Chewy Cholocate Chip Cookies
These thick and chewy chocolate chip cookies are made with room-temperature butter, a real ice cream scoop, and a two-hour chill for the perfect bakery-style texture. Golden edges, soft centers, and melty chocolate in every bite, the perfect small-batch cookie.
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Servings: 10 cookies
Ingredients
- ½ cup unsalted butter softened (room-temp, 70°F / 21°C)
- ⅓ cup granulated sugar
- ¼ cup + 2 tbsp packed dark brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 cup 6 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat butter, granulated sugar, and brown sugar on medium speed for 3 minutes, until light and fluffy. Scrape the bowl.
- Add vanilla and the egg. Beat for 2 minutes, until the mixture looks creamy and smooth.Scrape the bowl again.
- Add flour, salt, and baking soda. Mix on low until everything is just combined. Stir in the chocolate chips.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until firm. Don’t skip this — it prevents the cookies from flattening.
- Use a real ice cream scoop to form your cookie dough. Pack the dough firmly into the scoop and place on the tray. Space 2 inches apart.
- Bake for 11–13 minutes, until the edges are golden and the centers look pale and soft. Let cool for a few minutes on the sheet
Notes
Chocolate chips:
Semi-sweet chips work best, but you can swap in milk chocolate, dark chocolate, or chopped chocolate chunks for bigger melty pools. Butter:
Unsalted butter is ideal. If using salted butter, reduce the added salt to ¼ teaspoon. Flour:
All-purpose flour only — no cake flour or bread flour for this recipe, as it changes the texture.
Semi-sweet chips work best, but you can swap in milk chocolate, dark chocolate, or chopped chocolate chunks for bigger melty pools. Butter:
Unsalted butter is ideal. If using salted butter, reduce the added salt to ¼ teaspoon. Flour:
All-purpose flour only — no cake flour or bread flour for this recipe, as it changes the texture.