I perfected a Dark Brown Sugar Cookie Recipe that yields soft, thick, chewy cookies packed with deep molasses flavor, and there’s a simple pantry trick that keeps them tender every time.
I never thought a cookie could feel like a small, guilty secret until I baked this Dark Brown Sugar Cookie Recipe. The chewy, thick centers are all about light brown sugar and a touch of dark molasses that gives this deep almost smoky sweetness, and yeah it sneaks up on you.
I rolled my eyes when someone said it was too plain, but now it lives in my Saved Cookie Recipes and I make them when cravings hit or when guests show up unannounced. They’re quick, honest, and weirdly addictive, the kind you keep coming back to.
Ingredients
- Brown sugar: makes cookies soft, chewy, deep caramel flavor, mostly simple carbs
- Unsalted butter: fat and flavor, helps tenderness, adds mouthfeel and richness
- All purpose flour: provides structure via gluten, mostly starch carbs, not fiber
- Egg and yolk: bind, add protein and moisture, yolk gives extra richness
- Molasses: tiny bitter edge, concentrated sugars, adds color, depth and complexity
- Cornstarch: keeps centers soft, gives ya tender texture, mostly simple carbs
- Baking soda and salt: lift and browning, salt amps sweetness and balances flavors
- Vanilla extract: little floral sweetness, rounds flavors, no real nutrition but essential aroma
Ingredient Quantities
- 2 1/4 cups all purpose flour (about 280 g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (about 170 g), melted slightly
- 1 1/4 cups packed light brown sugar (about 275 g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon dark molasses (about 15 ml)
- 1/4 cup granulated sugar (about 50 g) for rolling, optional
How to Make this
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set a rack in the center of the oven.
2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.
3. In a large bowl stir the slightly cooled melted 3/4 cup unsalted butter into 1 1/4 cups packed light brown sugar until smooth and glossy. Add 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract and mix until combined, then stir in 1 tablespoon dark molasses.
4. Add the dry ingredients to the butter mixture in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix or the cookies will get tough.
5. Cover the dough and chill in the fridge for 30 minutes to 1 hour, until it firms up a bit. Chilling helps keep them thick and chewy.
6. If you want sugared edges, pour 1/4 cup granulated sugar into a small bowl. Scoop dough into roughly 1 to 1 1/2 tablespoon sized balls, roll each ball in the sugar if using, and place on the prepared baking sheet about 2 inches apart.
7. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops have small cracks but centers still look soft. Rotate the pan halfway through baking for even color.
8. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool, but stay soft and chewy inside.
9. If you want thicker cookies let the dough chill longer before baking, or bake a minute less and allow extra cooling time on the sheet.
10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Enjoy.
Equipment Needed
1. Oven set to 350°F (175°C).
2. Two baking sheets and parchment paper, you’ll bake one sheet at a time.
3. Medium bowl and large bowl for dry and wet mixes.
4. Measuring cups and spoons plus a kitchen scale if you prefer grams.
5. Whisk for the dry ingredients and a silicone spatula for folding and scraping.
6. Wooden spoon or sturdy spoon to mix the melted butter into the sugar.
7. Cookie scoop or tablespoon for portioning dough into 1 to 1 1/2 tablespoon balls.
8. Small bowl for the granulated sugar if you want sugared edges.
9. Wire cooling rack and oven mitts, and the fridge for chilling the dough.
FAQ
Chewy Brown Sugar Cookies Recipe Substitutions and Variations
- All purpose flour: Use a 1-to-1 cup-for-cup gluten free flour blend with xanthan gum (same measure, 2 1/4 cups). Cookies may be a bit more crumbly so chill the dough before baking.
- Cornstarch: Swap with arrowroot powder or tapioca starch at a 1:1 ratio. Arrowroot often gives a slightly chewier bite.
- Unsalted butter (melted): Replace with solid coconut oil 1:1 by weight or volume (about 170 g / 3/4 cup). Expect a hint of coconut and crisper edges, chill dough if it gets too soft.
