Ingredients:
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) brown sugar (for chewiness)
- ¼ cup (50g) granulated sugar
- 1 large egg (room temp)
- 1 tsp vanilla extract
- 1 ¼ cups (155g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (90g) chocolate chips (or more if you love extra chocolate!)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla; whisk until well combined.
- Sift in flour, baking soda, and salt. Stir until just combined (don’t overmix!).
- Fold in chocolate chips. Chill dough in the fridge for 30 minutes (optional but makes them thicker).
- Scoop dough (about 1.5 tbsp per cookie) onto the baking sheet.
- Bake for 10-12 minutes until edges are golden but centers look slightly underbaked.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Tips for the Best Cookies:
- Use room temp ingredients for better texture.
- Melted butter = chewy cookies; softened butter = more cake-like cookies.
- For extra gooeyness, press a few chocolate chips on top after baking!
Want a keto or vegan version? Let me know! 😊🍪
