Soft Chewy Chocolate Chip Cookies

Four stacked halves of chocolate chip cookies with melted chocolate chips visible inside.

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Soft Chewy Chocolate Chip Cookies

These soft and chewy chocolate chip cookies are loaded with melty dark chocolate chips and finished with flaky sea salt. No chill time needed—just mix, drop, and bake!

Prep Time 10

Cook Time 9

Total Time 19

Servings cookies

Author Melissa Williams

Ingredients

1 ¼ cup (247 g) granulated white sugar
1 ¼ cup (266 g) light brown sugar packed
1 ½ cup (339 g) salted butter softened to room temperature
2 teaspoons vanilla extract
3 large eggs
4 ¼ cups (510 g) all purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 ounces chocolate chips divided
Maldon sea salt

Instructions

Heat oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl (or the bowl of a stand mixer), add the sugar, brown sugar and softened butter. Use a hand mixer, or stand mixer, on medium speed to cream until light and fluffy, at least 4-5 minutes.
1 ¼ cup granulated white sugar, 1 ¼ cup light brown sugar, 1 ½ cup salted butter
Add in the vanilla and eggs, blend well.
2 teaspoons vanilla extract, 3 large eggs
Add in the flour, baking soda, and salt, and mix until no signs of flour are left.
4 ¼ cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon salt
Stir in the chocolate chips, reserving some for pressing into the top of the dough balls.
8 ounces chocolate chips
Using a medium cookie scoop (#40; 1.5 TB) scoop the dough onto the prepared baking sheets, 8-10 per sheet, leaving room between each. Press additional chocolate chips into the top of each dough ball.
Bake for 9-10 minutes or until the edges are just golden. The cookies should still look moist in the centers when you take them out.
Remove the pan from the oven and immediately use a glass or biscuit cutter to smooth the edges of the cookies. Sprinkle each with sea salt.
Maldon sea salt
Slide the parchment paper off the baking sheet and let the cookies finish cooling.

Notes

Start with room temperature butter and eggs.
I recommend weighing your ingredients for the most accurate results.
Unsalted butter can be used; I prefer salt for a strong salty to sweet contrast.
I use dark chocolate chips - I specifically recommend Hu Baking Chips or Ghirardelli baking chips. Alternatively, you can chop a chocolate bar, like Trader Joe's Pound Plus.
Makes approximately 6 dozen cookies if using a 1.5 TB scoop.
Dough does not need to be chilled before baking but can be prepared, covered, and stored in the fridge for up to 3-4 days.
If you live in an especially hot climate (or have a hot kitchen), chilling for 30 minutes before baking will help prevent spread.
Dough can be frozen - scoop the dough onto a baking sheet, flash freeze until frozen solid, move to a freezer bag, and store in the freezer for up to 3 months. Bake from frozen adding a minute or two to the bake time.

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