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The Ultimate Soft and Chewy Chocolate Chip Cookies

Three thick, gooey chocolate chip cookies stacked on a white plate, topped with flaky sea salt.
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Follow this foolproof recipe to make bakery-style chocolate chip cookies with soft, gooey centers and slightly crisp edges. This is the best homemade cookie you will ever bake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (a mix of milk and dark is great)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the milk solids toast and turn deep brown and the butter smells nutty. Pour into a heatproof bowl and let cool for 15 minutes.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best texture. Chilling is a secret to bakery-style cookies.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  11. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that makes these cookies taste like they came from a famous bakery.
  • Chilling the dough is essential for preventing the cookies from spreading too much and developing a chewier texture.
  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before baking.

Nutrition

Find it online: https://tasteportfolio.com/best-soft-chewy-chocolate-chip-cookies/