Description
These chewy chocolate chip cookies are perfectly soft and loaded with rich chocolate chips. Melting the butter before mixing creates a tender, moist texture while the combination of brown and granulated sugars gives them the ideal balance of sweetness and chewiness. Easy to make and irresistibly delicious, they are a classic treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and cooled to room temperature
- 1 1/4 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Then add the vanilla extract and eggs one at a time, mixing well after each addition to incorporate fully.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Then fold in the semisweet chocolate chips evenly throughout the dough.
- Portion Dough: Using a 1/4 cup measure, scoop portions of dough onto the prepared baking sheets, spaced about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden and the centers have set but remain soft. Take care not to overbake for maximum chewiness.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while maintaining their chewy texture.
Notes
- For extra chewiness, slightly underbake the cookies by removing them from the oven when centers still look a bit soft.
- Make sure the melted butter is cooled to room temperature before mixing to avoid cooking the eggs.
- You can substitute semisweet chocolate chips with milk or dark chocolate chips based on preference.
- The dough can be refrigerated up to 24 hours before baking to develop more flavor.
- Store cooled cookies in an airtight container at room temperature for up to one week.
