Short Description
These Chewy Chocolate Chip Cookies are the ultimate comfort dessert—soft in the center, crisp at the edges, and packed with melty chocolate chips. With a touch of extra egg yolk for richness and a chill step that enhances both texture and flavor, these cookies are a timeless treat you’ll return to again and again.
Why You’ll Love This Recipe
Perfectly chewy texture with crisp edges
Balanced sweetness with deep caramel notes from brown sugar
Easy to make with simple pantry staples
Chilling the dough enhances flavor and prevents excessive spreading
Extra egg yolk adds richness and chewiness
Customizable with your favorite mix-ins
Great for make-ahead baking
Loved by both kids and adults
Ideal for cookie swaps, gifting, or an indulgent snack
Delicious warm or room temperature
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
½ cup (113g) unsalted butter, melted
½ cup (100g) granulated sugar
½ cup (105g) packed brown sugar
1 tsp pure vanilla extract
1 large egg
1 egg yolk
1¼ cups (155g) all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup (170g) semisweet chocolate chips (plus extra for topping)
Directions
1. Mix wet ingredients:
In a large bowl, stir together the melted butter, granulated sugar, brown sugar, and vanilla extract until smooth and slightly glossy.
2. Add egg and yolk:
Beat in the egg and egg yolk one at a time, stirring thoroughly after each addition. The mixture should be creamy and cohesive.
3. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients using a spatula or wooden spoon.
4. Fold in chocolate chips:
Gently stir in the chocolate chips until evenly distributed throughout the dough.
5. Chill the dough:
Cover the dough and refrigerate for at least 30 minutes. This step improves texture and prevents excessive spreading.
6. Preheat oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Scoop the dough:
Using a tablespoon or cookie scoop, portion out dough balls and place them on the baking sheets, spacing them apart.
8. Bake:
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underdone.
9. Cool on the pan:
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to finish cooling.
10. Optional topping:
While still warm, press a few extra chocolate chips into the tops for a professional bakery-style finish.
11. Serve or store:
Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Servings and timing
Servings: 18–20 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: ~1 hour
Estimated Calories: ~190 kcal per cookie
Variations
Salted Caramel: Add caramel bits and sprinkle sea salt on top after baking.
Nuts: Mix in chopped walnuts or pecans for added texture.
White Chocolate: Substitute half the semisweet chips with white chocolate chips.
Espresso Twist: Add 1 tsp of instant espresso powder for a mocha flavor.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Peanut Butter Swirl: Drop spoonfuls of peanut butter into the dough and lightly swirl before baking.
Oatmeal Blend: Replace ½ cup of flour with quick oats for added chew.
Stuffed Cookies: Wrap dough around a square of chocolate or caramel for a gooey center.
Mini Cookies: Use a teaspoon-sized scoop and bake for 7–8 minutes for bite-sized treats.
Storage/Reheating
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing (Baked): Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Freezing (Unbaked): Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the time.
Reheating: Warm in the microwave for 8–10 seconds to revive softness and melt the chips.
FAQs
Why do I need to chill the dough?
Chilling helps prevent spreading and allows flavors to meld, resulting in thicker, chewier cookies.
Can I use salted butter?
Yes, just reduce the added salt to ¼ tsp to maintain balance.
What type of chocolate chips are best?
Semisweet works well, but you can use dark, milk, or a mix of chips based on preference.
Can I skip the extra egg yolk?
It’s best not to—this ingredient is key for chewy texture and richness.
Should I use a hand mixer?
Not necessary. This recipe can be mixed easily by hand with a spatula or whisk.
Why do my cookies look underbaked?
They should be slightly underbaked in the center—they’ll firm up as they cool.
How can I make the cookies thicker?
Chill the dough longer and don’t flatten the scooped dough before baking.
Can I make these ahead of time?
Yes, the dough can be refrigerated for up to 48 hours or frozen for longer storage.
Can I add cocoa powder for chocolate cookies?
Yes, replace ¼ cup of the flour with cocoa powder for a double chocolate version.
Do I need parchment paper?
It helps prevent sticking and makes cleanup easier, but a greased baking sheet can be used in a pinch.
Conclusion
The Best Chewy Chocolate Chip Cookies deliver everything you’d want in a classic cookie—crisp edges, soft centers, and pockets of melted chocolate. This foolproof recipe is easy to prepare, endlessly adaptable, and guaranteed to satisfy cookie cravings any time of year.
The Best Chewy Chocolate Chip Cookies
- Total Time: 50 minutes
- Yield: 18–20 cookies
- Diet: Vegetarian
Description
These Best Chewy Chocolate Chip Cookies are perfectly soft in the center, slightly crispy on the edges, and loaded with melty chocolate chips. Made with brown sugar, real butter, and a secret extra egg yolk, they’re a classic cookie favorite everyone will love.
Ingredients
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1/2 cup (113g) unsalted butter, melted
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1/2 cup (100g) granulated sugar
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1/2 cup (105g) packed brown sugar
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1 tsp pure vanilla extract
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1 large egg + 1 egg yolk
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1 1/4 cups (155g) all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup (170g) semisweet chocolate chips (plus extra for topping)
Instructions
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Mix wet ingredients:
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In a large bowl, stir melted butter, granulated sugar, brown sugar, and vanilla until smooth.
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Add egg and yolk:
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Beat in egg and extra yolk one at a time until creamy and combined.
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Combine dry ingredients:
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In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
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Fold in chocolate chips:
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Stir in chocolate chips evenly.
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Chill the dough:
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Cover and refrigerate for at least 30 minutes.
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Preheat oven:
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Set to 350°F (175°C) and line baking sheets with parchment.
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Scoop dough:
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Portion dough using a tablespoon-sized scoop. Place on prepared baking sheets with space between.
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Bake until golden:
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Bake 10–12 minutes until edges are golden and centers are soft.
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Cool on the pan:
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Let cookies rest 5–10 minutes before transferring to a wire rack.
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Optional final touch:
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Press extra chocolate chips onto warm cookies for a bakery-style finish.
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Enjoy or store:
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Serve warm or store in an airtight container for up to 5 days.
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Notes
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For extra flavor, brown the butter before mixing.
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Can freeze dough balls for easy baking later.
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Add a sprinkle of sea salt on top for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
