- Unsalted Butter: Use butter that has been softened to room temperature—let it sit on the counter for about 2 hours.
- Dark Brown Sugar: Light brown sugar works, but dark brown sugar gives deeper flavor and better chew.
- Egg Yolk Only: This small-batch recipe uses just the yolk—don’t add the whole egg. Save the white for another recipe.
- Semisweet Chocolate: For gooey, melty chocolate pockets, use chopped chocolate. A mix of chips and chopped pieces gives the best texture and look
Brown Sugar Chocolate Chip Recipe
These brown sugar chocolate chip cookies are golden at the edges, soft in the center, and packed with gooey chocolate in every bite. Perfect for a cozy night in or a quick baking fix.
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Servings: 10 cookies
Calories: 150kcal
Ingredients
- 1 cup 120 grams all-purpose flour
- 1/3 cup 53 grams semisweet chocolate chips, preferably a combination of chips and roughly chopped chocolate for rich, molten pockets
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons 3 ounces unsalted butter, softened to room temperature
- 1/2 cup packed (100 grams) dark brown sugar
- 3/4 teaspoon pure vanilla extract
- 1 egg yolk reserve the white for another use
Instructions
- Preheat your oven to 375°F and position a rack in the center for even baking. Prepare a light-colored baking sheet by lining it with a silicone baking mat. This setup yields cookies that spread just enough and bake with soft centers and crisp, golden edges. Avoid dark metal pans, as they can cause overbaking and excessive spreading, especially without a silicone liner.
- In a medium-sized mixing bowl, combine the softened butter and brown sugar. Use an electric hand mixer on medium speed to cream them together until the mixture is airy and pale—this step should take at least a full minute. Proper creaming is key for forming those signature cookie crackles.
- Add in the egg yolk and vanilla extract, mixing until smooth and fully incorporated.
- Sprinkle the flour evenly over the butter mixture, followed by the sea salt, baking soda, and baking powder. Mix on low until a cohesive dough forms and no streaks of flour remain.
- Fold in the chocolate chips and chocolate chunks gently with a spatula, ensuring even distribution throughout the dough.
- Portion the dough into 10 equal scoops and place them spaced apart on the prepared baking sheet. For neater, uniform cookies, roll each scoop into a smooth ball between your palms.
- Bake for 9 to 10 minutes, just until the edges are turning golden. The cookies may look slightly puffed when you take them out of the oven—that’s normal. As they cool, they’ll deflate slightly, developing a crackled top and a chewy texture inside.
- Let the cookies rest on the baking tray for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
Nutrition
Calories: 150kcal
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