Creamed Butter Chocolate Chip Cookies with Soft Centers
Chocolate chip cookies made with softened creamed butter, mostly brown sugar, and a short chill before baking.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature.
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour Don't overmix the dough once you add the flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted butter.
- 2 cups chocolate chips Feel free to use dark or white chocolate chips for variations.
Instructions
- Cream softened butter with the two sugars until even and lighter in texture. Beat in each egg separately, followed by vanilla.
- Whisk flour with salt and baking soda. Fold into the butter mixture briefly, then stir in chocolate chips.
- Refrigerate covered dough for half an hour. Set a conventional oven at 350°F; prepare parchment on cool trays.
- Scoop roughly 1½ tablespoons per cookie, making about 36 portions spaced at least 2 inches apart.
- Bake a tray for about 10–12 minutes until the edges color lightly and the middles are set. Leave 5 minutes on the tray, then cool on a rack 15 minutes.
Notes
Softened, not melted, butter is required for the creaming method. The time allowance includes a 30-minute dough chill and 20 minutes of cooling. Bake raw dough before eating.