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Perfect Chocolate Chip Cookies – Chewy, Gooey & Irresistible

When it comes to desserts, nothing beats the timeless appeal of chocolate chip cookies. Everyone has their idea of the “perfect” cookie — chewy center, crisp edges, melty chocolate chunks — and this recipe brings it all together. With browned butter for depth, brown sugar for chewiness, and just the right balance of flour and chocolate, these cookies deliver bakery-quality results every time. Best of all? They’re easy to whip up with simple pantry ingredients, yet the flavor is anything but ordinary.
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Prep Time 30 minutes
bake & Chill Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

🥚 Fresh Produce:
  • 2 large eggs
🌾 Dry & Pantry:
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
🍫 Chocolate:
  • 2 cups chocolate chips semi-sweet, milk, or dark — your choice!
🧈 Dairy:
  • 1 cup 2 sticks unsalted butter, melted and cooled slightly

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk & spatula
  • Measuring cups & spoons
  • Baking sheet & parchment paper
  • Wire cooling rack
  • Cookie scoop (optional, for uniform cookies)

Method
 

Step 1 – Brown the Butter
  1. Melt butter in a saucepan over medium heat. Stir until it foams and turns golden brown with a nutty aroma. Cool slightly.
Step 2 – Mix Wet Ingredients
  1. In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth.
  2. Beat in eggs and vanilla until creamy.
Step 3 – Add Dry Ingredients
  1. In another bowl, whisk flour, baking soda, baking powder, and salt.
  2. Gradually fold dry mixture into wet until just combined.
Step 4 – Add Chocolate
  1. Stir in chocolate chips (reserve a few to press on top before baking).
Step 5 – Chill the Dough
  1. Cover and chill dough for at least 30 minutes (up to 24 hours) for best flavor.
Step 6 – Bake the Cookies
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Scoop dough into balls (2 tbsp each) and place 2 inches apart.
  3. Bake 10–12 minutes until edges are golden but centers look slightly soft.
Step 7 – Cool & Serve
  1. Let cookies cool 5 minutes on sheet, then transfer to rack.
  2. Enjoy warm with milk!

Notes

🧊 Storage & Reheating
Store in airtight container at room temp for 5 days.
Freeze cookie dough balls up to 3 months (bake from frozen, add +2 min).
Freeze baked cookies up to 2 months.
🥄 Variations
Nutty Twist: Add 1 cup chopped pecans or walnuts.
Salted Caramel: Sprinkle sea salt on top before baking.
Triple Chocolate: Use a mix of dark, milk, and white chocolate chips.
Giant Bakery Style: Scoop larger dough balls and bake a little longer.
❓ 10 FAQs
Do I really need to brown the butter?
No, but it adds amazing depth of flavor.
Can I skip chilling the dough?
Yes, but chilling prevents spreading and enhances flavor.
Can I use salted butter?
Yes, but reduce added salt by half.
What’s the best type of chocolate to use?
Semi-sweet is classic, but dark chocolate gives a richer cookie.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
How do I keep cookies chewy?
Don’t overbake — remove when centers look slightly soft.
Why do cookies spread too much?
Dough may be too warm; chill before baking.
Can I freeze the dough?
Yes — scoop into balls, freeze, and bake as needed.
Can I make smaller/larger cookies?
Absolutely — just adjust baking time.
Do I need to use both sugars?
Yes — brown sugar adds chewiness, white sugar gives crisp edges.
🏁 Conclusion
These Perfect Chocolate Chip Cookies are chewy, gooey, and bursting with rich chocolate flavor. With browned butter, just the right chew, and golden crisp edges, they strike the ideal balance of texture and taste. Whether you’re baking for yourself or a crowd, this is the go-to recipe you’ll come back to again and again.