Description
These chewy chocolate chip cookies are perfectly soft and gooey on the inside with just the right golden edges. Made with melted butter and a combination of brown and granulated sugars, these cookies offer the ideal balance of sweetness and texture. Easy to prepare and bake, 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
Mix-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat and Prepare: 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 melted butter, brown sugar, and granulated sugar until smooth and well combined. Add vanilla extract and eggs one at a time, mixing thoroughly after each addition to create a creamy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Scoop 1/4 cup portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden and the centers appear set but still soft, being careful not to overbake to maintain chewiness.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and retain their chewy texture.
Notes
- For extra chewiness, slightly underbake the cookies and allow them to finish cooking on the baking sheet.
- Use room temperature eggs to ensure even mixing and better texture.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips depending on your preference.
- Store cookies in an airtight container to keep them fresh and chewy for several days.
