Make bakery style chocolate chip cookies that are perfectly soft and chewy in the center with slightly crispy edges. This easy recipe requires no chill time for quick homemade dessert.
Author:felixhayes
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:About 2 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
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
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the chocolate chips by hand.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly flatter.
Bake for 9 to 11 minutes, or until the edges are golden brown and the centers look slightly underdone.
Remove from the oven. If desired, immediately sprinkle a tiny pinch of flaked sea salt over the tops of the warm cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the chewiest texture, slightly underbake the cookies. They will set up as they cool.
Use a mix of chocolate chips, like milk and dark, for a richer flavor.
If you prefer thicker cookies, chill the dough for 30 minutes before scooping.