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Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are soft, buttery, and filled with gooey chocolate goodness, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour, spooned and leveled For that perfect texture
  • 1 tsp baking soda For ideal rise
  • 1 tsp salt Enhances sweetness
Wet Ingredients
  • 1 cup unsalted butter, melted and cooled For a rich, buttery flavor
  • 1 cup packed dark brown sugar Adds moisture and depth
  • 0.5 cup white sugar Balances sweetness and creates chewy edges
  • 1 Tbsp vanilla extract Infuses a warm, aromatic note
  • 1 egg At room temperature for creamy texture
  • 1 egg yolk At room temperature for creamy texture
Chocolate Chips
  • 2-3 cups mini or regular semisweet chocolate chips Or a mix of semisweet, peanut butter, and white chocolate chips

Method
 

Preparation
  1. Sift together the flour, baking soda, and salt in a mixing bowl. Set the bowl aside.
  2. In a medium mixing bowl, cream together the melted butter, dark brown sugar, and white sugar for about 1-2 minutes until smooth.
  3. Beat in the vanilla extract, egg, and egg yolk into the mixture until light and creamy.
  4. Gradually mix in the sifted flour mixture in three batches until just blended.
  5. Fold in the chocolate chips by hand.
Chilling and Baking
  1. Roll 2 tablespoons of dough into a ball and chill in the refrigerator for at least 2 hours.
  2. Preheat the oven to 375°F (190°C) and line baking sheets with silicone mats or parchment paper.
  3. Place the chilled cookie dough balls on the prepared sheets, spaced about 2 inches apart.
  4. Bake for 8 minutes or until the edges are barely golden. The centers should look slightly underbaked.
  5. Cool the cookies on the baking sheets for about 10 minutes before transferring to wire racks.

Notes

Chill the dough for enhanced flavor and texture. Store in an airtight container for up to a week.