Soft and chewy on the inside with a little crisp on the outside, these truly are Perfect Chocolate Chip Cookies. They’re easy to make (you don’t even need a mixer!), no chilling the dough, and they stay soft for days.
These cookies make my list of absolute staple dessert recipes. Other staples include Hershey’s Perfectly Chocolate Cake, Snickerdoodles, Yellow Cake with Chocolate Frosting, and Classic Chocolate Brownies.
Today I’m sharing the most basic, amazing recipe of all–Perfect Chocolate Chip Cookies. Anyone reading this probably already has at least 1 or 2 chocolate chip cookie recipes they love. I get that–it’s a classic, and I’m one of those people, but these are my all time favorite! Coming in close second is jumbo chocolate chip cookies, because I love giant cookies.
I am boldly declaring these the best chocolate chip cookies out there, and for good reason! This chocolate chip cookie recipe has been specifically tailored and tested to produce the perfect CHEWY cookie.
Tips for perfect chocolate chip cookies:
1. Use melted butter. Unlike most cookie recipes, these chocolate chip cookies are made with melted butter, instead of softened or room temperature butter. But don’t fear, i’ve ensured the melted butter will NOT make these cookies flat.
2. Add an extra egg yolk. Eggs also help with that chewy texture, but rather then using a whole extra egg, this cookie recipe calls for one extra egg yolk. This helps with the thick and chewy texture and helps the chocolate chip cookies to stay soft for days longer than regular cookies.
3. More brown sugar than granulated sugar. Moisture content in cookies helps to make them chewy, and that is why this recipe contains more brown sugar than granulated white sugar. Brown sugar has molasses in it, making the sugar more moist, which will lead to a chewier chocolate chip cookie.
How to make Perfect Chocolate Chip Cookies:
1. Melt butter. Melt the butter for about 45 seconds in the microwave. You want it mostly, but not completely melted. Stir it with a spoon until it’s completely melted and allow the butter to cool completely.
2. Mix dry ingredients: flour, baking soda and salt in a large bowl.
3. Mix wet ingredients. Add the brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined.
4. Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter. Stir in chocolate chips. (If your cookie batter is beaten too much, the cookies will be more dense).
5. Bake. Scoop the cookie dough and place it on a prepared baking sheet. Bake at 325 degrees F (yes, you want to bake them at 325 degrees, not 350 degrees.) for about 10-12 minutes or until they’ve lost their sheen on top and just barely look like they’re starting to set. They won’t be golden brown around the edges.
The cookies will continue to cook and will harden as they cool on the hot baking sheet, out of the oven, so don’t be tempted to over-bake them. You can always put them back in the oven for additional time, if needed.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To make ahead: Make the chocolate chip cookie dough up to two days in advance. Store, covered, in the refrigerator until ready to bake.
To freeze: Freeze cookie dough or baked (and cooled) cookies in a freezer safe container for up to 3 months. Thaw before baking the dough.
CONSIDER TRYING THESE POPULAR COOKIE RECIPES:
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Browned Butter Chocolate Chunk Cookies
- Soft and Chewy Triple Chocolate M&M Cookies
- Edible Cookie Dough
Perfect Chocolate Chip Cookies
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons butter (1 1/2 sticks) melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large + 1 egg yolk egg
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (or milk chocolate)
- Heat oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
- In a medium bowl mix together flour, salt, and baking soda.
- In a separate large mixing bowl mix the butter and sugars together until well combined. Add the egg, egg yolk, and vanilla and stir until combined.
- Stir in the dry ingredients and chocolate chips, just until combined. The dough will be soft.
- Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.
Adapted from Cooks Illustrated
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe Feb. 2015. Updated May 2018.