Here’s a classic, bakery-style Chocolate Chip Cookies recipe—soft and chewy in the center with crisp edges, plus tips to get them just right every time.
🍪 Classic Chocolate Chip Cookies (Makes ~24 cookies)
⏱ Time
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Prep: 15 minutes
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Chill (recommended): 30 minutes
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Bake: 10–12 minutes
Ingredients
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¾ cup unsalted butter, melted & cooled
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¾ cup brown sugar (packed)
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½ cup granulated sugar
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1 large egg + 1 egg yolk, room temperature
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2 teaspoons vanilla extract
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2¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1½–2 cups chocolate chips or chunks
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Optional: ½ teaspoon espresso powder (enhances chocolate flavor)
Directions
1. Mix Wet Ingredients
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In a bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
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Whisk in egg, egg yolk, and vanilla.
2. Mix Dry Ingredients
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In a separate bowl, whisk flour, baking soda, salt, and espresso powder (if using).
3. Combine
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Add dry ingredients to wet ingredients.
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Mix just until combined (do not overmix).
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Fold in chocolate chips.
4. Chill Dough (Recommended)
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Chill dough 30 minutes for thicker, chewier cookies.
5. Bake
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Scoop 2-tablespoon portions of dough, spacing 2½ inches apart.
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Bake 10–12 minutes, until:
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Edges are golden
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Centers look slightly underbaked
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6. Cool
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Let cookies rest on baking sheet 5 minutes.
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Transfer to a wire rack to cool completely.
Tips for Perfect Cookies
✔ Melted butter = chewy texture
✔ Extra egg yolk = softness
✔ Underbake slightly—they firm up as they cool
✔ Use a mix of chips & chunks for texture
Variations
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Crispy Cookies: Use all granulated sugar
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Extra Thick: Chill dough 1–2 hours
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Nutty: Add ½ cup chopped walnuts or pecans
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Sea Salt: Sprinkle flaky salt on top before baking
Storage
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Store at room temperature in an airtight container up to 5 days
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Freeze dough balls up to 3 months