Soft Chewy Chocolate Chip Cookies
Calories: 13
Adjust Servings Here: 18 Cookies
Description
Gooey centers, crispy edges, pools of molten chocolate… these cookies are everything a chocolate chip cookie should be—and then some. Whether you’re a first-time baker or a seasoned dough whisperer, this recipe is the one to bookmark, print, and pass down like family treasure.
Ingredients
- 170 g (¾ cup) Unsalted butter melted and cooled
- 160 g (¾ cup) Light brown sugar
- 100 g (½ cup) Granulated sugar
- 1 large Whole Egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
- 320 g (2⅔ cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 210 g (1¼ cups) Semisweet chocolate chips
- Flaky sea salt optional
Instructions
- Melt Butter - Melt the butter in a microwave-safe bowl or small saucepan. Set aside to cool for 5 to 10 minutes until warm but not hot.170 g Unsalted butter
- Wet ingredients - In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and glossy, about 1 minute. Add the egg, egg yolk, and vanilla extract. Whisk until well combined and slightly lighter in color.160 g Light brown sugar, 100 g Granulated sugar, 1 large Whole Egg, 1 large Egg yolk, 2 tsp Vanilla extract
- Mix the dry ingredients - Add the flour, baking soda, and salt directly to the bowl. Using a spatula or wooden spoon, mix until almost combined with just a few streaks of flour remaining. Fold in the chocolate chips and continue mixing just until no dry flour remains. Do not overmix the dough.320 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt, 210 g Semisweet chocolate chips
- Chill the dough - Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Chilling helps develop flavor and prevents excessive spreading.
- Oven and Pan - When ready to bake, preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Shape the cookies - Scoop the dough into 2-tablespoon portions (about 45 to 50 grams each). Roll gently into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra chocolate chips onto the tops for a bakery-style appearance.
- Bake the cookies - Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. For extra thick cookies, remove the tray halfway through baking and gently tap it on the oven rack once to deflate the centers slightly.
- Cool and serve - Remove the cookies from the oven and immediately add a few extra chocolate chips on top if desired. Sprinkle with flaky sea salt while still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.Flaky sea salt
- Storage - Store cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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