Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Alexis's Brown Sugar Chocolate Chip Cookies 3.8 (410) 40 Reviews They're crispy, chewy, and totally irresistible. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2024 Rate PRINT Share Yield: 50 4-inch cookies Jump to recipe The recipe for these brown sugar chocolate chip cookies comes from Martha's daughter, Alexis Stewart, who has been making them since she was about 12 years old. They’re not the usual soft and chewy or cakey chocolate chip cookie, but once you try these treats, you’ll know how irresistible they are. They’re made with the same ingredients as other chocolate chip cookies, but the ratios are different. Many recipes use both granulated white sugar and light-brown sugar, as this recipe does. Where this recipe differs is that it uses 3 cups of light brown sugar and just 1 cup of granulated sugar, and it produces flat and crispy chocolate-chip cookies with a rich caramel flavor. 22 Types of Cookies You'll Want to Bake Cook Mode (Keep screen awake) Ingredients 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets 3 cups packed light-brown sugar 1 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 3 ½ cups all-purpose flour 1 ½ teaspoons salt 2 teaspoons baking soda 1 ½ cups best-quality chocolate chips Directions Combine wet ingredients: Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Sift together dry ingredients: Into a large bowl, sift together dry ingredients. Add dry ingredients to wet; stir in chips: Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Scoop dough onto baking sheets; refrigerate: Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days. Preheat oven; bake cookies Preheat oven to 375°F. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. Variation When Martha made this recipe on Martha Bakes, she used 2 cups of chocolate chips. Other Chocolate-Chip Cookie Recipes to Try: Soft and Chewy Chocolate Chip Cookies Five-Ingredient Chocolate Chip Cookies Martha’s Chocolate Chip Cookies Oatmeal Chocolate Chip Cookies Chocolate-Chip Skillet Cookie Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.