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Chewy Chocolate Chip Cookies

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Classic chewy chocolate chip cookies with crinkled edges and a gooey center, perfect for any occasion.

Ingredients

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup (170 g) unsalted butter, melted and cooled slightly
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340 g) semisweet chocolate chips
  • Optional: 1/2 cup chopped toasted walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a large mixing bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
  4. Stir in the egg, the extra egg yolk, and the vanilla until fully combined.
  5. Add the dry ingredients in two additions, folding gently after each until no dry streaks remain.
  6. Fold in the chocolate chips and the nuts if you’re using them, mixing until evenly distributed.
  7. Using a cookie scoop or tablespoon, portion dough onto the prepared sheets, spacing each mound about 2 inches apart.
  8. Refrigerate the trays of dough for 20–30 minutes to help the cookies hold their shape and develop chew.
  9. Bake for 10–12 minutes, watching for set edges and slightly underbaked centers.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For dairy-free, swap the butter for a plant-based spread suitable for baking and use dairy-free chips. Chill dough to improve texture.

Find it online: https://www.wholesomeeasy.com/chewy-chocolate-chip-cookies-2/