Description
These irresistibly chewy chocolate chip cookies deliver the perfect balance of soft and gooey texture with rich chocolate flavor. Easy to make and customizable for dietary needs, they are sure to become your go-to cookie recipe for anytime cravings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (substitute with gluten-free flour blend if needed)
- 1 teaspoon baking soda
- ½ teaspoon salt (kosher or sea salt recommended)
Wet Ingredients
- ¾ cup unsalted butter, melted (use margarine for dairy-free)
- ¾ cup brown sugar (can substitute with coconut sugar)
- ½ cup granulated sugar (can be replaced with sugar substitute)
- 1 teaspoon vanilla extract (use pure for best quality)
- 1 large egg (substitute with a flax egg for vegan version)
- 1 large egg yolk (omit if using flax egg)
Add-ins
- 1 to 1½ cups chocolate chips (semi-sweet or dark; white chocolate or butterscotch chips for a twist)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent and salt uniformly throughout the dough.
- Combine Sugars and Butter: In a large bowl, mix melted unsalted butter with brown sugar and granulated sugar until smooth and creamy, ensuring no lumps for a tender cookie.
- Add Eggs and Vanilla: Beat in the egg and egg yolk (or flax egg if vegan), plus vanilla extract until fully incorporated and the mixture is slightly lightened in color.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid developing too much gluten and tough cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips evenly throughout the dough for consistent chocolate distribution in every bite.
- Portion and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until edges are lightly golden but centers remain soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For a vegan version, replace eggs with flax eggs and butter with margarine.
- Using a combination of brown and granulated sugar helps achieve maximum chewiness and flavor.
- Do not overmix the dough to keep cookies tender.
- Adjust baking time slightly for softer or crispier cookies.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
