Classic Chewy Chocolate Chip (Printable)

Chewy chocolate chip with crisp edges and gooey centers, ideal for a delightful sweet treat.

# 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 slightly 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 pure vanilla extract

→ Chocolate

10 - 1 1/2 cups semisweet chocolate chips

# Directions:

01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
03 - In a large bowl, whisk melted butter with light brown sugar and granulated sugar until well combined and slightly fluffy.
04 - Add one whole egg, one egg yolk, and vanilla extract to the butter-sugar mixture; whisk until smooth.
05 - Gradually fold the flour mixture into the wet ingredients using a spatula until just combined.
06 - Stir in semisweet chocolate chips until evenly distributed throughout the dough.
07 - Using a tablespoon or small ice cream scoop, portion the dough into cookies spaced approximately 2 inches apart on prepared baking sheets.
08 - Bake cookies 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 wire racks to cool completely.

# Expert Advice:

01 -
  • They come together in under 30 minutes from mixing bowl to cooling rack, so last-minute cravings are totally manageable.
  • The extra egg yolk is the secret—it gives you that tender, almost underbaked center that stays gooey even after they cool.
  • One batch makes two dozen, which means enough for sharing, stashing, or stress-baking at midnight.
02 -
  • Don't overbake—the cookies should look slightly soft when they come out; they'll harden a bit as they cool, and you want to preserve that tender center.
  • If your kitchen is warm, chill the dough for 1-2 hours before scooping; cold dough spreads less and bakes more evenly.
  • Melted butter really does change the texture—it creates chewiness in a way room-temperature butter cannot, so don't skip that step.
03 -
  • Use an ice cream scoop to portion dough—it ensures even-sized cookies that bake uniformly and look intentional.
  • If you chill the dough, the cookies will hold their shape better and have thicker, chewier centers with slightly crisper edges.

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