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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 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Calories: 332kcal
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!
Print Recipe


  • 1 pound unsalted butter 4 sticks
  • 1.5 cups light brown sugar packed
  • 1.5 cups dark brown sugar packed
  • 1 cup white sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups chocolate baking chips best-quality, semi-sweet and milk chocolate


  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. 
  • Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.
  • Into a large bowl, sift together dry ingredients. Slowly mix dry ingredients into the wet mixture. Fold in chocolate chips.
  • Drop 2 tablespoons of dough per cookie onto prepared baking sheets; space dough 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.



Top Tips for Making the Best Brown Sugar Cookies

  • 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 use any kind of chocolate chips you like for this recipe.
  • 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 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.


Calories: 332kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 207mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 414IU | Calcium: 33mg | Iron: 2mg