Chewy Brown Sugar Cookies
Short, Catchy Intro:
So you want a cookie that tastes like a warm hug and requires only a tiny bit of effort? Same. These Chewy Brown Sugar Cookies give you deep caramel vibes, soft centers, and slightly crisp edges without drama. They are perfect for late night snacking, impressing your bae, or pretending you baked for three hours when it was actually an hour and a half.
Want a cinnamon spin later? Try this similar treat I love from soft and chewy churro cookies for inspiration. You now have permission to drool a little.
Why This Recipe is Awesome
- It uses brown sugar like a boss so each bite tastes slightly toasty and caramelized.
- It is stupidly forgiving. Even if you rush some steps, you still end up with excellent cookies.
- The texture is the real star here. Chewy in the middle, thin and golden at the edges, with little crinkly tops if you follow the trick later.
- Chilling the dough makes these cookies so much better. Trust me, the wait pays off.
- Want to make people think you are a professional baker? Bake these and act mysterious.
Ingredients You’ll Need
- 3/4 cup (170g) unsalted butter, softened to room temperature. Make it squishy but not melty.
- 1 cup (200g) packed brown sugar, light or dark. Dark gives deeper flavor.
- 1/4 cup (50g) granulated sugar. Because life needs texture contrast.
- 2 Large Eggs, at room temperature. Warm eggs mix nicer. FYI this helps.
- 2 teaspoons Pure Vanilla Extract. Not the fake stuff unless you want boring cookies.
- 1 1/2 cups (180g) all-purpose flour, spooned and leveled.
- 1 teaspoon Baking Soda. The tiny puff maker.
- 1/2 teaspoon Salt. Balances everything.
- 1 cup (170g) Optional Mix-ins, like chocolate chips or chopped nuts. Optional but delightful.
Step-by-Step Instructions
Bring Ingredients to Room Temperature
Take your unsalted butter and large eggs out of the refrigerator at least 1-2 hours before you plan to start baking. Softened butter creams beautifully with sugar, creating a light and airy base, while room temperature eggs incorporate more smoothly and prevent a curdled look. Test butter by pressing it gently; it should give without being greasy.Sift Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. This helps distribute the baking soda and salt and aerates the flour for lighter cookies. Set the bowl aside.Prepare Your Baking Sheets
Line two large baking sheets with parchment paper or silicone baking mats. Parchment prevents sticking and makes cleanup a breeze. No parchment No problem: lightly grease the sheets instead.Cream Butter and Sugars
In a stand mixer with a paddle or a large bowl with a hand mixer, add the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 3-5 minutes, scraping the bowl as needed. You want a mixture that looks pale and fluffy because that trapped air helps the cookies stay tender.Add Eggs and Vanilla
Turn the mixer to low and add the eggs one at a time, beating well after each. Let each egg disappear into the mix before the next shows up. Add the vanilla and beat until the batter looks smooth and unified.Gradually Incorporate Dry Ingredients
Drop the mixer to low and add the flour mixture in about three parts. Mix until you see no dry streaks. Do not overmix. Overworking the dough makes the cookies tough and sad.Fold in Optional Mix-ins
Toss in chocolate chips, nuts, or other goodies and fold them in gently with a spatula. This spreads them evenly without beating all the air out of your dough.Chill the Dough
Cover the bowl with plastic or a lid and refrigerate for at least 2 hours, preferably overnight. Chilling prevents over-spread, deepens the flavor, and makes the cookies chewier. Yes it is worth the wait.Preheat Oven and Prepare for Scooping
Preheat oven to 375°F 190°C. If the dough is rock hard from chilling, let it sit 10-15 minutes so it is easier to scoop.Scoop the Dough
Use a 1.5 to 2 tablespoon cookie scoop or a rounded tablespoon to portion dough. Roll each portion into a neat ball by hand for uniform cookies and prettier bake.Arrange on Baking Sheets
Place dough balls about 2 inches apart on prepared sheets. Give them space to spread so you get individual cookies and not one giant cookie blob.Bake Until Golden
Bake one sheet at a time for 10-12 minutes. Look for set edges and slightly soft centers. The centers will finish as they cool.Optional The Cookie Scoop Bang
Right after the cookies come out of the oven lift the baking sheet and drop it flat onto the counter from about 4-6 inches. This makes crinkly tops and concentrates chewiness. Try it once. It is oddly satisfying.Cool on Baking Sheet
Let cookies sit on the sheet 5-10 minutes so they can firm up a bit. They will be fragile right out of the oven so resist the urge to move them too soon.Transfer to Wire Rack
Move cookies to a wire rack to cool completely. Air circulation keeps bottoms from getting soggy.Enjoy and Store
Eat warm or room temp. Store leftovers in an airtight container up to 3-4 days. To keep them soft, pop a half-slice of bread in the container with the cookies. You can freeze baked cookies for 2 months and thaw later.
