Thick Chewy Chocolate Chip Cookies
Rich with deep caramel undertones and dotted with generous morsels of melted chocolate, these cookies boast a crisp golden perimeter and soft, chewy centers. Perfectly indulgent, they embody the nostalgic warmth of classic home baking.
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Servings: 12 cookies
Ingredients
- 2 sticks approximately 227g of unsalted butter, brought to room temperature
- 1 cup 200g firmly packed light brown sugar
- 2 large whole eggs
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- ½ teaspoon fine sea salt
- 2 cups 340g semi-sweet chocolate chips or morsels
- ½ cup 100g white granulated sugar
- 2½ cups 313g plain all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Prepare baking trays by lining them with parchment paper or silicone baking liners.
- In a large bowl, blend the softened butter with both brown sugar and granulated sugar. Beat the mixture until it becomes pale and fluffy, which should take about 2 to 3 minutes.
- Crack in the eggs one at a time, beating thoroughly after each addition to fully incorporate. Stir in the vanilla extract.
- In a separate mixing bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Gradually incorporate the dry mixture into the butter mixture, stirring just until the dough comes together. Avoid overmixing to maintain a tender texture.
- Gently fold in the chocolate chips using a wooden spoon or rubber spatula until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion the dough into rounded mounds and place them on the lined baking sheets, leaving roughly 2 inches of space between each.
- Bake in the preheated oven for 9 to 11 minutes, until the edges turn a light golden hue while the centers remain slightly soft.
- Allow the cookies to rest on the baking sheet for 5 minutes post-baking, then transfer them to a wire rack to finish cooling completely.