Description
These soft chocolate chip cookies are the ultimate treat for cookie lovers, featuring a tender, buttery texture with melty chocolate chips throughout. Made with a mix of white and brown sugar and slightly melted butter, they bake up puffy and golden, then settle into dense, soft perfection. Perfect for sharing or freezing for later indulgence.
Ingredients
Wet Ingredients
- 8 tablespoons salted butter
- 1/2 cup white sugar (raw cane sugar preferred for texture)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/2 cups all-purpose flour (6.75 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (plus extra to taste)
Add-ins
- 3/4 cup chocolate chips (combination of chips and chunks recommended)
Instructions
- Preheat and Prepare Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until just barely melted; it should be mostly liquid but not hot to the touch.
- Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with white and brown sugars until creamy and smooth. Add vanilla extract and egg, then beat on low speed just until combined—about 10-15 seconds—to avoid stiffening the dough.
- Combine Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Mix until you get a crumbly texture. Press the crumbs together with your hands to form a manageable dough ball that is moist but not too sticky.
- Add Chocolate Chips: Fold the chocolate chips and chunks into the dough by hand, ensuring an even distribution.
- Shape Cookies and Bake: Roll the dough into 12 large balls (or 9 for extra-large cookies) and place them spaced apart on a cookie sheet. Bake for 9-11 minutes until the cookies appear puffy, pale, and just turning golden around the edges. Avoid overbaking to keep cookies soft.
- Cool and Set: Let cookies cool on the baking sheet for at least 30 minutes. During this time, they will sink and become dense, buttery, and soft. Store in an airtight container to maintain softness, or freeze for longer storage.
Notes
- Do not overbeat the egg with the butter and sugars as it can make the cookies stiff.
- Removing cookies from the oven while they look slightly underdone helps achieve a soft texture.
- Allow cookies to cool on the baking sheet to firm up the texture.
- Cookies can be frozen for extended freshness.
- Using a mix of chocolate chips and chunks creates nice texture and chocolate distribution.
