Best Chocolate Chip Cookies Recipe
The best chocolate chip cookies that are soft and chewy in the middle, with the perfect amount of crispiness and bite around the edges.
Servings: 24
Calories: 233kcal
Equipment
- Mixer
- Baking sheet
- Mixing bowl
- Parchment paper
Ingredients
- 1 cup unsalted butter half melted/soft
- 1 cup brown sugar tightly packed
- 1/2 cup white granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup chocolate chips and chunks plus more for on top
Instructions
- Preheat the oven to 375 F and line a large baking sheet with parchment paper.
- Soften the butter in the microwave in 10 second increments, until it’s about half melted and very soft.
- Combine the butter with the sugars in the bowl of a stand mixer or in a mixing bowl with a hand mixer and cream for 3-4 minutes on medium speed or until the mixtures has become light and very fluffy.
- Stir in the egg, egg yolk, and vanilla extract and mix the wet ingredients until well combined.
- In a separate bowl for dry ingredients, mix the flour, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients by hand until completely combined.
- Fold in the chocolate chunks and/or chips to the mixture.
- Portion the cookie dough into 2 oz. balls.
- Place them on the baking sheet with at least 3 inches between them.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and allow them to cool on the sheet for 5-10 minutes.
- Remove the cookies to a cooling rack to cool completely.
Notes
- Yields 16-24 cookies, depending on how large you make them
- Time: 15 minutes active, 10-12 minutes per sheet of cookies
Nutrition
Calories: 233kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 133mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg