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Ultimate Chewy Chocolate Chip Cookies to Satisfy Cravings

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To make the ultimate chewy chocolate chip cookies, you need these simple ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 tablespoon pure vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup chopped nuts (optional, walnuts or pecans) Each ingredient plays a key role. The flour gives structure. The baking soda helps the cookies rise. Salt enhances flavor. Softened butter adds richness and helps create that chewy texture. Brown sugar adds moisture and depth, while granulated sugar helps with crispness. Vanilla extract brings warmth. Eggs bind everything together. Chocolate chips provide that sweet, melty goodness. Nuts add a nice crunch, but they are optional. Using high-quality chocolate chips can really elevate your cookies. If you prefer a nut-free version, simply skip the nuts. Make sure all items are at room temperature for the best results. This mix of ingredients will create a cookie that is both chewy and delicious. Enjoy your baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While it warms up, prepare your baking sheets. Line two sheets with parchment paper. This keeps your cookies from sticking and makes cleanup easy. In a medium bowl, whisk together the dry ingredients. Combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Make sure there are no lumps. Set this bowl aside for later. Grab a large bowl for the next step. With an electric mixer, beat 3/4 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed for about 2-3 minutes. The blend should look pale and fluffy. This process adds air to your batter. Add 1 tablespoon of pure vanilla extract to your creamed mixture. Then, add in 2 large eggs. Do this one at a time. Mix well after each addition until everything is smooth. This helps bind your ingredients together. Now, gradually add the dry ingredients to the wet mixture. Use low speed on your mixer. Stop mixing once you no longer see flour streaks. Over-mixing can make your cookies tough, so be gentle. Take a spatula and fold in 2 cups of semi-sweet chocolate chips. If you like nuts, add 1/2 cup of chopped walnuts or pecans. Gently mix until the chocolate and nuts are evenly spread in the dough. Use a tablespoon to scoop out the dough. Roll each scoop into a ball. Place the cookie balls on the lined baking sheets, spacing them about 2 inches apart. This space allows them to spread while they bake. Put the baking sheets in your preheated oven. Bake for 10-12 minutes. Look for edges that are golden brown, while the centers stay soft. They will firm up as they cool, so don’t worry if they seem underbaked. Once baked, remove your cookies from the oven. Let them rest on the sheets for 5 minutes. Then, move them to wire racks to cool completely. The smell will be heavenly! Enjoy your chewy chocolate chip cookies with a glass of cold milk for the best treat. To get that chewy texture, use brown sugar. Brown sugar has more moisture than white sugar. This helps keep your cookies soft. Also, do not over-mix the dough. Mix just until the flour disappears. This keeps the cookies tender. Choose semi-sweet chocolate chips for a balanced flavor. They melt nicely and add rich taste. If you love dark chocolate, try using dark chocolate chips. For a fun twist, mix in some milk chocolate chips too. Store your cookies in an airtight container. This keeps them fresh and chewy for days. If you want to keep them longer, freeze the cookies. Wrap them tightly and place them in a freezer bag. They can last up to three months! Add a pinch of sea salt on top before baking. This brings out the chocolate flavor. You can also mix in a teaspoon of espresso powder for a rich taste. If you want nuts, walnuts or pecans work well. They add a nice crunch! Pro Tips Chill the Dough: For even chewier cookies, refrigerate the dough for at least 30 minutes before baking. This helps the flavors meld and prevents excessive spreading during baking. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation into the batter, resulting in a smoother and more uniform dough. Don’t Over-Bake: Remove the cookies from the oven when the edges are golden brown and the centers look slightly underbaked. They will continue to firm up on the baking sheet. Experiment with Chocolate: Try using a mix of semi-sweet, milk chocolate, and dark chocolate chips for a more complex flavor profile in your cookies. {{image_4}} You can easily make these cookies nut-free. Just skip the chopped nuts in the recipe. The cookies will still be soft and chewy. You won't lose any flavor or texture. Enjoy them safe for those with nut allergies. For a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and proteins. Look for one that works well in cookies. This way, you can still enjoy chewy cookies without gluten. Want to mix things up? You can add different flavors to your cookies. Here are some ideas: - Peanut butter chips: For a nutty taste without actual nuts. - Mint chocolate chips: For a refreshing twist. - Coconut flakes: For a tropical touch. - Dried fruit: Like cranberries or raisins, for a chewy surprise. These add-ins can make your cookies unique and fun! Experiment and find your favorite combination. To keep your cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store in a cool, dry place. Avoid direct sunlight as it can make cookies stale. If you live in a humid area, consider refrigerating them. This helps maintain their chewy texture. Freezing cookie dough is a smart way to have fresh cookies anytime. First, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Once frozen, transfer the balls to a zip-top bag. Label the bag with the date. You can store the dough for up to three months. When ready to bake, simply add a couple of minutes to the baking time. To enjoy warm cookies again, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. You can also use a microwave for quick reheating. Just warm them for 10-15 seconds. This makes the chocolate chips melty and delicious! Yes, you can use different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate all work great. Each type gives a unique taste. You can mix them too for a fun twist. Look for golden brown edges and a soft center. The center should look a bit underbaked. This means they will firm up as they cool. Don’t over-bake; you want them chewy! You can use granulated sugar instead. If you want a similar flavor, mix granulated sugar with molasses. Use one cup of granulated sugar and one tablespoon of molasses for a good swap. Flat cookies can happen for a few reasons. Too much butter can cause this. Also, if the dough is too warm when baked, it spreads too much. Chilling the dough before baking can help keep them thick. Yes, you can easily double the recipe. Just make sure you have enough space on your baking sheets. Also, keep an eye on the baking time. Larger batches may need a minute or two more. This blog post covered how to make delicious cookies. We discussed the ingredients you need and the steps to follow. I shared tips to get that perfect chewy texture. You can also explore fun variations like nut-free or gluten-free options. Remember to store your cookies right for the best taste. With these ideas, you can bake treats everyone will love. Enjoy sharing your cookies and making lasting memories. Happy baking!

WANT TO SAVE THIS RECIPE?

Craving the perfect cookie? You’re in the right place! I’ll share my ultimate recipe for chewy chocolate chip cookies that satisfy sweet tooth dreams. With simple ingredients and easy steps, you’ll create warm, gooey treats in no time. Whether you enjoy them fresh from the oven or with a cold glass of milk, these cookies are sure to please everyone. Let’s get baking and bring joy to your kitchen!

Why I Love This Recipe

  1. Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up whenever a cookie craving strikes.
  2. Chewy Texture: The combination of brown sugar and butter creates a rich, chewy texture that is simply irresistible.
  3. Customizable: Feel free to add your favorite nuts or even swap in different types of chocolate to make these cookies your own!
  4. Perfectly Baked: The baking time ensures the edges are crispy while the centers stay soft, delivering the perfect balance in every bite.

Ingredients

To make the ultimate chewy chocolate chip cookies, you need these simple ingredients:

– 2 1/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 3/4 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1 tablespoon pure vanilla extract

– 2 large eggs

– 2 cups semi-sweet chocolate chips

– 1/2 cup chopped nuts (optional, walnuts or pecans)

Each ingredient plays a key role. The flour gives structure. The baking soda helps the cookies rise. Salt enhances flavor. Softened butter adds richness and helps create that chewy texture. Brown sugar adds moisture and depth, while granulated sugar helps with crispness. Vanilla extract brings warmth. Eggs bind everything together. Chocolate chips provide that sweet, melty goodness. Nuts add a nice crunch, but they are optional.

Using high-quality chocolate chips can really elevate your cookies. If you prefer a nut-free version, simply skip the nuts. Make sure all items are at room temperature for the best results. This mix of ingredients will create a cookie that is both chewy and delicious. Enjoy your baking!

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While it warms up, prepare your baking sheets. Line two sheets with parchment paper. This keeps your cookies from sticking and makes cleanup easy.

Prepare Dry Ingredients

In a medium bowl, whisk together the dry ingredients. Combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Make sure there are no lumps. Set this bowl aside for later.

Creaming the Butter and Sugars

Grab a large bowl for the next step. With an electric mixer, beat 3/4 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed for about 2-3 minutes. The blend should look pale and fluffy. This process adds air to your batter.

Incorporating Eggs and Vanilla

Add 1 tablespoon of pure vanilla extract to your creamed mixture. Then, add in 2 large eggs. Do this one at a time. Mix well after each addition until everything is smooth. This helps bind your ingredients together.

Mixing the Dry and Wet Ingredients

Now, gradually add the dry ingredients to the wet mixture. Use low speed on your mixer. Stop mixing once you no longer see flour streaks. Over-mixing can make your cookies tough, so be gentle.

Adding Chocolate Chips and Nuts

Take a spatula and fold in 2 cups of semi-sweet chocolate chips. If you like nuts, add 1/2 cup of chopped walnuts or pecans. Gently mix until the chocolate and nuts are evenly spread in the dough.

Scooping and Spacing the Cookie Dough

Use a tablespoon to scoop out the dough. Roll each scoop into a ball. Place the cookie balls on the lined baking sheets, spacing them about 2 inches apart. This space allows them to spread while they bake.

Baking the Cookies

Put the baking sheets in your preheated oven. Bake for 10-12 minutes. Look for edges that are golden brown, while the centers stay soft. They will firm up as they cool, so don’t worry if they seem underbaked.

Cooling and Serving the Cookies

Once baked, remove your cookies from the oven. Let them rest on the sheets for 5 minutes. Then, move them to wire racks to cool completely. The smell will be heavenly! Enjoy your chewy chocolate chip cookies with a glass of cold milk for the best treat.

Tips & Tricks

Achieving the Perfect Chewy Texture

To get that chewy texture, use brown sugar. Brown sugar has more moisture than white sugar. This helps keep your cookies soft. Also, do not over-mix the dough. Mix just until the flour disappears. This keeps the cookies tender.

Choosing the Right Chocolate Chips

Choose semi-sweet chocolate chips for a balanced flavor. They melt nicely and add rich taste. If you love dark chocolate, try using dark chocolate chips. For a fun twist, mix in some milk chocolate chips too.

Cookie Storage Tips

Store your cookies in an airtight container. This keeps them fresh and chewy for days. If you want to keep them longer, freeze the cookies. Wrap them tightly and place them in a freezer bag. They can last up to three months!

Enhancements for Flavor Depth

Add a pinch of sea salt on top before baking. This brings out the chocolate flavor. You can also mix in a teaspoon of espresso powder for a rich taste. If you want nuts, walnuts or pecans work well. They add a nice crunch!

Pro Tips

  1. Chill the Dough: For even chewier cookies, refrigerate the dough for at least 30 minutes before baking. This helps the flavors meld and prevents excessive spreading during baking.
  2. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation into the batter, resulting in a smoother and more uniform dough.
  3. Don’t Over-Bake: Remove the cookies from the oven when the edges are golden brown and the centers look slightly underbaked. They will continue to firm up on the baking sheet.
  4. Experiment with Chocolate: Try using a mix of semi-sweet, milk chocolate, and dark chocolate chips for a more complex flavor profile in your cookies.

Variations

Nut-Free Version

You can easily make these cookies nut-free. Just skip the chopped nuts in the recipe. The cookies will still be soft and chewy. You won’t lose any flavor or texture. Enjoy them safe for those with nut allergies.

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and proteins. Look for one that works well in cookies. This way, you can still enjoy chewy cookies without gluten.

Other Flavor Add-ins

Want to mix things up? You can add different flavors to your cookies. Here are some ideas:

– Peanut butter chips: For a nutty taste without actual nuts.

– Mint chocolate chips: For a refreshing twist.

– Coconut flakes: For a tropical touch.

– Dried fruit: Like cranberries or raisins, for a chewy surprise.

These add-ins can make your cookies unique and fun! Experiment and find your favorite combination.

Storage Info

Best Practices for Storing Cookies

To keep your cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store in a cool, dry place. Avoid direct sunlight as it can make cookies stale. If you live in a humid area, consider refrigerating them. This helps maintain their chewy texture.

Freezing Cookie Dough for Later Use

Freezing cookie dough is a smart way to have fresh cookies anytime. First, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Once frozen, transfer the balls to a zip-top bag. Label the bag with the date. You can store the dough for up to three months. When ready to bake, simply add a couple of minutes to the baking time.

How to Reheat Cookies

To enjoy warm cookies again, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. You can also use a microwave for quick reheating. Just warm them for 10-15 seconds. This makes the chocolate chips melty and delicious!

FAQs

Can I use different types of chocolate?

Yes, you can use different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate all work great. Each type gives a unique taste. You can mix them too for a fun twist.

How do I know when the cookies are done?

Look for golden brown edges and a soft center. The center should look a bit underbaked. This means they will firm up as they cool. Don’t over-bake; you want them chewy!

