Chocolate Chip Cookies Recipe
These chocolate chip cookies are soft, chewy, and packed with chocolate in every bite. They’re easy to make, require no chilling, and bake in just 12 minutes. Perfect for snacks, dessert, or sharing with friends and family, they turn out golden around the edges with a soft, melty center every time.
|
Prep Time: |
Chill Time: |
Total Time: |
|
Servings: |
Yield: |
Key Ingredients
- Butter: Gives rich flavor and helps make the cookies soft and chewy.
- Brown sugar: Adds moisture and a subtle caramel taste.
- Granulated sugar: Adds sweetness and helps create slightly crisp edges.
- Eggs & egg yolk: Make the cookies tender and give structure.
- Vanilla extract: Enhances flavor and aroma.
- All-purpose flour: Forms the cookie base.
- Baking soda & baking powder: Help cookies rise and stay soft.
- Salt: Balances sweetness and brings out flavors.
- Chocolate chips/chunks: The star of the cookies! Melts to gooey perfection.
Why Are These My BEST Chocolate Chip Cookies?
- Soft & Chewy: The right mix of brown sugar, melted butter, and egg yolk keeps the cookies soft inside.
- Quick & Easy: No chilling needed, just mix, scoop, and bake.
- Perfect Texture: Crispy edges with a slightly puffed center for that bakery feel at home.
- Customizable: Easy to adjust size, chocolate amount, or add extras like nuts or chunks.
Variations
- Peanut Butter Chocolate Chip Cookies: Add 1/2 cup peanut butter to the dough.
- Nutty Cookies: Mix in 1 cup chopped walnuts, pecans, or cashews.
- Double Chocolate: Replace 1/4 cup flour with cocoa powder and add extra chocolate chunks.
- Oatmeal Chocolate Chip Cookies: Replace 1/2 cup flour with rolled oats for a hearty texture.
Ultimate Soft & Chewy Chocolate Chip Cookies
Soft, chewy chocolate chip cookies with melty chocolate in every bite. Easy to make, no chilling required, perfect for snacks or dessert.
Ingredients
- 1 cup 226g unsalted butter, melted and slightly cooled
- 1 cup 200g granulated sugar
- 1/2 cup 110g light brown sugar, packed
- 2 tsp vanilla extract
- 1 large egg + 1 egg yolk room temperature
- 2 1/2 cups 315g all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups 270g semisweet chocolate chips or chunks
- Flaky sea salt optional for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in vanilla, egg, and egg yolk until fully combined.
- In another bowl, mix flour, baking soda, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Fold in chocolate chips. The dough will be slightly sticky but manageable.
- Using a cookie scoop or spoon, form 2-tablespoon-sized balls and place 2 inches apart on the baking sheets. Sprinkle a pinch of flaky sea salt on top if desired.
- Bake for 10–12 minutes, until edges are golden but centers are soft. Do not overbake.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack. Best served slightly warm with melty chocolate.
Notes
Tips for Perfect Cookies
- For extra chewiness, add 1 tsp cornstarch to the flour.
- Room-temperature eggs help the dough mix evenly.
- Use a mix of chocolate chips and chunks for texture.
- Store in an airtight container up to 5 days, or freeze unbaked dough for up to 2 months.
