Chocolate Chip Cookie Day is the perfect excuse to bake a batch of warm, gooey, and utterly irresistible cookies. This recipe delivers classic cookies with crisp edges, chewy centers, and plenty of melted chocolate in every bite. Using melted butter and an extra egg yolk creates a rich, soft texture that stays tender for days, making these cookies a crowd-pleasing favorite.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (160 g) packed light brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 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 or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and no lumps remain.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk vigorously until the mixture is well combined and slightly thickened, about 1 minute.
- Pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to fold until just combined—do not overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes (or up to 72 hours for deeper flavor). This step is essential for chewy cookies.
- Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set 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: Don’t skip the chilling step—it prevents spreading and deepens the flavor. If you’re in a hurry, 30 minutes works, but 2 hours is better.
- Use good chocolate: Choose high-quality chocolate chips or chop a chocolate bar into chunks for pools of melted chocolate.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Too much flour makes dry, cakey cookies.
- Underbake slightly: Pull the cookies out when the edges are set but the centers are still soft. They’ll finish baking on the hot sheet.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or turn them into ice cream sandwiches with vanilla bean ice cream. They also make a great base for a dessert sundae—crumble them over chocolate ice cream and drizzle with caramel sauce. For a cozy twist, sandwich two cookies with a spoonful of peanut butter or Nutella.
Variations
- Double Chocolate: Replace 1/4 cup (30 g) of flour with unsweetened cocoa powder and use white chocolate chips.
- Nutty Delight: Add 1 cup (120 g) of chopped toasted walnuts or pecans along with the chocolate chips.
- Oatmeal Chocolate Chip: Swap 1 cup (80 g) of flour for 1 cup (80 g) old-fashioned oats and add 1/2 teaspoon cinnamon.
- Sea Salt Finish: Sprinkle flaky sea salt on top of each cookie right before baking for a sweet-salty contrast.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container—it absorbs excess air. For longer storage, freeze the unbaked dough balls on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough directly from the freezer, adding 2–3 minutes to the bake time. To reheat baked cookies, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Why did my cookies spread too much? This usually happens if the dough was too warm or the butter was too soft. Make sure to chill the dough thoroughly and use melted butter that has cooled to room temperature.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 72 hours or frozen for up to 3 months. Just let it sit at room temperature for 10 minutes before scooping if it’s too firm.
Can I use bread flour instead of all-purpose? Yes, bread flour will give you slightly chewier cookies. Use the same amount, but expect a denser texture.
How do I know when the cookies are done? The edges should be golden brown, and the centers should look slightly underdone and puffy. They will set as they cool, so don’t wait for the centers to look fully baked.
Can I reduce the sugar? You can reduce each sugar by 2 tablespoons, but the cookies will be less sweet and slightly less tender. Avoid cutting too much, or the texture will suffer.
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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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