These brown sugar chocolate chip cookies are so flavourful they are kind of like a cross between cookie and candy…
I have always thought that white sugar did not belong in a chocolate chip cookie. It takes away from the taste potential. Not everyone agrees with me, and that’s fine, but you’re here so maybe you agree! I also think a bit of nutmeg completes a chocolate chip cookie. A long time ago, I read somewhere that it makes the butter flavour pop. I have no idea where I read that, but it has been my rule ever since I first took that advice!
How to make these brown sugar chocolate chip cookies!
These cookies are pretty simple to make. I used my new stand mixer to make them, which made them even easier to make! In case you missed it in a previous post, I recently got this stand mixer from my husband for our wedding anniversary. Today was the first chance I got to use it. I honestly am not a veteran stand mixer user. I have usually ignored our old stand mixer and used my trusty hand mixer instead. That said, I don’t have any complaints so far. This one has suction cups on the bottom and it stays in place when in use, which is more than I can say about the old one we have!
Anyway, how to make them! First you are going to do the standard thing. Throw the dry ingredients (minus the sugar!) into a mixing bowl, sift and set aside. Of course you’ll also preheat the oven to 325 and line a baking sheet or two with parchment paper or a silicone cookie mat. Next you’ll cut the butter roughly and toss it into the bowl of your stand mixer along with the brown sugar. (Or, if using hand mixer, a large mixing bowl!)
Next you are going to turn on the mixer to medium and let it mix the sugar and butter for about a minute. I had to scrape down with a rubber spatula to make sure the butter was completely combined. I ran it on medium for another 30 seconds after I scraped the bowl. Next you will add in the two egg yolks.
When the egg is totally incorporated add in the vanilla and mix again. Next you will add in half the flour mixture and mix on medium-low until it is mostly incorporated and then add the rest of the flour in and mix until completely combined.
Time to add in the chocolate chips!
Now we are going to mix one more time to mix those chocolate chips in! After that is done, you get to create your cookie balls! You can use a cookie scoop, or your hands. I use my hands and my kitchen scale. I weighed my cookies out to 51 grams each. This makes 25 chocolate chip cookies. I’d say they are about average in size.
Now into the oven! Bake for 11-12 minutes at 325.
Tada! All baked and ready for cooling! I am a big believer that all baked goods taste best when completely cooled, but if you don’t have the same belief as me, at least wait until they won’t burn your tongue!
Make ahead tip!
Whenever I make chocolate chip cookies, I only bake 6-8 cookies. I put the rest of the cookie balls into the freezer for baking later (usually the next day!). Fresh baked cookies are tastier so I personally prefer to do this even though cookies do go quickly in our house! When it’s time to bake the frozen cookies, bake them from frozen and add another couple minutes onto the baking time.
Brown Sugar Chocolate Chip Cookies
- Stand Mixer or hand mixer
- 2 large mixing bowls
- rubber spatula
- Kitchen Scale (or measuring cups and spoons)
- 360 grams white flour 3 cups sifted and levelled
- 1 tbsp corn starch 7 grams
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1/4 tsp ground nutmeg
- 226 grams unsalted butter, room temperature 1 cup
- 350 grams brown sugar 1 2/3 cup. packed
- 2 large egg yolks room temperature
- 1 tsp pure vanilla extract
- 340 grams semi-sweet or dark chocolate chips 2 cups I used a mix of both!
- Preheat oven to 325 and prepare a cookie sheet with a silicone baking mat or parchment paper.
- Mix all of the dry ingredients (EXCEPT the brown sugar!) in a large mixing bowl. Set aside.
- Cut up the butter and place it in the stand mixer and add in the brown sugar. Mix on medium speed for about 1 minute. Scrape the bowl if you need to and then resume mixing for another 30 seconds or until the sugar and butter is well combined. If you are using a hand mixer do the same in a large mixing bowl.
- Next, add in the 2 egg yolks and mix until combined. Add in the vanilla and mix again.
- Add half of the flour mixture into the butter-sugar mixture and mix on low-medium until mostly combined, and then add in the rest of the flour mixture. Mix again until completely combined. Add in the chocolate chips and combine.
- Create cookie balls with your hands or a cookie scoop and place spaced out on a baking sheet. Bake at 325 for 11-12 minutes.
- Allow to cool before eating. If not eating right away, after cooling, store the cookies in a ziplock bag or an airtight container in room temperature for up to three days. You could also freeze them for up to 3 months.