Chewy Brown Sugar Cookies Recipe

I present a Dark Brown Sugar Cookie Recipe that calls for unsalted butter, dark brown sugar, and a hint of molasses. I blend vanilla extract, eggs, and all-purpose flour to form soft, thick cookies that burst with flavor. These cookies are sure to entice your taste for a delightful treat.

I gotta say, I’ve always been a sucker for a good chewy brown sugar cookie, and these really hit the spot. When I made them for a quick dessert craving, I was blown away by the deep molasses flavor that comes from just the right mix of ingredients.

I used 1 cup unsalted butter, softened to room temperature, and 1 1/2 cups of firmly packed dark brown sugar to get that perfect caramel vibe. Mixing in 2 large eggs, 2 tsp vanilla extract, and 2 tsp molasses really set the stage for something special.

Of course, I couldn’t forget the 2 3/4 cups all-purpose flour, along with a pinch of baking soda and salt to make sure everything balanced out. I’ve had my fair share of saved cookie recipes and even toyed around with ideas from E L Fudge Cookies, but this version stands apart.

Give these a try, it might just be your next favorite dessert creation.

Why I Like this Recipe

I like this recipe for a few reasons:

1. I love how easy it is to make even if I’m not the best baker out there. The steps are clear and the ingredients are simple so I can whip up a batch without too much hassle.

2. I’m really into the rich, deep flavor from the molasses and dark brown sugar. They give the cookies a unique taste that reminds me of cozy evenings and home baking.

3. The texture is perfect for me – they come out super chewy and soft, even if I sometimes mess up the timing. I appreciate that forgiving nature of the recipe.

4. Lastly, these cookies are a hit for any family gathering or when I need a quick dessert fix. They just make the kitchen feel warm and welcoming, which means a lot to me.

Ingredients

• Unsalted Butter: Provides luxurious creaminess and moisture, contributing to a chewy tender cookie texture.
• Dark Brown Sugar: Provides rich caramel flavor and natural sweetness while keeping cookies soft.
• Eggs: Contribute protein and act as a binding agent, uniting ingredients for perfect texture.
• Vanilla Extract: Adds a warm aromatic essence that enhances overall flavor without overpowering.
• Molasses: Imparts intense deep sweetness and moist density, elevating the cookie unique taste.
• All-Purpose Flour: Lays the structural foundation, balancing moisture and creating chewy yet stable dough.
• Baking Soda: Leavens the dough ever so slightly, ensuring a delightful light rise in texture.
• Salt: Magnifies flavors and balances sweetness, intensifying every ingredient profile in cookies.

Ingredient Quantities

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups firmly packed dark brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 tsp molasses
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the softened butter with the dark brown sugar until light and fluffy, using an electric mixer or stirring really well.

3. Beat in the eggs one at a time, then stir in the vanilla extract and molasses.

4. In a separate bowl, sift together the all-purpose flour, baking soda, and salt.

5. Gradually add the dry ingredients to your wet mixture and stir until just combined. Be careful not to overmix or the cookies might turn out tough.

6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving enough room between each cookie so they can spread out a bit.

7. Bake for 10-12 minutes or until the edges are set and the centers still look a little soft.

8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your chewy brown sugar cookies!

Equipment Needed

1. Oven
2. Baking sheet with parchment paper
3. Large mixing bowl
4. Electric mixer (or a sturdy whisk if you dont have one)
5. Small bowl for sifting the dry ingredients
6. Measuring cups and spoons
7. Tablespoon or cookie scoop
8. Cooling rack for letting the cookies cool
9. Spatula for mixing and transferring cookies

FAQ

Chewy Brown Sugar Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter but reduce the extra salt in the recipe a bit
• If dark brown sugar isnt available then try using light brown sugar or mix white sugar with a teaspoon of molasses extra
• In place of eggs, you can use flaxseed eggs (1 Tbsp flaxseed meal mixed with 3 Tbsp water per egg) especially if you want a vegan twist
• If you’re out of vanilla extract you might substitute with almond extract, but only use half the amount cause its more potent
• Not a fan of molasses? You can deepen the flavor by adding a bit more brown sugar or a dark syrup like treacle for a similar taste

Pro Tips

1. Make sure all your ingredients are at room temperature because using cold butter or eggs can really mess up the mix and end up with cookies that don’t spread right.
2. Dont overmix the dough, even if it seems like you need to stir it more. Overdoing it can make the cookies come out tough and not as chewy as they should be.
3. If you have time, chilling the dough for about 30 minutes before baking can help keep the cookies from spreading too much and gives them better flavor.
4. When scooping out your cookie dough, try to keep each scoop about the same size so all your cookies bake evenly, otherwise some might be undercooked while others get too dark.