Salted Brown Sugar Chocolate Chip Cookies are the perfect chewy cookie with crispy edges and butter flavor that will have you hooked. This is my all-time favorite chocolate chip cookie.
The Perfect Chocolate Chip Cookie Recipe
There are few things in this world better than the perfect Chocolate Chip Cookie recipe. In my opinion, this is by far the best chocolate chip cookie recipe I have ever tried and it’s become a reader favorite as well.
This recipe is a variation of this cookie, and I’ve made it for years now. It’s chewy throughout with just a slight crisp around the edges and an almost toffee-like flavor thanks to the brown sugar and butter.
Ingredients Needed for Chocolate Chip Cookies
The ingredients that make these cookies stand out from the crowd are brown sugar, salted butter and even more course ground sea salt. The dough alone is so good you’ll be hard pressed not to eat it all. Here’s all you will need to make your own batch:
- Butter – I have used both salted and unsalted butter in this cookie recipe although I prefer salted!
- Sugar – using brown sugar is what gives these cookies their incredible flavor!
- Vanilla – only the good stuff, pure vanilla extract.
- Flour – all purpose white flour is what I prefer for these cookies.
- Soda & Powder & Salt- gotta have both for these cookies.
- Salt – I know, we already used salted butter but trust me, the salty/sweet factor is so good!
- Eggs – a must for structure in these cookies.
- Chocolate Chips – I always use semi-sweet but dark chocolate is fine too!
Tips For Making Perfect Chocolate Chip Cookies
- Use salted butter – this really is one of the secrets to the most flavorful cookies!
- Don’t over-beat your eggs – mix just slightly after each egg addition but don’t over beat your batter or you won’t achieve a soft cookie.
- Line your cookie sheet with parchment paper – this is a must with any cookie baking! Never worry about them sticking again.
- Use an ice cream scoop– using a small ice cream scoop to portion out very large rounded Tablespoons of dough onto the cookie sheet is the best way to create uniform sized cookies.
- Don’t over bake – look for the cookies to just start browning around the edges and a tiny bit on the top before removing from the oven. If the center still looks a tad bit soft, it’s ok! Cookies will firm up more as the cool on the pan before removing them to a cooling rack.
- Sprinkle with salt while hot – flaked Maldon Sea Salt or Kosher salt sprinkled over the top of cookies straight out of the oven is my secret to the best cookies.
How to Freeze Chocolate Chip Cookie Dough
Freezing this cookie dough is one of my “cookie hacks” and ensures that I have fresh dough in the freezer anytime the craving strikes! Here’s how to do it:
- Prepare cookie dough according to the recipe (recipe card at the end of this post.)
- On a large cookie sheet, scoop out cookie dough into mounds until you have scooped all of the dough. Dough mounds can be relatively close because we aren’t baking at this point.
- Stick cookie sheet of dough in the freezer for 1 hour or until firm to “flash freeze.”
- Remove firm dough balls and store in a large Ziplock freezer bag or tupperware container.
- When you are ready to make cookies, remove as many dough balls as you want and place spread out on a parchment paper lined baking sheet. Bake according to directions adding an additional 5 minutes to baking time if baking from frozen.
More Delicious Cookie Recipes:
- Classic Frosted Cutout Sugar Cookies
- Chewy Ginger Molasses Cookies
- Salted Butterscotch Cookies
- Sugar Cookie Bars with Cream Cheese Frosting
- Mexican Wedding Cookies
- 1 cup salted butter, at room temperature
- 2 cups light brown sugar
- 1 teaspoon vanilla
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 12 oz bag of semi-sweet chocolate chips
- Kosher salt for sprinkling
- In an electric mixer, cream together butter, brown sugar and vanilla until light and fluffy.
- In a bowl, mix all the dry ingredients: flour, baking soda, baking powder and salt.
- Add dry mixture to the creamed butter and mix. The dough will look a bit dry and crumbly.
- Mix in the two eggs just until the dough comes together. Add chocolate chips and mix again.
- Scoop dough out in rounded tablespoons onto a parchment paper lined baking sheet.
- Bake in a preheated 375 degree oven for 9 – 10 minutes or just until they begin to brown. (If you are using a larger scoop increase time to 10-12 minutes).
- Remove from oven and give a very light sprinkle with coarse kosher salt immediately. Cool on a wire rack.