These classic chocolate chip cookies have buttery edges and soft centers, with an extra yolk for richness. The dough rests in the refrigerator before baking, which makes it easier to portion and helps limit excessive spreading. Give the cookies time to set on the tray before lifting them.
Ingredient notes
- Unsalted butter: Soften without melting so the dough traps air during creaming and spreads predictably.
- Light brown sugar: Packed brown sugar supports chewy centers; breaking up hard lumps makes mixing easier.
- Granulated sugar: White sugar helps the edges crisp and balances the moisture from the brown sugar.
- Egg: Use one large egg and the additional yolk specified in the full ingredient list; a second whole egg adds extra water.
Tips for a dependable result
Weigh flour for the most consistent dough. Butter that is nearly melted produces flatter cookies, so start with butter that is soft but still cool. Use semisweet chips or chopped chocolate of a similar cocoa content. Chopped chocolate gives irregular melted pockets; chips hold their shape more clearly. A metal baking sheet and parchment produce more predictable browning than a heavily greased dark pan. Rotate the pan only if your oven has a known hot spot, and check near the earliest time.
Timing and portions
This recipe makes 24 cookies. Allow about 20 minutes for preparation and 24 minutes for cooking, plus 35 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Classic Chocolate Chip Cookies
Ingredients
Method
- Beat butter and both sugars for 2 to 3 minutes. Beat in egg, yolk, and vanilla, scraping the bowl.
- Whisk flour, baking soda, and salt. Mix into the butter mixture just until combined, then fold in chocolate chips. Cover and chill 30 minutes.
- Heat oven to 350°F (175°C). Line two baking sheets with parchment. Divide dough into 24 portions, approximately 38 g each, spaced 2 inches apart.
- Bake one tray at a time for 11 to 13 minutes, until golden at the edges and slightly soft in the middle. Keep the second tray chilled while the first bakes.
- Let cookies set on the tray 5 minutes before moving to a wire rack.
Notes
Storage and make-ahead notes
Store airtight at room temperature up to 4 days, or freeze up to 2 months. Total time includes 30 minutes chilling, approximately 24 minutes for two separately baked trays, and 5 minutes setting on the sheet.
Estimated nutrition
Approximate nutrition per cookie, based on 24 cookies. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 24 g |
| Protein | 2 g |
| Total fat | 8 g |
| Saturated fat | 5 g |
| Fiber | 1 g |
| Total sugars | 16 g |
| Sodium | 110 mg |
More ideas from the kitchen
For another home-cooked option, try our classic sugar cookies or oatmeal raisin cookies. You can also browse the dessert collection for more inspiration.
