Brown Sugar Chocolate Chip Cookies

These might just be my new favorite cookies. The texture of these cookies is chewy but not thick and the brown sugar and vanilla give these cookies a flavor that is a little ‘deeper’ than most. The cookies were soft right out of the oven. These were easy to make and will not last long around the house (a sign that this recipe is a keeper)

Also, heed the instructions to remove the cookies from the oven as soon as the outsides are set but the centers are still puffy and soft. Doing so plays a large part in the resulting texture. Cooling the cookies on the baking sheets means they will continue to bake after being taken out of the oven, but without the circulating air of a cooling rack, they will retain their soft texture.

Photo courtesy of Bakingblonde

Brown Sugar Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
3/4 tsp Kosher salt
1 tsp baking soda
1 cup semisweet or milk chocolate chips (I used a mixture of chocolate and peanut butter chips)

1. Preheat oven to 350°F.

2. Mix flour, salt, and baking soda together in medium bowl; set aside.

3. Beat the butter and brown sugar until thoroughly blended. Add eggs, and vanilla and mix to combine. Add dry ingredients and mix just to blend. Gently fold in chips.

4. Place dough onto parchment paper-lined cookie sheet using a scooper. Bake 9-12 minutes (depending on the size of your cookies and your oven) or until cookies are pale golden brown and the outer edges start to harden yet the centers are still soft and puffy.

5. Cool cookies on cookie sheets for 5 minutes. Transfer to cooling rack until cooled completely.