Perfectly soft and chewy with a rich, buttery flavor, these are the BEST chocolate chip cookies you'll ever try! This is a simple recipe that requires just 30 minutes of chilling before scooping.Recipe includes a how-to video!
Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
Stir in chocolate chips.
1 ¾ cup semisweet chocolate chips
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 ½ Tablespoon (47g) onto prepared cookie sheets, placing at least 2″ apart.
Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Video
Notes
Brown sugar
You can use all light brown sugar or a 50/50 blend of light and dark brown sugar (my preference and recommendation, if you have both available). This gives the cookies an even deeper, richer flavor.
Chilling
Cookie dough may be tightly covered and stored in the fridge for up to 3 days before scooping and baking. Just note that the dough gets pretty firm, you may need to let it sit at room temperature a bit before you're able to scoop it.
Storing
Store in an airtight container at room temperature for up to a week.