The Ultimate Classic Chocolate Chip Cookies
Soft, chewy, and gooey chocolate chip cookies loaded with chocolate chips. A timeless, easy recipe that delivers perfect results every time.
Equipment
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract, and whisk until smooth.
- Combine: Pour the dry ingredients into the wet ingredients and mix with a spatula until just combined. Do not overmix. Gently fold in the chocolate chips.
- Chill the Dough: Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, or up to 3 days. This step is mandatory.
- Preheat & Scoop: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop the cold dough into 1.5-tablespoon sized balls and place 2-3 inches apart.
- Bake: Bake for 10-12 minutes. The edges will be golden, but the centers will look soft and underdone. This is key. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough for at least 2 hours is essential for thick, chewy cookies. Do not overbake; pull them when the centers look soft. An extra egg yolk adds richness.