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The Ultimate Soft and Chewy Chocolate Chip Cookies

Three golden brown chocolate chip cookies, topped with flaky sea salt and large melted chocolate chunks, resting on a white plate.
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Make bakery-style chocolate chip cookies at home with this simple, foolproof recipe focusing on soft centers and crispy edges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 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
  • 2 cups semi-sweet chocolate chips
  • Flaked sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted 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 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. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 30 minutes before baking.
  8. Bake for 9 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  9. Remove from the oven. Immediately sprinkle with flaked 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

  • For the best chewy texture, use melted butter instead of softened butter.
  • Chilling the dough for at least 30 minutes helps prevent spreading and deepens the flavor.
  • For a bakery-style look, gently press a few extra chocolate chips onto the tops of the dough balls before baking.

Nutrition

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