There’s something downright magical about the perfect cookie. Crispy at the edges, soft and gooey in the middle, and packed with melt-in-your-mouth flavor — it’s the kind of treat you can’t stop thinking about. What started as a simple craving quickly turned into a nightly tradition in our home. Yes, we’ve baked these cookies three nights in a row — and we’re still not tired of them.
This isn’t just another chocolate chip cookie recipe. It’s rich, chewy, easy to whip up, and outrageously satisfying.
Why You’ll Crave These Cookies
- Golden, crisp edges with a soft, chewy center
- Packed with dark chocolate chunks and finished with flaky sea salt
- Made in one bowl — no fancy tools or mixers needed
- Comes together in under 30 minutes
Ingredients (Makes ~16 Cookies)
- 1 cup (225g) unsalted butter, melted and cooled slightly
- 1 cup (200g) packed brown sugar
- ½ cup (100g) white sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups chopped dark chocolate (or chips)
- Optional: Flaky sea salt for finishing
How to Make Them
Step 1: Melt the Butter
Start by melting your butter and letting it cool for a few minutes. It should still be warm, not hot. This gives the cookies their incredible chewy texture.
Step 2: Mix Butter and Sugars
In a large mixing bowl, whisk together the warm butter, brown sugar, and white sugar until smooth and slightly glossy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla. Your mixture should now be thick and creamy.
Step 4: Add Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually fold this into the wet mixture until just combined — don’t overmix!
Step 5: Stir in Chocolate
Gently fold in your chopped dark chocolate. Set aside some chocolate pieces to press on top just before baking.
Step 6: Chill (Optional, but Worth It)
Chilling the dough for 30 to 60 minutes helps the cookies bake up thicker and boosts their flavor — but if you’re in a rush, they’re still delicious straight from the bowl to the oven.
Step 7: Shape and Bake
Heat your oven to 350°F (175°C). Drop spoonfuls of dough, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing them 2 inches apart. Press the reserved chocolate chunks on top and sprinkle with a little sea salt.
Step 8: Bake to Perfection
Bake for 10–12 minutes until golden edges form and centers are just set. Remember, they’ll continue to firm up once out of the oven, so don’t bake too long.
Step 9: Cool and Enjoy
Let them cool for 5–10 minutes on the tray before moving to a wire rack. Or, eat them warm while the chocolate is still gooey — we won’t judge.
Why You’ll Keep Coming Back
- Melted butter = that rich, caramelized chew
- Dark chocolate adds depth and balances the sweetness
- Sea salt gives every bite a gourmet touch
- One-bowl recipe = less cleanup, more cookie time
- Easily customizable with nuts, white chocolate, or espresso
Final Thoughts
These cookies have earned a permanent place in our recipe book — and probably yours too. Whether you’re treating yourself after dinner or baking a batch for friends, they’re guaranteed to impress.
So go ahead — preheat your oven and fall in love with your new favorite cookie. Just don’t be surprised if you end up making them again tomorrow night.