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.