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    Home » Dessert » Chocolate Chip Cookies With Brown Sugar Recipe

    Chocolate Chip Cookies With Brown Sugar Recipe

    Published: Mar 16, 2019 · Modified: Apr 1, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chocolate chip cookies with brown sugar are the BEST EVER and they have it all! Crispy, chewy, soft and irresistible, they will quickly become your go-to chocolate chip cookie recipe. You don’t have to worry about chilling the dough and you can be assured they turn out perfectly and are loved by everyone.

    Hand holding a perfect chocolate chip cookie

    Why This Recipe Works

    Delivering you another labor of love today, friends. This chocolate chip cookie is my definition of total cookie perfection. All at once, it is chocolatey, crispy, soft and chewy and totally perfect. I tested this recipe for months before I was 100% happy with it. I want you to have a hands down, perfect-every-time recipe for when you need a great cookie.

    I make these cookies all the time and my boys and I basically lose ALL self-control when they are in our kitchen. My freezer trick doesn’t even work! The other day I found Sammy pulling cookies out of the freezer and microwaving them for 10 seconds each so he wouldn’t have to wait.

    Once you make these, you will NEVER want another chocolate chip cookie recipe again! No joke! Nothings beats these cookies!

    How to Make Chocolate Chip Cookies With Brown Sugar

    I love having a go-to recipe that turns out perfectly so I can enjoy myself and share with others!

    Step 1

    Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the melted butter, vegetable oil, white granulated sugar and brown sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.

    Step 2

    In a separate bowl, combine the all purpose flour, baking powder, corn starch, baking soda and salt. Mix dry ingredients well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the semi sweet chocolate chips.

    Chocolate chip cookie dough on a cookie sheet

    Step 3

    Using a medium cookie scoop, place 1.5-tablespoon-size chunks of batter 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown.

    Recipe Notes

    • Replace the chips with M&M’s (or add them in addition to chips!) for fun!
    • This dough freezes really well (use within 6 months) and the baked cookies freeze great, too (enjoy within 3-4 months).
    • Store the cookies at room temperature in a sealed container.
    • These make the absolute perfect after-school snack when served warm with a glass of cold milk!
    • Replace the chocolate chips with chocolate chunks, white chocolate chips or caramel chips for a different flavor.
    • I love using sea salt in place of regular table salt in these cookies.
    Stack of chocolate chip cookies

    Why Are My Cookies Flat

    If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour. If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!

    Why Chill Cookie Dough

    It is not necessary that you chill the dough for this recipe, although you definitely CAN. The reason many cookie recipes require dough to be chilled is because refrigeration helps to solidify the fat. When the cookies are put into the oven chilled, the fat in the dough (the butter or oil) takes longer to warm up, causing less spreading.

    How To Keep Cookies Soft

    For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.

    Can You Freeze Cookie Dough

    Cookie dough is PERFECT for freezing! It’s one of the things I love most about it. Place prepared cookie dough into a resealable freezer bag and press as much air out as possible. Freeze for up to six months. When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.

    Calories in a Chocolate Chip Cookie

    There are 147 calories in one of these delicious cookies!

    Carbs in a Chocolate Chip Cookie

    There are 18 grams of carbohydrates in one of these chocolate-packed cookies.

    Who Invented Chocolate Chip Cookies

    From wikipedia.. “The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938. Ruth invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking.”

    When is National Chocolate Chip Cookie Day

    National chocolate chip cookie day is on August 4th every year! What a great excuse to load up on the classic American cookie.

    Huge pile of chocolate chip and M&M’s cookies

    How to Clean Cookie Sheets

    If you have extra grimy cookie sheets, sprinkle a thin layer of baking soda over the surface and cover with hydrogen peroxide. Let it sit for 1 hour and scrub the surface using a dish scrubber. Wash with dish soap!

    Room Temperature Eggs

    Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter,  and then let the cake mix raise better as it bakes. Also, the cake will take a little longer to bake if room temperature eggs are used but creates a perfect cake that has a great texture.

    If a cake has a high fat content, adding cold eggs could affect re-hardening the fat. Finally, eggs that are needed to be created into a foam for a recipe will have better volume if warmed to room temperature.

    Salted Butter vs Unsalted Butter

    Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!

