Can’t Stop Baking These Cookies – Third Night in a Row!
There’s a good reason these chewy, golden-brown cookies keep disappearing from our kitchen — they’re simply irresistible. With a crispy exterior, gooey center, and a deep caramel flavor from brown sugar and butter, this is the best cookie recipe we’ve ever tried. It’s no wonder we’ve made them three nights in a row… and counting.
Whether you’re a cookie addict, a weekend baker, or looking for , “chewy chocolate chip cookies” and “easy dessert recipe”), this one's a win-win. Let’s dig into the magic behind
Why You’ll Fall in Love with These Cookies
- Buttery, brown sugar-rich flavor
- Chewy center with crisp edges
- One bowl, no mixer
- Loaded with melty dark chocolate chunks
- Optional flaky sea salt = fancy bakery vibes
- Customizable with add-ins (nuts, espresso powder, etc.)
- Done in under 30 minutes
Equipment Needed
- Mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Wire rack for cooling
Naturally Integrated Keywords
- Best chocolate chip cookies
- Easy dessert recipe
- Chewy cookie recipe
- One-bowl cookie recipe
- No-mixer cookies
- Cookies with brown sugar
- Homemade chocolate chip cookies
- Crispy edges chewy center cookies
Ingredients (Makes 16 Medium Cookies)
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups dark chocolate chunks or chips
- Optional: flaky sea salt for topping
Step-by-Step Instructions
Step 1 – Melt Butter
Melt butter and let it cool slightly. Warm, not hot.
Step 2 – Mix Sugars
Whisk melted butter with brown and granulated sugar until smooth.
Step 3 – Add Eggs & Vanilla
Whisk in eggs, one at a time, then add vanilla.
Step 4 – Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Mix dry into wet with a spoon or spatula until just combined.
Step 5 – Fold in Chocolate
Stir in chocolate chunks. Reserve a few for topping each cookie.
Step 6 – Chill (Optional)
Chill dough for 30–60 minutes for thicker, richer cookies.
Step 7 – Shape & Bake
Preheat oven to 350°F (175°C). Scoop dough (about 2 tablespoons per cookie) onto a lined baking sheet. Top with chocolate and flaky salt. Bake 10–12 minutes until edges are golden.
Step 8 – Cool & Enjoy
Let cookies cool 5–10 minutes on the tray, then transfer to a wire rack. Eat warm for melty chocolate perfection.
Cookie Add-In Ideas
- Toasted pecans or walnuts
- White chocolate & macadamia
- Butterscotch chips
- Chopped peanut butter cups
- Espresso powder for mocha cookies
Can't Stop Baking These Cookies
Ingredients
Equipment
Method
- Melt the butter and let it cool slightly.
- In a large bowl, whisk together butter, brown sugar, and white sugar until smooth.
- Add eggs and vanilla. Mix until glossy.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Fold in chocolate chunks.
- Chill dough for 30–60 mins (optional).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop dough (2 tbsp each), place on baking sheet, top with extra chocolate and sea salt.
- Bake for 10–12 mins until edges are golden and centers slightly underbaked.
- Cool 5–10 mins on tray, then transfer to wire rack.
Notes
- Swap in white or milk chocolate for variation.
- Store cookies in an airtight container for 3–4 days (or freeze).