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Chewy Brown Sugar Cookies

Name: Chewy Brown Sugar Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
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)

There’s something distinctly heartwarming about baking a batch of cookies, especially when the aroma of sweet brown sugar fills your kitchen. Imagine pulling out a tray of warm, chewy brown sugar cookies, their golden edges softly crinkled and inviting. These cookies are not just a delightful treat; they evoke a sense of nostalgia and comfort that makes every bite a moment to savor. Perfect for sharing or keeping all to yourself, these cookies are a must-try for any baking enthusiast!

Why Make This Recipe

The rich flavor of brown sugar adds depth and a distinctive caramel-like sweetness.
Their chewy texture is simply irresistible, creating a perfect balance with each satisfying bite.
This recipe is straightforward, making it ideal for bakers of all skill levels who are eager to whip up something delicious.

Making Chewy Brown Sugar Cookies at Home

Baking these chewy brown sugar cookies is a straightforward process that yields delightful results. Here’s how to create your own batch of these sweet treats, perfect for any occasion or a cozy night at home.

Ingredients

To make these scrumptious chewy brown sugar cookies, gather the following 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)

Step-by-Step Guide to Making Chewy Brown Sugar Cookies

Bring Ingredients to Room Temperature

Before diving into the mixing process, 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 into the mixture, preventing a curdled appearance and ensuring a cohesive dough. A good way to tell if your butter is ready is if you can easily indent it with your finger without it being greasy or melted.

Sift Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. This helps to thoroughly combine the leavening agent and salt evenly throughout the flour, preventing any pockets of unmixed ingredients, and aerates the flour for a lighter, more tender cookie. Set this bowl aside for later.

Prepare Your Baking Sheets

Line two large baking sheets with parchment paper or silicone baking mats. This step is crucial because parchment paper prevents sticking, ensures easy cleanup, and helps with even baking. If you don’t have parchment paper, you can lightly grease the baking sheets.

Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), add the softened unsalted butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 3–5 minutes, scraping down the sides of the bowl as needed. You are looking for a mixture that is light, fluffy, and noticeably paler in color. This creaming process incorporates air into the butter, which expands during baking and helps create that signature soft and chewy texture.

Add Eggs and Vanilla

With the mixer on low speed, add the eggs one at a time, beating well after each addition until fully incorporated. Each egg should disappear into the mixture before the next is added. Once both eggs are in, add the pure vanilla extract and beat until just combined. The mixture should look smooth and cohesive.

Gradually Incorporate Dry Ingredients

Reduce the mixer speed to low and gradually add the sifted flour mixture to the wet ingredients, about a third at a time. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to tough, dense cookies. Stop mixing as soon as you see no more streaks of dry flour.

Fold in Optional Mix-ins

If you’re adding chocolate chips, nuts, or any other delicious additions, gently fold them into the dough by hand using a rubber spatula. This ensures they are evenly distributed without overworking the dough.

Chill the Dough

This step is non-negotiable for spectacular cookies. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight (up to 24-48 hours for best results). Chilling deepens flavor, prevents spreading (leading to thicker, chewier cookies), and improves texture. The wait is absolutely worth it!

Preheat Oven and Prepare for Scooping

When you’re ready to bake, preheat your oven to 375°F (190°C). If your dough has been chilling for a long time, it might be quite firm. Let it sit at room temperature for about 10–15 minutes to make it easier to scoop, but don’t let it get too warm.

Scoop the Dough

Use a 1.5–2 tablespoon cookie scoop or a rounded tablespoon to portion out the dough. For perfectly uniform cookies, a scoop is ideal. Roll the scooped dough gently between your palms to form neat balls. This step helps ensure even baking and a beautiful round shape.

Arrange on Baking Sheets

Place the dough balls about 2 inches apart on your prepared baking sheets. This spacing is important to prevent them from merging into one giant cookie as they spread during baking. Depending on the size of your baking sheets, you’ll likely fit 9–12 cookies per sheet.

Bake Until Golden

Bake one sheet at a time in the preheated oven for 10–12 minutes. The exact baking time can vary, so keep a close eye on them. You’re looking for edges that are set and lightly golden brown, but the centers should still look slightly soft and underbaked. This is the secret to their incredible chewiness!

