These brown sugar chocolate chip cookies are tender with a chewy interior and crispy edges. Since they are made exclusively with brown sugar instead of a mix of white and brown, they stay super moist and have an amazing caramel flavor.
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What’s a food blog without a chocolate chip cookie recipe, right? But since you probably already have a favorite, I won’t try to convince you that these are “The Best” or, as the Model Bakery claims, “The Ultimate” chocolate chip cookies.
(But they are though).
Instead, I would only suggest that the next time you have a craving, and maybe that craving is a little more urgent than the 72-hour chilling time demanded by the famous New York Times recipe allows, you try these brown sugar chocolate chip cookies. Just tryyyyy them.
I think that when you find yourself with the perfect brown sugar chocolate chip cookies, tender with a chewy interior, slightly crispy edges, and amazing caramelized flavor within 30 minutes of being hit by said craving, you will be very happy indeed. But don’t take my word for it. This little food critic in the making is not above begging when it comes to these cookies.
Since I tend to keep a lot of chocolate around, I like to step it up when I make these and use equal parts milk, dark, and white chocolate instead of just dark. I also prefer chopped chocolate to chips. The larger pieces form delicious pools while the little shards permeate and flavor the dough.
I also used to underbake chocolate chip cookies to keep them moist, but I let these get nice and golden brown. The use of brown sugar exclusively keeps them moist and gives them that incredible caramelized flavor that only gets deeper with an extra minute or two in the oven.
Chocolate Chip Cookies
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup plus 1 tablespoon unsalted butter, at room temperature
- 1 1/3 cups packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 2/3 cups chopped chocolate (dark, milk, white, or a combination)
Preheat oven to 375 degrees F.
Whisk together flour, baking soda and salt.
In a stand mixer on medium speed, cream together butter and sugar for 2-3 minutes until lightened in color.
Beat in the eggs, one at a time, and vanilla, scraping the bowl down, until well combined.
Reduce the speed to low, and add flour mixture in thirds, mixing until just combined. Stir in the chocolate chunks.
Scoop spoonfuls of dough of desired size onto lined cookie sheets. Bake until the cookies are lightly golden brown, anywhere from 12 to 17 minutes, depending on the size of your cookies.
Cool for 5 minutes on the baking sheets and transfer to wire racks to cool completely. Store in an airtight container for up to 5 days.
Adapted from The Model Bakery Cookbook