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Alexis's Brown Sugar Chocolate Chip Cookies

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Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

  • Yield: Makes fifty 4-inch cookies

Ingredients

  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips

Directions

  1. Preheat oven to 375 degrees. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.

  2. Drop 2 to 3 tablespoons dough per cookie onto ungreased baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

Variations

On "Martha Bakes," Martha used 2 cups of chocolate chips in this recipe. She chilled the dough for 1 hour and baked the cookies for 10 to 12 minutes, rotating the pan halfway through baking time.

Cook's Notes

If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

Reviews Add a comment

  • MS12041220
    14 MAY, 2017
    This is my favorite chocolate chip cookie. I love the crispiness.
    Reply
  • pmineo1803
    31 DEC, 2016
    I've been making these chocolate chip cookies for 16 years. I wouldn't make any other kind. These are absolutely the best ever!
    Reply
  • lotr2014
    27 APR, 2015
    These are Great. I cut the recipe in half and they were so good. They did spread out so I'll put less cookies on the sheet next time. It made about 30 average size cookies with half recipe.
    Reply
  • Eapart
    12 APR, 2015
    For those of you having trouble with this recipe, here are a couple of tweaks to try. Chill the dough before you bake the cookies, and if the dough is becoming too soft between spooning it out, stick it back in the fridge for a few minutes. Also, bake them at 350 degrees instead of 375. This recommendation came from Alexis herself on a show where she was talking about this particular recipe. With the lower temperature, the cookies brown very evenly.
    Reply
  • watonto
    15 MAR, 2015
    Has anyone figured out why some of us who make this recipe end up with cookies that spread and cover the pan with a clump of chocolate chips in the somewhat unbaked center? I made the recipe as stated - didn't work. I chilled the dough - still didn't work. I would love to know what I am doing wrong. I tasted some of the baked dough, and it was delicious.
    Reply
  • sandifromorlandparkil
    17 MAY, 2014
    My family loves these cookies, but chilling and scooping is difficult with OA. I scoop them first onto a jelly roll and then chill. It is much easier. Try 1/2 cup of Dutch chocolate instead of flour for very chocolate richness. Has anyone tried this with almond flour?
    Reply
  • MS11746226
    10 JAN, 2014
    These are the best chocolate chip cookies EVER. I made a batch on New Year's Eve, and now my friends and family are begging for more! The recipe makes a ton of cookies, too - the recipe says it will make 50, but I know we made way more than that - and the cookies were HUGE. We actually used only 1/2 batch for the first baking then refrigerated the dough and used up the rest 3 days later with no loss of quality, texture or taste. Make these cookies - you won't be sorry!
    Reply
  • annew1
    4 JAN, 2014
    Hazel, you might experiment lowering the amount of flour - I only suggest this because once, entirely by accident I made cookies that turned out flat and crisp, with the edges usually a little wrinkled, just like these. I was living in Africa, in a place where flour was very scarce & we all made chocolate chip cookies using "that" brand chip package recipe, but skimping heavily on the flour. They were also richer, of course, and the best! Made them that way ever after!
    Reply
  • Hazelsgma
    21 NOV, 2013
    My friend made these cookies and they were fabulous. So, I made them and like the previous review, mine spread really flat, too brown on the edges and raw in the middle. I had my friend come over to make a batch with me(supervise me). Same thing. Neither of us can figure out why. Must be the oven? Since she made them fine. I did try 8-9-10 and 11 minutes without success. Help, I'd really love to make these. My pies and other cookies turn out fine in my oven.
    Reply
  • tommylooney
    11 NOV, 2013
    Please help!!!! Made this recipe exactly as it was shown on "Martha Bakes" but the cookies spread out way too much leaving a clump of chocolate chips in an unbanked center with a very thin, burned exterior ring....
    Reply