Description
These gooey chocolate chip cookies offer bakery-style perfection. They are thick and chewy with golden brown edges and molten chocolate centers. You can make them in 30 minutes and customize them for gluten-free diets.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks unsalted butter (at cool room temperature)
- 1/2 cup granulated sugar
- 1 1/4 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 2 cups semisweet chocolate chips
- oat flour (optional, for gluten-free substitution)
- 1 extra egg yolk (optional, for increased chewiness)
- different chocolate types (optional, for unique flavor profiles)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
- Beat the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer for about 2 minutes until creamy and pale. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and large eggs to the butter and sugar mixture, mixing on medium speed until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix the chocolate chip cookie dough.
- Gently fold in the semisweet chocolate chips using a spatula until evenly distributed.
- (Optional) Chill the chocolate chip cookie dough in the refrigerator for 24 to 72 hours for enhanced flavor and texture.
- Using a cookie scoop or spoon, portion out the dough into balls and place them on a parchment paper-lined baking sheet, spacing them about 2 inches apart.
- Bake the chocolate chip cookies in the preheated oven for 11-13 minutes, until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the cookie dough for 24 to 72 hours can significantly enhance the flavor and texture of these chocolate chip cookies.
- Store baked chocolate chip cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- You can reheat cookies in the microwave for 10-15 seconds for a freshly baked feel.
- Always let chocolate chip cookies cool completely before storing to prevent moisture buildup.
- Measure flour accurately, using a digital scale if possible, to avoid dry or crumbly cookies.
- Adjust baking time as needed, as oven temperatures can vary. Keep an eye on your chocolate chip cookies.
- Mix gently when folding in chocolate chips to keep them intact.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg