Chocolate Chip Cookie Recipe
This chocolate chip cookie recipe delivers warm, chewy, bakery-style cookies with crisp edges and gooey centers using simple pantry staples. You’ll learn how to get that classic golden-brown finish and perfectly melted chocolate chips—all in under 30 minutes.
Ingredients
- Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 3/4 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- Mix-Ins:
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until smooth. Add vanilla, egg, and egg yolk. Mix until creamy.
- Combine wet and dry ingredients. Stir in chocolate chips.
- Portion the dough: Scoop dough into rounded tablespoons and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until the edges are golden but centers look slightly underbaked.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Notes
- Butter Tip: Use melted (not hot) butter for extra chewy cookies.
- Chill Time (Optional): Chill dough for 30 minutes for thicker cookies.
- Storage: Store in an airtight container for 4–5 days or freeze for 3 months.
- Customize: Try mixing in walnuts, sea salt, or using milk/dark chocolate.