Buttery and chewy with a crisp bite on the edges and ooey, gooey centers, these are hands-down the best chocolate chip cookies! The original recipe comes from The Cozy Kitchen and is sure to stand the test of time. It’s the best!
I love chocolate chip cookies and am always on the hunt for the perfect recipe. I am not a fan of flat cookies or soft batch cookies. My favorite recipes are crunchy on the outside and soft on the inside with lots of chocolate chips!
I found this recipe from The Cozy Kitchen about a year ago and I think I make it at least once a month. I make the entire batch, freeze the balls and then place them in a plastic bag. That way whenever I or my husband want a warm cookie we jut pop them in the oven and voila, perfect, warm, ooey, gooey cookies.
Why you’ll love these cookies
Perfect texture – crunchy on the outside and soft on the inside
Uses melted butter so no chill time needed
Super simple recipe
Lots and lots of chocolate chips
Ingredients
Dry Mix:
All purpose flour
Baking powder
Baking soda
Salt
Wet Mix:
Unsalted butter, melted
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Dark chocolate chunks or chips
How to Make the Cozy Kitchen Chocolate Chip Cookies
In a medium bowl mix the dry ingredients together and set aside.
In the bowl of a stand mixer with a paddle attachment add the melted butter, sugar and brown sugar, beat until light and fluffy, about 3 minutes. Add the eggs one at a time until combined. Add the vanilla extract and beat once more.
Add the flour in one batch, then put a towel over your mixer and mix on low until flour is mostly incorporated, then turn up the speed until the flour in completely incorporated. Add the chocolate chips/chunks and mix again. Chill the dough for an hour or overnight.
Preheat the oven to 350, line baking sheets with a sliphat baking mat or parchment paper then scoop out cookie with an ice cream scoop and place on the pan. Bake for 7-10 minutes until cookies are golden brown. Cool on cookie sheet for 5 minutes then move to cooling rack.
Garnish with Maldon Sea Salt Flakes just after you take out of the oven.
If you are a fan of this recipe and want to make more of Adriannas’ recipes from The Cozy Kitchen you can get the book as well.
Tips & Variations
Use the good stuff. Splurge on high quality dark chocolate for the best texture and flavor. You can even chop a dark chocolate bar instead of buying bagged chunks or chips.
Add nuts. Some toasted pecans or walnuts would taste great here.
Storage
Store leftover, cooled cookies in an airtight container on the counter for 3-4 days. For longer storage, pop them in a bag and freeze for up to 3 months.
You can also freeze the uncooked cookie dough balls!
Buttery and chewy with a crisp bite on the edges, these are hands-down the best chocolate chip cookies! The original recipe comes from The Cozy Kitchen and is sure to stand the test of time. It's the best!
In a medium bowl mix the dry ingredients together and set aside.
In the bowl of a stand mixer with a paddle attachment add the melted butter, sugar and brown sugar, beat until light and fluffy, about 3 minutes. Add the eggs one at a time until combined. Add the vanilla extract and beat once more.
Add the flour in one batch, then put a towel over your mixer and mix on low until flour is mostly incorporated, then turn up the speed until the flour in completely incorporated. Add the chocolate chips/chunks and mix again. Chill the dough for an hour or overnight.
Preheat the oven to 350, line baking sheets with a sliphat baking mat or parchment paper then scoop out cookie with an ice cream scoop and place on the pan. Bake for 7-10 minutes until cookies are golden brown. Cool on cookie sheet for 5 minutes then move to cooling rack.
Garnish with Maldon Sea Salt Flakes just after you take out of the oven.