    Other Tried and Tested Cookie Recipes

    • These scrumptious Chewy Gingersnaps are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing! Enjoy making these, as they are the perfect holiday baking cookie recipe!
    • These are the BEST Sugar Cookies. They are super easy to make (using only seven ingredients) and they are perfect for decorating. You will never need another sugar cookie recipe again!
    • These Chocolate Kiss Cream Cheese Cookies are a great dessert for gatherings any time of the year. They are light, creamy and sugary, with just the perfect kiss of milk chocolate!
    • Hot Cocoa Cookies are like enjoying a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
    • Tender, perfect Peanut Butter Kiss Cookies (aka Peanut Butter Blossoms) are a classic holiday or any-time dessert. Super easy to make, these are the softest, chewiest cookies you’ll make! The Hershey’s Kiss pressed into the center MAKES the cookie!
    • Enjoy this crispy-soft, ooey-gooey, over-sized chocolate chip cookie straight out of the oven and with a scoop of vanilla ice cream! Baking it in a cast iron skillet gives it a perfectly crispy outer edge and a soft center. This “pizookie” is a cookie lover’s dream come true!
    • These Almond Cookies are melt-in-your-mouth delicious and super easy to make! The cookies have a chewy texture with crunchy bits of almond. They are topped with an almond glaze and a touch of orange zest that will leave you wanting more (and more and more)!
    Chocolate chip cookies on parchment paper

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Chocolate Chip Cookies with Brown Sugar Recipe

    Chocolate chip cookies with brown sugar have it all! Crispy, chewy and soft, they'll quickly become your go-to chocolate chip cookie recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 45
    Calories: 147.82kcal
    Author: Megan Porta

    Ingredients

    • 3/4 cup butter softened, 1 1/2 sticks
    • 1/2 cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup light brown sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1 tsp baking soda
    • 2 tsp corn starch
    • 1 tsp fine sea salt
    • 2 cups semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, vegetable oil, granulated and brown sugars, eggs and vanilla and beat on medium speed until creamy and free of lumps.
    • In a separate bowl, combine the flour, baking powder, baking soda, corn starch and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the chocolate chips.
    • Using a medium cookie scoop, place 1.5-tablespoon-size chunks of batter 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until edges are golden brown.

    Notes

    • Replace the chips with M&M’s (or add them in addition to chips!) for fun!
    • This dough freezes really well (use within 6 months) and the baked cookies freeze great, too (enjoy within 3-4 months).
    • Store the cookies at room temperature in a sealed container.
    • These make the absolute perfect after-school snack when served warm with a glass of cold milk!
    • Replace the chocolate chips with white chocolate chips for a different flavor.
    • I love using sea salt in place of regular table salt in these cookies.

    Nutrition

    Calories: 147.82kcal | Carbohydrates: 18.84g | Protein: 1.36g | Fat: 8.09g | Saturated Fat: 3.58g | Cholesterol: 16.4mg | Sodium: 110.06mg | Fiber: 0.65g | Sugar: 12.65g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Rachel R Fafinski

      October 07, 2020 at 12:36 am

      5 stars
      Best cookie recipe ever! I even froze some of the dough! Thanks again PipAndEbby for the wonderful recipes!

      Reply
      • Megan Porta

        October 07, 2020 at 1:34 pm

        So happy to hear they were enjoyed! Freezing the dough is perfect, you can always find a reason to enjoy them again. Thanks for sharing!

        Reply
    2. Hannah Flack

      June 15, 2020 at 9:53 am

      “Great twist on the original recipe! Thai is one of my favorite, too.
      I have all the ingredients in the house, this will be dinner tonight. Love it.”

      Reply
    3. Alisha Ross

      January 30, 2020 at 11:02 am

      Just roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!

      Reply
    4. Tina R

      December 01, 2019 at 12:38 pm

      Hello! I’m wondering how these would turn out using only butter? Thanks! ?

      Reply
      • Megan Porta

        December 05, 2019 at 5:19 am

        Give it a shot! I think these turned out to be BEST EVER cookies because of the butter and oil. Let me know how it turns out!

        Reply
    5. Megan Porta

      August 19, 2018 at 4:00 am

      Made these up tonight to use as a base for bars – delicious!

      Reply

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