Chewy Chocolate Chip Cookies with a Golden Edge (Print Version)

Chewy Chocolate Chip Cookies with a golden edge, a recipe born from happy kitchen mishaps. Get soft, rich, homemade cookies that taste like pure comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 24 Cookies
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Bliss

01 - Unsalted Butter (1 cup, softened)
02 - Granulated Sugar (3/4 cup)
03 - Packed Light Brown Sugar (1 1/2 cups)
04 - Large Eggs (2, at room temperature)
05 - Vanilla Extract (2 teaspoons)

→ Flour Power & Leavening

06 - All-Purpose Flour (2 1/4 cups)
07 - Baking Soda (1 teaspoon)
08 - Salt (1 teaspoon)

→ Chocolatey Goodness & Finishing Touch

09 - Semi-Sweet Chocolate Chips (1 1/2 cups)
10 - Flaky Sea Salt (for sprinkling, optional)

# Instructions:

01 - First things first, get that softened butter into your mixer with both the granulated and brown sugars. Beat them on medium-high for about 2-3 minutes, until the mixture is light and fluffy. You'll see it turn a pale, almost creamy yellow. This step is crucial for that airy texture, so don't rush it! I used to under-beat, and my cookies would turn out a bit dense, but now I know better!
02 - Next, crack in your eggs, one at a time, beating well after each addition. Then, pour in that glorious vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated. The mixture should look silky smooth and smell wonderfully sweet. This is where the dough starts to come alive, and you can really see the potential for amazing Chewy Chocolate Chip Cookies!
03 - In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. Make sure it's well combined; you don't want pockets of unmixed baking soda, trust me. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing here is a no-no; it develops the gluten too much, leading to tough cookies. Just mix until no dry streaks remain, that's my rule!
04 - Now for the best part: the chocolate chips! Gently fold them into the dough using a spatula. You want them evenly distributed, but don't overmix. I love to add a mix of semi-sweet chips and some chopped milk chocolate for extra melty goodness. It's okay if a few escape the bowl, that's just part of the fun of making Chewy Chocolate Chip Cookies!
05 - This step is non-negotiable for truly great Chewy Chocolate Chip Cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling helps the flavors meld, prevents spreading, and gives you that lovely thick, chewy cookie. I know, it's hard to wait, but it's totally worth it. Trust your gut, and my past mistakes!
06 - Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Don't forget that sprinkle of flaky sea salt right when they come out of the oven! The smell? Pure heaven.

# Notes:

01 - Always use room temperature eggs and butter; it's a game-changer for texture.
02 - Adding a half-slice of bread to the storage container keeps cookies super soft.
03 - Try adding a mix of chocolate chips and chopped chocolate bars for varied melty pockets.
04 - A sprinkle of flaky sea salt on top right after baking elevates these cookies to bakery-level status.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - baking sheets
04 - parchment paper
05 - wire rack
06 - cookie scoop

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 3g

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