Description
Warm, golden cookies with a gooey, soft center and just-right crisp edges. This easy recipe requires minimal effort but delivers maximum comfort. Using melted butter and brown sugar ensures a buttery, caramel-rich flavor. Ideal for all ages and family gatherings.
Ingredients
Unsalted Butter 1 cup, partially melted (can substitute with coconut oil)
Granulated Sugar 3/4 cup (can substitute with coconut sugar)
Light Brown Sugar 3/4 cup
Large Eggs 2, room temperature
Vanilla Extract 2 teaspoons
All-Purpose Flour 2 cups
Baking Soda 1 teaspoon
Salt or Sea Salt 1/2 teaspoon
Chocolate Chips 2 cups, 60% cacao milk chocolate (reserve 1/3 cup for topping)
Instructions
Preheat oven to 350°F (175°C)
Microwave butter 30-45 seconds until half-melted
In a mixer, beat melted butter with granulated and brown sugars on medium speed until light and fluffy (3-5 minutes)
Add eggs one at a time, mixing until fully incorporated
Stir in vanilla extract
In a separate bowl, whisk flour, baking soda, and salt
Gradually fold dry ingredients into butter mixture until just combined (no overmixing)
If dough is sticky, add 1-2 tablespoons more flour
Fold in 1 2/3 cups chocolate chips; sprinkle reserved chips on top
Using a 3-tablespoon scoop, form dough balls and place on parchment-lined sheets 2″ apart
Gently flatten each dough ball with the back of a spoon to create even thickness
Bake 10-12 minutes until edges are golden but centers remain soft
Notes
Reserve 1/3 cup chocolate chips for topping to enhance flavor
Use coconut oil for a halal alternative
Coconut sugar substitutes both granulated and brown sugars
Store in airtight container at room temperature up to 5 days
Freeze unbaked dough balls for up to 2 months
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 25g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg