Brown Sugar Chocolate Chip Cookies
Indulge in the rich, caramel-like sweetness of Brown Sugar Chocolate Chip Cookies, a decadent twist on the classic treat. Made with melted butter and a generous portion of light brown sugar, these cookies boast a soft, chewy texture that’s simply irresistible. The addition of an extra egg yolk ensures a tender crumb, while semi-sweet chocolate chips provide the perfect balance of sweetness in every bite. With just 15 minutes of prep time and a short 10-minute bake, this recipe is a fast yet luxurious way to satisfy your sweet tooth. Perfect for dessert, snacks, or even gifting, these cookies stay soft for days—if they last that long! Whether you serve them warm with a glass of milk or straight out of an airtight container, these chewy chocolate chip cookies are guaranteed to delight.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Light brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 large Egg yolk
- 15 milliliters Pure vanilla extract
- 240 grams All-purpose flour
- 5 grams Baking soda
- 2 grams Salt
- 200 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Let it cool slightly to room temperature.
In a large mixing bowl, whisk together the light brown sugar and granulated sugar. Pour in the melted butter and whisk until smooth and fully combined.
Add the egg, egg yolk, and pure vanilla extract to the bowl. Whisk again until the mixture is creamy and well-incorporated.
In a separate medium-sized bowl, combine the all-purpose flour, baking soda, and salt. Mix these dry ingredients with a whisk or a fork to evenly distribute them.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Be careful not to overmix—just stir until no streaks of flour remain.
Fold the semi-sweet chocolate chips into the dough until they are evenly distributed.
Using a cookie scoop or a tablespoon, portion out dough balls and place them onto the prepared baking sheets. Leave about 2 inches of space between each dough ball to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake for soft cookies.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 569.5 g | 207% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 358.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 242 mg | 19% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
