We’ve always had a soft spot for timeless treats and our Brown Eyed Susan Cookie Recipe is no exception. This classic American favorite combines chewy textures with rich chocolate and nutty flavors making it a crowd-pleaser for any gathering.
We love how simple it is to bake these cookies at home capturing that nostalgic charm in every bite. Whether you’re a seasoned baker or just starting out this recipe promises delicious results that keep everyone coming back for more.
Ingredients
To bring our Brown Eyed Susan Cookie Recipe to life, we start with a carefully selected list of ingredients that deliver its signature chewy texture and rich chocolate and nutty flavors. We’ve organized them in the order they’re typically used, with prep specifics noted for accuracy and ease.
- Unsalted butter, softened: 1 cup (226 grams) – This forms the base for our buttery dough, ensuring a melt-in-your-mouth experience.
- Granulated sugar: 1 cup (200 grams) – Provides the perfect sweetness to balance the nutty notes.
- Brown sugar, packed: ½ cup (110 grams) – Adds moisture and a deep, caramel-like flavor that enhances the cookie’s chewiness.
- Eggs, large and at room temperature: 2 – These bind the ingredients together for a cohesive dough.
- Vanilla extract, pure: 2 teaspoons – Infuses a warm, aromatic essence that complements the chocolate.
- All-purpose flour: 2 ½ cups (300 grams) – The foundation of our structure, sifted for even mixing.
- Baking soda: 1 teaspoon – Helps achieve that ideal rise and soft interior.
- Salt, fine: ½ teaspoon – Balances the sweetness and heightens the overall taste.
- Semi-sweet chocolate chips: 1 ½ cups (270 grams) – These create the “brown-eyed” centers, offering rich, melty pockets of chocolate.
- Chopped pecans or walnuts: 1 cup (120 grams) – Adds a satisfying crunch and nutty depth, toasted for extra flavor if desired.
For precise measurements, refer to the table below comparing key ingredients by volume and weight to ensure consistent results in your Brown Eyed Susan Cookie Recipe.
| Ingredient | Volume Measurement | Weight Measurement (grams) |
|---|---|---|
| Unsalted butter | 1 cup | 226 |
| Granulated sugar | 1 cup | 200 |
| Brown sugar | ½ cup | 110 |
| Eggs | 2 large | N/A (use as is) |
| Vanilla extract | 2 teaspoons | N/A (use as is) |
| All-purpose flour | 2 ½ cups | 300 |
| Baking soda | 1 teaspoon | N/A (use as is) |
| Salt | ½ teaspoon | N/A (use as is) |
| Semi-sweet chocolate chips | 1 ½ cups | 270 |
| Chopped pecans or walnuts | 1 cup | 120 |
Equipment Needed
To prepare our Brown Eyed Susan Cookie Recipe with ease and precision, we recommend gathering essential baking tools that ensure consistent results and minimize mess. Building on the ingredients we’ve outlined, selecting the right equipment helps us achieve that perfect chewy texture and rich flavors every time.
Here’s a curated list of the key equipment, organized by their role in the baking process:
- Mixing Bowls: We need at least two medium-sized stainless steel or glass bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success, so use a set of standard dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, ½ teaspoon) made of metal or plastic for precise scooping and leveling.
- Electric Mixer or Hand Whisk: For creaming butter and sugars effectively, an electric stand mixer or hand-held mixer works best; alternatively, a sturdy whisk can suffice for smaller batches to incorporate air and achieve the cookie’s signature fluffiness.
- Baking Sheets: Opt for two rimmed aluminum baking sheets (about 18×13 inches) to allow even heat distribution and prevent spills, ensuring our cookies bake uniformly without burning.
- Parchment Paper or Silicone Baking Mats: These non-stick liners help us slide cookies off easily and promote even browning—use standard 12×16 inch sheets for one or two trays at a time.
- Spatula or Cookie Scoop: A silicone spatula for folding ingredients and a 1.5-tablespoon cookie scoop for portioning dough ensure uniform cookie sizes, which is key to that ideal chewy consistency in our Brown Eyed Susan Cookie Recipe.
- Oven and Timer: A conventional or convection oven preheated to the required temperature is essential, paired with a reliable kitchen timer to avoid overbaking and maintain the cookies’ nutty flavors.
- Cooling Rack: After baking, a wire cooling rack (at least 11×17 inches) allows air circulation underneath the cookies, helping them set properly without sogginess.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Mixing Bowls | 2 | Separating and combining ingredients |
| Measuring Cups and Spoons | 1 set each | Ensuring accurate measurements |
| Electric Mixer or Whisk | 1 | Creaming and mixing batter |
| Baking Sheets | 2 | Baking cookies evenly |
| Parchment Paper or Mats | As needed (2 sheets) | Preventing sticking and easy cleanup |
| Spatula or Cookie Scoop | 1 | Scooping and shaping dough |
| Oven and Timer | 1 | Baking and timing the process |
| Cooling Rack | 1 | Cooling cookies post-bake |
Instructions
We walk you through the precise steps to bake our irresistible Brown Eyed Susan Cookies using the ingredients and equipment we’ve outlined, ensuring perfect chewy texture and rich flavors every time.
Prep
Before baking, we prepare the dough to achieve that signature nutty and chocolatey goodness. Follow these steps in order:
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1 cup of brown sugar together on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale yellow.
- Add the wet ingredients: Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in 2 teaspoons of vanilla extract until smooth and fragrant.
- Combine the dry ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Fold in the mix-ins: Gently stir in 2 cups of semi-sweet chocolate chips and 1 cup of chopped pecans or walnuts using a spatula, ensuring even distribution for that delightful crunch in every bite.
