There’s something magical about the aroma of freshly baked chocolate chip cookies wafting through the kitchen. These golden, chewy delights are studded with rich, melty chocolate chips, offering a perfect balance of sweetness and warmth. With just 20 minutes of prep and a quick 10-minute bake, you’re moments away from a treat that’s both comforting and indulgent. The secret? A brief 30-minute chill for the dough, ensuring every bite is soft, gooey, and utterly irresistible.
These cookies are a celebration of textures—crisp edges giving way to a tender, buttery center. Each bite delivers a burst of velvety chocolate, making them impossible to resist. Whether you’re baking for a crowd or treating yourself, this recipe is a foolproof way to create homemade happiness in just one hour. Perfect with a glass of milk or straight from the oven, they’re a timeless classic that never disappoints.
What You’ll Need for Chocolate Chip Cookies?
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon baking soda
- 1 teaspoon sea salt (or substitute with table salt)
- ¾ cup unsalted butter (1½ sticks, melted and cooled slightly)
- ½ cup packed brown sugar (light or dark works)
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips (or substitute with milk or semi-sweet chips)
How to Make Perfect Chocolate Chip Cookies
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and egg yolk and whisk until fully combined and no streaks of egg white remain. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to mix until mostly combined, then fold in the chocolate chips until a soft dough forms and no dry flour remains.
- Cover the dough and refrigerate for at least 30 minutes (up to 2 days). Note: 30 minutes yields flatter cookies; 2+ hours yields thicker cookies.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to portion the dough onto the baking sheets, leaving at least 2 inches between cookies.
- Bake one sheet at a time for 9 to 11 minutes, or until the edges are golden brown but the tops are still pale. The cookies will look underdone but will set as they cool.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions
These chocolate chip cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream for a classic cookie-and-cream combo. For a cozy treat, pair them with a cup of coffee or hot cocoa. They also make a great addition to dessert platters or gift boxes for sharing with friends and family.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! For longer storage, freeze the baked cookies for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-from-the-oven feel.
Mix It Up: Recipe Variations
Want to switch things up? Try using milk or white chocolate chips instead of dark chocolate. Add a handful of chopped nuts like walnuts or pecans for extra crunch. For a fun twist, mix in ½ cup of shredded coconut or swap out ¼ cup of flour for cocoa powder to make chocolate-chocolate chip cookies. The possibilities are endless!
Chill Out: Why Chilling Matters
Chilling the dough is key to achieving the perfect texture. If you’re short on time, 30 minutes will do, but for thicker, chewier cookies, aim for at least 2 hours. The chilling process helps the flavors meld and prevents the cookies from spreading too much in the oven. Trust us, it’s worth the wait!
Baking Like a Pro: Equipment Guidance
For best results, use a 2-tablespoon cookie scoop to ensure evenly sized cookies. Parchment paper is a must to prevent sticking and make cleanup a breeze. If you don’t have a wire rack, let the cookies cool completely on the baking sheet—they’ll still turn out great. Happy baking!
Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup unsalted butter 1½ sticks, melted and cooled slightly
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and egg yolk and whisk until well combined and no streaks of egg white remain. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients and mix with a spatula. When the dry and wet ingredients are mostly combined, add the chocolate chips and mix until a soft cookie dough forms and no dry flour remains.
- Cover and refrigerate for at least 30 minutes and up to 2 days. Cookie dough chilled for just 30 minutes will yield flatter cookies that spread more as they bake. Cookie dough chilled for 2 hours or more will yield thicker cookies that spread less.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still pale. They will look underdone when you take them out of the oven, but they will set up as they cool.
- Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.