If you're looking for soft chocolate chip cookies that stay soft, this recipe is THE BEST. Using melted butter means you don't have to soften your butter ahead of time. They're perfection every time.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: cookies
Cuisine: American
Keyword: Chocolate Chip Cookies, easy recipe
Servings: 36
Calories: 123kcal
Author: Jackie Currie
Ingredients
2 cupsPLUS 2 tbsp all purpose flour
1/2tspbaking soda
1/4tspsaltI use sea salt for baking
3/4cupmelted buttermeasure butter first and then melt
1cupbrown sugar
1/2cupwhite sugar
1egg plus 1 egg yolk
2tspvanilla
1cupchocolate chips
Instructions
Preheat your oven to 325º.
Melt butter and let cool for 5 minutes while you gather the rest of your ingredients.
With electric beaters, beat the melted butter and sugars together for a FULL 5 minutes. The mixture will become pale, light and airy as air is incorporated. Do not cut this step short.
Add egg, extra yolk and vanilla and continue to beat until well mixed.
On low speed, slowly incorporate the flour, salt and baking soda until well combined.
Stir in the chocolate chips.
Scoop cookie dough with a large tablespoon and roll into balls. Space them 1½ to 2 inches apart on a baking sheet or stone.
Bake at for 10-12 minutes if using a baking sheet, and 12-14 minutes if using a baking stone. Cookies are done when they're just starting to brown, and centers have puffed up.
Remove from oven and transfer to a baking rack to cool.
Notes
Note: These cookies don’t spread very much, so I can get about 16 on my rectangular stone and 20 or so on my pizza stone.