- Light brown sugar: Make your own by mixing 1 1/4 cups granulated sugar with 1 tbsp molasses, or use dark brown sugar 1:1 for a richer, more molassy flavor.
Pro Tips
– Weigh your flour or spoon it into the cup and level it, dont scoop straight from the bag — too much flour is the #1 way to end up with dry, cakey cookies. A kitchen scale takes all the guesswork out.
– Let the melted butter cool until just warm before mixing with the eggs, or you risk cooking the egg bits; also packing the brown sugar firmly into the cup helps give the chew and molasses flavor you want.
– Chill the dough longer if you want thicker, taller cookies, but if you’re impatient bake straight away for thinner ones; either way, take them out when the edges look set but the centers still seem soft, they firm up while cooling.
– Use the cornstarch, dont skip it, it really makes them tender. For storing, keep in an airtight container with a slice of bread to stay soft, or freeze dough balls on a tray then bag them for fresh-baked anytime.
Chewy Brown Sugar Cookies Recipe
I perfected a Dark Brown Sugar Cookie Recipe that yields soft, thick, chewy cookies packed with deep molasses flavor, and there's a simple pantry trick that keeps them tender every time.
24
servings
154
kcal
Equipment: 1. Oven set to 350°F (175°C).
2. Two baking sheets and parchment paper, you’ll bake one sheet at a time.
3. Medium bowl and large bowl for dry and wet mixes.
4. Measuring cups and spoons plus a kitchen scale if you prefer grams.
5. Whisk for the dry ingredients and a silicone spatula for folding and scraping.
6. Wooden spoon or sturdy spoon to mix the melted butter into the sugar.
7. Cookie scoop or tablespoon for portioning dough into 1 to 1 1/2 tablespoon balls.
8. Small bowl for the granulated sugar if you want sugared edges.
9. Wire cooling rack and oven mitts, and the fridge for chilling the dough.
Ingredients
-
2 1/4 cups all purpose flour (about 280 g)
-
2 teaspoons cornstarch
-
1 teaspoon baking soda
-
1/2 teaspoon fine salt
-
3/4 cup unsalted butter (about 170 g), melted slightly
-
1 1/4 cups packed light brown sugar (about 275 g)
-
1 large egg
-
1 large egg yolk
-
2 teaspoons vanilla extract
-
1 tablespoon dark molasses (about 15 ml)
-
1/4 cup granulated sugar (about 50 g) for rolling, optional
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set a rack in the center of the oven.
- In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Set aside.
- In a large bowl stir the slightly cooled melted 3/4 cup unsalted butter into 1 1/4 cups packed light brown sugar until smooth and glossy. Add 1 large egg, 1 large egg yolk and 2 teaspoons vanilla extract and mix until combined, then stir in 1 tablespoon dark molasses.
- Add the dry ingredients to the butter mixture in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix or the cookies will get tough.
- Cover the dough and chill in the fridge for 30 minutes to 1 hour, until it firms up a bit. Chilling helps keep them thick and chewy.
- If you want sugared edges, pour 1/4 cup granulated sugar into a small bowl. Scoop dough into roughly 1 to 1 1/2 tablespoon sized balls, roll each ball in the sugar if using, and place on the prepared baking sheet about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops have small cracks but centers still look soft. Rotate the pan halfway through baking for even color.
- Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool, but stay soft and chewy inside.
- If you want thicker cookies let the dough chill longer before baking, or bake a minute less and allow extra cooling time on the sheet.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 37g
- Total number of serves: 24
- Calories: 154kcal
- Fat: 6.13g
- Saturated Fat: 3.74g
- Trans Fat: 0.21g
- Polyunsaturated: 0.25g
- Monounsaturated: 1.61g
- Cholesterol: 12.3mg
- Sodium: 105mg
- Potassium: 29mg
- Carbohydrates: 23.2g
- Fiber: 0.34g
- Sugar: 14g
- Protein: 1.55g
- Vitamin A: 63IU
- Vitamin C: 0mg
- Calcium: 5.9mg
- Iron: 0.21mg
