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Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra gooey cookies, bake closer to 9 minutes.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For extra gooey cookies, bake closer to 9 minutes.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
