Introduction
Discover the pure, buttery magic of a chocolate chip cookie without the chocolate. These cookies highlight the rich, caramelized flavor of brown sugar and the complex sweetness of vanilla, resulting in an extra-chewy, decadent treat perfect for any occasion.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 21 cookies
Ingredients
- ¾ cup unsalted butter (melted)
- 7 Tablespoons granulated sugar
- ⅔ cup brown sugar (firmly packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and firmly packed brown sugar until well combined.
- Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Whisk vigorously for about 1 minute until the mixture is smooth and slightly shiny.
- In a separate medium bowl, combine the all-purpose flour, baking soda, and salt.
- Scoop the dough into 1.5-tablespoon-sized portions (using a cookie scoop is easiest) and place them on the prepared baking sheets, spacing them about 2 inches apart. The dough will be soft.
- Bake for 10-12 minutes, or until the edges are set and lightly golden while the centers still look soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, achieving the perfect chewy texture.
Variations
- Salted Edge: Before baking, roll the dough balls in coarse sugar or lightly sprinkle the tops with flaky sea salt.
- Sandwich Cookies: Once cooled, sandwich two cookies together with a dollop of vanilla buttercream or dulce de leche.
- Crinkle Cookies: Chill the dough for 30 minutes, then roll the dough balls in powdered sugar before baking for a classic crinkle appearance.
- Brown Butter Base: For a nuttier flavor, brown the butter before melting it completely and proceeding with the recipe.
Tips for Success
- Ensure your brown sugar is firmly packed into the measuring cup for maximum moisture and chew.
- Using melted butter and not overmixing the flour are the keys to a dense, chewy texture.
- The cookies are done when the edges are set but the centers look underbaked—they will finish cooking on the hot tray.
- For perfectly round cookies, you can gently “scoot” the cookies into a neater circle using a round biscuit cutter right when they come out of the oven.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To restore a fresh-from-the-oven chew, reheat a cookie in the microwave for 8-10 seconds.
FAQ
Can I use cold butter instead of melted?
No, using melted butter is essential for this recipe’s signature dense and chewy texture.
Why is my cookie dough so soft and sticky?
This is normal due to the melted butter. Chilling the dough for 15-20 minutes can make scooping easier, but it’s not required.
My cookies spread too much. What happened?
This is likely due to an oven that wasn’t fully preheated or baking sheets that were still warm from a previous batch. Always use cool pans.
Can I make the dough ahead of time?
Yes. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
Can I double this recipe?
Absolutely. Double all ingredients exactly. You may need to bake in more batches to avoid overcrowding the oven.
Are these cookies crisp at all?
They have lightly crisp edges when first cooled, but the defining characteristic is a soft, bendy, and chewy center.