These Brown Sugar Chocolate Chip Cookies (our family calls them Cow Chip Cookies, you can guess why haha) are made with light 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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Crispy Chocolate Chip Cookies with Brown Sugar
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 gems “Cow Chip Cookies,” and I think you can figure out why. It always gave us a laugh growing up every time we requested them!
Why You’ll Love Brown Sugar Chocolate Chip Cookies:
- They’re decadently delicious: Sugar, butter, and chocolate all come together to make the most outrageously scrumptious cookies you’ve ever tasted.
- They’re impressive: These giant chocolate-studded cookies will impress everyone who sees them. They’re based on a cookie store recipe, after all!
- They’re quick and easy: No chilling time required, no rolling, no frosting needed. Just mix, scoop and bake.
How to Make Brown Sugar Cookies with Chocolate Chips
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- Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.
- Sift together dry ingredients into a large bowl. Slowly beat dry ingredients into the wet mixture. Fold in chocolate chips.
- Drop spoonfuls of dough per cookie onto prepared baking sheets, allowing for spreading. Plan on approximately 6 cookies per sheet.
- Bake until golden; remove cookies from the oven, but keep on the baking sheets for 10 minutes before removing to cooling racks.
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Brown Sugar Cookies with Chocolate Chips- Variations and Flavors
- Why not try white chocolate chips or butterscotch chips?
- 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.
More Chocolate Chip Recipes we Love
- Chocolate Chip Pancakes
- Skillet Chocolate Chip Cookie
- Chocolate Chip Banana Bars
- Halfway to Heaven Bars
What type of chocolate chips work best in this recipe?
Use whatever type you prefer: milk chocolate, semi-sweet, dark, white, or a combination. What matters most is that the chips you use should be of high quality. Bargain chips may have a waxier consistency and inferior flavor.
Do I need a cookie scoop for this recipe?
No. A scoop ensures that each cookie is the same size, and you can achieve this by using a tablespoon measure to ensure evenly sized cookies.
What’s the difference between light and dark brown sugar?
Darkness is achieved by adding molasses to white sugar. More molasses means cookies will come out darker, moister, and with a caramelized finish.
Tips!
- Make sure your butter is at room temperature before mixing.
- Use a tablespoon measure to scoop out the dough. This will help you get even-sized cookies.
- You can use any type of chocolate chips you like for this recipe.
- I use light brown sugar to make these cookies. Dark brown sugar will make the cookies look darker 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.
More Cookie Recipes You Might Like:
- Edible Peanut Butter Cookie Dough
- Best Gluten-Free Chocolate Chip Cookies
- Chocolate Mint Cookies
- Salted Caramel Brownie Cookies
- Snickers Cookie Bars
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Brown Sugar Chocolate Chip Cookies (Thin and Crispy)
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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
Recommended Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
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!