This is the cookie recipe you’ll actually make every week: a soft-baked, chewy-centered chocolate chip cookie with crisp golden edges and plenty of chips in every bite. It uses melted butter for extra tenderness and a mix of brown and white sugar for that classic toffee-like flavor. The dough comes together in one bowl, needs no chilling, and bakes in under 15 minutes, so you can have warm cookies on the table any day of the week.
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter, granulated sugar, and brown sugar together until smooth and no sugar granules remain. The mixture will look glossy.
- Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract.
- Pour the dry ingredients into the wet mixture and fold with a spatula until just combined—some streaks of flour are fine. Gently fold in the chocolate chips.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
- Bake one sheet at a time for 10–12 minutes, until the edges are golden brown and the centers look slightly underdone. The tops should be set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes; they will continue to set as they cool. Transfer to a wire rack to cool completely.
Tips
- Use melted butter, not softened: Melted butter gives a chewier texture and a deeper caramel flavor. Let it cool slightly so it doesn’t cook the eggs.
- Don’t overmix the dough: Overmixing develops gluten, which makes cookies tough. Mix until the flour just disappears.
- Chill if you have time: If you prefer thicker cookies, chill the dough for 30 minutes before baking. This is optional but helps prevent spreading.
- Substitution: You can swap chocolate chips for chopped nuts, dried fruit, or white chocolate chips. Use the same quantity.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or sandwich two with a scoop of vanilla ice cream for an indulgent dessert. They’re also great crumbled over yogurt or used as a base for an ice cream sundae.
Variations
- Double Chocolate: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and use white chocolate chips.
- Nutty Crunch: Add 1 cup (120 g) of toasted chopped walnuts or pecans along with the chips.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt on each cookie right before baking for a sweet-salty contrast.
- Oatmeal Chip: Replace 1 cup (125 g) of the flour with 1 cup (80 g) old-fashioned oats for a heartier texture.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container; it absorbs excess moisture. For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months. To reheat, place a cookie on a microwave-safe plate and microwave for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes. You can also freeze the raw dough balls for up to 3 months—just bake from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Why did my cookies spread too much?
If your cookies flatten too much, the butter may have been too warm or the dough wasn’t chilled. Make sure the butter is just melted, not hot, and if your kitchen is warm, chill the dough for 15–20 minutes before baking.
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon to avoid overly salty cookies.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough in an airtight container for up to 3 days. Let it sit at room temperature for 10 minutes before scooping, as it will be very firm.
Why did my cookies come out cakey?
Cakey cookies usually result from too much flour or overmixing. Be sure to measure flour by spooning it into the cup and leveling off, and mix only until the flour is incorporated.
Can I omit the eggs for a vegan version?
You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for 5 minutes) for each egg. The texture will be slightly less chewy but still delicious.
How do I know when they’re done?
The edges should be golden brown and the center should look slightly puffed and soft. They will firm up as they cool on the baking sheet. Overbaking will make them dry.
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