Classic Chewy Chocolate Chip (Printable)

Classic chewy chocolate chip treat with crisp edges and melty pockets of chocolate for a perfect sweet bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons vanilla extract

→ Chocolate

10 - 2 cups semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat melted butter with brown sugar and granulated sugar until smooth.
04 - Incorporate the egg, egg yolk, and vanilla extract into the wet mixture and combine thoroughly.
05 - Gradually add dry ingredients to the wet mixture, stirring until just blended.
06 - Gently fold chocolate chips into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake faster than you'd expect, ready in under 30 minutes total if you prep while the oven preheats.
  • The melted butter trick gives you that restaurant-quality chewiness without any weird texture surprises.
  • You get exactly enough dough for 24 cookies, so there's no guessing or weird math with yields.
02 -
  • The moment you see golden edges and soft centers is the exact moment to pull them out, because overbaking kills the texture and no amount of fresh milk will fix that.
  • Letting them cool on the sheet first sounds like patience wasted but it's actually the difference between cookies that hold together and ones that crumble in your hands.
03 -
  • Chilling the dough for even 30 minutes prevents excessive spreading and keeps the cookies looking intentional rather than flat.
  • A tiny pinch of flaky sea salt sprinkled on top before baking adds a subtle contrast that makes people ask what makes these taste so good.

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