Brown Sugar Chocolate Chip Cookies (Thin and Crispy)

overhead picture of giant brown sugar chocolate chip cookie on table

Brown Sugar Chocolate Chip Cookies (Thin and Crispy)

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 333kcal

Author: Becky Hardin

Brown Sugar Chocolate Chip Cookies (AKA Cow Chip Cookies) are made with light brown sugar, butter, and chocolate chips. They're super easy to make and without a doubt are my favorite cookie ever. Trust me-- they're addictive!

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Equipment

Ingredients

1 pound unsalted butter 454 grams, room temperature (4 sticks)
1½ cups light brown sugar 320 grams
1½ cups dark brown sugar 320 grams
1 cup granulated sugar 200 grams
4 large eggs 200 grams, room temperature
2 teaspoons pure vanilla extract 4 grams
3½ cups all-purpose flour 420 grams
1½ teaspoons kosher salt 5 grams
2 teaspoons baking soda 12 grams
1½ cups semisweet and milk chocolate chips 255 grams, Ghirardelli recommended

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 pound unsalted butter, 1½ cups light brown sugar, 1½ cups dark brown sugar, 1 cup granulated sugar, 4 large eggs, 2 teaspoons 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 teaspoons kosher salt, 2 teaspoons 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.

Video

Notes

You can use any kind of chocolate chips you like for this recipe. Why not try white chocolate chips or butterscotch chips?
I use light brown sugar to make these cookies; if you use dark brown sugar, the cookies will be much darker in appearance and have a richer caramelized flavor.
You can add some citrus zest to the dough (lime, orange, or lemon).
How about using different extracts instead of vanilla? Rum or orange could be tasty.
You can also add colorful sprinkles instead of chocolate chips.

Make sure the butter is at room temperature before creaming.
Use a tablespoon measure to scoop out the dough. This will help you get even-sized cookies.
You can make these cookies immediately or cover the dough and refrigerate until you are ready to bake.
Make sure to line the baking tray with parchment paper so the cookies don't stick.
Let the cookies cool for at least 10 minutes before moving to a cooling rack or plate. If you try to move them straight from the oven they will be too soft and break.
My mom says to tell you Ghirardelli chips are a must.

Storage: Store brown sugar chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition