Description
Soft centers, crispy edges, and a unique melt-in-your-mouth texture—this recipe’s low-temperature bake and powdered sugar swap create the perfect chewy-crunchy cookie you didn’t know you needed!
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1¼ cups (150g) powdered sugar (the secret ingredient!)
-
¾ cup (165g) packed brown sugar
-
2 large eggs
-
2 tsp vanilla extract
-
3 cups (360g) all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 cups (340g) chocolate chips
Instructions
. Prep & Cream
-
Preheat oven to 330°F (165°C). Line baking sheets with parchment.
-
Beat butter, powdered sugar, and brown sugar until light and fluffy (~3 mins).
2. Add Wet Ingredients
-
Mix in eggs one at a time, then vanilla.
3. Combine Dry Ingredients
-
Whisk flour, baking soda, and salt, then gradually add to wet ingredients.
-
Fold in chocolate chips.
4. Bake
-
Scoop 2-tbsp balls onto sheets (no flattening needed).
-
Bake 12-13 minutes until edges are golden but centers look slightly underdone.
-
Cool 5 minutes on sheets (they’ll firm up perfectly).