Indulge in these bakery-quality, chewy chocolate chip cookies that feature perfectly crispy edges and a deeply gooey, chocolate-filled center. By using melted butter and a higher ratio of brown sugar to white sugar, this recipe guarantees a rich, fudgy texture with a deep molasses flavor. Chilling the dough before baking ensures a concentrated flavor profile and ideal consistency, making these the ultimate treat for any home baker looking for a reliable, soft cookie that stays fresh for days.
2 1/4 cups all-purpose flour
1 cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 tbsp pure vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 cups semi-sweet chocolate chips
Whisk the flour, baking soda, and salt together in a medium bowl.
Combine the melted butter, brown sugar, and granulated sugar in a large bowl until smooth.
Add the eggs and vanilla extract to the butter mixture and whisk until emulsified.
Fold the dry ingredients into the wet ingredients until just combined.
Stir in the chocolate chips carefully without overworking the dough.
Chill the dough in the refrigerator for at least 90 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the baking sheet.
Bake for 12 minutes or until the edges are set but the centers remain slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chilling the dough is critical for flavor development and preventing excess spreading. Do not overbake; under-baking the centers slightly is the secret to keeping them soft for days. Use high-quality chocolate for the best results.
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