By Becky Hardin
Published Aug 10, 2021
These Brown Sugar Chocolate Chip Cookies (our family calls them Cow Chip Cookies, you can guess why haha) are made with light brown sugar, butter, and chocolate chips. They’re super easy to make and, without a doubt my favorite cookie ever. Big and crispy chocolate chip cookies are a tradition in our family.Trust me: they’re very addictive!
Crispy Chocolate Chip Cookies with Brown Sugar
These Chocolate chip brown sugar cookies are my favorite cookie of all time– and that’s saying something. My mom used to own a cookie company, so when it comes to cookies, she knows a thing or two.
I’ll be the first to admit that these cookies will never be mistaken for healthy food, but that’s okay! There’s nothing wrong with treats in moderation, and these are so delicious that I know you’ll be won over. My mom adapted this recipe from Martha Stewart …so you know it’s good.
Mom has always called these gems “Cow Chip Cookies,” and I think you can figure out why. It always gave us a laugh growing up every time we requested them!
Why You’ll Love Brown Sugar Chocolate Chip Cookies:
- They’re decadently delicious: Sugar, butter, and chocolate all come together to make the most outrageously scrumptious cookies you’ve ever tasted.
- They’re impressive: These giant chocolate-studded cookies will impress everyone who sees them. They’re based on a cookie store recipe, after all!
- They’re quick and easy: No chilling time required, no rolling, no frosting needed. Just mix, scoop and bake.
How to Make Brown Sugar Cookies with Chocolate Chips
You can jump to the recipe card for full ingredients & instructions!
- Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.
- Sift together dry ingredients into a large bowl. Slowly beat dry ingredients into the wet mixture. Fold in chocolate chips.
- Drop spoonfuls of dough per cookie onto prepared baking sheets, allowing for spreading. Plan on approximately 6 cookies per sheet.
- Bake until golden; remove cookies from the oven, but keep on the baking sheets for 10 minutes before removing to cooling racks.
Brown Sugar Cookies with Chocolate Chips- Variations and Flavors
- Why not try white chocolate chips or butterscotch chips?
- You can add some citrus zest to the dough (lime, orange, or lemon).
- How about using different extracts instead of vanilla? Rum or orange could be tasty.
- You can also add colorful sprinkles instead of chocolate chips.
More Chocolate Chip Recipes we Love
- Chocolate Chip Pancakes
- Skillet Chocolate Chip Cookie
- Chocolate Chip Banana Bars
- Halfway to Heaven Bars
What type of chocolate chips work best in this recipe?
Use whatever type you prefer: milk chocolate, semi-sweet, dark, white, or a combination. What matters most is that the chips you use should be of high quality. Bargain chips may have a waxier consistency and inferior flavor.
Do I need a cookie scoop for this recipe?
No. A scoop ensures that each cookie is the same size, and you can achieve this by using a tablespoon measure to ensure evenly sized cookies.
What’s the difference between light and dark brown sugar?
Darkness is achieved by adding molasses to white sugar. More molasses means cookies will come out darker, moister, and with a caramelized finish.
Tips!
- Make sure your butter is at room temperature before mixing.
- Use a tablespoon measure to scoop out the dough. This will help you get even-sized cookies.
- You can use any type of chocolate chips you like for this recipe.
- I use light brown sugar to make these cookies. Dark brown sugar will make the cookies look darker and have a richer caramelized flavor.
- You can make these cookies immediately or cover the dough and refrigerate until you are ready to bake.
- Make sure to line the baking tray with parchment paper, so the cookies don’t stick.
More Cookie Recipes You Might Like:
- Edible Peanut Butter Cookie Dough
- Best Gluten-Free Chocolate Chip Cookies
- Chocolate Mint Cookies
- Salted Caramel Brownie Cookies
- Snickers Cookie Bars
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 pound unsalted butter 454 grams, room temperature (4 sticks)
- ▢ 1½ cups light brown sugar 320 grams
- ▢ 1½ cups dark brown sugar 320 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ 4 large eggs 200 grams, room temperature
- ▢ 2 teaspoons pure vanilla extract 4 grams
- ▢ 3½ cups all-purpose flour 420 grams
- ▢ 1½ teaspoons kosher salt 5 grams
- ▢ 2 teaspoons baking soda 12 grams
- ▢ 1½ cups semisweet and milk chocolate chips 255 grams, Ghirardelli recommended
Video
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
- Using a hand mixer, cream butter until smooth, about 2-3 minutes. Add the sugars and beat until smooth, about 2 minutes. Beat in the eggs and vanilla until smooth, about 1 minute. 1 pound unsalted butter, 1½ cups light brown sugar, 1½ cups dark brown sugar, 1 cup granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract
- Into a large bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet mixture. Fold in the chocolate chips. 3½ cups all-purpose flour, 1½ teaspoons kosher salt, 2 teaspoons baking soda, 1½ cups semisweet and milk chocolate chips
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets; space the dough balls at least 2 inches apart to allow for spreading. Plan on approximately 6 cookies per sheet.
