By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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!
Table of Contents
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
You can jump to the recipe card for full ingredients & instructions!
- 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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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
- Chocolate Chip Pumpkin Bread
- 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.
Recipe
Brown Sugar Chocolate Chip Cookies (Thin and Crispy)
4.80 from 15 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 10 minutes minutes
Total: 25 minutes minutes
Serves30 cookies
Print Rate
Save Shop our store
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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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.
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 Information
Serving: 1cookie Calories: 333kcal (17%) Carbohydrates: 44g (15%) Protein: 3g (6%) Fat: 17g (26%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 58mg (19%) Sodium: 208mg (9%) Potassium: 109mg (3%) Fiber: 1g (4%) Sugar: 31g (34%) Vitamin A: 419IU (8%) Calcium: 34mg (3%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
