Perfectly Underbaked Chocolate Chip Cookies

These chocolate chip cookies are intentionally underbaked to achieve that irresistible gooey center with crispy edges. Each bite delivers a warm, melty chocolate experience with a soft, almost cookie-dough-like texture that makes them utterly addictive.

Ingredients

• 1 cup unsalted butter (melted and slightly cooled (2 sticks))
• 1 cup brown sugar (packed)
• 0.5 cup granulated sugar
• 2 eggs (large)
• 2 teaspoons vanilla extract
• 2.75 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups semi-sweet chocolate chips
• flaky sea salt (for sprinkling (optional))

Instructions

1. Preheat oven to 325°F and line baking sheets with parchment paper.
2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
3. Add eggs and vanilla to the butter mixture and whisk until fully incorporated.
4. In a separate bowl, combine flour, baking soda, and salt.
5. Add dry ingredients to wet ingredients and mix just until combined (don't overmix).
6. Fold in chocolate chips.
7. Scoop dough using a 2-tablespoon cookie scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
8. Bake for 7-8 minutes until edges are just set but centers appear underdone and slightly puffy (they will continue cooking on the hot baking sheet).
9. If using, sprinkle cookies with flaky sea salt immediately after removing from oven.
10. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Enjoy while still warm for the best gooey texture.

Notes