- Bake until golden, 9-11 minutes. Remove cookies from the oven.
- Let cookies stand on the baking sheets for 10 minutes before removing to a cooling rack to finish cooling. Repeat with remaining dough until all cookies have been baked.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Fine Mesh Sieve
- Cookie Portion Scoop (optional)
Becky’s Tips
You can use any kind of chocolate chips you like for this recipe. Why not try white chocolate chips or butterscotch chips?
I use light brown sugar to make these cookies; if you use dark brown sugar, the cookies will be much darker in appearance and have a richer caramelized flavor.
You can add some citrus zest to the dough (lime, orange, or lemon).
How about using different extracts instead of vanilla? Rum or orange could be tasty.
You can also add colorful sprinkles instead of chocolate chips.
Make sure the butter is at room temperature before creaming.
Use a tablespoon measure to scoop out the dough. This will help you get even-sized cookies.
You can make these cookies immediately or cover the dough and refrigerate until you are ready to bake.
Make sure to line the baking tray with parchment paper so the cookies don’t stick.
Let the cookies cool for at least 10 minutes before moving to a cooling rack or plate. If you try to move them straight from the oven they will be too soft and break.
My mom says to tell you Ghirardelli chips are a must.
Nutrition information is automatically calculated, so should only be used as an approximation.
Brown Sugar Chocolate Chip Cookies (Thin and Crispy)
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Fine Mesh Sieve
- Cookie Portion Scoop (optional)
Ingredients
- 1 pound unsalted butter 454 grams, room temperature (4 sticks)
- 1½ cups light brown sugar 320 grams
- 1½ cups dark brown sugar 320 grams
- 1 cup granulated sugar 200 grams
- 4 large eggs 200 grams, room temperature
- 2 teaspoons pure vanilla extract 4 grams
- 3½ cups all-purpose flour 420 grams
- 1½ teaspoons kosher salt 5 grams
- 2 teaspoons baking soda 12 grams
- 1½ cups semisweet and milk chocolate chips 255 grams, Ghirardelli recommended
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
- Using a hand mixer, cream butter until smooth, about 2-3 minutes. Add the sugars and beat until smooth, about 2 minutes. Beat in the eggs and vanilla until smooth, about 1 minute. 1 pound unsalted butter, 1½ cups light brown sugar, 1½ cups dark brown sugar, 1 cup granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract
- Into a large bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet mixture. Fold in the chocolate chips. 3½ cups all-purpose flour, 1½ teaspoons kosher salt, 2 teaspoons baking soda, 1½ cups semisweet and milk chocolate chips
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets; space the dough balls at least 2 inches apart to allow for spreading. Plan on approximately 6 cookies per sheet.
- Bake until golden, 9-11 minutes. Remove cookies from the oven.
- Let cookies stand on the baking sheets for 10 minutes before removing to a cooling rack to finish cooling. Repeat with remaining dough until all cookies have been baked.
Video
Notes
You can use any kind of chocolate chips you like for this recipe. Why not try white chocolate chips or butterscotch chips?
I use light brown sugar to make these cookies; if you use dark brown sugar, the cookies will be much darker in appearance and have a richer caramelized flavor.
You can add some citrus zest to the dough (lime, orange, or lemon).
How about using different extracts instead of vanilla? Rum or orange could be tasty.
You can also add colorful sprinkles instead of chocolate chips.
Make sure the butter is at room temperature before creaming.
Use a tablespoon measure to scoop out the dough. This will help you get even-sized cookies.
You can make these cookies immediately or cover the dough and refrigerate until you are ready to bake.
Make sure to line the baking tray with parchment paper so the cookies don’t stick.
Let the cookies cool for at least 10 minutes before moving to a cooling rack or plate. If you try to move them straight from the oven they will be too soft and break.
My mom says to tell you Ghirardelli chips are a must.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
