Description
These irresistibly chewy chocolate chip cookies are a perfect blend of soft, gooey texture and rich chocolate flavor. Easy to make and ideal for satisfying your sweet tooth, these cookies come out perfectly chewy every time, making them a family favorite and a go-to classic cookie recipe.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (substitute with gluten-free flour blend if needed)
- 1 teaspoon baking soda (no substitutes recommended)
- ½ teaspoon salt (use kosher or sea salt for best results)
Wet Ingredients
- ¾ cup unsalted butter, melted (use margarine for a dairy-free version)
- ¾ cup brown sugar (can substitute with coconut sugar for a healthier option)
- ½ cup granulated sugar (can be replaced with a sugar substitute for lower-calorie cookies)
- 1 teaspoon vanilla extract (use pure for better quality or omit if unavailable)
- 1 large egg (substitute with a flax egg for a vegan version)
- 1 large egg yolk (omit if using a flax egg)
Add-ins
- 1 to 1½ cups chocolate chips (semi-sweet or dark) (swap with white chocolate or butterscotch chips for a twist)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, stir the melted unsalted butter with brown sugar and granulated sugar until creamy and smooth. Then add the vanilla extract, egg, and egg yolk, mixing well until fully incorporated.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as that can toughen the cookies.
- Add Chocolate Chips: Fold in 1 to 1½ cups of chocolate chips evenly throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper or a silicone mat. Space them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set perfectly chewy.
Notes
- For a vegan option, substitute the egg with a flax egg and omit the egg yolk.
- To keep cookies soft, avoid overbaking; remove them when edges are slightly golden but centers look soft.
- Brown sugar helps provide more chewiness due to its moisture content.
- Using melted butter encourages a denser, chewier texture.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
