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These Brown Sugar Chocolate Chip Cookies (our family calls them Cow Chip Cookies, you can guess why, haha) are made with brown sugar, butter, and chocolate chips. They’re super easy to make and, without a doubt, my favorite cookie ever. Big and crispy chocolate chip cookies are a tradition in our family. Trust me: they’re very addictive!
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“Love, love, love these perfect chocolate chip cookies…best I’ve ever made!” -Mollie
Easy Brown Sugar Chocolate Chip Cookies
These chocolate chip brown sugar cookies are my favorite cookie of all time—and that’s saying something. My mom used to own a cookie company, so when it comes to cookies, she knows a thing or two.
I’ll be the first to admit that these cookies will never be mistaken for healthy food, but that’s okay! There’s nothing wrong with treats in moderation, and these are so delicious that I know you’ll be won over. My mom adapted this recipe from Martha Stewart, so you know it’s good.
Mom has always called these “Cow Chip Cookies,” and I think you can figure out why. It always gave us a laugh growing up every time we requested them.
Tips for Beginners
- Make sure your butter is at room temperature. This helps it blend better.
- Use a tablespoon or cookie scoop to measure and scoop out the dough. This will ensure you get even-sized cookies that bake at the same pace.
- I use a light brown sugar to make these cookies. You can also use dark brown sugar or half and half. Dark brown sugar will make the cookies darker and have a richer caramelized flavor.
- Switch up the vanilla extract. Rum or orange would be a tasty alternative.
- Make the cookies colorful. Add colorful sprinkles instead of chocolate chips.
- Change up the chocolate chips. Use butterscotch or white chocolate instead, or a combination. It’s really whatever you prefer. What matters most is that the chips should be high quality. Bargain chips may have a waxier consistency and inferior flavor.
Brown Sugar Chocolate Chip Cookies (Thin and Crispy)
Ingredients
- 1 lb. unsalted butter 454g, room temperature (4 sticks)
- 3 cups light brown sugar 660g
- 1 cup granulated sugar 200g
- 4 large eggs room temperature
- 2 tsp pure vanilla extract 4g
- 3½ cups all-purpose flour 420g
- 1½ tsp kosher salt 5g
- 2 tsp baking soda 12g
- 1½ cups semisweet and milk chocolate chips 255g, Ghirardelli recommended, or your preference
Video
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
- Using a hand mixer, cream butter until smooth, about 2-3 minutes. Add the sugars and beat until smooth, about 2 minutes. Beat in the eggs and vanilla until smooth, about 1 minute.1 lb. unsalted butter, 3 cups light brown sugar, 1 cup granulated sugar, 4 large eggs, 2 tsp pure vanilla extract
- Into a large bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet mixture. Fold in the chocolate chips.3½ cups all-purpose flour, 1½ tsp kosher salt, 2 tsp baking soda, 1½ cups semisweet and milk chocolate chips
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets; space the dough balls at least 2 inches apart to allow for spreading. Plan on approximately 6 cookies per sheet.
- Bake until golden, 9-11 minutes. Remove cookies from the oven.
- Let cookies stand on the baking sheets for 10 minutes before removing to a cooling rack to finish cooling. Repeat with remaining dough until all cookies have been baked.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Fine Mesh Sieve
- Cookie Portion Scoop (optional)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Brown Sugar Chocolate Chip Cookies Step by Step
Prepare the baking sheets and cream the butter and sugar: Preheat the oven to 375°F. Line 2 baking trays with parchment paper, so the cookies don’t stick.
Using a hand mixer, cream 1 lb. butter until smooth. This usually takes me about 2-3 minutes. Add 3 cups light brown sugar and 1 cup granulated sugar, and beat until smooth. This usually takes me about 2 minutes.
Beat in 4 eggs and 2 tsp of vanilla until smooth, about 1 minute.
Combine the dry ingredients: Sift 3½ cups all-purpose flour, 1½ tsp kosher salt, and 2 tsp baking soda into a large bowl. Slowly pour the dry ingredients into the wet ingredients, and then fold in 1½ cups of semisweet and milk chocolate chips.
Portion the dough and bake: Drop 2 tbsp of dough per cookie onto the prepared baking sheets, leaving at least 2 inches between the cookies as they will spread. I usually get 6 cookies per cookie sheet.
Bake until the cookies turn golden, 9-11 minutes, and remove from the oven. Let cookies stand on the baking sheets for 10 minutes before transferring to a cooling rack. Repeat with the remaining dough until all cookies have been baked.
Serve: Serve the cookies warm from the oven and enjoy.
How to Store
If you want to get a head start, you can prepare the cookie dough and refrigerate it until you are ready to bake.
Store leftover cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months. Thaw on the kitchen counter until they are soft enough to devour again.
Serving Suggestions
These super sweet and chocolatey cookies just beg to be served with a tall glass of cold milk, or for those who prefer non-dairy, oat milk. I also like to dunk my cookies into a cup of bulletproof coffee, or to double the chocolate fun, I’ll make a chocolate coffee.
More Chocolate Chip Recipes To Try
- Skillet Chocolate Chip Cookie is a shareable cookie, made with browned butter.
- Banana Chocolate Chip Muffins are soft, fluffy, and loaded with melty chocolate chips.
- Chocolate Chip Cheesecake Bars are creamy, chewy, and undeniably the BEST of both worlds.
Hi! Your recipe calls for 1 1/2 cups both light and dark brown sugar yet in your tips you say you use white?? Do you use both? TIA
You can do half dark/half light plus the white or all dark/light, white the white as well!
gluten free recipe
Hi Becky,
I made your cookies today and they came out super! Thank you for the recipe and instructions. I’m a 75 year old novice baker, so if I can do it anybody can. One question: if I wanted to inhibit the spreading, would refrigerating the dough work? Or maybe adding a little flour?
Thanks again.
How many cookies will this recipe yield?
I just had to stop by (again) and say that I ADORE these cookies. Found this recipe a year ago and made them that night for my boyfriend who declared them “awesome!” I’m making them again right now (a half batch so I don’t overindulge:). Your mom is a genius and you are a doll for sharing the recipe! Thank you so much!
AWWW! I love this! That’s one of my all-time favorites, I’m glad you love them too! Thanks for letting us know, I’ll be sure to tell mom!
Love, love, love these perfect chocolate chip cookies…best I’ve ever made!