Common Mistakes to Avoid
- Thinking you can skip chilling. You cannot. If you do, expect flat regret.
- Overmixing the dough. You want tender chew not brick city. Stop mixing once combined.
- Baking on an unlined sheet. Rookie move. Burnt cookie bottoms are a mood killer.
- Ignoring oven temperature. Not all ovens tell the truth. Use an oven thermometer if you are sneaky about perfection.
- Removing cookies too soon from the baking sheet. They need a few minutes to set or they will fall apart when you try to be cute and stack them.
Alternatives & Substitutions
- Butter swap? Margarine technically works but it changes flavor and texture. Use real butter when possible. IMO worth it.
- Brown sugar low? Use all dark brown sugar for richer caramel notes or mix light and dark for balance.
- Flour alternatives? Stick to all-purpose for best chew. If you must use whole wheat, expect denser cookies and slightly nuttier flavor.
- Egg substitute? You can use a flax egg in a pinch but results will be different. Cookies will be less pillowy.
- Mix-ins? Use white chocolate, toffee bits, or dried cherries. Get creative and don’t be shy.
- Want softer cookies without chilling? Increase bake time slightly and remove at the right softness. But chilling gives superior flavor so don’t skip it when you can.
FAQ
Q Why chill the dough?
A Short answer Why not Chill deepens flavor and stops excessive spreading so you get thick chewy cookies. It is a tiny bit of patience for a big payoff.
Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that Real butter gives better flavor and texture.
Q How do I get crinkly tops?
A Bake until edges set then do the cookie scoop bang immediately. It creates those pretty cracks and a chewy center.
Q Can I freeze the dough?
A Yes wrap scooped dough balls and freeze for up to a month. Bake from frozen and add a minute or two to the baking time.
Q Do I need an electric mixer?
A No You can beat by hand but it takes more muscle and patience. An electric mixer makes life easier.
Q My cookies spread too much What happened?
A Probably dough too warm or you skipped chilling. Also over creaming or too much butter at room temp can cause travel happy cookies.
Q How do I keep cookies soft?
A Store in an airtight container and toss a half slice of bread in there. The bread donates moisture gently and keeps cookies soft.
Final Thoughts
You made it to the end So are you ready to bake or just mentally hungry now Either way these Chewy Brown Sugar Cookies will make friends smile and neighbors suspicious in a good way. Chill the dough and use real butter for best results. Go on now bake some and share or do not share I will not judge.
Conclusion
Want to compare notes or try other takes on these cookies Check out Chewy Brown Sugar Cookies – Sally’s Baking for a trusted variation. If you want another perspective with lovely step by step photos peek at Chewy Brown Sugar Cookies Recipe | The Vanilla Bean Blog for inspiration and tips.
Print
Chewy Brown Sugar Cookies
- Total Time: 132 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Brown Sugar Cookies offer a warm, caramelized flavor with a chewy center and slightly crisp edges; perfect for any occasion.
Ingredients
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed brown sugar, light or dark
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (180g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) optional mix-ins (chocolate chips or chopped nuts)
Instructions
- Take butter and eggs out of the refrigerator at least 1-2 hours before baking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Line baking sheets with parchment paper.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar until pale and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each, then add vanilla.
- Gradually add dry ingredients, mixing until just combined.
- Fold in optional mix-ins gently.
- Cover dough and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 375°F (190°C) and allow dough to sit for 10-15 minutes if rock hard.
- Scoop dough onto prepared sheets, spaced 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft.
- For a crinkly top, drop the baking sheet after removing it from the oven.
- Allow to cool on baking sheets for 5-10 minutes, then transfer to a wire rack.
- Enjoy warm or room temperature. Store in an airtight container for up to 3-4 days.
Notes
Chilling the dough is crucial for flavor and texture. Avoid overmixing the dough to keep cookies tender.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, chewy, brown sugar, dessert, baking
