Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Alexis's Brown Sugar Chocolate Chip Cookies 3.8 (415) 31 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 1, 2020 Print Rate It Share Share Tweet Pin Email Yield: 50 4-inch 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. 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 ½ cups all-purpose flour 1 ½ teaspoons salt 2 teaspoons baking soda 1 ½ cups best-quality chocolate chips Directions 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. Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days. Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks. 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. Variations On "Martha Bakes," Martha used 2 cups of chocolate chips in this recipe. Rate it Print