Brown Sugar Chocolate Chip (Print Version)

Soft, chewy cookies with brown sugar flavor and chocolate chips, topped with powdered sugar.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1 1/4 cups packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins & Topping

09 - 1 1/2 cups semisweet chocolate chips
10 - 1/2 cup powdered sugar, for dusting

# Step-by-step Instructions:

01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - Using an electric mixer or whisk, beat softened butter with light brown sugar and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract thoroughly.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing.
06 - Fold in semisweet chocolate chips evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft yet set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire cooling rack.
10 - Once fully cooled, dust cookies generously with powdered sugar to achieve a snowy appearance.

# Expert Advice:

01 -
  • They're impossibly soft inside with just enough chew to make you reach for another before you've finished the first.
  • The brown sugar brings a subtle molasses depth that makes people ask what your secret ingredient is.
  • That powdered sugar coating feels like a small luxury, turning ordinary cookies into something that looks like it came from a bakery.
02 -
  • The biggest mistake is overbaking—the centers should still look slightly soft when you pull them out, because they continue cooking on the hot pan.
  • Brown sugar can harden if it's been sitting open; if yours is lumpy, break it up with your fingers or microwave it briefly before measuring.
  • The powdered sugar will stick better if the cookies are completely cool; dusty warm cookies look sloppy no matter how generous your coating.
03 -
  • Room temperature butter creams better and faster than cold butter—take it out of the fridge 30 minutes before you start if you remember.
  • If your dough seems too soft to scoop, refrigerate it for 15 minutes while your oven preheats; this prevents spreading and makes portioning easier.

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