Chewy Chocolate Chip Cookies
Crisp edges, soft chewy centres and pools of dark chocolate. The cookie everyone asks you to make again.
Instructions
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Whisk melted butter with both sugars until smooth.
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Beat in the eggs and a splash of vanilla.
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Fold in flour, baking soda and salt, then the chocolate chips.
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Chill the dough 30 minutes for thicker cookies.
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Scoop and bake at 180°C for 10–12 minutes until edges set but centres look soft.
💡 Tips
Pull them out while the middles still look underdone — they finish setting on the tray and stay chewy. Chilling stops them spreading too thin.
📝 Notes
The unbaked dough freezes well — bake from frozen, adding 2 minutes.
Nutrition per serving
Frequently asked
Why melted butter?
It gives a denser, chewier cookie than creamed butter.
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