Go Back
Classic chocolate chip cookies with golden edges
Vagner Carvalho

Classic Chocolate Chip Cookies

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Resting, Chilling or Cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 170 g unsalted butter softened
  • 150 g light brown sugar packed
  • 75 g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 240 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 200 g semisweet chocolate chips

Method
 

  1. Beat butter and both sugars for 2 to 3 minutes. Beat in egg, yolk, and vanilla, scraping the bowl.
  2. Whisk flour, baking soda, and salt. Mix into the butter mixture just until combined, then fold in chocolate chips. Cover and chill 30 minutes.
  3. 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.
  4. 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.
  5. Let cookies set on the tray 5 minutes before moving to a wire rack.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.