Because once you make them… you keep “just one more batch” happening 🍪😄
These are thick, soft, chewy cookies that stay amazing for days—and they’re ridiculously easy.
Can’t-Stop-Baking Soft & Chewy Cookies
Why Everyone Gets Hooked
- Crispy edges, pillowy centers
- Rich flavor without being too sweet
- Dough freezes beautifully (dangerous knowledge)
Ingredients (Makes ~18 cookies)
- ½ cup unsalted butter, melted & cooled
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips or chunks
Instructions
- Mix wet ingredients
Stir butter, sugars, egg, and vanilla until smooth. - Add dry ingredients
Fold in flour, baking soda, and salt just until combined. - Add chocolate
Don’t overmix—this keeps them soft. - Chill 30 minutes
This is the secret to thickness. - Bake
Scoop dough balls (2 tbsp each).
Bake at 350°F (175°C) for 10–12 minutes.
🟡 Pull them out when centers look slightly underdone—they finish setting on the pan.
Pro Tricks That Make Them Addictive
- Sprinkle flaky sea salt right after baking
- Use half chocolate chunks, half chips
- For extra chew: swap 2 tbsp flour for cornstarch
Storage (If They Last)
- Room temp: 3–4 days
- Freeze dough balls: up to 2 months
(Bake straight from frozen +1–2 min)
If you want, I can share:
- A no-chill emergency version
- Bakery-size jumbo cookies
- A peanut butter or oatmeal twist
Just tell me 🍪
