Chunky Chocolate Chip Cookies for When You’re Craving Something Safe
I don’t make these cookies to impress anyone. I make them because sometimes, I want something that won’t surprise me. Something sweet, golden, familiar.
There’s nothing revolutionary here, just the comfort of browned edges, warm chocolate, and the kind of soft center that makes you close your eyes after the first bite. These are cookies that don’t ask anything of you… except maybe a glass of milk and a moment of stillness.
Author: Clara Marigold
Soft bakes. Sentimental carbs. Always served warm.
Cook Time: 12-14 Minutes
Total Time: 27-30 Minutes
Servings: 8 large Cookies
Makes enough to share, or enough to eat three and pretend you’ll freeze the rest. 😌
Want to print this recipe? Click here to download a printable PDF.
We like to get right to the recipe:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semisweet chocolate chips
Optional: a sprinkle of flaky salt on top, if your day needs a little edge
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter and both sugars until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
Fold in the chocolate chips (don’t worry if you snack on a few: Clara does too).
Scoop dough into large mounds (about ¼ cup each) and place a few inches apart on the baking sheet.
Bake for 12–14 minutes, or until the edges are golden and the centers look just slightly underbaked.
Let cool for 5 minutes on the pan (if you can wait), then transfer to a wire rack.
Serving Notes:
Best eaten warm, in a sweater, during an emotionally ambiguous afternoon.
Pairs well with oat milk, nostalgia, or a rewatch of something comforting.