Description
A classic recipe for delicious and chewy chocolate chip cookies.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, plus 1 egg yolk
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined.
- Add the vanilla, egg, and extra egg yolk, and whisk until the mixture is smooth and glossy.
- Pour the dry ingredients into the wet ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 2 days, for best results.
- When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into balls of about 1.5 tablespoons each and place them 2 inches apart on the prepared sheets.
- Bake for 10-12 minutes, or until the edges are set and golden brown, but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for achieving the best chewy texture.
- Do not overbake the cookies; they will continue to cook slightly as they cool on the baking sheet.