Brown Sugar Cookies (With Chocolate)


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This Brown Sugar Cookies (With Chocolate) recipe is a dream come true for all cookie lovers! Made with brown sugar, chopped chocolate, a pinch of cinnamon, and browned butter… These cookies are super soft, super chewy, and full of chocolate! Simply the best cookies ever!

Brown Sugar Cookies (With Chocolate)

I’ve modified the recipe to fit my needs:

  • Additional ingredients: egg yolk (more moisture), browned butter (gives a nutty flavor), and chopped chocolate.
  • Less cinnamon.
  • A bit more butter.
  • Baking powder instead of baking soda.

But the idea and the base are the same.

Brown Sugar Cookies (With Chocolate) are super soft and super chewy.

They’re full of chocolate and you can use dark, milk or white chocolate. Or a mix! Whatever you like.

Browned butter combined with brown sugar and cinnamon means cookies bursting with flavor!

Hands down! These are one of the best cookies I’ve ever tried! 🙂

Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.
Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.

What you need

The recipe calls for typical ingredients that you can find in a regular supermarket. Most probably you have some of them already in your pantry!

Here’s all you need:

  1. Regular, all-purpose flour.
  2. Baking powder.
  3. Cornstarch.
  4. Unsalted butter.
  5. Brown sugar (dark or light).
  6. One egg and one egg yolk.
  7. Cinnamon.
  8. Vanilla extract.
  9. Chocolate (milk, dark, or white).

With these simple ingredients, you can make the best Brown Sugar Cookies ever! And I know that everyone needs a good cookie recipe! 🙂

Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.
Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.

How to make the chewy cookies

I’m not an expert at baking cookies. I fail often. Something that is especially hard for me is to make perfect soft, chewy cookies that are full of flavor.

I tried a lot of different recipes and the results were pretty good, but cookies were not that chewy, not that soft, and not that flavourful. I bet you’ve been there too.

This is the first recipe that works for me. Whenever I make these cookies, they come out fantastic! And I can’t believe how good they are. Be careful, they’re addictive! 🐷😅

I follow Sally’s tips and here’s what I do every time I make these Chewy Brown Sugar Chocolate Cookies:

  1. I chill the dough in the freezer. Sally suggests to freeze it for 2-3h or overnight but I found out that 1h is enough. Why is it important? Chilling the dough before baking will prevent cookies from spreading too much.
  2. I add an extra egg yolk to the dough to make the cookies softer.
  3. I use melted, browned butter for the nutty flavor and chewiness. Because of using the melted butter chilling the dough is even more crucial!
  4. I add a bit of cornstarch to make the cookies soft (and thick).
  5. I try to not overmix the dough. I mix the ingredients just enough to combine them correctly.
  6. I measure the ingredients correctly. When it comes to baking, the best idea is to weight ingredients.
  7. I lay down the baking tray with 2 sheets of baking paper.
  8. I bake one batch at a time on the middle rack.
  9. I take the cookies out from the oven when they’re slightly undercooked.
  10. After removing the cookies from the oven, I leave them to chill on the baking tray. They’ll finish cooking.

That’s it! 🙂 Following these tips guarantee you the best soft and chewy cookies.

So what are you waiting for? 🙂

Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.
Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.

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AuthorEwaCategoryDifficultyIntermediate

This Chewy Brown Sugar Chocolate Cookies recipe is a dream come true for all cookie lovers!

Chewy Soft Brown Sugar Brown Butter Chocolate Cookies

Yields14 Servings
Prep Time1 hr 10 minsCook Time12 minsTotal Time1 hr 22 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 250 g Plain, all-purpose flour
 1 tsp Baking powder
 1 tsp Cornstarch
 ¼ tsp Cinnamon
 1 pinch Salt
 185 g Unsalted butter
 250 g Brown sugar (dark or light)
 1 Egg (room temperature)
 1 Egg yolk (room temperature)
 2 tsp Vanilla extract
 100 g Chocolate (dark, milk, white, or mix)

1

Start with browning the butter. Heat a small pot over low heat, add butter. Let it melt. Keep the butter on the low heat stirring from time to time until the butter starts to foam. At this point, watch the butter carefully and stir often, it should start getting brown. When the butter is brown remove it from the heat and set aside, let it cool down. Always brown the butter on the low heat - it'll prevent the butter from burning.

2

Finely chop the chocolate. Set aside.

