Soft & Chewy Chocolate Chip Cookies
Dive into the ultimate treat with these Soft & Chewy Chocolate Chip Cookies, where every bite delivers a perfect balance of crispy edges and gooey centers. A splash of almond extract adds a delightful twist that elevates these cookies to a bakery-quality indulgence. Get ready to bake up a batch that will have everyone coming back for more!
Prep
15
min
Cook
15
min
Serves
20
people
Level
beginner
📝 Ingredients
Serves 20🥛Dairy & Eggs(2)
- 8 tablespoons salted butter, melted (112 g)
- 1 egg
🫙Pantry Staples(7)
- 1/4 teaspoon almond extract (optional but highly recommended) (1.25 ml)optional
- 1/2 teaspoon baking soda (2.5 ml)
- 1/4 cup packed light brown sugar (50 g)
- 3/4 cup semi-sweet chocolate chips or chunks (180 ml)
- 1 1/2 cups all-purpose flour (188 g)
- 1/2 cup white sugar (try half white + half raw cane for better texture) (100 g)try half white + half raw cane for better texture
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon salt (plus a pinch more if you want) (1.25 ml)plus a pinch more if you want
👨🍳 Instructions
- 1
Preheat oven to 350°F. Melt butter until just liquid, not hot. Let cool slightly if needed.
- 2
Mix melted butter and sugars until smooth and creamy.
- 3
Add egg and extracts. Mix just until combined (don’t overmix).
- 4
Add flour, baking soda, and salt. Mix until dough forms and pulls together into a soft ball.
- 5
Fold in chocolate chips.
- 6
Scoop dough into balls (20–24 medium or 10–12 large). Place on a parchment-lined baking sheet. Press extra chocolate chips on top if you want that bakery look.
- 7
Bake for 9–15 minutes (longer for large cookies, 18-20) until puffy, set, and just barely golden.
- 8
Let cool on the pan for at least 10 minutes before transferring… or eat one warm, no judgment.
Share this recipe
Prep
15
min
Cook
15
min
Serves
20
people
Level
beginner
Share this recipe
Soft & Chewy Chocolate Chip Cookies
Dive into the ultimate treat with these Soft & Chewy Chocolate Chip Cookies, where every bite delivers a perfect balance of crispy edges and gooey centers. A splash of almond extract adds a delightful twist that elevates these cookies to a bakery-quality indulgence. Get ready to bake up a batch that will have everyone coming back for more!
📝 Ingredients
Serves 20🥛Dairy & Eggs(2)
- 8 tablespoons salted butter, melted (112 g)
- 1 egg
🫙Pantry Staples(7)
- 1/4 teaspoon almond extract (optional but highly recommended) (1.25 ml)optional
- 1/2 teaspoon baking soda (2.5 ml)
- 1/4 cup packed light brown sugar (50 g)
- 3/4 cup semi-sweet chocolate chips or chunks (180 ml)
- 1 1/2 cups all-purpose flour (188 g)
- 1/2 cup white sugar (try half white + half raw cane for better texture) (100 g)try half white + half raw cane for better texture
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 teaspoon salt (plus a pinch more if you want) (1.25 ml)plus a pinch more if you want
👨🍳 Instructions
- 1
Preheat oven to 350°F. Melt butter until just liquid, not hot. Let cool slightly if needed.
- 2
Mix melted butter and sugars until smooth and creamy.
- 3
Add egg and extracts. Mix just until combined (don’t overmix).
- 4
Add flour, baking soda, and salt. Mix until dough forms and pulls together into a soft ball.
- 5
Fold in chocolate chips.
- 6
Scoop dough into balls (20–24 medium or 10–12 large). Place on a parchment-lined baking sheet. Press extra chocolate chips on top if you want that bakery look.
- 7
Bake for 9–15 minutes (longer for large cookies, 18-20) until puffy, set, and just barely golden.
- 8
Let cool on the pan for at least 10 minutes before transferring… or eat one warm, no judgment.