Description
Bakery-style chocolate chip cookies with crisp golden edges, soft chewy centers, and melty pools of semi-sweet chocolate. Trust me, you’re going to love this.
Ingredients
- Unsalted butter: 1 cup softened (226 g)
- Granulated sugar: 1/2 cup (100 g)
- Brown sugar: 1 cup packed (200 g)
- Large eggs: 2
- Vanilla extract: 2 teaspoons
- All-purpose flour: 3 cups (360 g)
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Semi-sweet chocolate chips: 2 cups (340 g)
- Flaky sea salt: 1/2 teaspoon for topping optional
Instructions
- Preheat your oven to 350°F 175°C and line two baking sheets with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Whisk the flour, baking soda, and salt in a separate bowl, then gradually mix the dry ingredients into the wet just until combined.
- Fold in the semi-sweet chocolate chips, chill the dough 30 minutes for thicker cookies if desired.
- Scoop the dough onto prepared sheets with a 1.5 tablespoon scoop, space about 2 inches apart, gently press to slightly flatten, and sprinkle with flaky sea salt if using.
- Bake 9 to 11 minutes until edges are golden and centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm.
Notes
- Measure flour by spooning and leveling for accuracy.
- For extra gooey pockets, use a mix of chips and chopped chocolate.
- Chilling the dough overnight yields thicker, chewier cookies.
- Store fully cooled cookies in an airtight container to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: best chocolate chip cookies, chewy chocolate chip cookies, bakery style cookies, easy cookie recipe, classic dessert