Chewy chocolate chip cookies
Big, chewy chocolate chip cookies with golden edges and soft centers, made with melted butter so there's no softening or chilling. Makes 12.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 12
- Per serve
- 250 kcal
Ingredients
Method
Heat the oven to 375°F first thing, with a rack in the middle, and line a large baking sheet with parchment. Melt the butter in a large microwave-safe bowl in 20-second bursts.
Whisk the brown and granulated sugar into the warm butter until glossy, which also cools it. Whisk in the egg and vanilla until smooth.
Add the flour, baking soda and salt and stir with a spatula until no dry streaks remain, then fold in the chocolate chips.
Scoop 12 rounded 3-tablespoon balls of dough onto the sheet in rows of 3 by 4, about 2 1/2 inches apart. Press a few extra chips on top if you like.
Once the oven is fully hot, bake until the edges are golden and set but the centers still look puffy and slightly underdone.
Let the cookies firm up on the sheet for 2 minutes, then move them to a rack or eat warm.
Tips
- Pull them while the middles look underbaked. They set as they cool, and that is what keeps them chewy instead of crisp all the way through.
- Measure flour by spooning it into the cup and leveling it, or weigh it. Packed flour makes thick, cakey cookies; too little makes them spread flat.
- Cookies spreading too much? The butter was too hot. Whisk the sugars in longer to cool it, or refrigerate the dough for 10 minutes (outside the 20) before baking.
