Description

These thin and chewy chocolate chip cookies use melted butter and a specific sugar ratio to achieve a perfectly bendy texture that stays soft for days. With caramelized edges and a rich toffee-like flavor, they are the ultimate treat for those who prefer a slender, flexible cookie over a cakey one.

Ingredients

1 stick (113g) unsalted butter, melted
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces chocolate chunks (mixture of milk and semi-sweet)

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Instructions

Melt the butter and stir it together with the brown and granulated sugars for about two minutes until the sugars begin to dissolve into a smooth base.
Whisk in the egg and vanilla extract vigorously for one minute to properly combine the fats and liquids.
Stir in the flour, baking soda, and salt until just combined, then let the dough rest for 5 to 10 minutes to allow the flour to hydrate.
Fold in the chocolate chunks, cover the dough, and chill in the refrigerator for at least 30 minutes to develop flavor and control spread.
Preheat your oven to 350°F (177°C) and line a light-colored baking sheet with parchment paper.
Scoop dough balls onto the tray, spacing them 4 inches apart to allow for significant spreading.
Bake for 11 to 15 minutes until the edges are just golden and the centers are still soft; let rest on the pan for 5 minutes before moving to a wire rack.

Notes

For the perfect texture, avoid overbaking as these cookies continue to firm up on the hot pan after being removed from the oven. Storing a slice of bread in your cookie jar will help maintain the moisture and keep them soft for an entire week.

Prep Time: 45 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American