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Luna Hossain

Homemade Chocolate Chip Cookies

This recipe describes an easy method for making thick, bakery-style chocolate chip cookies with soft centers and melted chocolate. The dough is made by creaming butter and sugar, mixing in eggs, then gently combining the dry ingredients to avoid overmixing. Chocolate chips are added, with some saved for the tops. The dough is chilled for 30–60 minutes to keep the cookies thick when baked. They are baked at 350°F until the edges are golden but the centers remain soft, then finished with flaky sea salt and cooled on the tray to set. The recipe is simple, requires no special tools, and produces warm, homemade cookies with great texture and balanced sweetness.
Calories: ~320 | Carbs: ~38 g | Fat: ~18 g | Protein: ~4 g
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Cookies
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 to 2 cups chocolate chips or chopped chocolate
  • Flaky sea salt for topping

Equipment

  • Mixing bowl
  • Spoon or hand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Mix the butter and sugar in a bowl until smooth and creamy. The mixture should look pale and soft.
  2. Add the eggs and mix until fully blended. The batter should look thick and shiny.
  3. Add the flour, salt, and baking soda. Stir just until no dry flour is left. The dough should be thick and soft.
  4. Stir in the chocolate. Save a small handful to press on top later.
  5. Scoop large dough balls and place them on a plate or tray. Chill them in the fridge for 30 to 60 minutes. The dough should feel firm but not hard.
  6. Heat the oven to 350°F. Line a baking sheet with parchment paper.
  7. Place dough balls on the sheet with space between them. Press extra chocolate on top.
  8. Bake for 10 to 14 minutes. The edges should look golden, and the centers should still look soft.
  9. Sprinkle flaky salt on top while the cookies are hot. Let them cool on the pan for 10 minutes.

Notes

If you skip chilling, the cookies can spread too much. If you overbake, the centers will turn dry. Do not overmix the dough, or the cookies can get tough. Make sure your butter is soft, not melted.