Homemade Chocolate Chip Cookies

4.83 from 167 votes

These soft and chewy chocolate chip cookies from scratch are the only recipe you'll ever need. They are thick, chewy, and ready in under 30 minutes with ingredients you already have. The secret to their incredible texture is melted butter and extra brown sugar, which keeps them soft and chewy for days without any chilling required.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 243kcal

Author: Lauren Allen

Cost: 4

Recipe Link

Equipment

Ingredients

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)

US Customary - Metric

Instructions

Heat oven to 350 degrees F* (see note about oven temp). 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.
12 Tablespoons butter
Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.
1 cup light brown sugar, 1/2 cup granulated sugar, 1 large + 1 egg yolk egg, 2 teaspoons vanilla extract
In a medium bowl mix together flour, salt, and baking soda.
2 cups + 2 Tablespoons all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft. Refrigerate dough for 30 minutes or up to 2 days (or freeze for longer).
1 1/2 cups semi-sweet chocolate chips
Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.

Video

Notes

Oven temp: Over time I've learned my favorite way to bake cookies is on convection bake (you can bake multiple pans at once, and I love the crisp texture it yields). If you're oven has convection, I recommend this, or alternately you can bake the cookies at 375 degrees F. It's also essential to chill the dough for 30 minutes before baking. Doing both of these will yield the perfect golden and crisp exterior, with a soft and chewy interior.

Make Ahead Instructions: The cookie dough can be made 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.

Freezing Instructions: Scoop cookie dough on a baking sheet and freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Thaw before baking dough. Baked cookies can be frozen after cooling completely. Freeze in an air-tight freezer safe container or bag for up to 3 months.

Oatmeal Chocolate Chip Cookies: Check out my Mrs. Field's Oatmeal Chocolate Chip Cookies!

Gluten Free Chocolate Chip Cookies: Substitute gluten-free flour.

Nutrition