Description
These cookies are legendary for a reason—packed with rich brown sugar flavor, melty chocolate chips, and a perfectly soft-yet-chewy texture. No white sugar needed!
Ingredients
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½ cup (1 stick) salted butter, softened (or unsalted + ¼ tsp extra salt)
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2 cups (440g) packed light brown sugar
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2 large eggs
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1½ tsp vanilla extract
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2½ cups (300g) all-purpose flour (spooned & leveled)
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1 tsp baking soda
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½ tsp sea salt
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1 (12 oz) bag semi-sweet chocolate chips
(Optional: ½ cup chopped walnuts or pecans for crunch!)
Instructions
1. Cream Butter & Sugar
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Beat butter and brown sugar on medium speed until light and fluffy (~3 mins).
2. Add Wet Ingredients
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Mix in eggs one at a time, then vanilla.
3. Combine Dry Ingredients
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Whisk flour, baking soda, and salt in a separate bowl.
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Gradually add to wet ingredients, mixing until just combined.
4. Fold in Chocolate Chips
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Stir in chocolate chips (and nuts, if using) by hand.
5. Bake
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Drop 1-tbsp balls onto parchment-lined sheets (or scoop for uniformity).
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Bake at 350°F (175°C) for 8-9 minutes until edges are set but centers look slightly underdone.
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Let cool 5 minutes on sheets (they’ll firm up).