I perfected a simple mix-and-scoop method for chewy, thick brown sugar cookies loaded with deep molasses, and they’ve become my go-to quick and easy cookies to make.

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I can’t stop thinking about these chewy brown sugar cookies, they pull you in with a deep molasses punch that feels almost too good to be real. I tested a batch late one night and kept sneaking them, the texture stayed thick and tender without falling flat, and that dark brown sugar with a splash of unsulphured molasses gives them a sort of old fashioned richness.

I already filed the recipe under my Saved Cookie Recipes because honestly, it’s one that friends ask for again and again, and it sits nice alongside other Yummy Homemade Recipes in my brain, begging to be shared.

Ingredients

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All purpose flour: supplies carbs and structure, low fiber, makes cookies tender and chewy
Cornstarch: lightens dough slightly, adds tenderness, mostly starch, no real protein
Unsalted butter: rich fat, gives flavor and chew, high calories but sooo satisfying
Dark brown sugar: sweet with molasses notes, adds moisture, mostly simple carbs
Egg and extra yolk: provides protein, richness and binding, helps chew and structure
Vanilla extract: tiny amount, boosts flavor complexity, adds sweet aromatic notes
Molasses: deepens color and flavor, provides minerals like iron, adds chewy depth
Flaky sea salt optional: balances sweetness, tiny sodium boost, makes flavors pop

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

1 1/2 cups packed dark brown sugar

1 large egg plus 1 large egg yolk

2 teaspoons vanilla extract

2 tablespoons unsulphured molasses

Optional: flaky sea salt or coarse sugar for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a large bowl, cream 3/4 cup (170 g) softened unsalted butter with 1 1/2 cups packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes with a mixer or a bit longer by hand. Dont skimp on creaming, it helps the texture.

4. Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract and 2 tablespoons unsulphured molasses to the butter mixture and beat until combined and glossy.

5. Fold the dry ingredients into the wet in two additions, mixing just until no streaks of flour remain. Overmixing will make the cookies tough so stop when it’s mostly combined.

6. Chill the dough in the fridge for at least 30 minutes up to 1 hour if you want thicker, taller cookies; you can bake immediately if you’re short on time but chilling helps control spread.

7. Scoop dough into 2 tablespoon mounds (or use a medium cookie scoop), roll slightly into balls, and place on prepared sheets about 2 inches apart. If you like coarse sugar on top, roll or sprinkle before baking.

8. Bake one sheet at a time for 10 to 12 minutes, until edges are set and tops look slightly dry but centers still look soft. They will finish setting as they cool, so dont overbake.

9. Remove from oven and, while warm, sprinkle optional flaky sea salt if using. Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a rack to cool completely.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (2) with parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Electric mixer (hand or stand) or a sturdy wooden spoon for creaming
5. Measuring cups and spoons plus a digital kitchen scale for grams
6. Whisk and rubber spatula for folding and scraping
7. Cookie scoop (2 tbsp) or a tablespoon and hands to roll the balls
8. Refrigerator for chilling the dough, dont skip if you want taller cookies
9. Cooling rack and oven mitts

FAQ

Q: How do I make these cookies extra chewy? A: Use the dark brown sugar and the extra egg yolk, don’t overmix, and bake until the edges are set but centers still look a little soft. Let them cool on the sheet for a few minutes so they finish cooking without drying out. Chilling the dough for at least 30 minutes also helps them stay thick and chewy.

Q: Can I use light brown sugar or granulated sugar instead? A: Light brown sugar will work, but the molasses flavor will be milder. If you only have white sugar, add about two tablespoons unsulphured molasses to mimic the flavor and moisture, though texture might change a bit.

Q: What does the cornstarch do in this recipe? A: Cornstarch keeps the cookies tender and soft, it helps prevent too much gluten from forming so the cookies stay chewy instead of tough or cakey.

Q: My cookies spread too much, what did I do wrong? A: Most likely the butter was too warm or the dough was left at room temp too long, or you didnt measure flour properly. Chill the dough, make sure butter is softened but not greasy, and bake on a cool baking sheet. A little extra flour, like one to two tablespoons, can help if needed.

