Chewy Dark Chocolate Chip Cookies with Brown Sugar
Chewy chocolate chip cookies with brown sugar, vanilla and dark chocolate pieces.
These chocolate chip cookies bake with crisp edges, chewy centres and plenty of chocolate. The source measures flour and sugars in inconsistent cups and melts the butter without chilling the dough, which can cause excessive spreading. This version uses softened butter, a blend of brown and white sugar, and a short chill before baking. Pull the cookies when the edges are set and the centres still look slightly soft; they finish setting on the tray. Keep the dough portions spaced apart and bake one tray at a time for even browning. Beat softened butter, brown sugar and granulated sugar 2 minutes until creamy. Beat in egg, yolk and vanilla just until smooth. Whisk flour, baking soda and salt in a second bowl. Add to butter mixture and mix just until no dry flour remains.
Recipe card
Chewy Dark Chocolate Chip Cookies with Brown Sugar
Equipment: Mixer or hand mixer, mixing bowls, cookie scoop, baking trays, parchment
Ingredients
Instructions
Cream butter and sugar
Beat softened butter, brown sugar and granulated sugar 2 minutes until creamy.
Add egg
Beat in egg, yolk and vanilla just until smooth.
Add dry ingredients
Whisk flour, baking soda and salt in a second bowl. Add to butter mixture and mix just until no dry flour remains.
Fold and chill
Fold in chocolate and walnuts if using. Cover and chill dough 30 minutes.
Portion
Heat oven to 180°C (350°F). Scoop 2-tablespoon portions onto lined trays, leaving 5 cm between cookies.
Bake
Bake one tray at a time for 10 to 12 minutes until edges are golden and centres still look slightly soft.
Cool
Cool on tray 10 minutes before transferring to a rack.
How to tell when it is ready
Edges are set and golden while the centres remain slightly soft; cookies firm during the 10-minute tray rest.
Tips
- Measure flour by weight.
- Chill dough before baking.
- Use parchment on a cool tray.
- Let cookies set on the tray before moving.
Troubleshooting
- If dough is too soft, chill 20 minutes more.
- If cookies stay thick, flatten the dough portions slightly before baking.
Substitutions
- Use dairy-free block butter and dairy-free chocolate.
- Replace walnuts with toasted seeds or omit them.
Variations
- Add toasted pecans.
- Use a mix of dark and milk chocolate.
Serving suggestions
- Serve with milk.
- Pair with coffee.
- Add to an ice-cream sandwich.
- Pack in a lunchbox after fully cooling.
Make ahead
Prepare suitable components ahead and store them safely. Store completely cooled cookies airtight at room temperature up to 4 days. Freeze dough balls up to 2 months and bake from frozen, adding 1 to 2 minutes.
Storage
Store completely cooled cookies airtight at room temperature up to 4 days. Freeze dough balls up to 2 months and bake from frozen, adding 1 to 2 minutes.
Food safety
Keep raw dough chilled and do not taste it uncooked because it contains raw flour and egg.
Frequently asked questions
Why do my cookies spread too much?
Warm butter or warm dough can cause spreading. Chill the dough and check that the baking tray is cool before the next batch.
How should I store chewy chocolate chip cookies?
Store completely cooled cookies airtight at room temperature up to 4 days. Freeze dough balls up to 2 months and bake from frozen, adding 1 to 2 minutes.
Serve with milk. Store completely cooled cookies airtight at room temperature up to 4 days. Freeze dough balls up to 2 months and bake from frozen, adding 1 to 2 minutes.
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