What can I substitute for brown sugar?

You can use granulated sugar instead. If you want a similar flavor, mix granulated sugar with molasses. Use one cup of granulated sugar and one tablespoon of molasses for a good swap.

Why are my cookies flat?

Flat cookies can happen for a few reasons. Too much butter can cause this. Also, if the dough is too warm when baked, it spreads too much. Chilling the dough before baking can help keep them thick.

Can I double the recipe?

Yes, you can easily double the recipe. Just make sure you have enough space on your baking sheets. Also, keep an eye on the baking time. Larger batches may need a minute or two more.

This blog post covered how to make delicious cookies. We discussed the ingredients you need and the steps to follow. I shared tips to get that perfect chewy texture. You can also explore fun variations like nut-free or gluten-free options. Remember to store your cookies right for the best taste. With these ideas, you can bake treats everyone will love. Enjoy sharing your cookies and making lasting memories. Happy bakin

To make the ultimate chewy chocolate chip cookies, you need these simple ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 tablespoon pure vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1/2 cup chopped nuts (optional, walnuts or pecans) Each ingredient plays a key role. The flour gives structure. The baking soda helps the cookies rise. Salt enhances flavor. Softened butter adds richness and helps create that chewy texture. Brown sugar adds moisture and depth, while granulated sugar helps with crispness. Vanilla extract brings warmth. Eggs bind everything together. Chocolate chips provide that sweet, melty goodness. Nuts add a nice crunch, but they are optional. Using high-quality chocolate chips can really elevate your cookies. If you prefer a nut-free version, simply skip the nuts. Make sure all items are at room temperature for the best results. This mix of ingredients will create a cookie that is both chewy and delicious. Enjoy your baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. While it warms up, prepare your baking sheets. Line two sheets with parchment paper. This keeps your cookies from sticking and makes cleanup easy. In a medium bowl, whisk together the dry ingredients. Combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Make sure there are no lumps. Set this bowl aside for later. Grab a large bowl for the next step. With an electric mixer, beat 3/4 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed for about 2-3 minutes. The blend should look pale and fluffy. This process adds air to your batter. Add 1 tablespoon of pure vanilla extract to your creamed mixture. Then, add in 2 large eggs. Do this one at a time. Mix well after each addition until everything is smooth. This helps bind your ingredients together. Now, gradually add the dry ingredients to the wet mixture. Use low speed on your mixer. Stop mixing once you no longer see flour streaks. Over-mixing can make your cookies tough, so be gentle. Take a spatula and fold in 2 cups of semi-sweet chocolate chips. If you like nuts, add 1/2 cup of chopped walnuts or pecans. Gently mix until the chocolate and nuts are evenly spread in the dough. Use a tablespoon to scoop out the dough. Roll each scoop into a ball. Place the cookie balls on the lined baking sheets, spacing them about 2 inches apart. This space allows them to spread while they bake. Put the baking sheets in your preheated oven. Bake for 10-12 minutes. Look for edges that are golden brown, while the centers stay soft. They will firm up as they cool, so don’t worry if they seem underbaked. Once baked, remove your cookies from the oven. Let them rest on the sheets for 5 minutes. Then, move them to wire racks to cool completely. The smell will be heavenly! Enjoy your chewy chocolate chip cookies with a glass of cold milk for the best treat. To get that chewy texture, use brown sugar. Brown sugar has more moisture than white sugar. This helps keep your cookies soft. Also, do not over-mix the dough. Mix just until the flour disappears. This keeps the cookies tender. Choose semi-sweet chocolate chips for a balanced flavor. They melt nicely and add rich taste. If you love dark chocolate, try using dark chocolate chips. For a fun twist, mix in some milk chocolate chips too. Store your cookies in an airtight container. This keeps them fresh and chewy for days. If you want to keep them longer, freeze the cookies. Wrap them tightly and place them in a freezer bag. They can last up to three months! Add a pinch of sea salt on top before baking. This brings out the chocolate flavor. You can also mix in a teaspoon of espresso powder for a rich taste. If you want nuts, walnuts or pecans work well. They add a nice crunch! Pro Tips Chill the Dough: For even chewier cookies, refrigerate the dough for at least 30 minutes before baking. This helps the flavors meld and prevents excessive spreading during baking. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation into the batter, resulting in a smoother and more uniform dough. Don’t Over-Bake: Remove the cookies from the oven when the edges are golden brown and the centers look slightly underbaked. They will continue to firm up on the baking sheet. Experiment with Chocolate: Try using a mix of semi-sweet, milk chocolate, and dark chocolate chips for a more complex flavor profile in your cookies. {{image_4}} You can easily make these cookies nut-free. Just skip the chopped nuts in the recipe. The cookies will still be soft and chewy. You won't lose any flavor or texture. Enjoy them safe for those with nut allergies. For a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and proteins. Look for one that works well in cookies. This way, you can still enjoy chewy cookies without gluten. Want to mix things up? You can add different flavors to your cookies. Here are some ideas: - Peanut butter chips: For a nutty taste without actual nuts. - Mint chocolate chips: For a refreshing twist. - Coconut flakes: For a tropical touch. - Dried fruit: Like cranberries or raisins, for a chewy surprise. These add-ins can make your cookies unique and fun! Experiment and find your favorite combination. To keep your cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store in a cool, dry place. Avoid direct sunlight as it can make cookies stale. If you live in a humid area, consider refrigerating them. This helps maintain their chewy texture. Freezing cookie dough is a smart way to have fresh cookies anytime. First, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Once frozen, transfer the balls to a zip-top bag. Label the bag with the date. You can store the dough for up to three months. When ready to bake, simply add a couple of minutes to the baking time. To enjoy warm cookies again, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. You can also use a microwave for quick reheating. Just warm them for 10-15 seconds. This makes the chocolate chips melty and delicious! Yes, you can use different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate all work great. Each type gives a unique taste. You can mix them too for a fun twist. Look for golden brown edges and a soft center. The center should look a bit underbaked. This means they will firm up as they cool. Don’t over-bake; you want them chewy! You can use granulated sugar instead. If you want a similar flavor, mix granulated sugar with molasses. Use one cup of granulated sugar and one tablespoon of molasses for a good swap. Flat cookies can happen for a few reasons. Too much butter can cause this. Also, if the dough is too warm when baked, it spreads too much. Chilling the dough before baking can help keep them thick. Yes, you can easily double the recipe. Just make sure you have enough space on your baking sheets. Also, keep an eye on the baking time. Larger batches may need a minute or two more. This blog post covered how to make delicious cookies. We discussed the ingredients you need and the steps to follow. I shared tips to get that perfect chewy texture. You can also explore fun variations like nut-free or gluten-free options. Remember to store your cookies right for the best taste. With these ideas, you can bake treats everyone will love. Enjoy sharing your cookies and making lasting memories. Happy baking!

