Welcome to the last chocolate chip cookie recipe you will ever need. If you’ve been searching for that perfect cookie—crispy on the edges, soft and chewy in the center, and loaded with melted chocolate—your journey ends here. This recipe is straightforward, reliable, and delivers bakery-quality results from your own kitchen. We’re not just giving you steps; we’re sharing the secrets to achieving the ultimate texture and flavor every single time.
Forget flat, disappointing cookies. This guide is designed for the enthusiastic home cook who loves sharing delicious treats. We’ll cover everything from creaming the butter and sugar correctly to the importance of chilling the dough. Get ready to bake a batch of the most delicious, homemade chocolate chip cookies of your life.
The secret to amazing cookies starts with the perfect dough—and a little patience while it chills!
Why This is the Best Chocolate Chip Cookie Recipe
There are thousands of cookie recipes out there, but this one stands out for a few key reasons. First, it uses melted butter, which is the first step to a chewier cookie. Second, it calls for an extra egg yolk, adding richness and tenderness. Finally, the secret weapon is a brief chilling period, which prevents spreading and deepens the flavor. It’s a simple combination of ingredients and techniques that guarantees a superior result, making it the perfect chocolate chip cookie recipe for bakers of all skill levels. If you love wholesome treats, you might also enjoy these healthy apple cinnamon muffins.
Key Ingredients for Perfect Cookies
The magic of this recipe lies in its simple, high-quality ingredients. Here’s what you’ll need:
All-Purpose Flour: The structural foundation of our cookies.
Baking Soda: Our leavening agent that helps the cookies rise and spread just the right amount.
Salt: Essential for balancing the sweetness and enhancing the chocolate flavor.
Unsalted Butter: We’ll be using melted butter for a chewier, denser cookie.
Brown Sugar & Granulated Sugar: A mix of both is crucial. Brown sugar provides moisture and a caramel-like flavor, while white sugar contributes to those crispy edges.
Eggs: One whole egg plus one egg yolk for extra richness and chewiness.
Vanilla Extract: Pure vanilla extract adds depth and warmth.
Semi-Sweet Chocolate Chips: The star of the show! Use high-quality chips for the best melt and flavor.
Ingredient Substitutions & Variations
While the classic recipe is a winner, feel free to get creative!
Chocolate: Swap semi-sweet chips for dark chocolate, milk chocolate, or even a mix. Chocolate chunks also work wonderfully.
Nuts: Add a cup of chopped walnuts or pecans for a delightful crunch.
Flour: For a slightly different texture, you can experiment with bread flour, which can make the cookies even chewier.
Look at that perfect texture! These homemade cookies are unbelievably chewy and delicious.
Step-by-Step Instructions
Following these steps carefully will lead you to cookie perfection. This easy chocolate chip cookie recipe is designed for success.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. There’s no need for a stand mixer unless you prefer one. Add the whole egg, egg yolk, and vanilla extract, and whisk until smooth and glossy.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and mix with a wooden spoon or rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Chill the Dough (Crucial Step): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 72 hours. This step is non-negotiable for thick, flavorful cookies that don’t spread too much.
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Scoop and Bake: Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake to Perfection: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still soft. They might look slightly underdone in the middle, but they will continue to set on the hot baking sheet.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Bakery-Quality Cookies
Want to take your cookies from great to unforgettable? Here are a few expert tips.
Don’t Skip the Chill: Chilling the dough solidifies the fat. When the cookies bake, the cold fat takes longer to melt, which means the cookies spread less. It also allows the flavors to meld, resulting in a richer taste.
Measure Flour Correctly: The most common baking mistake is adding too much flour. Spoon the flour into your measuring cup and level it off with a knife. This prevents dense, dry cookies.
Use Room Temperature Eggs: Room temperature eggs mix more evenly into the batter, creating a smoother and more uniform dough.
Bang the Pan: For those beautiful crinkly tops, you can try “pan-banging.” Halfway through baking, lift the baking sheet a few inches and drop it back on the oven rack. Do it again right when you take them out.
If you’re a fan of easy dessert recipes, you should also check out this fantastic easy peach cobbler recipe.
How to Store Homemade Cookies
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies or the raw cookie dough. To freeze dough, scoop it into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag. You can bake them straight from frozen; just add a minute or two to the baking time.
Flat cookies are usually caused by butter that is too soft or melted, or by not chilling the dough. Chilling the dough solidifies the fat, which helps the cookies spread less during baking. Also, ensure your baking soda is fresh.
Absolutely! This cookie dough is perfect for making ahead. You can refrigerate it for up to 72 hours. The flavor actually improves with a longer chill time. You can also freeze the dough balls for up to 3 months.
Semi-sweet chocolate chips are the classic choice and provide a great balance of flavor. However, you can use milk chocolate for a sweeter cookie or dark chocolate for a richer, more intense flavor. Using chopped chocolate bars or chunks will create delicious pools of melted chocolate.
The key to chewy cookies is moisture. This recipe achieves chewiness by using melted butter, an extra egg yolk, and a higher ratio of brown sugar to white sugar. Be careful not to overbake them; pull them from the oven when the centers are still slightly soft.
For the best results with this recipe, yes. Chilling is a crucial step that prevents the cookies from spreading too much, creating a thicker, chewier cookie. It also allows the flavors to deepen, resulting in a much tastier cookie.
Enjoy The Best Chocolate Chip Cookie Recipe!
There is nothing quite like a warm, gooey chocolate chip cookie straight from the oven. This recipe is more than just a set of instructions; it’s a gateway to creating memories and sharing joy. We hope you love making (and eating) these cookies as much as we do. If you try this recipe, please leave a comment below or share your creations on Pinterest!
The only chocolate chip cookie recipe you'll ever need for soft, chewy centers and crispy edges!
FL Recipes
Chocolate Chip Cookie Recipe for Perfectly Chewy Cookies
The ultimate chocolate chip cookie recipe for perfectly chewy cookies every time. This easy-to-follow recipe uses melted butter and an extra egg yolk for rich flavor and an irresistible texture that's crispy on the edges and soft in the middle.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the whole egg, egg yolk, and vanilla extract, and whisk until smooth and glossy.
Pour the dry ingredients into the wet ingredients and mix with a spatula until just combined. Do not overmix.
Gently fold in the semi-sweet chocolate chips until they are evenly distributed.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 190kcalProtein: 2gFat: 10gFiber: 1g
Notes
For the best flavor, chill the dough for at least 2 hours or overnight. This allows the flour to hydrate fully and deepens the caramel notes. Feel free to use a mix of chocolate chips and chunks for varied texture.
Keyword chewy cookies,chocolate chip cookie recipe,homemade cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
