Description
This recipe delivers the best soft chocolate chip cookies with a tender, buttery texture and perfectly melted chocolate chips. The cookies are richly flavorful with a balanced sweetness from raw cane sugar and light brown sugar, baked to a delicate golden finish for a chewy, soft bite every time.
Ingredients
Scale
Wet Ingredients
- 8 tablespoons salted butter
- 1/2 cup white sugar (raw cane sugar preferred)
- 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 (add extra to taste)
Add-ins
- 3/4 cup chocolate chips (or a combination of chocolate chips and chunks)
Instructions
- Prepare the 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.
- Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with the white sugar and light brown sugar until the mixture is creamy and light in color.
- Add Wet Ingredients: Beat in the vanilla extract and egg on low speed until just incorporated, about 10-15 seconds. Avoid overmixing to ensure a soft cookie texture.
- Add Dry Ingredients: Add flour, baking soda, and salt to the bowl. Mix until the dough forms loose crumbles. Then, use your hands to press the crumbles together into a cohesive dough ball—aim for a texture between wet and dry dough.
- Add Chocolate: Gently fold in the chocolate chips (and chocolate chunks, if using) by hand until evenly distributed throughout the dough.
- Shape Cookies: Roll the dough into 12 large balls (or 9 for extra-large cookies) and arrange them evenly spaced on a cookie sheet.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, until the cookies look puffy, dry on top, and just barely golden. Remove them even if they appear slightly underdone to maintain softness.
- Cool and Serve: Allow the cookies to cool on the pan for about 30 minutes. They will set into dense, buttery, soft cookies. Enjoy warm and store leftovers in an airtight container for several days, or freeze for later use.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- The texture of the dough should be between wet and dry—if too dry, add a teaspoon of milk; if too wet, add a tablespoon of flour.
- Using a combination of chocolate chips and chunks provides extra texture variation.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Room temperature egg helps mix more evenly into the dough.
