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Ultimate Soft and Chewy Chocolate Chip Cookies

A single, freshly baked chocolate chip cookie sits on a white plate, showcasing melted chocolate chunks.

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Bake the best soft and chewy chocolate chip cookies with browned butter flavor. This recipe requires no chilling and yields giant, bakery-style cookies perfect for gifting.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Brown the butter: Melt butter in a saucepan over medium heat. Cook, swirling occasionally, until it turns golden brown and smells nutty. Pour into a heatproof bowl and let cool slightly.
  2. In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chocolate chips.
  7. For giant cookies: Scoop 1/2 cup of dough per cookie. For standard cookies, use 2 tablespoons of dough.
  8. Place dough balls on a baking sheet lined with parchment paper, leaving space between them.
  9. Bake at 375°F (190°C) for 10-12 minutes for giant cookies, or 8-10 minutes for standard cookies, until the edges are golden brown and the centers are still slightly soft.
  10. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For high altitude baking, reduce flour by 2 tablespoons and add 1 tablespoon of water to the dough.
  • To achieve a bakery-style look, gently bang the baking sheet on the counter halfway through baking to encourage spreading.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

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