Classic Chewy Chocolate Chip Cookies

• •0.3 cup unsalted butter, melted and slightly cooled
• •0.5 cup light brown sugar, packed
• •0.3 cup granulated sugar
• •1 large egg
• •1 teaspoon vanilla extract
• •1 cup all-purpose flour
• •0.5 teaspoon baking soda
• •0.3 teaspoon salt
• •0.5 cup semi-sweet chocolate chips

Instructions

1. 1

   In a medium bowl, combine the melted and slightly cooled butter with the light brown sugar and granulated sugar. Whisk until well combined and smooth, about 1-2 minutes.

2. 2

   Beat in the large egg and vanilla extract until the mixture is lightened in color and fluffy, about 1-2 minutes of vigorous whisking.

3. 3

   In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.

5. 5

   Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

6. 6

   Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling helps the cookies maintain their shape and develop a chewier texture.

7. 7

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

8. 8

   Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This recipe should yield about 8-10 cookies.

9. 9

   Bake for 9-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked. This ensures a chewy interior.

10. 10

    Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.

Chef's Tips

• 💡Do not overmix the dough once the flour is added; overmixing develops gluten, which can lead to tough cookies.
• 💡Chilling the dough is crucial for the best texture and to prevent the cookies from spreading too thin.
• 💡For extra chewiness, use a higher ratio of brown sugar to granulated sugar. For a crispier cookie, use more granulated sugar.
• 💡Don't overbake! Pull them out when the edges are set and golden, but the centers still look slightly soft. They will continue to cook and firm up as they cool.
• 💡For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of the warm cookies immediately after removing them from the oven.