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Chocolate Chip Cookie Recipe

Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with golden edges, made with melted butter and extra brown sugar in one bowl.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups (280 g) all-purpose flour spooned and leveled, or weighed
  • 1 tsp baking soda
  • ¾ tsp fine salt
  • 1 cup (226 g) unsalted butter melted and cooled slightly
  • 1 cup (200 g) light brown sugar packed
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsps vanilla extract
  • 2 cups (340 g) semisweet chocolate chips

Equipment

  • 2 baking sheets
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Cookie scoop (2 tablespoon)
  • Wire cooling rack
  • Measuring cups and spoons, or a kitchen scale

Method
 

  1. Prepare the oven and baking sheets. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. Mix the butter and sugars. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar for about 1 minute, until glossy.
  3. Add the eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until smooth and slightly lighter in color.
  4. Mix in the dry ingredients. In a medium bowl, stir together the flour, baking soda, and salt. Add to the wet mixture and fold with a spatula until just combined, with no dry streaks.
  5. Fold in the chocolate chips. Add the chips and fold a few times until evenly distributed.
  6. Chill the dough. Cover the bowl and refrigerate for 30 minutes.
  7. Scoop and bake. Scoop 2-tablespoon portions onto the prepared sheets, spaced about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers look slightly underdone.
  8. Cool. Let the cookies sit on the hot baking sheet for 5 minutes, then move them to a wire rack.

Notes

  • Measure the flour by weight (280 g) for the best texture. Too much flour is the most common reason cookies turn out dry.
  • Let the melted butter cool for a few minutes so it does not scramble the egg or melt the sugar too early.
  • Chilled dough can be kept in the fridge for up to 48 hours.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.
  • Freeze dough: Freeze scooped dough balls on a tray, then bag them. Bake from frozen at 350°F, adding about 2 minutes.
  • Thicker cookies: Chill the dough for 2 hours, scoop 3-tablespoon portions, and add about 2 minutes to the bake time.
  • Cookie bars: Press the dough into a lined 9x13-inch pan and bake for 25 to 30 minutes.
  • Calories and nutrition are estimates and will vary by brand. Run your exact products through a nutrition calculator if you need precise numbers.
 
 

Nutrition Facts

Nutrient
 Per cookie (estimate)
Serving size
 1 cookie
Calories
 230 kcal
Carbohydrates
 30 g
Protein
 2 g
Fat
 12 g
Saturated fat
 7 g
Cholesterol
 36 mg
Sodium
 125 mg
Fiber
 1 g
Sugar
 19 g
 
 
Pull the cookies out when the centers still look a little underdone. They finish setting on the hot baking sheet, and that is what keeps them soft and chewy.