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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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  • 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
  • MS12041220
    14 MAY, 2017
    This is my favorite chocolate chip cookie. I love the crispiness.
    Reply
  • pmineo56
    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
    • lotr2014
      27 APR, 2015
      I forgot to add I baked these at 350.
  • 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

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