The Secret to Soft-Baked Chocolate Chip Cookies That Stay Chewy for Days

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. 3

   In a large bowl, combine the melted butter, packed light brown sugar, and granulated sugar. Whisk thoroughly for 1-2 minutes until smooth and glossy.
4. 4

   Add the large egg, the extra egg yolk, and the vanilla extract to the butter-sugar mixture. Whisk vigorously for about 1 minute until the mixture is lighter in color and creamy.
5. 5

   Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or with a spatula until just combined. Avoid overmixing.
6. 6

   Gently fold in the chocolate chips or chopped chocolate until evenly distributed.
7. 7

   Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto your prepared baking sheets, ensuring about 2 inches between each cookie. For best results, chill the dough balls for at least 30 minutes, or up to 24 hours.
8. 8

   Bake one sheet at a time in the preheated oven for 10-12 minutes. The edges should be lightly golden, but the centers should still appear soft and slightly underbaked.
9. 9

   Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. Then, transfer them to a wire rack to cool completely before storing or serving.