Description

These chewy chocolate chip cookies are the perfect balance of soft and gooey with a slightly crisp edge. Made with melted butter and a blend of brown and granulated sugar, these cookies deliver rich flavor and a delightful chewy texture that chocolate chip cookie lovers will adore. Easy to prepare and ideal for any occasion, they bake up beautifully golden with melty chocolate chips in every bite.

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

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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. Add the vanilla extract and eggs, incorporating each egg one at a time, mixing thoroughly after each addition to create a cohesive batter.
Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the semisweet chocolate chips evenly.
Portion Dough: Using a 1/4 cup scoop or measuring cup, drop portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn golden and the centers appear set but still soft. Avoid overbaking to maintain their chewy texture.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up slightly while retaining chewiness.

Notes

For softer cookies, take them out closer to 12 minutes; for a bit more crispiness, bake up to 15 minutes.
Make sure the melted butter has cooled to room temperature to prevent cooking the eggs when mixing.
You can substitute semisweet chocolate chips with dark or milk chocolate chips according to preference.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For extra texture, consider adding chopped nuts like walnuts or pecans.