Chewy Chocolate Chip Cookies
Chewy chocolate chip cookies are a classic treat loved for their soft, gooey texture and delightful sweetness, perfect for sharing or enjoying solo.
Ingredients
Dry Ingredients
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter, melted and cooled (2 sticks)
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Chocolate Chips
- 2-3 cups mini or regular semisweet chocolate chips (or 1 cup each of semisweet, peanut butter, and white chocolate chips)
Instructions
Preparation
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended (about 1-2 minutes).
- Beat in the vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips by hand.
- Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (you can refrigerate for up to a week).
Baking
- Preheat the oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8 minutes or until the edges are barely golden (they will look underbaked).
- Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
Notes
Cookies are best served warm. Store at room temperature in an airtight container. For longer storage, freeze the dough in balls or baked cookies.