Bake
We move the dough to the oven to transform it into golden, chewy cookies with a nutty aroma that fills your kitchen.
- Preheat and prepare the sheets: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Place the sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft for that perfect chewy texture.
Cool and Assemble
After baking, we cool the cookies to set their rich flavors and make them easy to handle for serving or storing.
- Remove from oven: Take the baking sheets out of the oven and let the cookies rest on them for 5 minutes to firm up slightly.
- Transfer to rack: Use a spatula to move the cookies to a cooling rack and allow them to cool completely for about 15-20 minutes, during which the chocolate chips will set and the nutty flavors intensify.
- Assemble if desired: Once cooled, we can stack the cookies in an airtight container for storage, or arrange them on a platter for immediate enjoyment at gatherings.
Make-Ahead and Storage
We understand that life gets busy, so planning ahead with our Brown Eyed Susan Cookies ensures you can enjoy their chewy texture and rich chocolate and nutty flavors whenever the craving hits. Let’s dive into the best ways to prepare and preserve these delightful treats for maximum freshness.
Make-Ahead Dough Preparation
To make baking easier, we recommend preparing the dough in advance. Start by following our dough-mixing steps from the baking instructions, then shape the dough into balls or logs as specified. For optimal results, wrap the dough tightly in plastic wrap or place it in an airtight container to prevent drying out. This method allows the flavors to meld, enhancing that signature nutty depth.
- Freezing Dough: Place wrapped dough balls on a baking sheet and freeze for 1-2 hours until solid, then transfer to a freezer-safe bag. This flash-freezing technique helps maintain the dough’s structure. Frozen dough can be stored for up to 3 months, and you can bake it directly from the freezer—just add 1-2 minutes to the baking time for that perfect golden edge.
- Thawing Tips: When ready to bake, thaw the dough in the refrigerator overnight. This slow thaw preserves the chewy consistency and prevents the cookies from spreading too much during baking.
Storage for Baked Cookies
Once baked, our Brown Eyed Susan Cookies retain their irresistible aroma and soft centers when stored properly. Allow the cookies to cool completely on a wire rack before storing to avoid sogginess.
- Room Temperature Storage: Keep cooled cookies in an airtight container at room temperature. This simple approach locks in the rich flavors for up to 1 week, making them ideal for everyday snacking.
- Refrigerator Storage: For longer freshness in humid environments, store cookies in an airtight container in the refrigerator. They can last up to 2 weeks, but we suggest letting them sit at room temperature for 10-15 minutes before eating to restore that perfect chew.
- Freezing Baked Cookies: To extend shelf life, arrange cooled cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer to a freezer-safe bag or container. Frozen cookies maintain their texture for up to 3 months, and you can thaw them at room temperature for about 30 minutes or warm them in a 300°F oven for 5 minutes to refresh their just-baked warmth.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | Up to 1 week | Easy access and flavor retention |
| Refrigerator | Up to 2 weeks | Prevents staleness in warm climates |
| Freezer (Dough) | Up to 3 months | Preserves dough for spontaneous baking |
| Freezer (Baked) | Up to 3 months | Locks in freshness for future treats |
Conclusion
We’ve truly enjoyed guiding you through this Brown Eyed Susan Cookie recipe
It’s a timeless favorite that brings joy and flavor to any occasion
Give it a try and you’ll see why it’s one of our go-to bakes
These cookies are sure to become a cherished part of your baking routine
Frequently Asked Questions
What is the Brown Eyed Susan Cookie Recipe?
The Brown Eyed Susan Cookie Recipe is a classic American treat featuring a chewy texture with rich chocolate and nutty flavors. It’s simple to bake at home, perfect for beginners and experienced bakers alike. This nostalgic favorite uses everyday ingredients like butter, sugars, eggs, flour, chocolate chips, and nuts to create cookies that delight at gatherings.
What ingredients are needed for Brown Eyed Susan Cookies?
Key ingredients include unsalted butter, granulated and brown sugars, eggs, vanilla extract, all-purpose flour, baking soda, salt, semi-sweet chocolate chips, and chopped pecans or walnuts. Measurements are provided in both volume and weight for accuracy, ensuring a chewy texture and rich flavors. This list is organized for easy preparation.
What equipment is required to bake these cookies?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer or whisk, baking sheets, parchment paper or silicone mats, a spatula or cookie scoop, an oven with a timer, and a cooling rack. Each tool helps achieve the perfect chewy texture and minimizes mess for a smooth baking experience.
How do I prepare the Brown Eyed Susan Cookie dough?
Start by creaming butter and sugars until fluffy. Add eggs and vanilla, then mix in dry ingredients like flour, baking soda, and salt. Fold in chocolate chips and nuts. This step-by-step process ensures even blending for that signature chewy texture.
What’s the baking process for these cookies?
Preheat your oven to 375°F (190°C). Scoop dough onto lined baking sheets and bake for 10-12 minutes until edges are golden but centers remain soft. Let cookies cool on a rack to set flavors, resulting in perfectly chewy treats ready for serving.
Can I make the dough ahead of time?
Yes, prepare the dough in advance by shaping it into balls or logs, then store it tightly wrapped in the fridge for up to 3 days or freeze for up to 3 months. This allows flavors to develop, making baking convenient for later use.
How should I store baked Brown Eyed Susan Cookies?
Store cooled cookies in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or freeze for up to 3 months. For best texture, thaw frozen cookies at room temperature. This keeps their chewy goodness intact for fresh enjoyment anytime.