Absolutely — if you want a “can’t stop eating them” cookie recipe, try these soft, chewy chocolate-chip cookies.
🍪 Can’t-Stop-Baking Chocolate Chip Cookies
Ingredients
- 115 g (½ cup) unsalted butter, melted
- 150 g (Âľ cup) brown sugar
- 50 g (ÂĽ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g (1½ cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 150 g (¾–1 cup) chocolate chips or chunks
Instructions
- Heat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- Mix the melted butter and sugars until smooth.
- Add the egg and vanilla and whisk until combined.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture. Don’t overmix.
- Fold in the chocolate chips.
- Chill the dough for 20–30 minutes if you want thicker, chewier cookies.
- Scoop the dough into balls and place them several centimeters apart on the baking sheet.
- Bake for 9–12 minutes, until the edges are lightly golden while the centers still look slightly soft.
- Let them cool on the tray for 5 minutes before transferring them to a rack.
Tip: Sprinkle a tiny pinch of flaky salt over the warm cookies. It makes the chocolate flavor pop. 🍫
Store in an airtight container for several days—or freeze portions of the dough so you can bake fresh cookies whenever the craving hits.
