Brown Sugar Chocolate Chip Cookies

Ingredients

• 375 g (3 cups)plain flour
• 32 g (¼ cup)cornflour
• 1½ teaspoonsbicarbonate of soda
• 1 teaspoonsalt
• 300 g, packed (1½ cups)dark brown sugar (or light brown sugar)
• 227 g (1 cup)unsalted butter, melted
• 2 largeeggs
• 1 tablespoonvanilla extract
• 340 g (12 oz), or 227 g chocolate chips plus 113 g chopped chocolatesemisweet chocolate chips (or a mix of chocolate chips and chopped chocolate)
• To taste, optionalflake salt (or kosher salt)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Line several baking sheets with baking parchment.

2. 2

   Mix dry ingredients

   In a mixing bowl, combine the flour, cornflour, bicarbonate of soda and salt, mixing them thoroughly.

3. 3

   Combine wet ingredients

   Put the packed brown sugar, eggs and vanilla extract in the bowl of a stand mixer. Mix on low speed while pouring in the melted butter. Once combined, add the flour mixture gradually.

4. 4

   Add the chocolate

   Scrape down the bowl with a rubber spatula, then add the chocolate chips. Mix by hand until they are evenly distributed through the dough.

5. 5

   Shape the cookies

   Use a 22 ml (1½ tablespoon) cookie scoop to portion the dough into 30 ml (2 tablespoon) balls. Roll them and arrange them 6.4 cm (2½ inches) apart on the prepared baking sheets, with the side showing the most chocolate chips facing up.

6. 6

   Bake until just set

   Bake for 8–12 minutes, until the edges are golden and the centres are puffed but still look slightly underbaked. Sprinkle with flake salt if you like.

7. 7

   Cool and store

   Leave the cookies to cool completely on the baking sheets. Transfer them to an airtight container for storage.

What are brown sugar chocolate chip cookies?

Chocolate chip cookies are an American favourite, traditionally made with a sweet dough studded with chocolate. This version relies on brown sugar alone rather than a mix of brown and white sugars.

Brown sugar brings a deeper, warm sweetness and helps give the cookies their chewy texture. Cornflour and melted butter are part of the dough that makes this take especially tender and rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 2g protein, 19g carbs, 8g fat.

The flour and brown sugar provide most of the carbohydrate, while butter and chocolate contribute much of the fat. Eggs and flour add some protein, and pairing a cookie with yoghurt or fruit can make a more filling snack.

Why use brown sugar alone?

Dark brown sugar: pack it firmly into the measuring cup if using volume, or weigh out 300 g. Its moist texture dissolves into the melted butter and gives the dough a rich flavour.

Light brown sugar: this is an acceptable substitute, though the flavour will be a little less deep. Avoid replacing it with white sugar, as the recipe is designed around brown sugar.

Mixing the dough

Melted butter: let it cool briefly before adding it to the mixer so it is warm rather than piping hot. Mix on low and add the dry ingredients gradually to reduce floury splashes.

Chocolate: fold the chips in by hand after scraping the bowl, checking the bottom for any unmixed dough. This keeps the chocolate distributed without overworking the flour mixture.

Shaping and spacing

Even portions: the recipe specifies a 22 ml scoop but calls for 30 ml balls of dough. Shape consistent portions and keep the stated spacing so the cookies have room to spread.

Chocolate on top: turn each ball so its most chocolate-studded side faces upwards. This gives the baked tops a generous chocolate-speckled appearance.

How to tell when they are done

Edges and centres: take the cookies out when the edges are golden and the centres are puffed but still look a little underbaked. They continue to set as they cool on the baking sheets.

Timing: begin checking at 8 minutes, as ovens and cookie sizes can differ. Bake for up to 12 minutes if the edges still need colour.

Choosing the chocolate

Chocolate chips: semisweet chips hold their shape while baking and give chocolate in every bite. Use the full 340 g for the quantity specified.

Chopped chocolate: replace 113 g of the chips with chopped chocolate if you want a mix of chip shapes and sizes. The recipe also allows using 227 g chips with 113 g chopped chocolate.

Serving and finishing

Flake salt: a light sprinkle after baking adds a crisp, salty contrast to the sweet dough. Kosher salt can be used instead, or leave it off.

Serve the cookies once they have cooled enough to hold their shape. They pair well with a glass of milk, or with fruit alongside for a simple snack plate.

Recipe notes & tips

• Weigh the flour for a consistent dough rather than compressing it into a cup.
• Let the melted butter cool briefly before mixing it with the eggs and sugar.
• Scrape the bowl well before folding in the chocolate so no pockets of flour mixture remain.
• Keep the dough portions evenly sized so they bake at a similar rate.
• Start checking the first tray at 8 minutes, especially if your oven runs hot.
• Leave the cookies on the baking sheets until completely cool, as the soft centres need time to set.

Variations

• Use light brown sugar: swap it for the dark brown sugar for a milder, less deep flavour.
• Mix chocolate types: replace 113 g of the chips with chopped chocolate for varied pieces.
• Add flake salt: sprinkle a little over the tops after baking for a salty finish.
• Use kosher salt: substitute it for the optional flake salt if that is what you have.
• Make smaller cookies: portion the dough into smaller balls and begin checking them earlier.

Common mistakes to avoid

• Adding hot butter: let it cool briefly first so it is not piping hot when mixed in.
• Overmixing after the flour: add the dry mixture gradually and stop once it is combined.
• Skipping the bowl scrape: scrape the sides and base before adding the chocolate to catch unmixed dough.
• Crowding the trays: leave 6.4 cm between portions so the cookies have room to spread.
• Overbaking the centres: remove the cookies when the edges are golden and the centres still look slightly underbaked.
• Moving them too soon: cool the cookies fully on the baking sheets before transferring them.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm them briefly in a low oven or microwave if you would like to soften the chocolate before serving.

Frequently asked questions