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Ultimate Chewy Chocolate Chip Cookies: Perfect Soft Centers and Crispy Edges

Three perfectly baked chewy chocolate chip cookies with melted chocolate pools, sprinkled with sea salt.
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You are searching for the best chewy chocolate chip cookies, and we have the foolproof recipe! These bakery style chocolate chip cookies deliver soft, gooey centers and satisfyingly crispy edges every time. Get ready for melt in your mouth cookies that beat store-bought!

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped nuts (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create those soft centers.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and nuts, if using.
  7. For maximum chewiness, chill the dough for at least 30 minutes. If you are in a hurry, you can skip this, but chilling improves texture.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each dough ball for spread. For thick cookies, gently press the tops down slightly.
  9. Bake for 9 to 12 minutes. You want the edges to be golden brown and the centers to look slightly underdone for that gooey texture.
  10. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if desired.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, giving you those perfect crispy edges.

Notes

  • Using mostly brown sugar over white sugar is the secret to extra chewiness in your cookies.
  • For that bakery style look, gently press a few extra chocolate chips onto the tops of the dough balls before baking.
  • If your cookies spread too much, chill the dough longer next time, or slightly reduce the amount of butter.
  • These cookies stay soft and chewy for days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://cookerykings.com/chewy-chocolate-chip-cookies-home/