This is the classic chocolate chip cookie recipe you’ll come back to again and again. It produces cookies with crisp edges, soft and chewy centers, and plenty of chocolate in every bite. The combination of melted butter and an extra egg yolk creates a rich, tender texture that stays soft for days.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (255 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, mix the melted butter with both sugars until well combined. The mixture should look like wet sand.
- Add the egg, egg yolk, and vanilla extract. Stir until smooth and glossy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, making cookies dry.
- Don’t overbake: Pull the cookies out when the edges are set but the centers are still soft. They will continue to set as they cool on the hot baking sheet.
- Chill the dough for thicker cookies: If you have time, refrigerate the dough for 30–60 minutes before baking. This prevents spreading and results in a thicker, chewier cookie.
- Use good chocolate: Quality chocolate chips or chopped chocolate bars make a noticeable difference in flavor.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or sandwich them with vanilla ice cream for an indulgent dessert. They’re also great crumbled over yogurt or used as a base for a cookie sundae.
Variations
- Double Chocolate: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and add an extra 1/2 cup of chocolate chips.
- Nutty: Add 1 cup (115 g) of chopped walnuts or pecans along with the chocolate chips.
- Oatmeal Chip: Replace 1 cup (125 g) of the flour with 1 cup (80 g) of old-fashioned oats for a heartier texture.
- Peanut Butter Swirl: Drop teaspoons of peanut butter onto the dough before baking and swirl gently with a knife.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, freeze baked cookies for up to 3 months, or freeze the raw dough balls for up to 3 months and bake directly from frozen, adding 2–3 minutes to the baking time. To reheat, microwave a cookie for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Why did my cookies spread too much?
This usually happens if the butter is too warm or the dough is not chilled. Make sure the melted butter is cooled to room temperature, and chill the dough for at least 30 minutes if your kitchen is warm.
Can I use salted butter?
Yes, just reduce the added salt to 1/4 teaspoon. The cookies will still turn out well.
Why are my cookies cakey instead of chewy?
Cakey cookies often result from too much flour or overmixing. Be sure to measure flour correctly and mix just until the dry ingredients disappear.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the bake time.
How do I make cookies that are crispy all over?
For crispy cookies, replace the brown sugar with granulated sugar and bake for an extra 2–3 minutes. Also, flatten the dough balls slightly before baking.
Can I use white whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with white whole wheat. The cookies will be slightly denser but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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