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Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are soft and tender with crisp edges, perfect for a cozy treat any time of the week.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour spoon and level for accuracy; swap half for whole wheat for a nuttier bite.
  • 1 teaspoon baking soda the lift that gives edges a slight crisp.
  • 1/2 teaspoon fine sea salt enhances sweetness and chocolate.
Wet Ingredients
  • 3/4 cup unsalted butter, melted and cooled slightly using browned butter is optional for deeper flavor.
  • 1 cup packed brown sugar for chewiness and caramel notes; use light or dark brown as preferred.
  • 1/2 cup granulated sugar balances texture and browning.
  • 1 large egg plus 1 egg yolk, at room temperature extra yolk equals richer, chewier cookies.
  • 2 teaspoons pure vanilla extract don’t skip; it rounds every flavor.
Mix-Ins
  • 1 1/2 cups chocolate chips or chopped chocolate mix semisweet and milk chocolate for complexity.
  • 1 cup chopped toasted pecans or walnuts (optional) for crunch and warmth; omit for nut-free cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
  4. Whisk in the egg, extra yolk, and vanilla until fully combined.
  5. Fold the dry ingredients into the wet just until no streaks of flour remain.
  6. Gently fold in the chocolate chips and chopped nuts if using.
Chilling and Baking
  1. For thicker, chewier cookies, chill the dough for 30 minutes.
  2. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared sheets.
  3. Bake for 9–12 minutes until edges are golden and centers still look slightly underbaked.
  4. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Brown the butter for a richer flavor. For a festive twist, add dried cherries or cinnamon. Store cookies in an airtight container for up to 4 days.