Description
These soft chocolate chip cookies are the definition of a classic comfort treat. Featuring a buttery, tender center and packed with melty semi-sweet chocolate, this recipe uses a specific brown-to-white sugar ratio to ensure every bite stays soft and chewy for days. The secret to the perfect bakery-style texture is chilling the dough, which prevents excess spreading and results in a thick, pillowy cookie that is simply irresistible.
Ingredients
2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup white granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Cream the softened butter with both sugars in a large bowl until the mixture is pale and fluffy.
Add the eggs one at a time, beating on low speed after each addition until fully incorporated.
Stir in the vanilla extract until well blended.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until only a few streaks of flour remain.
Gently fold in the chocolate chips.
Chill the dough in the refrigerator for at least 30 minutes to prevent spreading.
Preheat oven to 350°F (175°C).
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake for 10 minutes until the edges are set but the centers remain soft.
Notes
Ensure your butter is at true room temperature for the best creaming results. The 30-minute chill time is crucial for maintaining thickness. Store in an airtight container at room temperature for up to 5 days. For extra gooey cookies, bake for exactly 9-10 minutes.
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg