🍪 Classic Chocolate Chip Cookies
Yields 24–30 cookies | Prep: 15 min | Bake: 10–12 min per batch | Total: ~45 min
🛒 Ingredients
2 ¼ cups (280g) all-purpose flour
½ tsp baking soda
½ tsp salt (yes, salt enhances sweetness!)
¾ cup (170g) unsalted butter, softened (not melted)
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar (light or dark — dark adds molasses depth)
1 large egg + 1 egg yolk (extra yolk = richer, chewier texture)
2 tsp pure vanilla extract
2 cups (340g) semi-sweet chocolate chips (or chunks for gourmet feel)
Optional: Add ½ cup chopped walnuts or pecans
🍫 Pro Tip: Use high-quality chocolate — it makes all the difference!
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 375°F (190°C).
Line baking sheets with parchment paper or silicone mats.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (~2–3 mins).
Add egg, egg yolk, and vanilla. Beat until smooth and well combined.
4️⃣ Combine Wet & Dry
Gradually add dry ingredients to wet, mixing on low speed or by hand until just combined. Don’t overmix!
Fold in chocolate chips (and nuts, if using).
5️⃣ Scoop & Bake
Use a cookie scoop or tablespoon to portion dough into 1.5-inch balls.
Place 2 inches apart on baking sheet.
Optional: Press a few extra chocolate chips on top for bakery-style look.
6️⃣ Bake to Perfection
Bake 10–12 minutes, until edges are golden but centers still look slightly soft.
Remove from oven — they’ll continue to set as they cool.
7️⃣ Cool & Enjoy
Let cool on baking sheet 5 minutes, then transfer to wire rack.
For ultimate softness: store in an airtight container with a slice of bread (it keeps them chewy!).
🍽️ Serving Pro Move: Serve warm with a glass of cold milk or a scoop of vanilla ice cream. Yes, it’s allowed.
🌈 Variations & Pro Tips
🥛 Brown Butter Upgrade: Cook butter until nutty and golden — adds incredible depth
🍫 Double Chocolate? Add ¼ cup cocoa powder to dry ingredients
🌱 Gluten-Free? Swap flour for 1:1 GF blend (like Bob’s Red Mill)
🧊 Make-Ahead Magic: Freeze unbaked dough balls on a tray, then store in a bag. Bake from frozen (+1–2 mins)
🍪 For Thicker Cookies: Chill dough 30 mins before baking
🔥 For Crispier Cookies: Bake 1–2 mins longer and use all granulated sugar
🧠 Why These Stay Chewy (Not Cakey!)
The secret trio:
Extra egg yolk – Adds fat for richness and chew
More brown sugar than white – Retains moisture and adds caramel notes
Underbaking slightly – Centers firm up off the heat, staying soft inside
And never overmixing the flour? That prevents gluten development — which means no tough cookies.
❤️ Final Thought: More Than a Cookie — It’s a Moment of Joy
This chocolate chip cookie recipe isn’t about perfection. It’s about warmth. About sharing. About the quiet happiness of pulling a tray from the oven and hearing someone say, “Can I have two?”
It’s the kind of dessert that doesn’t need an occasion — just love, butter, and a willingness to stir something good into existence.
So tie on your apron, grab the vanilla, and let the kitchen fill with the sweetest sound there is:
The gentle crackle of cookies cooling on the rack.
Because sometimes, the best things in life are small, sweet, and made by hand. 💛