These are the cookies people ask for again and again: golden edges, soft centers, pools of chocolate. Melted butter and extra brown sugar give them their chew.
No mixer needed — just two bowls and a spoon.
Recipe: Chewy Chocolate Chip Cookies
Prep15 min
Cook11 min
Total26 min
Serves18
LevelEasy
Calories~210
Ingredients
- ¾ cup (170 g) butter, melted
- 1 cup (200 g) packed brown sugar
- ¼ cup (50 g) white sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (250 g) chocolate chips or chopped chocolate
- Flaky salt (optional)
Instructions
- Whisk melted butter and sugars until smooth. Whisk in egg, yolk and vanilla.
- Stir in flour, baking soda and salt until just combined. Fold in chocolate.
- Chill dough 30 minutes (or up to 3 days for even better flavor).
- Scoop 3-tbsp balls onto lined trays. Bake at 180°C (350°F) for 10–11 minutes until edges are golden but centers look underdone.
- Cool on the tray 5 minutes. Sprinkle with flaky salt.
💡 Tips for success
- Pull them out when the centers still look soft — they set as they cool.
- Bang the tray on the counter right out of the oven for crinkly tops.
Questions? We’ve got answers
Why are my cookies flat?
Usually the butter was too hot or the dough wasn’t chilled. Chill 30 minutes and measure flour by weight.
Can I freeze the dough?
Yes — freeze scooped balls and bake from frozen, adding 1–2 minutes.
