Description
These chewy chocolate chip cookies have soft, tender centers, lightly golden edges, and plenty of rich semisweet chocolate chips in every bite.
Ingredients
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature if possible
- 2 teaspoons vanilla extract
- 1¾ cups (180 g) all-purpose flour, measured carefully
- ½ teaspoon baking soda
- ½ teaspoon salt, or less if using salted butter
- 1½ cups (255 g) semisweet chocolate chips
Instructions
- Whisk the melted butter, brown sugar, and granulated sugar until evenly combined. Whisk in the egg and vanilla extract until smooth.
- In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and stir just until combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough per cookie, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Notes
Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dry or cakey. For softer, chewier cookies, remove them when the edges are set but the centers still look slightly soft.
- Prep Time: 45 minutes
- Cook Time: 10–12 minutes
- Category: Cookies