There’s something magical about a warm, melty chocolate chip cookie fresh out of the oven…
Crispy around the edges, chewy in the middle, and filled with gooey chocolate puddles—this is the cookie that brings smiles, comfort, and maybe even a little nostalgia with every bite. Whether you’re baking for a holiday, a party, or just because your soul needs it, these chocolate chip cookies hit the spot every time.
💡 Fun Fact:
Chocolate chip cookies were invented by accident in the 1930s by Ruth Wakefield of the Toll House Inn. She ran out of baker’s chocolate and chopped up a Nestlé bar instead—changing cookie history forever!
This is my go-to recipe for:
- Classic flavor with rich vanilla and brown sugar notes
- A chewy center (thanks to extra yolk and melted butter)
- Bakery-worthy thickness without needing to chill the dough!
Want more cookie love? Check out my Brown Butter Toffee Cookies, Peanut Butter Blossoms, or Salted Caramel Stuffed Cookies next!
✅ Quick Checklist:
- ✔️ Gather all ingredients and measure ahead.
- ✔️ Preheat your oven and line baking sheets.
- ✔️ Use room-temperature eggs for better mixing.
Ingredients:
Dry Ingredients:
- 2 ¼ cups all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
Mix-ins:
- 1 ½ cups semi-sweet chocolate chips (or chopped chunks)
- Optional: flaky sea salt for sprinkling
Instructions:
2. Preheat & prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, and mix until combined.
4. Bring it together: Slowly add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough forms—don’t overmix!
5. Add chocolate: Fold in chocolate chips (and chopped chocolate if using). The dough will be soft but scoopable.
6. Scoop & shape: Use a cookie scoop or 2 tbsp of dough per cookie. Roll lightly and space 2 inches apart on baking sheets.
7. Bake: Bake for 10–12 minutes, until edges are golden but centers are still soft and puffy.
8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky salt if desired.
⚠️ Troubleshooting:
- Cookies too flat? Make sure your butter is cooled and flour is correctly measured.
- Dry cookies? Don’t overbake—pull them when the centers are still soft.
- Too cakey? You may have over-measured flour or over-mixed the dough.
🍽️ Serving and Presentation Tips:
- Serve warm with a cold glass of milk or a scoop of vanilla ice cream.
- Stack cookies in a parchment-lined bakery box or cookie tin for a gorgeous gift.
- Drizzle with melted chocolate and sprinkle with flaky sea salt for a fancy twist.
- Add a cookie label and ribbon for party favors or bake sale goodies.
❓ FAQ: Chocolate Chip Cookies
Do I have to chill the dough?
Not for this recipe! It’s designed to bake beautifully without chilling. That said, chilling for 30–60 minutes can enhance flavor and reduce spreading slightly.
Can I freeze the dough?
Yes! Scoop dough balls onto a tray and freeze until solid. Transfer to a freezer bag and bake straight from frozen (just add 1–2 minutes to the bake time).
What makes these chewy instead of cakey?
Using melted butter + an extra yolk + brown sugar = soft and chewy cookies with just the right crisp edges.
Can I use different chocolate?
Totally! Try dark chocolate, mini chips, chopped bars, or even white chocolate chunks. Just keep the ratio around 1½ cups total.
🎨 Creative Variations:
- Nutty: Add ½ cup chopped walnuts or pecans.
- Espresso Infused: Add 1 tsp espresso powder for mocha vibes.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Stuffed: Wrap dough around a mini caramel or square of chocolate.
- Holiday Style: Mix in red & green M&Ms or peppermint chunks.
✨ Expert Tip:
Press a few extra chocolate chips on top of each dough ball before baking. It gives that gorgeous bakery-style look where the chips stay visible and melty on top!
🧊 Storage Information:
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze Baked Cookies: Freeze in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw at room temp or warm in the microwave.
- Freeze Dough Balls: Freeze unbaked dough balls and bake as needed straight from the freezer.
🍪 Recommended Tools for Perfect Cookies
- Cookie Scoop (2 tbsp) – Evenly sized bakery-style cookies
- Heavy-Duty Baking Sheets – Non-stick, warp-free, essential for even baking
- Silicone Baking Mats – Perfect parchment paper alternative
- Mixing Bowl Set – One for wet, one for dry, always helpful
- Cooling Rack – Prevents soggy bottoms, keeps that chewy center
- Semi-Sweet Chocolate Chips – The gooey magic inside every bite
- Pure Vanilla Extract – Better flavor, real ingredients
- Flaky Sea Salt – That gorgeous finishing touch
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Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour spooned & leveled
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter melted and slightly cooled
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 2 tsp pure vanilla extract
Mix-ins:
- 1 ½ cups semi-sweet chocolate chips or chopped chunks
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, and mix until combined.
- Bring it together: Slowly add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough forms—don’t overmix!
- Add chocolate: Fold in chocolate chips (and chopped chocolate if using). The dough will be soft but scoopable.
- Scoop & shape: Use a cookie scoop or 2 tbsp of dough per cookie. Roll lightly and space 2 inches apart on baking sheets.
- Bake: Bake for 10–12 minutes, until edges are golden but centers are still soft and puffy.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky salt if desired.
Notes
- Don’t skip the extra egg yolk—it adds chewiness!
- Use chopped chocolate for gooier, melty pools in every bite.
- Slightly underbaking keeps them soft even after cooling.
Nutrition (per cookie):
- Calories: 180
- Carbohydrates: 24g
- Protein: 2g
- Fat: 9g
- Cholesterol: 30mg
- Sodium: 95mg
- Potassium: 60mg
- Fiber: 1g
- Sugar: 15g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
🥣 Now It’s Your Turn!
There’s nothing like baking up a batch of classic chocolate chip cookies from scratch. I hope this becomes your new go-to recipe! Tag me on Instagram or drop a comment if you try it—I LOVE seeing your bakes! 🍪💛
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