3

In a big bowl, mix together the flour, baking powder, cornstarch, cinnamon, and salt. Set aside.

4

In a second bowl, whisk eggs with vanilla extract, sugar, and melted butter.

5

Combine the wet ingredients with the dry ingredients, add chocolate and mix together with a large spoon. The dough should be soft, but thick.

6

Cover the dough and chill for 1 hour in the freezer. Don't skip the chilling, it's necessary.

7

Preheat the oven to 165 Celsius degrees.

8

Take the dough out of the refrigerator. Line the baking tray with two baking paper sheets.

9

Using the ice cream scoop and hands, make balls from the dough. You can make them smaller or bigger, up to you. In my case, I make quite big balls - I wanted my cookies to be thick.

10

Place dough balls on the baking sheets keeping a 5-7 cm distance between each other. Bake the cookies for 10 minutes in the middle rack, one tray at a time. Remove the baking tray from the oven and smoothly press the top of the cookie down with a spoon. Transfer back into the oven and bake 2 minutes more. The total time in the oven should be 12 minutes.

11

Remove the cookies from the oven and allow them to cool on the baking tray for 10 minutes. The cookies will finish cooking. After 10 minutes, remove the cookies from the baking tray.

12

Continue with baking the cookies until the whole dough is used.

Ingredients

 250 g Plain, all-purpose flour
 1 tsp Baking powder
 1 tsp Cornstarch
 ¼ tsp Cinnamon
 1 pinch Salt
 185 g Unsalted butter
 250 g Brown sugar (dark or light)
 1 Egg (room temperature)
 1 Egg yolk (room temperature)
 2 tsp Vanilla extract
 100 g Chocolate (dark, milk, white, or mix)

Directions

1

Start with browning the butter. Heat a small pot over low heat, add butter. Let it melt. Keep the butter on the low heat stirring from time to time until the butter starts to foam. At this point, watch the butter carefully and stir often, it should start getting brown. When the butter is brown remove it from the heat and set aside, let it cool down. Always brown the butter on the low heat - it'll prevent the butter from burning.

2

Finely chop the chocolate. Set aside.

3

In a big bowl, mix together the flour, baking powder, cornstarch, cinnamon, and salt. Set aside.

4

In a second bowl, whisk eggs with vanilla extract, sugar, and melted butter.

5

Combine the wet ingredients with the dry ingredients, add chocolate and mix together with a large spoon. The dough should be soft, but thick.

6

Cover the dough and chill for 1 hour in the freezer. Don't skip the chilling, it's necessary.

7

Preheat the oven to 165 Celsius degrees.

8

Take the dough out of the refrigerator. Line the baking tray with two baking paper sheets.

9

Using the ice cream scoop and hands, make balls from the dough. You can make them smaller or bigger, up to you. In my case, I make quite big balls - I wanted my cookies to be thick.

10

Place dough balls on the baking sheets keeping a 5-7 cm distance between each other. Bake the cookies for 10 minutes in the middle rack, one tray at a time. Remove the baking tray from the oven and smoothly press the top of the cookie down with a spoon. Transfer back into the oven and bake 2 minutes more. The total time in the oven should be 12 minutes.

11

Remove the cookies from the oven and allow them to cool on the baking tray for 10 minutes. The cookies will finish cooking. After 10 minutes, remove the cookies from the baking tray.

12

Continue with baking the cookies until the whole dough is used.

Brown Sugar Cookies (With Chocolate)

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Chewy Brown Sugar Chocolate Cookies. Cookies styling. Cookies Food photography. Brown SUgar cookies. Browned butter cookies. Soft Cookies. Chewy Cookies. Chocolate cookies.

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7 Comments

  1. Kippi 1 June 2019 at 22:04

    Yum, I am going to make this for my tribe. My husband loves sweets.
    Happy spring,
    Kippi
    kippiathome.com

    Reply
    1. Ewa 2 June 2019 at 10:26

      Thanks Kippi 🙂 Hope you’ll enjoy them!

      Reply
    1. Ewa 3 June 2019 at 16:30

      You have to try 😉

      Reply
  2. Miz Helen 4 June 2019 at 14:01

    Your Brown Sugar Chocolate Cookies look amazing! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply
    1. Ewa 4 June 2019 at 14:15

      Thanks Helen, you should give them a try 🙂 Have a lovely week!

      Reply
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