“These blew it out of the water at our church bake sale!”
If you love cookies that are crispy and caramelized on the outside yet soft and irresistibly chewy on the inside, this is the recipe you’ve been waiting for
The secret? ✨
- Brown sugar richness
- A touch of vanilla warmth
- The perfect baking time that locks in moisture while creating golden edges
📝 Ingredients (Makes about 18–20 cookies)
- 1 cup (225g) unsalted butter, softened
- 1 cup brown sugar (packed)
- 1/4 cup white sugar
- 1 large egg
- 1 egg yolk (extra chewiness!)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional:
- 1/2 cup chocolate chips
- Flaky sea salt for topping
👩🍳 Instructions
1️⃣ Cream the Butter & Sugar
Beat butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
2️⃣ Add Wet Ingredients
Mix in egg, egg yolk, and vanilla until smooth.
3️⃣ Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix into the wet ingredients just until combined.
4️⃣ Chill (Important!)
Refrigerate dough for 30–60 minutes.
This helps create thick, chewy cookies with crisp edges.
5️⃣ Bake
Preheat oven to 350°F (175°C).
Scoop dough onto lined baking sheets.
Bake for 9–11 minutes, until edges are golden but centers look slightly soft.
Do NOT overbake — they continue cooking on the tray!
💡 Pro Tips for Perfect Texture
✔️ Slightly underbake for chewy centers
✔️ Use more brown sugar than white for moisture
✔️ Let cookies rest on the baking sheet 5 minutes before moving
