Chewy Chocolate Chip Cookies
These homemade chewy chocolate chip cookies have a soft center and crisp edges, providing a comforting treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups 2 1/4 cups all-purpose flour You can swap 1/4 cup for whole wheat for a nuttier flavor.
- 1 teaspoon 1 teaspoon baking soda Gives gentle lift.
- 1/2 teaspoon 1/2 teaspoon fine sea salt Balances sweetness; reduce if using salted butter.
Wet Ingredients
- 1 cup 1 cup unsalted butter, melted and cooled slightly Brown the butter for a deeper, toffee-like note if you wish.
- 3/4 cup 3/4 cup granulated sugar Adds crispness to edges.
- 3/4 cup 3/4 cup packed light brown sugar For moisture and chew.
- 1 large 1 large egg Plus 1 large egg yolk, room temperature; yolk keeps centers tender.
- 2 teaspoons 2 teaspoons pure vanilla extract Don’t skimp on quality.
Add-ins
- 2 cups 2 cups chocolate chips or chopped chocolate A mix of bittersweet and milk chocolate is lovely.
- 1 cup 1 cup chopped toasted pecans or walnuts Optional; swap in 1/2 cup oats for a heartier bite.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, stir melted butter with both sugars until glossy and mostly smooth.
- Add the egg, extra yolk, and vanilla to the butter-sugar mix; beat until combined.
- Fold the dry ingredients into the wet, stirring until just combined.
- Gently fold in the chocolate chips and any optional nuts or mix-ins.
- Scoop 2-tablespoon mounds of dough onto the prepared sheets, spaced 2 inches apart.
Baking
- Bake for 10–12 minutes, watching the edges turn golden while the centers remain pale and soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For extra chew, substitute half the granulated sugar with brown sugar. Brown the butter for a toasty, caramel flavor. Add a sprinkle of flaky sea salt on top as they come out of the oven.