I love these chewy chocolate chip cookies because they strike the perfect balance between soft centers and lightly crisp edges. With melted butter, extra brown sugar, and an added egg yolk, they come out rich, tender, and packed with chocolate in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 egg yolk (room temperature)
2 tsp vanilla extract
2 cups semisweet chocolate chips or chunks
Directions
I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.
In a large bowl, I mix the melted butter with the brown sugar and granulated sugar until smooth and glossy. I add the egg, egg yolk, and vanilla extract, stirring until everything is fully combined.
I gradually stir the dry ingredients into the wet mixture, stopping as soon as the dough comes together. I’m careful not to overmix here.
I fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
I cover the dough and refrigerate it for at least 30 minutes. When I have time, I let it chill longer for even better flavor and texture.
I scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake for 10–12 minutes, until the edges are set but the centers still look soft.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
I get about 24 cookies from this recipe.
Prep time: 15 minutes
Chilling time: 30 minutes
Bake time: 10–12 minutes per batch
Total time: about 1 hour
Variations
I sometimes swap semisweet chocolate chips for dark chocolate chunks when I want a richer flavor.
I like adding chopped walnuts or pecans for extra crunch.
I occasionally mix in a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.
I use milk chocolate chips when I want a sweeter, more classic cookie.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze the baked cookies for up to 3 months. When I want to enjoy them warm, I reheat a cookie in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
Can I skip chilling the dough?
I can bake the cookies right away, but chilling helps improve chewiness and prevents excessive spreading, so I always recommend it.
Why do I use an extra egg yolk?
I add an extra yolk because it increases richness and moisture, which gives the cookies their soft, chewy texture.
Can I use salted butter instead?
I can use salted butter, but I reduce or skip the added salt to keep the flavor balanced.
How do I know when the cookies are done?
I take them out when the edges are set and lightly golden, even if the centers look slightly underbaked. They firm up as they cool.
Can I freeze the cookie dough?
I freeze scooped dough balls for up to 3 months and bake them straight from frozen, adding 1–2 minutes to the baking time.
Conclusion
I rely on this chewy chocolate chip cookie recipe whenever I want consistent, crowd-pleasing results. The combination of brown sugar, melted butter, and careful baking gives me cookies that are soft, rich, and irresistible every time.
📖 Recipe:
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Best Chewy Chocolate Chip Cookies
- Total Time: 1 hour
- Yield: 24 cookies
- Diet: Vegetarian
Description
These chewy chocolate chip cookies have soft centers, crisp edges, and a rich flavor from brown sugar, melted butter, and an added egg yolk. They’re perfect for bakery-style results at home and stay soft for days.
Ingredients
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 egg yolk (room temperature)
2 tsp vanilla extract
2 cups semisweet chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter with brown sugar and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, and vanilla extract to the butter mixture and stir until fully combined.
- Gradually stir in the dry ingredients until the dough just comes together—do not overmix.
- Fold in the chocolate chips or chunks evenly.
- Cover the dough and refrigerate for at least 30 minutes.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough enhances flavor and prevents spreading.
Use dark chocolate or milk chocolate chips for different flavor profiles.
Add chopped nuts or a sprinkle of flaky sea salt for variation.
Cookies stay soft for up to 4 days at room temperature in an airtight container.
Reheat cookies in the microwave for about 10 seconds to refresh them.
Dough balls can be frozen and baked directly from frozen with 1–2 extra minutes of bake time.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