Optional: The "Cookie Scoop Bang"

For extra visual appeal and chewiness, immediately after removing the cookies from the oven, lift the baking sheet and gently drop it flat onto your counter from a height of about 4–6 inches. This causes the cookies to deflate slightly in the center, creating beautiful crinkly tops and concentrating the chewiness. Repeat this a couple of times if desired.

Cool on Baking Sheet

Allow the baked cookies to cool on the baking sheet for about 5–10 minutes. They will be very delicate and soft right out of the oven, and this cooling time allows them to set up slightly, making them easier to transfer without breaking. During this time, the residual heat will continue to cook the cookies gently.

Transfer to Wire Rack

After the initial cooling period, carefully transfer the cookies to a wire cooling rack to cool completely. Cooling on a wire rack allows air to circulate, preventing them from becoming soggy and ensuring even cooling. Resist the urge to stack them before they are completely cool.

Enjoy and Store

These Chewy Brown Sugar Cookies are best enjoyed warm or at room temperature. For optimal freshness and chewiness, store any leftovers in an airtight container at room temperature for up to 3–4 days. To keep them extra soft, you can place a half-slice of bread in the container with them. For longer storage, the baked cookies can be frozen for up to 2 months; thaw at room temperature when ready.

How to Store Chewy Brown Sugar Cookies

Keeping your delicious creations fresh is essential for enjoying them to their full potential. Here are some specific storage tips:

At Room Temperature: Keep them in an airtight container for 3–4 days.
Refrigerate: You can chill the cookies, adding an extra layer of freshness for up to a week at 40°F.
Freezing: Store baked cookies in an airtight container or freezer bag for up to 2 months; thaw them at room temperature when you’re ready to enjoy them again.

Best Ways to Serve Chewy Brown Sugar Cookies

Serving these cookies can be as delightful as baking them. Here are some ideas for serving that can elevate your cookie experience:

Classic with Milk: Serve warm with a glass of cold milk for that traditional pairing that is loved by all ages.
Ice Cream Sandwiches: Sandwich your chewy cookies around a scoop of your favorite ice cream for a decadent treat that is perfect for summer days.
Dessert Platter: Arrange them on a dessert platter with other cookies and sweets for a variety-filled dessert spread at parties.
With Hot Beverages: Pair with coffee, tea, or hot cocoa for a cozy, comforting afternoon or evening treat.

Tips to Make Chewy Brown Sugar Cookies

Baking is an art, and a few small tips can make a big difference. Here are some quick pointers:

Ensure your butter is at the perfect temperature—not too cold and not too melted.
Don’t skip the chilling step; it greatly contributes to the final texture.
If your cookies spread too much, try chilling the dough longer or adjusting your oven temperature slightly.

Variations or Substitutions

If you’re feeling adventurous, why not try some variations? Here’s how you can switch things up:

Nuts vs. Chocolate Chips: If you prefer a nutty flavor, substitute chocolate chips with chopped walnuts or pecans.
Spice It Up: Add a pinch of cinnamon or a dash of sea salt sprinkled on top before baking for an extra layer of flavor.

FAQs

Q: Can I make this ahead?
A: Yes, the dough can be made ahead of time and refrigerated for up to 48 hours or frozen for several weeks. Just allow it to thaw in the refrigerator before baking.

Q: What if I don’t have brown sugar?
A: You can substitute brown sugar with an equal amount of granulated sugar by adding a teaspoon of molasses for each cup of granulated sugar to mimic the flavor and moisture.

Q: How do I keep it soft?

Store cookies in an airtight container at room temperature.
Add a slice of bread to the container to keep them moist.

Q: Can I use a different kind of flour?
A: All-purpose flour is the best for achieving that classic chewy texture. However, you can experiment with half whole wheat flour for more fiber.

Making chewy brown sugar cookies is not only an enjoyable baking experience but also a surefire way to impress friends, family, or yourself! With their delightful texture and rich flavor, these cookies will quickly become a cherished part of your baking repertoire. So, roll up your sleeves, gather your ingredients, and take a trip down memory lane with every delicious bite. Happy baking!