Winter Market Brown Sugar Cookies (Print Version)

Soft, chewy cookies with brown sugar and chocolate chips, finished with a light powdered sugar dusting.

# List of Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Mix-Ins

09 - 2 cups semi-sweet chocolate chips

→ Decoration

10 - 1/3 cup powdered sugar, for dusting

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat the softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Evenly fold in the semi-sweet chocolate chips.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers are set.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
10 - Once completely cooled, generously dust cookies with powdered sugar to create a snowy finish.

# Expert Advice:

01 -
  • They're soft and chewy with edges that catch the oven light just right, and the brown sugar gives them a depth that regular sugar never could.
  • The powdered sugar dusting is pure theatre—it transforms simple cookies into something that feels like a winter gift.
  • They come together in under an hour from craving to cooling, which means you can make them on a whim on cold afternoons.
  • The recipe is forgiving enough for beginners but produces results that make you look like you've been baking for years.
02 -
  • Don't skip letting the butter and eggs come to room temperature—cold ingredients won't incorporate smoothly and you'll end up with a grainy dough instead of a smooth one.
  • Pulling these cookies out when the centers still look slightly underdone is absolutely the right call; they firm up on the cooling rack and stay chewy rather than becoming hard and brittle.
  • The powdered sugar dust needs to happen after the cookies are completely cool, or the heat will melt it and it won't stick properly.
03 -
  • Use parchment paper without fail—it prevents sticking and ensures even baking on the bottom without any dark spots.
  • If you're dusting with powdered sugar ahead of time, do it within a few hours of serving for the best snowy effect, as it gradually settles and absorbs moisture.

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