These are literally the best chocolate chip cookies ever! They're kind of crispy on the outside and soft, fluffy, and chewy on the inside. Yes, definitely the BEST CCCs!
Just because you're stuck at home doesn't mean you have to be stuck without some amazingly soft and chewy chocolate chip cookies! These cookies are to die for and super fast to whip up! Just read Kyong's testimony. 😆
"Whoa, where did these cookies come from?? I can literally live off of them!" - Kyong
Yeah, they're that good. And you know what the secret ingredient is?...melted butter!😉
If you are looking for another easy cookie recipe, try our gluten free chewy peanut butter cookies!
Now let's get this CCC secret uncovered! (Oh what's CCC? It's chocolate chip cookies, lol. 😝)
Let's dive into some tips and FAQs for these soft and chewy, chocolate chip cookies!
Why use melted butter to make these chocolate chip cookies?
Melted butter dough is a bit softer than creamed butter dough.
Well, this all happened because my many failed attempts at making chocolate chip cookies in high school. For some odd reason, my CCC never turned out right when I made them with creamed butter, so I tried using melted butter. And guess what? Never will you see a flat tray of disappointment in my house again! 😉
I found that melted butter makes the cookies extra moist and also give them extra chew. So why not melted butter?
Just make sure to let the butter cool to room temperature before use, so that you don't accidentally scramble the egg or activate the baking soda prematurely.
You absolutely cannot skip a tall glass of milk!
Can I substitute brown sugar for white granulated sugar?
I highly recommend using brown sugar of some sort. However, if you do not have any on hand, you can use regular sugar with an addition of 1 Tablespoon of molasses.
If you only have regular white sugar, that is alright too. Just be aware that the cookie will probably be lighter in color, a tad drier, and won't have the iconic molasses flavor, but they'll still taste great!
Sprinkle on some flakey sea salt for extra complexity!
I'm sure you've read this tip before, but really do take that to heart. Sprinkling on some flakey salt on top not only makes the cookie more aesthetically pleasing, it helps with developing a more complex flavor, like adding a touch of vanilla.
Do I need to chill the cookie dough?
Chilling the cookie dough isn't necessary, however, if you find your cookie dough looking like they're about to melt, stick them in the fridge for half an hour after scooping then let them warm up at room temperature for about 5-10 minutes before baking
Some people believe that cookies taste better when the dough gets to sit and marinate overnight so the flour can soak up all the goodness, well I'm not sold on that yet. But you can let me know what you think!
How big should I make my cookies?
We like our cookies big so we can eat 1 without feeling like we ate 2. 😂
That's really up to preference. Kyong loves giant, bakery size cookies so I make giant, bakery size cookies. They're about 3 inches after baking and about 2 inches wide before baking, which is roughly 3 cookie scoops worth of dough.
Do remember to spread the dough balls evenly apart to prevent your cookies from touching and turning into one massive sheet cookie.
For large cookies, I keep them at least 2 inches apart, and for small/ regular size cookies, I keep them at least 1 - 1 ½ inch apart.
If you eat the cookies early enough, it's kind gooey inside!
Bake with love and stay safe!
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It absolutely makes our day! 🥰
Soft & Chewy Chocolate Chip Cookies
- Preheat oven to 350°F.
- Whisk together flour, baking soda, and salt. Set aside.
- Combine brown and white sugar. Add melted, cool butter and egg. Whisk until no lumps of sugar is visible. Stir in vanilla.
- Fold in the dry ingredients and chocolate chips until just combined, or when no more dry flour is visible. *DO NOT over-mix!*
- Scoop dough with cookie scoop and transfer them to lined sheet pans.For large cookies (about 3 inch wide):Divide dough into 6 portions, about 3 cookie scoops worth of dough, and roll into 2 inch balls. Place them at least 2 inches apart and bake for 18-20 minutes, or until the edge of the cookies brown slightly.For regular size cookies (about 2 inch wide):Roll dough into 1 inch balls and place them on parchment lined sheet pans, at least 1-1½ inch apart. Bake them for about 8-10 minutes, or until the edges slightly brown. Makes about 12-14 cookies.
- Enjoy them slightly cooled with a tall class of milk!