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Alexis's Brown Sugar Chocolate Chip Cookies

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

Ingredients

Directions

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.

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Reviews

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410
  • CT718
    16 MAR, 2019
    Love these cookies! I’ve hesitated to make them after seeing that they use a pound of butter but they make a LOT of cookies so it’s really not that bad. The full recipe makes 70+ cookies! I cook them at 350 degrees for 14 minutes and they turn out perfectly every time. You should leave them cool on the cookie sheet for a minute or so before removing them. They are thin and crispy and so delicious! I’ve found that they last a little longer than most cookies too.
    Reply
    • MS10619741
      19 MAR, 2019
      I want to half the recipe.What would be the measurements?
  • mmclaugh2002
    8 DEC, 2018
    These are the best chocolate chip cookies bar none that I have ever had. A couple of critical points in the making - refrigerate the dough for at least 90 minutes. Second I bake at 350 degrees and bake for 14 minutes . The cookies come out thin, about 4 inches in diameter, and perfectly crispy, chewy consistency. I package in small zip lock bags - 4 cookies per bag and keep most in the freezer where they stay fresh. I weigh each cookie with a scale to make sure they are consistent - I use a 43-44 gram size to ensure uniformity. 53 cookies per batch.
    Reply
    • MS10619741
      17 MAR, 2019
      I would like to make half so what would be the measurements?
  • yawecvy
    4 NOV, 2018
    I love this recipe but almost always half it and it still makes a ton of cookies. I only make the full recipe if making for a party or to give them to a lot of people at a holiday. I have been making my cookies this way for 20 years after a friend brought them to my house and I thought they were delicious. They are thin and a little chewy, great flavor and texture, very buttery.
    Reply
  • oddasiangirl
    13 OCT, 2018
    This has been my ultimate go to recipe for chocolate chip cookies for 14 years now. The flavor is delicious and buttery. I like them fresh out of the oven when they are crispy as they do get a bit chewier the day after but still as delicious none the less. Not sure why all the negative reviews. It will always be my favortie.
    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
    • mskadrongmail
      25 SEP, 2018
      Before chilling the dough try shaping it on plastic wrap into a cylinder. Once chilled I cut round disks and place 5 on a baking sheet to allow for spreading. Then I baked them at 300 degrees for 8 to 9 minutes; then rotate the baking sheet and finished baking for another 8 minutes. It worked perfect.
  • marjorieri4724553
    22 JUN, 2018
    These are by far the 'best' cookies ever. If you are familiar with Fresh Market cookies you are already a proponent of these think, crispy yet chewy cookies. They are at their best, when you freeze them and eat them straight from the freezer.
    Reply
  • ligosh6
    2 MAR, 2018
    These are the only chocolate chip cookies I make, and like others have said EVERYONE LOVES THEM! In fact, I bought cute little bags and ribbon so that I can give them away as unexpected surprises (for no reason), or to my dinner guests to take home with them. I use a Silpat on a cookie sheet- each sheet holds 6. Chill the dough for an hour. Use a level ice cream scoop to measure. I keep an eye on them, and once they start browning around the edges, I take a spatula and lightly tamp down the middle- and continue to bake until they look set. My cookies always take longer than the recipe, more like 12 minutes.
    Reply
    • ligosh6
      2 MAR, 2018
      Oh, and I use about 1 1/2 cups of regular-sized semi-sweet chocolate chips and 1/2 cup of Ghirardelli 60% cacao bittersweet chocolate chips (which are larger). The combination of sizes and flavors make these cookies!
  • wendel019173322
    26 FEB, 2018
    Love love the cookies not to sweet just right grand girls love thank you for the receipe
    Reply
    • wendel019173322
      26 FEB, 2018
      Very stupid comment very good cookies
  • gerriandrb2
    18 DEC, 2017
    They are just too thin, too sweet (too much brown sugar), and just not a good cookie. I'm trying to keep from not wasting the dough and showing it out. And I am an excellent baker. They are just not right.
    Reply
  • MS12362186
    19 NOV, 2017
    I've been making these cookies for years. They are my family's favorite chocolate chip cookie! The flavor is amazing and I love how they are crispy on the edges, but still a bit soft in the center - not uncooked though.
    Reply

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