Description
These chewy chocolate chip cookies feature soft centers, slightly crisp edges, and pockets of melty chocolate—a classic comfort baking treat perfect for any occasion.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: 1/2 cup chopped toasted walnuts or pecans
Instructions
- Preheat the 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 mixing bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
- Stir in the egg, extra yolk, and vanilla until fully combined and slightly thickened.
- Add the dry ingredients in two additions, folding gently until there are no dry streaks. Don’t overmix.
- Fold in the chocolate chips and optional nuts until evenly distributed.
- Use a cookie scoop to portion dough onto the prepared sheets, leaving about 2 inches between each mound.
- Refrigerate the scooped dough for 20–30 minutes to reduce spreading.
- Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden but the centers appear slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a chewier cookie, stick to the brown/white sugar ratio. For dairy-free, use solid coconut oil; texture will change. Lightly toasting nuts enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American