Soft and Chewy Chocolate Chip Cookies
These Soft and Chewy Chocolate Chip Cookies are golden on the edges, gooey in the middle, and loaded with melty chocolate chips. Perfect for any sweet craving, they’re easy to make and always a crowd-pleaser!
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
Instructions
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a cookie scoop to portion dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 9–11 minutes, until the edges are golden but the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For bakery-style cookies, press a few extra chocolate chips onto the tops of the dough balls before baking. You can store the baked cookies in an airtight container for up to 5 days or freeze the dough for later.