Dark Brown Sugar Chocolate Chip Cookies

I’ve been working for years to make the perfect chocolate chip cookie. I like all kinds of cookies however, the classic chocolate chip cookie has my heart. Now, not any chocolate chip cookie will do though. No, I have requirements for the perfect chocolate chip cookie. 

Chocolate chip cookies need to be soft and chewy, slightly under baked in the center and a slight crisp on the edges with loads of melted chocolate chips spread throughout. 

That’s my perfect chocolate chip cookie and that’s what I’ve made to share with y’all in this post. I’ve made so many chocolate chip cookie recipes and while they were all pretty wonderful, none of them were absolutely perfect for me.

Finally after years of working on chocolate chip cookie recipes and experimenting with different cookie recipes, I give to you MY perfect chocolate chip cookie…

Dark Brown Sugar Chocolate Chip Cookies!

Ingredients For Dark Brown Sugar Chocolate Chip Cookies:

• unsalted butter, softened
• dark brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chocolate chips
• mini chocolate chips

Ingredient amounts and recipe directions are below with a print option!

How To Make Homemade Samoa Cupcakes:

These cookies require a bit of chill time and it’s 100% worth it! 

Most of the time I don’t chill cookie dough when I’m baking cookies. Sometimes I chill my dough for my Hot Chocolate Cookies and I always chill the dough for my homemade slice and bake cookies but for the most part I haven’t been chilling the dough, 

However, when I was working on this recipe for Dark Brown Sugar Chocolate Chip Cookies I was adapting it from my Chocolate Dipped Robin Egg Cookies and while those are amazing, they do spread a but while baking and I was looking to make this cookie a bit more “puffy” if that makes sense.

Why do we chill the cookie dough before baking it?

When we chill cookie dough in the fridge or even the freezer, what we’re doing is solidifying the fat in the cookie dough, mainly the butter. 

When we pop a super chilled cookie into the hot oven to bake the solid butter in the cookie dough takes loner to melt as it baked which means the cookie is going to spread less resulting in a puffier cookie instead of a spread out cookie. 

Once I get done mixing the dough in my mixing bowl, I’ll just cover the top with plastic wrap and pop it into the fridge to chill for 2 hours up to 24  hours. To be honest, it’s mostly just overnight because if I’m making a lot of cookies that require chill time, like Hot Chocolate Cookies at Christmas, I make a ton of dough in the evening and chilled the dough over night before baking off trays of cookies the next day. 

How to get the perfect chocolate chip placement on chocolate chip cookies

These cookies are backed to the rim with chocolate chips and mini chocolate chips but you know that they need? More Chocolate chips! 

Ok, maybe they don’t NEED more chocolate chips but I think that chocolate chip cookies always look best when they’re dotted with chocolate chips all over their tops.  

Just take a small plate and pour out maybe 1/2 a cup of mini chocolate chips onto a plate. Once you’ve rolled the cookie dough into balls and slightly pressed down on each, take them and dip the tops of each cookie dough ball into the plate of mini chocolate chips. Don’t worry if they’re a little clustered, they’ll spread a but when baked. 

This recipe makes 40 cookies. While I wish I could eat 40 cookies, I just can not. Even though you’ll want to eat them all after you taste the first one, I doubt that you want to eat 40 cookies either. 

So unless you’re going to give them away, which I’m sure your friends and family would LOVE, let me suggest freezing the cookie dough! It’s a great way to save cookie dough and it’s perfect for when you have a sweet craving for a homemade, freshly baked cookie but don’t want to make a whole batch. 

I’ve got a post here on “How to Freeze Cookie Dough: Perfect for Freshly Baked Cookies Anytime“.

More Cookie Recipes that you’ll love:

• Bakery Style White Chocolate Chip Cookies
• Chocolate Chunk Butterfinger Cookies
• Butterscotch Pudding Cookies

Dark Brown Sugar Chocolate Chip Cookies

Dark Brown Sugar Chocolate Chip Cookies

Yield: 40 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 25 minutes

These Dark Brown Sugar Chocolate Chip Cookies might be the best chocolate chip cookie ever. Chilling the dough gives the cookie a soft and chewy texture and they’re packed tons of chocolate chips! 

Print

Ingredients

• 1 cup unsalted butter, softened
• 2 cups Dark Brown Sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips
• 1 cup mini chocolate chips + 1/2 cup mini chocolate chips

Instructions

Preheat the oven to 350F.
In mixer, cream together butter and dark brown sugar.
Add eggs, one at a time. Make sure each egg is incorporated before adding the next.
Add the vanilla. Mix well.
In a large bowl, whisk together flour, baking soda, and salt.
With mixer on low, slowly add flour mixture to batter. Mix until just combined.
Mix in 2 cups of chocolate chips and 1 cup mini chocolate chips.
Refrigerate dough for 2 hours (or up to 24 hours).
Drop by rounded tablespoons onto a baking sheet and slightly press down on cookies.
Press a few mini chocolate chips into the tops of each cookie.
Bake at 350 F for 10 minutes. Remove and let cookies cool on baking sheet for 5 minutes before moving to rack to cool completely.

If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog! 

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