There are two types of bakers:
The planners who patiently chill their dough for the perfect texture, and the impulsive snackers who need cookies right now. I like to think of this recipe as the best of both worlds. While chilling does enhance the flavor (and I highly recommend it if you have the time), these cookies are designed to be just as delicious straight from the mixing bowl to the oven.
And the best part? No fussy brown butter! While brown butter adds depth, sometimes you just want classic, no-fuss, buttery chocolate chip cookies without the extra step (or extra dishes). This recipe keeps things simple: a soft, chewy center, crisp edges, and pools of melty chocolate—all in under 30 minutes. Let’s bake! 🍪✨
What you'll need:
1. Stand Mixer or Hand Mixer
Buy Stand Mixer Here | Buy Hand Mixer Here
2. Measuring Spoons & Cups
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3. Scraper
4. Butter
5. Light Brown Sugar
6. Granulated Suger
7. Vanilla Extract
8. All-Purpose Flour
9. Baking Soda
10. Chocolate Chips
11. Chocolate Baking Bar
Directions:
- Preheat that oven to 350 °F
- Whip your softened butter (leave it out until soft or microwave for 20 seconds)
- Beat in the light brown sugar and granulated sugar until creamy (about 2 minutes). Scrape down the sides of your bowl and mix once more.
- Add in your vanilla and eggs make sure all is well combined.
- Start to gradually add your dry ingredients. Slowly add your flour, baking soda and salt. When scooping your flour be sure to scoop with a spoon in to your measuring cup to ensure you aren’t using too much! This is called the scooping method!
- Chop your chocolate bar in to chunks (if using). Fold in your chocolate chips & chunks (save some to top your dough with before baking).
- With a cookie scoop, roll your dough in to balls (about 3 tbsp worth). Place your balls of dough on a prepared baking sheet about 2 inches apart. – Parchment paper recommended.
- Top your dough balls with the remaining chocolate pieces.
- If time allows, let your dough chill for at least 30 minutes, this will enhance the flavor and texture of your cookies. If not place these bad boys in the oven.
- Bake for 11-13 minutes.
- Let cool for 3 minutes before transferring to a wire rack.
- Sprinkle with flaky salt & enjoy!
Soft & Chewy Chocolate Chip Cookies
Ingredients
- 1 cup Softened Unsalted Butter (2 sticks)
- 1¼ cups Light Brown Sugar Lightly packed
- ½ cup Granulated Sugar
- 2 tsp Vanilla Extract
- 2 Eggs (room temp is best)
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Sea Salt
- 1 cup Chocolate Chip
- 1 cup Chocolate Baking Bar Use 2 cups chocolate chips if you don't have
Instructions
- Preheat that oven to 350 °F
- Whip your softened butter (leave it out until soft or microwave for 20 seconds)
- Beat in the light brown sugar and granulated sugar until creamy (about 2 minutes). Scrape down the sides of your bowl and mix once more.
- Add in your vanilla and eggs make sure all is well combined.
- Start to gradually add your dry ingredients. Slowly add your flour, baking soda and salt. When scooping your flour be sure to scoop with a spoon in to your measuring cup to ensure you aren't using too much! This is called the scooping method!
- Chop your chocolate bar in to chunks (if using). Fold in your chocolate chips & chunks (save some to top your dough with before baking).
- With a cookie scoop, roll your dough in to balls (about 3 tbsp worth). Place your balls of dough on a prepared baking sheet about 2 inches apart. - Parchment paper recommended.
- Top your dough balls with the remaining chocolate pieces.
- If time allows, let your dough chill for at least 30 minutes, this will enhance the flavor and texture of your cookies. If not place these bad boys in the oven.
- Bake for 11-13 minutes.
- Let cool for 3 minutes before transferring to a wire rack.
- Sprinkle with flaky salt & enjoy!
Grab a glass of milk, break one open while they’re still warm, and enjoy every gooey, buttery bite. And if you try them, let me know—are you Team No-Chill, or do you swear by the wait? 😉🍪✨
