Description
These classic chewy chocolate chip cookies are the ultimate comfort dessert, featuring perfectly crisp golden edges and a soft, buttery center. By using a specific ratio of brown sugar to white sugar and slightly melting the butter, this recipe ensures a dense, fudgy crumb that stays moist for days. The addition of a chilling step ensures the dough develops a complex flavor profile and holds its shape in the oven, delivering a bakery-quality treat right from your own kitchen.
Ingredients
2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup white granulated sugar
1 cup unsalted butter, melted and cooled
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1.5 cups semi-sweet chocolate chips
Instructions
Whisk the flour and baking soda in a medium bowl until thoroughly combined.
Mix the melted butter, brown sugar, and white sugar in a large bowl until smooth.
Add the egg and vanilla extract to the wet ingredients and whisk until emulsified.
Fold the dry ingredients into the wet mixture using a spatula until just incorporated.
Stir in the chocolate chips gently to distribute them evenly throughout the dough.
Chill the dough for at least thirty minutes to allow the flour to hydrate and prevent excessive spreading.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced two inches apart.
Bake the cookies for ten minutes until the edges appear golden but the center remains soft.
Notes
Ensure the butter is cooled before mixing to prevent the eggs from scrambling. Chilling the dough is essential for the best chewy texture. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg