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Recipe

Better Than Your Grandma’s Chocolate Chip Cookies

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These chocolate chip cookies are thin, buttery, soft in the center, and loaded with melty chocolate. Slightly melted butter and a touch of heavy cream give them a rich texture, while chopped chocolate creates pockets of gooey chocolate in every bite.
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Ingredients

  • 1 cup butter slightly melted
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy whipping cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups good-quality chocolate chips roughly chopped

Instructions

  • In a large bowl, add the slightly melted butter, sugar, and brown sugar. Mix until well combined. Add the eggs, vanilla, and heavy whipping cream, then whip for about 2 minutes until creamy.
  • Add the flour, baking soda, and salt. Mix halfway, then add the roughly chopped chocolate chips.
  • Continue mixing until everything is fully incorporated and there is no flour remaining around the sides of the bowl.
  • Preheat the oven to 350°F. Scoop the cookie dough onto a parchment-lined baking sheet or silicone baking mat, leaving plenty of space between each cookie.
  • Bake for 12–15 minutes. About halfway through baking, gently tap the baking sheet on the counter to help the cookies spread and flatten.
  • Remove from the oven and let the cookies rest on the baking sheet for 15–20 minutes before removing them.
  • Enjoy! These cookies are thin, delicious, buttery, and loaded with chocolate—just like mine!

Connie’s notes

  • Don’t completely melt the butter. Slightly melted butter helps give the cookies their thin, buttery texture without making the dough overly liquid.
  • Use good-quality chocolate. It makes a noticeable difference in the finished cookies.
  • Roughly chop some of the chocolate chips so you get larger pockets of melted chocolate throughout the cookies.
  • Don’t overmix once you add the flour. Mix only until the flour disappears.
  • Give the cookies plenty of room to spread. These are meant to be thinner cookies, so avoid overcrowding the baking sheet.
  • Tap the pan halfway through baking to help create a flatter, bakery-style cookie.
  • Let the cookies cool before moving them. They will be very soft when they first come out of the oven and need 15–20 minutes to set.
  • Watch the first batch closely. Every oven is different, so start checking around the 12-minute mark.
  • Look for lightly golden edges with centers that still appear soft.
  • Don’t judge the texture straight from the oven. The cookies continue baking and setting as they cool, which helps create a soft, chewy center.
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