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The Ultimate Soft and Chewy Chocolate Chip Cookies

Close-up of a soft chocolate chip cookie with a bite taken out, revealing a molten, gooey chocolate center.
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Follow this easy, foolproof recipe to make bakery-style chocolate chip cookies with soft, gooey centers and perfectly crisp edges. These are the best homemade cookies you will ever bake.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (or a mix of chips and chunks)
  • Flaked sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour into a heatproof bowl to cool for about 15 minutes.
  2. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  3. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips using a spatula.
  8. Scoop dough into balls (about 3 tablespoons each) and place them 2 inches apart on the prepared baking sheets. For thicker cookies, chill the dough for at least 30 minutes before baking.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underdone.
  10. Remove from the oven. Immediately sprinkle the tops with flaked sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that makes these cookies taste like they came from a famous bakery.
  • For the chewiest results, chill the dough for 24 to 72 hours before baking. This deepens the flavor.
  • If you prefer a softer cookie, slightly underbake them; they will set up as they cool.

Nutrition

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