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I’ve baked a lot of cookies in my kitchen, some soft and cakey, others thin and crisp, but nothing hits quite like this chocolate chip cookies recipe. Maybe it’s the crackled top, maybe it’s the melty puddles of chocolate, or maybe it’s the fact that there’s no chill time required. Whatever it is, this is the one I turn to when I want a treat that delivers every single time.
What Makes These Chocolate Chip Cookies So Special?
I’m not exaggerating when I say these cookies are the definition of cookie bliss. The edges turn golden and crisp, while the centers stay soft and chewy, thanks to a few thoughtful choices, like melted butter and an extra egg yolk. I love that I can go from craving to cookie in under an hour, with no fussy steps or fancy tools. It’s a modern classic that works just as beautifully for a bake sale as it does for a late-night craving.
How Do I Get That Perfect Gooey Texture?
For me, texture is everything in a cookie. I want a soft, tender middle and a lightly crisp edge you can sink your teeth into. That’s where the melted butter and the mix of sugars come in. The brown sugar keeps things moist and chewy, while the granulated sugar adds structure and that irresistible caramelized edge.
And let’s talk about that extra yolk, it may sound small, but it’s a game-changer. It adds richness, depth, and helps bind everything together into that just-right, chewy bite I adore.
Do You Need Any Fancy Equipment?
Not at all. That’s part of the beauty of this chocolate chip cookies recipe. All I use is a mixing bowl, a spoon, a whisk (or electric mixer if I’m feeling efficient), and a baking tray lined with parchment. If you have a cookie scoop, great, it helps portion out the dough, but a spoon will do the job just fine.
Make These Ahead of Time
I often bake a batch, stash half the dough in the freezer, and bake off cookies on demand. You can even freeze the scooped dough and bake from frozen, just add a couple of extra minutes to the bake time.
They also store beautifully in an airtight container for a few days (though I’ll be honest, they rarely last that long around here).
How To Serve These Chocolate Chip Cookies
Straight from the oven with a cold glass of milk? Yes. Warmed up and topped with a scoop of vanilla ice cream? Double yes. These cookies are as versatile as they are delicious. I’ve brought them to dinner parties, gifted them in jars, and handed them out at school fairs. They’re a crowd-pleaser every single time.
How to Freeze Cookie Dough for Fresh-Baked Cookies Anytime
Freezing the cookie dough is one of my favorite tricks for always having fresh-baked treats on hand. Once you’ve scooped the dough into portions, place the balls on a tray and freeze them until solid, it takes about an hour. Then transfer them to a zip-top bag or airtight container and keep them in the freezer for up to 3 months. When the craving strikes, just bake straight from frozen, no need to thaw! Simply add an extra 2–3 minutes to the baking time. It’s the easiest way to enjoy gooey, warm Chocolate Chip Cookies any time, with zero fuss.
Chocolate Chip Cookies
Ingredients
- 175 Grams Unsalted butter
- 225 Grams Light brown soft sugar
- 100 Grams Granulated white sugar
- 1 Teaspoon Vanilla extract
- 1 medium Egg
- 1 Egg yolk
- 275 Grams Plain flour all-purpose flour
- 1/2 Teaspoon Bicarbonate of soda baking soda
- 1/2 Teaspoon Sea salt
- 325 Grams Milk chocolate chips
Instructions
- Preheat your oven to 190°C (170°C fan). Line a large baking tray with parchment paper.
- Slowly melt the butter in a pan until fully melted, then let it cool for a few minutes.175 Grams Unsalted butter
- In a large bowl, beat the cooled melted butter with the brown sugar and granulated sugar until fully combined.225 Grams Light brown soft sugar, 100 Grams Granulated white sugar
- Add the egg, egg yolk, and vanilla extract. Beat until the mixture is lighter in color, smooth, and slightly fluffy.1 Teaspoon Vanilla extract, 1 medium Egg, 1 Egg yolk
- Sift together the flour, bicarbonate of soda, and salt. Gradually add these dry ingredients to the wet mixture, beating until smooth and well combined.275 Grams Plain flour, 1/2 Teaspoon Bicarbonate of soda, 1/2 Teaspoon Sea salt
- Fold in the chocolate chips using a spatula or wooden spoon.325 Grams Milk chocolate chips
- Using a 5 cm cookie scoop or large spoon, portion the dough evenly onto the prepared trays. Aim for about 6 cookies per tray, leaving space between them.
- Bake in the preheated oven for 12–13 minutes for soft, chewy cookies or up to 15 minutes if you prefer a slightly crispier edge with a soft center.
- Let the cookies rest on the tray for 5 minutes after baking, then transfer to a wire rack to cool completely.
- Continue scooping and baking with the remaining cookie dough until it’s all used up.
Notes
- Butter: Use unsalted butter for better control over salt in the recipe.
- Sugars: Light brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.
- Eggs: Using an extra yolk makes the cookies chewier and richer.
- Baking Time: Watch your cookies closely; ovens vary! Remove cookies when edges are golden, centers may look slightly underbaked—this keeps them chewy.
- Storage: Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
Want More Sweet Ideas?
If you loved this chocolate chip cookies recipe, don’t miss some of my other irresistible bakes. My chocolate brownies and chewy triple chocolate chip cookies are both reader favorites, and they play just as nicely with a cup of tea or coffee. You can also follow along on Instagram or Pinterest, where I share all my latest baking experiments, tips, and behind-the-scenes moments from my kitchen.
