Can I make these without eggs?

Yes, you can replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water). It keeps the cookies chewy while making them vegan-friendly.

What makes cookies chewy instead of crispy?

The key is brown sugar. Its molasses content adds moisture that locks in softness. For a deeper dive into the science, King Arthur Baking’s cookie chemistry explains why sugar type changes texture.

Do I need to chill the dough?

Chilling isn’t strictly required, but it helps the dough firm up so the cookies spread less. It also enhances the caramel flavor, much like in chewy pumpkin chocolate chip cookies .

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they’ll stay soft for about five days. To extend their life, freeze the baked cookies and thaw when needed.

Can I freeze the dough?

Absolutely. Shape the dough into balls, freeze on a tray, then transfer to a bag. You can bake them straight from frozen—just add an extra minute to the baking time.

Why do my cookies turn out cakey instead of chewy?

Overmixing the dough or adding too much flour can make them puffier. Mix just until the flour disappears and measure with a light hand for the best results.

Chewy Brown Sugar Cookies: 7 Simple Secrets for Irresistible Comfort

Name: Chewy Brown Sugar Cookies: 7 Simple Secrets for Irresistible Comfort
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ½ cups packed light or dark brown sugar; 1 large egg, room temperature; 2 teaspoons pure vanilla extract; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; Optional: ½ teaspoon cinnamon or nutmeg, ½ cup chocolate chunks, or chopped pecans

Description

These chewy brown sugar cookies are soft, buttery, and filled with caramel-like flavor. Simple pantry ingredients transform into cookies with crisp edges and melt-in-your-mouth centers—perfect for sharing or savoring warm with coffee.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ½ cups packed light or dark brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Optional: ½ teaspoon cinnamon or nutmeg, ½ cup chocolate chunks, or chopped pecans

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Instructions

1️⃣ Cream the Butter and Sugar
• Beat softened butter and brown sugar until light and fluffy.

2️⃣ Add Egg and Vanilla
• Mix in egg and vanilla until smooth.

3️⃣ Combine Dry Ingredients
• Whisk together flour, baking soda, and salt. Slowly fold into wet mixture.

4️⃣ Chill the Dough
• Cover and refrigerate dough for 30 minutes (up to overnight).

5️⃣ Scoop and Shape
• Roll dough into balls, place on a parchment-lined baking sheet, and space evenly.

6️⃣ Bake to Perfection
• Bake at 350°F (175°C) for 8–10 minutes, until edges set and centers look soft.

7️⃣ Cool and Serve
• Let cookies cool on the sheet for 5 minutes before transferring to a rack.

Notes

For extra chewiness, chill dough overnight.
Roll tops in sugar before baking for sparkle.
Store cookies in an airtight container with a slice of bread to keep them soft.

Prep Time: 15 minutes
Cook Time: 10minutes
Category: Dessert
Method: Baking
Cuisine: American