Ultimate Chewy Chocolate Chip Cookies

Deliciously chewy chocolate chip cookies that are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter, softened to room temperature
  • 1 cup brown sugar, packed firmly
  • 0.5 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 0.5 cups chopped nuts (optional, choose between walnuts or pecans)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Meanwhile, line two baking sheets with sheets of parchment paper for easy cleanup and to prevent sticking.
  • In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. Once combined, set this bowl aside for later use.
  • In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together. Beat these ingredients for about 2-3 minutes until the mixture is pale, fluffy, and nicely combined.
  • Next, add in the vanilla extract. Then, one at a time, introduce the eggs to the mixture, ensuring you mix well after each addition until everything is fully integrated and smooth.
  • Gradually incorporate the reserved dry ingredients into the wet mixture, mixing on low speed until you see no more flour streaks. Take care not to over-mix; we want a tender cookie!
  • Using a spatula, gently fold in the semi-sweet chocolate chips and, if desired, the chopped nuts, ensuring they are evenly distributed throughout the dough.
  • With a tablespoon, scoop out portions of the dough and roll them into balls. Place the cookie balls onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
  • Pop the baking sheets into your preheated oven and bake for 10-12 minutes. You’re aiming for the edges to be a lovely golden brown while the centers remain slightly underbaked—don’t worry, they’ll continue to firm up as they cool on the baking sheets!
  • Once baked, remove the cookies from the oven and let them rest on the baking sheets for 5 minutes. After that, carefully transfer them to wire racks to cool completely and enjoy the aroma as they cool!

Notes

For a delightful presentation, stack the cookies neatly on a serving plate. For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of the cookies. Pair with a tall glass of cold milk for the ultimate indulgence!
Keyword chocolate chip, cookies, dessert

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