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Brown sugar chocolate chip cookies on a cream plate with a broken cookie showing the baked center
TasteWiser

Brown Sugar Chocolate Chip Cookies

All-brown-sugar chocolate chip cookies with caramel-like flavor, golden edges and a chewy baked center. No white sugar needed.
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Prep Time 15 minutes
Cook Time 26 minutes
Chilling 30 minutes
Total Time 1 hour 11 minutes
Servings: 16 cookies
Course: Dessert
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 113 g unsalted butter ½ cup; softened, not melted
  • 150 g light brown sugar about ¾ cup packed; use the gram weight for consistency
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 180 g all-purpose flour 1½ cups, spooned and leveled
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 150 g semisweet chocolate chips about ¾–1 cup depending on brand; weigh for consistency

Equipment

  • 2 Mixing bowls
  • 1 Hand mixer
  • 2 Large baking sheets
  • 1 Kitchen scale
  • 1 Cooling rack

Method
 

  1. Preheat the oven to 350°F (177°C), conventional setting. Line two large baking sheets with parchment. Whisk 180 g all-purpose flour, ½ teaspoon baking soda and ½ teaspoon fine salt together in a bowl.
    Whisk mixing flour, baking soda and fine salt in a white bowl
  2. Beat 113 g softened unsalted butter and 150 g packed light brown sugar for about 2 minutes until evenly combined and lighter in texture. Scrape the bowl. Beat in 1 large egg and 1 teaspoon vanilla just until smooth.
    Softened butter and brown sugar creamed together in a glass mixing bowl
  3. Add the dry mixture to the wet ingredients. Mix on low or fold with a spatula just until the flour disappears. Fold in 150 g semisweet chocolate chips. Do not taste the raw dough.
    Chocolate chips folded into thick brown sugar cookie dough
  4. Cover and refrigerate the dough for 30 minutes, or until firm enough to scoop. Divide into 16 portions, about 40 g each, and roll lightly into balls. Place 8 on each lined tray, at least 2–3 inches apart. Keep the second tray refrigerated while the first bakes.
    Chilled chocolate chip cookie dough balls spaced on a parchment-lined baking sheet
  5. Bake one tray at a time on the middle rack for 12–14 minutes, until the edges are golden and the centers look set rather than wet or raw. The card allows 26 minutes for two trays; ovens and cookie sizes vary. Cool on the tray for 10 minutes, then transfer to a rack to cool completely. Let a reused tray cool before loading more dough.
    Golden brown chocolate chip cookies cooling on a wire rack

Notes

This recipe has not yet been kitchen-tested by Tastewiser. The photos are AI-generated illustrations of the method. Baking time is a guide; check your first tray and adjust for your oven. Total time includes mixing, a 30-minute chill and two trays baked sequentially, but excludes cooling and oven preheating that cannot overlap.
Weigh the flour and sugar for consistency. Dark brown sugar can replace light brown sugar by weight for stronger molasses flavor. Store fully cooled cookies airtight for best quality over 3–4 days. Do not eat raw dough; it contains raw flour and egg.
Nutrition is an ingredient-based estimate per cookie, assuming 16 equal cookies. Brand and portion differences will change the values.