Step-by-Step Instructions:

Step 1: Prepare Your Kitchen

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Trust me on this – parchment paper is your best friend when making chewy brown sugar cookies. It prevents sticking and ensures even browning.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. This step might seem simple, but properly combining your dry ingredients ensures even distribution and consistent results in every cookie.

Step 3: Cream the Butter and Sugars

Here’s where the magic begins. In a large bowl, using either an electric mixer or good old-fashioned elbow grease, cream the softened butter with both brown sugars until the mixture is light and fluffy – about 3-4 minutes with an electric mixer. This process incorporates air into the mixture, which contributes to the cookies’ tender texture.

Pro tip: Make sure your butter is properly softened. It should give slightly when pressed but not be melted. Room temperature butter creams better and creates the ideal texture in your brown sugar cookies.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, then add vanilla extract. Mix until well combined. The mixture might look slightly curdled at this point – don’t worry, this is completely normal and will smooth out when you add the flour.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, mixing just until combined. Don’t overmix – this is crucial for maintaining the chewy texture in your brown sugar cookies. Overmixing develops the gluten too much, resulting in tough cookies.

Step 6: Shape and Roll

Using a cookie scoop or your hands, form the dough into balls about 1½ inches in diameter. Roll each ball in granulated sugar – this creates that beautiful sparkly coating you see in bakery-style cookies.

Step 7: Bake to Perfection

Place cookies on prepared baking sheets, spacing them about 2 inches apart (they’ll spread as they bake). Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers should still look slightly underbaked – this is the secret to chewy brown sugar cookies!

Step 8: Cool Properly

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period allows them to finish cooking from residual heat while maintaining their chewy centers.

Pro Tips for Perfect Chewy Brown Sugar Cookies

Tip 1: Use Fresh Ingredients

Always check the expiration date on your baking soda. Old leavening agents can result in flat, dense cookies instead of the perfectly risen chewy brown sugar cookies you’re after.

Tip 2: Don’t Overbake

The most common mistake when making brown sugar cookies is overbaking. Remember, they’ll continue cooking on the hot pan even after you remove them from the oven. The centers should look slightly underdone when you take them out.

Tip 3: Storage Secrets

Store your chewy brown sugar cookies in an airtight container with a slice of bread. The bread maintains moisture, keeping your cookies soft and chewy for up to a week. Though honestly, they’re so delicious they rarely last that long in my house!

Tip 4: Make Them Your Own

While this recipe is perfect as-is, feel free to add your personal touch. Chopped pecans, mini chocolate chips, or a pinch of cinnamon can transform these brown sugar cookies into your own signature creation.