Description
No more flat cookies! This neighbor-approved recipe delivers thick, soft-centered cookies with crisp edges—thanks to a genius brown-sugar-heavy formula and the right mixing technique.
Ingredients
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1 cup (2 sticks) unsalted butter, softened (65°F—cool but dentable)
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1 cup (220g) packed brown sugar (light or dark)
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½ cup (100g) granulated sugar
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1 tsp vanilla extract
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1 large egg, room temp
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2¼ cups (270g) all-purpose flour (spooned & leveled)
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1 tsp baking soda
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½ tsp salt
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1 cup (170g) semisweet chocolate chips
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1 cup (170g) semisweet chocolate chunks
Instructions
1. Cream Butter & Sugars
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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In a large bowl, beat butter, brown sugar, granulated sugar, vanilla, and egg on medium speed for 3 full minutes until light and fluffy (key for thickness!).
2. Add 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 on low until just combined (don’t overmix!).
3. Fold in Chocolate
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Stir in chocolate chips and chunks by hand.
4. Scoop & Bake
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Use a 3-tbsp cookie scoop (or ice cream scoop) to portion dough. Place 6 per sheet (they spread slightly).
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Bake 11-12 minutes until edges are golden but centers look slightly underdone.
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Optional: Press extra chocolate chunks on top right after baking.
5. Cool & Enjoy
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Let cool on sheets for 5 minutes (they’ll firm up), then transfer to a rack.