Melt In Your Mouth Chocolate Chip Cookies
These Melt In Your Mouth Chocolate Chip Cookies are exactly that: So buttery and delicate that they barely hold themselves together! They’re for those of us who love the experience of a cookie that is ever-so-slightly under-baked and a little bit doughy. They’re super soft and chocolatey, sprinkled with flaky sea salt for sweet + salty goodness, and made with 9 simple ingredients that are probably already in your kitchen!
These cookies get messy, but the flavor and texture are worth it! 😉
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RECIPE NOTES:
Chilling The Dough: Chilling the dough before baking is an essential step to ensure the cookies have the proper consistency, so don’t skip it! (1 hour works perfectly.) I also like to keep the dough in the refrigerator between batches, especially during warm weather.
Cookie Size: This recipe makes 21 medium-large cookies which, in my opinion, are the perfect serving size! Should you want to make them smaller, just be sure to reduce the baking time by a couple of minutes, and adjust the amount of chocolate chips on top as well.
Don’t Overbake: These cookies work their magic by not being baked for too long! Avoid the temptation to keep baking them if the centers don’t look totally ready…They will solidify more as they cool, and leave you with super soft and doughy cookies.
Batches: The size of your baking sheets will ultimately determine how many batches of cookies go into the oven, but I generally like to do about 6 cookies per baking sheet to ensure they have enough space between them! I also personally like to do 1 sheet at a time, both so that I can use the middle rack of the oven, and also to have more flexibility to adjust subsequent batches if I decide I want to change anything. With this approach, I did 3.5 batches! If you prefer to bake 2 sheets at a time, do whatever you find to be the most convenient!
Cooling & Final Texture: After about 1 hour of cooling, these cookies will be ready to enjoy ~ They will be super melty and soft. Starting about 1 Day later, they’ll “set” into a more solid form, but still have a very doughy flavor.
Storage: Storage is easy for these cookies: Airtight at room temperature. (They also do great in the freezer…Even eaten still chilled if you like that like I do!)
INGREDIENT NOTES:
Unsalted Butter: The butter makes these cookies melty and soft! Depending on factors like climate, the softening process can be finished off in the microwave before beginning!
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Egg: Be sure to use an egg that has come to room temperature! This is a must for it to blend seamlessly into the dough.
Vanilla Extract: Vanilla is a non-negotiable flavor-enhancer in chocolate chip cookies!
All-Purpose Flour: All-purpose flour is my go-to neutral flour for chocolate chip cookies. I personally love to use an unbleached variety! (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
Baking Soda: Though these cookies have a flatter shape the baking soda is still important!
Salt: Salt is a must to help the dough develop properly. (I use sea salt, ground fine/medium.)
Semi-Sweet Chocolate Chips: For these cookies I love classic semi-sweet chocolate chips! I used a variety that was 54% cacao. (Each cookie gets a bonus of 4 chocolate chips on top for both flavor and for aesthetics, so you’ll need an extra 3-4 Tablespoons for this step!)
(TOPPING) Flaky Sea Salt: This is optional of course, but to me this is essential for the best experience of these cookies! The sweet + salty combo truly brings the flavor to the next level. If you plan to move the cookies into storage, wait to add the salt garnish as you eat them. This prevents it from drying out the cookies.
Kitchen Equipment:
- Bowls (1 Large + 1 Medium)
- Plastic Wrap (or equivalent)
- 2 Baking Sheets
- A Cooling Rack
Servings: 21 Medium-Large Cookies
Ingredients:
- 1 Cup Unsalted Butter, softened
- 1 Cup Cane Sugar
- 1 Egg, room temperature
- 2 1/2 Teaspoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Salt, (I use sea salt, ground fine/medium)
- 1 1/2 Cups Semi-Sweet Chocolate Chips, plus extra for topping
TOPPING
- Flaky Sea Salt, to taste
See how to make these Melt In Your Mouth Chocolate Chip Cookies below:
Directions:
PREP
Let the butter and egg come to room temperature
MAKE & CHILL THE DOUGH
In a large bowl, finish softening the butter in the microwave (if needed)
With a hand mixer on low, beat the sugar into the butter
Beat in the egg and the vanilla on low, then set aside
In a second medium bowl, stir together the flour, baking soda, and salt
Gently stir the dry ingredients into the wet ingredients a little at a time with a large spoon, taking care not to overmix
Fold in the 1 1/2 Cups of chocolate chips
Chill the dough covered in the fridge for 1 hour
BAKE
Preheat the oven to 350º
Line a baking sheet with parchment paper
Roll out the first 6 dough balls (approx. 2 inches), and lightly press 4 extra chocolate chips on top of each one
Note: I like to return the dough bowl to the fridge to keep the dough cold between batches. Either roll out all the dough balls to be even sizes before returning them to the fridge, or roll them as you go.
On the middle rack of the oven, bake cookies for 10-11 minutes (The edges will be slightly golden, and the middles will look slightly underdone.)
Let the cookies cool and set on the sheet for about 15 minutes, then transition them off to finish cooling
Set up a second baking sheet for the next batch, so that you can alternate sheets for baking/cooling
Repeat baking/cooling process until all the dough has been used up
Once all the cookies have fully cooled, sprinkle with flaky sea salt to taste
Enjoy!
