Introduction
The Chocolate Chip Cookie is arguably the most beloved dessert in the world, but achieving that perfect balance of soft center and chewy edges remains the ultimate baking quest. This recipe, focusing on utilizing melted butter and a higher ratio of brown sugar, delivers the quintessential “Soft & Chewy” texture every time. Originating in the 1930s at the Toll House Inn in Massachusetts, the chocolate chip cookie has stood the test of time, and this variation guarantees a rich, deeply satisfying flavor that will make it your new go-to recipe.
Ingredients
- 1 cup (226g) Unsalted Butter, melted
- ¾ cup (150g) Granulated Sugar
- 1 cup (220g) Packed Light Brown Sugar
- 2 large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 2 ¼ cups (270g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups (340g) Semi-Sweet Chocolate Chips or chunks
Step-by-step Preparation
- Melt the Butter and Combine Sugars: Melt the 1 cup of butter completely, either on the stovetop or in the microwave. Pour the melted butter into a large mixing bowl. Immediately whisk in the granulated sugar and brown sugar until thoroughly combined. The mixture should look glossy.
- Add Wet Ingredients: Whisk the eggs into the sugar mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Tip: Using melted butter and warm sugar helps activate the gluten and promotes chewiness.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or by hand) until just combined. Stop mixing immediately when you see no more streaks of flour. Overmixing develops too much gluten, resulting in tough cookies.
- Fold and Chill: Gently fold in the chocolate chips. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes, or up to 2 hours. Chilling solidifies the fat, preventing the cookies from spreading too thinly during baking.
- Preheat and Scoop: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart.
- Bake: Bake for 9 to 12 minutes. The edges should be set and golden brown, but the centers should still look slightly soft and underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to finish cooking without drying out.
Nutritional Information
Chocolate chip cookies are best enjoyed as an occasional treat. Based on a yield of 18 standard-sized cookies, each serving contains approximately 180-200 calories, 10g of fat, and 25g of carbohydrates. While they are a source of quick energy, they are primarily a source of joy and comfort!
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For long-term storage, you can freeze the raw dough: scoop the balls onto a tray, freeze solid, and then transfer them to a freezer bag. Baked from frozen, they will need an extra 2-3 minutes of baking time.
Conclusion
There is nothing quite like a warm, gooey chocolate chip cookie straight from the oven. Serve these cookies alongside a cold glass of milk or a steaming cup of coffee for the ultimate indulgence. For an elevated touch, sprinkle a tiny pinch of flaky sea salt (like Maldon) on top of each dough ball before baking—it enhances the deep chocolate flavor beautifully. Enjoy baking this timeless classic!