Q: Can I freeze the dough or the baked cookies? A: Yes. Scoop balls and freeze them on a tray, then transfer to a bag for up to three months. Bake from frozen, adding one to two minutes to the bake time. Baked cookies freeze well too, store in an airtight container for a month.

Q: Should I sprinkle flaky sea salt or coarse sugar on top? A: Both are great. Sprinkle flaky sea salt right after they come out of the oven for a sweet and salty hit. Coarse sugar gives a crunchy, pretty top if you want more sparkle before baking.

Chewy Brown Sugar Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a slightly nuttier, denser cookie; or use a 1:1 gluten free all purpose blend that contains xanthan gum, no other changes needed.
Unsalted butter: use an equal amount of vegetable shortening for less spread and a puffier cookie, or do 50/50 butter and shortening to keep butter flavor but more chew. If you only have oil, sub 1:1 but expect a softer, less structured result.
Dark brown sugar: make your own by stirring 2 tablespoons molasses into 1 cup granulated sugar (1 tablespoon molasses for light brown). Using plain white sugar will give less chew and less caramel flavor, so not ideal.
Unsulphured molasses: swap with dark corn syrup or maple syrup 1:1 for moisture if you don’t have molasses, though flavor is milder. Blackstrap molasses is stronger, so use a bit less if you want that deep note.

Pro Tips

1) Weigh your flour if you can. Spoon-and-level or a scale is way better than scooping with the cup cause packed flour = dry crumb. If you only have cups, spoon it in and level off, dont push the cup down.

2) Chill the dough longer for taller, chewier cookies. 30 mins helps, but an hour or overnight is even better. If you chill a long time let the dough sit at room temp 10 to 15 minutes before scooping so it scoops easier.

3) Don’t skimp on creaming the butter and sugar. Beat until it’s lighter in color and slightly fluffy, scraping the bowl a few times. That tiny bit of air makes the texture and helps the edges set while the center stays soft.

4) Bake one tray at a time on the middle rack and trust visual cues not the clock. Edges should look set and tops slightly dry while centers still look soft. Let them cool on the sheet 5 to 10 minutes so they finish setting, then move to a rack. If you like contrast, sprinkle flaky salt right after they come out.

Chewy Brown Sugar Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a simple mix-and-scoop method for chewy, thick brown sugar cookies loaded with deep molasses, and they’ve become my go-to quick and easy cookies to make.

Servings

servings

Calories

198

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheets (2) with parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Electric mixer (hand or stand) or a sturdy wooden spoon for creaming
5. Measuring cups and spoons plus a digital kitchen scale for grams
6. Whisk and rubber spatula for folding and scraping
7. Cookie scoop (2 tbsp) or a tablespoon and hands to roll the balls
8. Refrigerator for chilling the dough, dont skip if you want taller cookies
9. Cooling rack and oven mitts

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups packed dark brown sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 tablespoons unsulphured molasses
Optional: flaky sea salt or coarse sugar for sprinkling

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl so it's evenly mixed.
In a large bowl, cream 3/4 cup (170 g) softened unsalted butter with 1 1/2 cups packed dark brown sugar until light and a little fluffy, about 2 to 3 minutes with a mixer or a bit longer by hand. Dont skimp on creaming, it helps the texture.
Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract and 2 tablespoons unsulphured molasses to the butter mixture and beat until combined and glossy.
Fold the dry ingredients into the wet in two additions, mixing just until no streaks of flour remain. Overmixing will make the cookies tough so stop when it's mostly combined.
Chill the dough in the fridge for at least 30 minutes up to 1 hour if you want thicker, taller cookies; you can bake immediately if you're short on time but chilling helps control spread.
Scoop dough into 2 tablespoon mounds (or use a medium cookie scoop), roll slightly into balls, and place on prepared sheets about 2 inches apart. If you like coarse sugar on top, roll or sprinkle before baking.
Bake one sheet at a time for 10 to 12 minutes, until edges are set and tops look slightly dry but centers still look soft. They will finish setting as they cool, so dont overbake.
Remove from oven and, while warm, sprinkle optional flaky sea salt if using. Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a rack to cool completely.

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.