Chip Cookie City is the kind of cookie that lives up to its name: a big, bakery-style cookie with crisp edges, a chewy center, and an almost absurd amount of chocolate chips in every bite. It’s a straightforward drop cookie that uses melted butter and an extra egg yolk to create that signature texture, and it comes together in one bowl with no mixer required. This recipe is designed for bakers who want a dependable, crowd-pleasing cookie that’s easy to scale up or down.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (or 3/4 teaspoon fine salt)
- 1 cup (2 sticks, 226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips (or chopped chocolate)
- Flaky sea salt, for finishing (optional)
Instructions
- 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 together until smooth and no lumps remain. The mixture will look a bit like wet sand.
- Add the egg, egg yolk, and vanilla. Stir vigorously for about 30 seconds until the mixture is glossy and fully combined.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula or wooden spoon to fold until just a few streaks of flour remain. Do not overmix.
- Add the chocolate chips and fold until evenly distributed. The dough will be soft and slightly shiny.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 72 hours. Chilling is essential for flavor and prevents spreading.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon (30 g) balls and place them 2 inches (5 cm) apart on the prepared sheets. For extra-tall cookies, roll each ball between your palms until smooth.
- Bake one sheet at a time for 11–13 minutes, until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set as they cool.
- If using flaky salt, sprinkle a pinch on each cookie immediately after removing from the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough. This is the most important step. Chilling solidifies the butter, which prevents the cookies from spreading too thin and deepens the caramel-like flavor. If you skip it, your cookies will be flat and greasy.
- Use a cookie scoop. For even baking, scoop the dough into uniform balls. A 2-tablespoon scoop is ideal for this recipe. If you prefer giant cookies, use a 1/4-cup scoop and increase the bake time by 2–3 minutes.
- Don’t overbake. The centers should look slightly soft and puffy when you pull them out. They will finish setting on the hot pan. Overbaked cookies turn crunchy all the way through, losing the chewy texture.
- Substitute the chocolate. Use milk chocolate, dark chocolate, white chocolate, or a mix. You can also swap in 1 cup of chopped nuts (walnuts or pecans) for 1 cup of the chips.
Serving Suggestions
These cookies are wonderful on their own with a glass of cold milk or a cup of coffee. For a dessert platter, sandwich two cookies around a scoop of vanilla ice cream for an instant ice cream sandwich. They also make a great base for a cookie sundae: top a warm cookie with ice cream, hot fudge, and a cherry.
Variations
- Double Chocolate Chip: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) unsweetened cocoa powder and use dark chocolate chips.
- Oatmeal Chip: Reduce flour to 1 1/2 cups (190 g) and add 1 cup (80 g) old-fashioned oats. Add 1/2 teaspoon ground cinnamon.
- Peanut Butter Chip: Swap 1/2 cup (125 g) of the butter for 1/2 cup (130 g) creamy peanut butter. Reduce the brown sugar to 3/4 cup (150 g).
- Spiced Chai: Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, and a pinch of black pepper to the dry ingredients.
Storage and Reheating
Baked cookies keep 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 will absorb excess air and release moisture. Unbaked dough can be refrigerated for up to 72 hours or frozen for up to 3 months. To freeze, scoop the dough into balls, place on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag. Bake frozen dough directly from the freezer, adding 2–3 minutes to the bake time. To reheat a single cookie, 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? Yes, but reduce the added salt to 1/4 teaspoon. The dough will still be well-seasoned.
Why did my cookies spread too much? The most common causes are dough that wasn’t chilled, butter that was too warm, or not enough flour. Make sure your melted butter is slightly cooled before mixing, and follow the chilling step.
Can I make the dough ahead and bake later? Absolutely. The dough can be refrigerated for up to 72 hours. In fact, longer chilling improves the flavor and texture. You can also freeze the dough for up to 3 months.
Why do my cookies come out cakey? Cakey cookies are usually the result of too much flour or overmixing. Measure the flour by spooning it into the cup and leveling it off, and mix only until the streaks of flour disappear.
Can I use a mixer instead of stirring by hand? Yes, but use a hand mixer or stand mixer on low speed. Overmixing with a mixer can develop too much gluten, making the cookies tough.
How do I get perfectly round cookies? As soon as the cookies come out of the oven, place a large round cookie cutter or glass over each cookie and gently swirl it in a circular motion. This nudges the edges into a perfect circle while they’re still warm.
Related
- Slow Cooking Beef: Easy, Tender Results
- Slow Cooker Beef Roast: Easy Fall-Apart Recipe
- Slow and Easy Cooking: A Complete Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).