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Classic Chewy Chocolate Chip Cookies Recipe

These soft and chewy chocolate chip cookies have golden edges and gooey centers, perfect for any craving.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course choc chip cookie recipe, Dessert
Cuisine American
Servings 36 servings

Ingredients
  

  • 1 cup 2 sticks unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips or a mix of chips and chopped chocolate

Instructions
 

  • In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no lumps remain.
  • Add the eggs, egg yolk, and vanilla extract. Whisk vigorously until the mixture is pale and slightly thickened, about 1 minute.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Pour the dry ingredients into the wet ingredients. Fold with a rubber spatula until just combined—do not overmix. A few streaks of flour are fine.
  • Fold in the chocolate chips until evenly distributed.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 72 hours for best flavor).
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Scoop the dough into 1.5-tablespoon-sized balls (about 20g each) and place them 2 inches apart on the prepared sheets.
  • Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone and puffy.
  • Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

1. For thicker cookies, chill the dough for 2 hours minimum. For thinner, crispier cookies, skip the chilling step.
2. You can freeze the unbaked dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the bake time.
3. Store baked cookies in an airtight container at room temperature for up to 5 days.
4. Add a slice of bread to keep them soft.
5. For a sea salt finish, sprinkle a tiny pinch of flaky sea salt on each cookie right after baking.
6. If using salted butter, reduce the added salt to 1/4 teaspoon.