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Chewy Brown Sugar Cookies

Warm, buttery, and impossibly chewy — these brown sugar cookies are the kind you bake when you want something comforting and reliably delicious. They have a soft center, slightly crisp edges, and a deep caramel-like flavor from plenty of brown sugar. If you like cookies with a tender chew and a hint of nostalgia, you’ll feel right at home with this recipe; for a fun twist, try pairing them with the same cozy vibe as soft and chewy cinnamon-sugar churro cookies for a themed cookie platter.

Why make this recipe
If you’re tired of dry or flat cookies and want predictable, chewy results, this recipe is perfect because it uses a generous amount of brown sugar and a few key technique steps (like chilling and the “cookie scoop bang”) to concentrate flavor and texture. The result is a cookie that stays soft for days, fills the kitchen with a comforting aroma, and comes together with straightforward pantry ingredients. It’s easy enough for a weeknight bake and special enough to serve to guests.

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

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)

Directions:

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 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. 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. Add about a third of the flour mixture at a time, mixing until just combined. Be careful not to overmix! Overmixing the dough 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 leftover cookies 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.

Best Way to Store Chewy Brown Sugar Cookies

Room temperature: Store in an airtight container at 68–72°F (20–22°C) for 3–4 days.
Refrigeration: Not recommended for long-term storage as it can dry them out; if you refrigerate, keep them in an airtight container for up to 1 week.
Freezing (baked cookies): Freeze in a single layer on a sheet tray, then transfer to a freezer-safe container or bag; keep at 0°F (-18°C) for up to 2 months. Thaw at room temperature.
Freezing (dough): Portion dough into scoops, freeze on a lined sheet, then store in a sealed bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.

Serving Suggestions for Chewy Brown Sugar Cookies

Classic pairings: Serve warm with a cold glass of milk or a cup of coffee. The milk cuts through the richness, while coffee enhances the caramel notes from the brown sugar.
Dessert plates: Add a scoop of vanilla ice cream and a drizzle of warm caramel sauce for an indulgent treat. The contrast between hot and cold creates great texture and flavor interplay.
Party ideas: Arrange cookies on a platter with different mix-ins — plain, chocolate chip, and toasted pecan — and label each variety for a cozy cookie bar.
Afternoon tea: Offer alongside hot tea (black or chai) to complement the spice-friendly brown sugar flavor.

Tips to Make Chewy Brown Sugar Cookies

Cream thoroughly: Beat the butter and sugars until pale and fluffy — this traps air and creates a tender crumb.
Don’t skip chilling: Chilling gives better flavor and prevents excessive spread, which yields thicker, chewier cookies.
Watch the bake time: Remove cookies when edges are set but centers are still soft; they’ll finish cooking on the sheet.
Use lined sheets: Parchment or silicone mats help promote even browning and make cleanup easy.
Optional “bang”: The quick drop of the baking sheet after baking creates crinkles and concentrates chewiness — it’s a small trick with a big payoff.

Variations and Substitutions

Chocolate chip swap (bullet): Replace or combine 1 cup of mix-ins with semi-sweet chocolate chips for a classic chocolate-studded chewy cookie. Use dark chocolate for an intense contrast with the rich brown sugar.
Browned butter variation (paragraph): For a nutty, toasted flavor, brown the butter before creaming it with the sugars. Let the browned butter cool slightly so it doesn’t scramble the eggs, then proceed with the recipe. Browned butter adds depth and a gourmet note without changing the chewy texture — just be mindful to cool it so you preserve the creaming structure.

Frequently Asked Questions (FAQs)

Q: How do I keep the cookies chewy for longer?
A: Store them in an airtight container at room temperature with a half-slice of bread to help retain moisture. Freeze extras if you won’t eat them within 3–4 days.

Q: Can I use dark brown sugar instead of light brown sugar?
A: Yes. Dark brown sugar has more molasses and will give a deeper, slightly more pronounced caramel flavor and darker color, but either works well.

Q: Is chilling really necessary?
A: Yes. Chilling firms the dough (so cookies spread less), allows flavors to meld, and improves texture. For the best results, chill at least 2 hours or overnight.

What if you want variations on presentation? Try sprinkling a tiny pinch of flaky sea salt on top of each cookie just after baking for a salty-sweet finish, or roll dough balls lightly in coarse sugar before baking for a slightly sparkly, crisp exterior.

Conclusion

If you want another reliable take on chewy brown sugar cookies for comparison or inspiration, check out this tried-and-true version from Vanilla Bean Blog’s Chewy Brown Sugar Cookies recipe, which showcases a similar emphasis on texture and flavor. For more tips and a popular step-by-step approach, consider the recipe and advice at Sally’s Baking Addiction’s Chewy Brown Sugar Cookies, which offers helpful bake-time and mix-in suggestions to perfect your batch.