If you’re on a mission to find the perfect chocolate chip cookie, your search ends here. These chewy chocolate chip cookies are the ultimate treat — soft in the center, golden and slightly crisp on the edges, packed with melty chocolate chips, and infused with rich vanilla-brown sugar flavor in every bite.
They’re easy to make, use pantry staples, and deliver consistently delicious results. Whether you’re baking for a crowd, a cozy night in, or simply to satisfy a serious cookie craving, this recipe never disappoints.
Why These Cookies Are Truly the BEST
- 🍪 Chewy texture that stays soft for days
- 🍫 Loaded with chocolate chips (or chunks!)
- 🧈 Deep, rich flavor thanks to brown sugar & melted butter
- ⏱ No stand mixer needed – just a bowl and a whisk
- 🧊 Dough is freezer-friendly for cookies on demand!
Ingredients (U.S. Standard Measurements – Makes about 20 cookies)
- ¾ cup (1½ sticks) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips or chunks
- Optional: flaky sea salt for sprinkling on top
Instructions
Step 1: Make the Dough
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, mix flour, baking soda, baking powder, and salt. Slowly stir dry ingredients into the wet ingredients until just combined. Fold in chocolate chips.
Step 2: Chill the Dough (Optional but Recommended)
Cover and refrigerate dough for 30 minutes to 1 hour for thicker cookies with better texture. You can also chill overnight.
Step 3: Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 2-tablespoon balls and place 2 inches apart. Bake for 9–11 minutes, or until edges are just golden but centers still look soft and slightly underbaked.
Step 4: Cool & Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt while warm, if using.
Tips & Variations
- 🧂 Don’t skip the egg yolk — it adds richness and chew
- ⏱ Undercook slightly for the ultimate gooey center
- 🍫 Try dark, milk, or white chocolate chips — or a mix!
- 🧊 Freeze dough balls and bake directly from frozen (add 1–2 min bake time)
- 🍪 For bakery-style size, use a ¼ cup scoop and bake 2–3 minutes longer
Storage
- 🧊 Store in an airtight container at room temp for 4–5 days
- ❄️ Freeze baked cookies or raw dough balls for up to 3 months
- 🔥 Rewarm in the microwave for 10 seconds for melty goodness
Nutrition Facts (Estimated per cookie)
- Calories: 210
- Fat: 10g
- Carbs: 27g
- Sugar: 16g
- Protein: 2g
- Sodium: 90mg
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