Even though they may seem so simple, there is a science behind chocolate chip cookies.
Whether the butter is melted or creamed with the sugar makes a difference in cookies. I generally prefer creamed, as the cookies bake up quite thick and chewy and retain their texture for longer. However, there is always an exception to the rule, and the thick and chewy chocolate chip cookie recipe is just that.
Sugar also makes a difference to chocolate chip cookies. White sugar results in a crispier, crunchier cookie. Brown sugar makes a softer, chewier cookie. Interesting, isn’t it?
Well these cookies only have brown sugar in them, so they are super chewy. They may look crisp around the edges, but don’t let that fool you. These are one chewy chocolate chip cookie.
I saw these on broma bakery. They are the author’s mother’s recipe, and claim to be the best chocolate chip cookie ever. When I read that, I knew I had to try them. And they looked really good!
Unfortunately, mine don’t seem to look quite the same as hers. I’m not sure why. I much prefer the thick and chewy, New York Times or even the wholegrain chocolate chip cookie recipes I’ve tried (I love thick cookies! Sorry!). But for such a simple, easy recipe, they turned out great.
BROWN SUGAR CHOCOLATE CHIP COOKIES
Adapted from broma bakery.
110g unsalted butter, softened (1/2 cup)
1 cup brown sugar, packed
1 tsp salt
1/2 tsp baking soda
1 egg
1 tsp vanilla
1 cup + 3 tbsp plain flour
1 cup chocolate chips
Preheat the oven to 180 C and line a few trays with baking paper.
In a large bowl, use a wooden spoon to mix together the soft butter, brown sugar, salt and baking soda until it is completely combined.
Add the egg and keep mixing until it is combined.
Add the flour.
And then the chocolate chips.
Mix until everything is incorporated.
Scoop ping pong sized balls of dough and drop them onto the baking trays, allowing room for spreading.
Bake for about 8-10 minutes, until the cookies are just set in the centre. Makes 18 cookies.
cookies look great! appreciate you didn’t tie them up with a ribbon, which is driving me nuts. My mother-in-law’s tollhouse are special because she uses salted butter, but I can’t have too many choc chip cookie recipes. Thanks!
Hey, thanks! I’d love to try out your mother-in-law’s cookies, do you have a link to the recipe? And I totally agree that you can never have too many choc chip cookie recipes! I think I have about 10 and I’m always on the lookout for great new ones!
yummy. love chocolate chip cookies.. thin ones are a nice change from the hearty thick ones. very nice job. love the pics
Thanks so much
These look delish! thanks for sharing and you have lovely photographer skills!
Thank you! That’s so nice!
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Oh my god this is too cute. And don’t worry, the texture in yours looks like mine when I bake them most of the time.
Love, Broma Bakery
Haha that makes me feel better, thanks!
I am making these right now
I substituted the flour with some guten free all purpose flour. I hope they turn out 
make that gluten free…not guten free.
Just sampled them….AMAZING!
Haha thanks for the running commentary, I love it! And I’m glad you like them
I just made these with white chocolate chips
i’m wondering why they’re sticking?
they even stuck to the wax paper?
Hey Jessica, the cookies are really thin and I found them delicate to move, but mine didn’t stick. Did you wait for them to cool down completely before you took them off the trays?
Oh ok yea I got too anxious to taste them haha!
But me and my husband loved peeling and eating them off of the wax paper, they were really good!!
Haha! I love hot cookies too! But they came off the baking trays ok once cooled?
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A brilliant recipe. Thank you so much for sharing!
You’re very welcome Justin