Ingredients
- 1 stick unsalted butter
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
Directions
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Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
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Place the butter in a large microwave safe bowl and microwave on 50% power until melted. Let cool slightly before whisking in the brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the flour, baking soda, and salt. Do not overmix. Stir in the chocolate chips.
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Roll heaping tablespoons of the dough and place onto the prepared pans, spacing about 2-inches apart. Bake until the cookies are slightly golden but still soft in the center, about 12 minutes. Let the cookies cool in pans on a cooling rack for 5 minutes before removing the cookies to the rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe Notes
From Food Network
These look perfectly delicious! I love a chewy cookie and they look so amazing and easy! 😀
I am so looking forward to the ice cream sandwich book! There was a great place we used to frequent in college, with amazing cookies for 25 cents and ice cream cookie sandwiches for $1. I’ve since moved away (and the price is up to 35 cents and $1.75), but these look so similar, I have a feeling I won’t have to make the trek back there for a bit of nostalgia! Also, would these cookies work as a “bread” for ice cream sandwiches?
I have to admit, I was on Foodgawker and saw this recipe with the caption saying “no patience needed” and thought, these cookies are for me! I’m definitely no good at waiting for my cookies to be ready. With that being said, these guys look delicious, even if they weren’t super fast. Yum!
So, I have to say — I love your blog, and I’ve made a bunch of stuff from here. But these cookies did not work out for me — they ran EVERYWHERE. And this was the second time I’ve tried a cookie recipe from here — maybe the first time I didn’t fridge ’em for long enough, but this time, with no refrigeration needed, I figured I was in the clear. False. Pbbt. The pieces tasted good, but I probably wouldn’t make them again. Thanks anyway! I’ll keep trying. 🙂
Emily, there could be a few reasons why this is happening to you (esp if this is a problem you’ve encountered before with a different recipe). One: you may have overmixed the dough. Two: coating your baking pan with nonstick cooking spray can cause the cookies to spread too much. Three: Your oven could be too hot, you may want to purchase an oven thermometer to test the accuracy of your oven. Many home ovens can be 50°F off in temperature. Hope that helps your cooking baking adventures!
Thanks! I’ll have to try mixing a LOT less next time. 🙂 I definitely tend to stir a lot!
I made these and added a cup of ground walnuts. They were delicious! 🙂
This is my new go-to recipe for cookies!! I’ve been making these for a few months and they _always_ turn out perfect! I love that I don’t have to remember to set the butter out or worry that I over softened it in the microwave, too!! The chewy texture and carmelized flavor of the edges is the best!! Thanks so much for sharing this!!!
I’m so happy to hear that Laura!! Thank you for your comment 🙂
What happens if I lessen sugar?
Reducing sugar can be tricky. In addition to adding the obvious sweet flavor, sugar also adds moisture and a soft chewy texture. If you need to reduce the sugar considerably, you may want to add an egg yolk to ensure a moist and soft texture.
Hello, I wanted to take a moment to thank you for sharing all of your wonderful recipes. I signed up for your weekly recipe to my email address. I’ve received 2 so far and I must say, the recipes are amazing. Thanks again and I will anxiously be waiting for the next recipe !! Blessings to you and your’s !!
Thank you so much!! Happy to have you here 🙂
This is my go-to chocolate chip cookie recipe. I have to say, it makes the BEST chocolate chip cookie I have EVER had! This morning I added 2 tablespoons of pumpkin puree and some pumpkin pie spice and now I have a great fall cookie! Thank you!!
I made a recipe 2 weeks ago and my cookies were the BEST, chewy and tasted real good, using butter, all purpose flour and baking soda. Today I made a new recipe using whole wheat flour and Crisco butter flavored shortening. The cookies are very crumbly and crunchy. Are these items significant enough to make that much of a difference. Was using whole wheat recipe to make them healthier. Can you help! 😉
Hi Tessa,
I have made these twice in the past one week and they came out perfect every time !! I subbed 1/2 cup all purpose flour with whole wheat flour and they are still beautiful to eat. Thanks for such a full-proof recipe.
Oh wonderful! And thanks for the note about the whole wheat flour, that’s great!
Hola Tessa!!! Just made this cookies and they are delicious.Thank you so much.
They all melted into a single cookie. Not sure if the blobs were too big or I put too much oil. What went wrong?
I usually love the recipes here. I made the recipe and added extra vanilla and it still ended up tasting extremely bland. I ended up tossing them out unfortunately.
I saw you on food network. You said you could use half ap flour & halfcake mix flour. But when I printed recipe off for chocolate chip recipe none of them are saying that? Am I wrong that you said that? I noticed on the recipe you also said bread flour which I’m not finding at store. Please help
Exactly what I’ve been looking for in a chocolate chip cookie. I added chopped walnuts and 1/4 tsp of cream of tartar for a crackly top. DELISH!