Soft & Chewy Chocolate Chip Cookies
(No Brown Butter, No Chill!)
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!