Description

This recipe delivers the perfect soft chocolate chip cookies with a rich, buttery flavor and tender texture. Using a blend of white and brown sugars, melted butter, and just the right amount of flour and baking soda, these cookies bake up puffy and slightly golden, resulting in irresistibly soft centers studded with melty chocolate chips. Ideal for cookie lovers looking for a simple, foolproof recipe that yields a batch of 12 large, soft, chewy treats that can be enjoyed fresh from the oven or stored for days.

Ingredients

Scale

Wet Ingredients

8 tablespoons salted butter
1/2 cup white sugar (raw cane sugar preferred)
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg

Dry Ingredients

1 1/2 cups all-purpose flour (6.75 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt (add extra to taste)

Add-ins

3/4 cup chocolate chips (or a combination of chocolate chips and chunks)

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Instructions

Preheat and Prepare Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until just barely melted; it should be mostly liquid but not hot.
Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with both sugars until the mixture is creamy and light in texture.
Add Vanilla and Egg: Beat in the vanilla extract and egg on low speed until just incorporated, about 10-15 seconds, taking care not to overmix which could toughen the cookies.
Incorporate Dry Ingredients: Add flour, baking soda, and salt to the bowl. Mix until the dough forms loose crumbles. Then, use your hands to press the crumbles together into a cohesive dough ball, aiming for a texture that is between wet and dry.
Add Chocolate Chips: Gently fold in the chocolate chips (and chunks if using) by hand until evenly distributed throughout the dough.
Form Cookie Balls: Roll the dough into 12 large balls (or 9 for extra-large cookies) and arrange them evenly on a cookie sheet, spacing them to allow for spreading.
Bake the Cookies: Bake in the preheated oven for 9-11 minutes, until the cookies appear puffy, dry on top, and just barely golden. Remove them even if they look slightly underdone to maintain softness.
Cool and Serve: Allow the cookies to cool on the pan for about 30 minutes to firm up and develop their dense, buttery softness. Enjoy warm or store leftovers in an airtight container for several days, or freeze for later use.

Notes

Using melted butter instead of softened butter helps achieve softer, chewier cookies.
Do not overbake; cookies will continue to set as they cool on the pan.
Feel free to mix different types of chocolate chips or chunks for varied texture and flavor.
Storing cookies in an airtight container keeps them fresh for up to 5 days.
For extra-large cookies, reduce the number to 9 balls and bake accordingly.