This recipe delivers the classic chocolate chip cookie experience—crisp edges, chewy centers, and plenty of melty chocolate in every bite. It’s a straightforward, reliable dough that comes together in one bowl, making it perfect for bakers of any skill level. The balance of brown and white sugar creates that signature texture, and a short chill helps the flavors meld without slowing you down.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (340 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, stir the melted butter, brown sugar, and granulated sugar until well combined. The mixture should look glossy.
- Add the egg, egg yolk, and vanilla extract. Stir until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips with a spatula.
- For best texture, chill the dough in the refrigerator for 30 minutes (optional but recommended). If you skip chilling, the cookies will spread more.
- Scoop rounded tablespoons (about 1.5 tablespoons each) of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft. The cookies will continue setting as they cool.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Even a short 30-minute chill prevents excessive spreading and deepens the flavor. If you have time, chill for up to 24 hours for a more complex taste.
- Butter temperature: Melted butter gives a chewier texture, but make sure it’s not hot when you add the eggs, or they might scramble.
- Measure flour correctly: Spoon flour into your measuring cup and level it off. Scooping can pack in extra flour, making cookies dry and cakey.
- Consistent size: Use a cookie scoop for uniform cookies that bake evenly. If using a spoon, try to make each ball roughly the same size.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for a classic dessert. They also make a great addition to a dessert platter or lunchbox. For a more indulgent treat, sandwich two cookies with a layer of chocolate ganache or peanut butter.
Variations
- Nutty: Replace 1/2 cup (85 g) of the chocolate chips with chopped walnuts or pecans.
- Double Chocolate: Reduce flour to 2 cups (250 g) and add 1/4 cup (25 g) unsweetened cocoa powder. Use white chocolate chips instead of semisweet for a striking contrast.
- Oatmeal: Substitute 1 cup (80 g) of rolled oats for 1 cup (125 g) of the flour. Add 1/2 teaspoon ground cinnamon.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly softer, but they’ll still be delicious.
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 the baked cookies in a single layer in a freezer-safe bag for up to 3 months. You can also freeze the raw dough balls on a baking sheet, then transfer to a bag; bake from frozen, adding 2–3 minutes to the baking time. To reheat, place a cookie on a microwave-safe plate and heat for 10–15 seconds, or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Why are my cookies flat? This usually happens if the butter is too warm or the dough wasn’t chilled. Make sure your butter is melted but not hot, and chill the dough as directed.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Let it sit at room temperature for 10 minutes before scooping if it’s too firm.
How do I know when they’re done? The edges should be golden brown, and the centers should look slightly underdone. They’ll firm up as they cool—overbaking leads to crunchy cookies, which some people prefer, but for chewy centers, pull them early.
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat. The cookies will be denser and slightly nuttier in flavor.
What if I don’t have brown sugar? Mix 1 cup (200 g) granulated sugar with 1 tablespoon molasses to make a quick substitute. This works in a pinch, though the flavor will be slightly less rich.
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