Brown Sugar Chocolate Chip Cookies | Thick & Soft
Thick, cakey-soft brown sugar chocolate chip cookies made with dark brown sugar and plenty of chocolate chips. This one-bowl cookie recipe needs no mixer or chilling, and rolling the dough into balls helps the cookies bake thick and perfectly round.
Equipment
- mixing bowl
- Mixing Implement
- Tablespoon
- Teaspoon
- Large Baking Sheet
- parchment paper
- Cooling Rack
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Salted Butter Softened
- 1½ Cups Dark Brown Sugar Not packed
- 2 Lrg Eggs
- 2 Tsp Vanilla Extract
- 3 Cups Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
- Add the softened butter and dark brown sugar to a large mixing bowl. Stir until well combined. No mixer is needed for this recipe.
- Add the eggs and mix well, then stir in the vanilla.
- Add the flour, baking soda and salt directly to the same bowl. Stir just until the flour disappears and a thick cookie dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Take portions of dough and roll them between your hands into smooth balls approximately 2 inches across, similar in size to a large meatball. Do not flatten the dough balls.
- Arrange the cookie dough balls evenly on the prepared baking sheet, leaving room between them to spread.
- Bake for 9 minutes. The bottoms should be golden, while the tops and centers will still look very soft and slightly underbaked.
- Carefully transfer the cookies to a wire rack. The bottoms will be firm enough to move, but the soft tops can be easily damaged while warm.
- Cool completely before storing. The cookies remain very soft when freshly baked and develop their finished thick, cakey-soft texture as they cool and rest.
Notes
Cookie Size: Rolling approximately 2-inch balls produces 24–28 large cookies. Smaller dough balls can be used for smaller cookies and a larger yield.
Cookie Shape: Rolling the dough into smooth balls instead of dropping it by spoonfuls helps the cookies stay thick and bake naturally round.
Baking Sheet: I use an approximately 15 x 21-inch extra-large cookie sheet and can fit about 20 large cookie dough balls on one tray. A smaller sheet will require additional batches.
Doneness: Do not wait for the tops to look completely baked. At 9 minutes, the bottoms should be golden but the centers should still be very soft. Overbaking will change the intended texture.
Cooling: The cookies can be eaten after about 1–1½ hours, but they are still extremely soft. After resting overnight, they develop their finished soft, cakey texture.
Nutrition
Calories: 290kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 22gVitamin A: 248IUVitamin C: 0.003mgCalcium: 29mgIron: 2mg
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