda, and salt, mixing until just combined. Avoid overmixing.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop ¼ cup portions of dough and place them 2 inches apart on an ungreased baking sheet.
- Bake for 9 minutes, or until the edges are set but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 63mgSodium: 294mgCarbohydrates: 52gFiber: 2gSugar: 29gProtein: 5g
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