Name: Soft Chewy Chocolate Chip Cookies | Classic Homemade Dessert Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 1/4 cups (280 g) all-purpose flour; 1/2 teaspoon baking soda; 3/4 teaspoon fine sea salt; 3/4 cup (170 g) unsalted butter, melted and slightly cooled; 3/4 cup (150 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg + 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups (255 g) semisweet chocolate chips or chunks; Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans; Optional finish: Flaky sea salt, for sprinkling

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These are the chocolate chip cookies people ask for by name. They’re soft in the center, chewy around the edges, and loaded with melty chocolate. The dough comes together quickly with pantry staples, and you don’t need any special equipment.

If you love bakery-style cookies with plenty of flavor and a tender bite, this recipe hits all the right notes. Bake a batch today and watch them disappear.

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What Makes This Recipe So Good

Close-up detail: Freshly baked chocolate chip cookies just out of the oven on a parchment-lined shee

Perfect texture: Soft middles, chewy edges, and just the right thickness.
Balanced sweetness: A mix of brown and white sugar gives depth, caramel notes, and a shiny top.
No fuss: Everyday ingredients, simple steps, and reliable results.
Chill optional: A brief chill improves flavor and shape, but the dough also bakes well right away.
Customizable: Swap in different chips, nuts, or a pinch of espresso for a twist.

Ingredients

2 1/4 cups (280 g) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup (170 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (255 g) semisweet chocolate chips or chunks
Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans
Optional finish: Flaky sea salt, for sprinkling

How to Make It

Cooking process: Overhead shot of portioned cookie dough mounds (2-tablespoon scoops) spaced evenly

Prep the oven and pans: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Combine dry ingredients: In a medium bowl, whisk flour, baking soda, and salt.
Set aside.
Mix sugars and butter: In a large bowl, whisk melted butter with brown and granulated sugars until smooth and glossy, about 45 seconds.
Add eggs and vanilla: Whisk in the egg, then the yolk, followed by the vanilla, until the mixture looks thick and creamy.
Fold in dry ingredients: Add the flour mixture and stir with a spatula until just combined. Do not overmix.
Stir in chocolate (and nuts): Fold in chocolate chips or chunks, and nuts if using, until evenly distributed.
Optional chill: Chill dough 20–30 minutes for thicker cookies and deeper flavor. If short on time, you can skip this step.
Portion the dough: Scoop 2-tablespoon mounds (about 35–40 g each) onto lined sheets, spacing 2 inches apart.
Bake: Bake 9–12 minutes until edges are set and centers look slightly underdone.
The tops should be pale golden with soft centers.
Finish and cool: If desired, sprinkle with flaky sea salt right out of the oven. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool fully.

How to Store

Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft.
Freezer, baked: Freeze cooled cookies in a zip-top bag up to 2 months.
Thaw at room temp or warm 2–3 minutes in a 300°F (150°C) oven.
Freezer, dough: Scoop dough balls and freeze on a tray, then transfer to a bag for up to 2 months. Bake from frozen at 350°F (175°C) for 11–13 minutes.

Final dish presentation: Beautifully plated stack of three soft, chewy chocolate chip cookies on a m

Why This is Good for You

Portion control made easy: Homemade cookies let you choose the size and number you enjoy.
No hidden ingredients: You control the sugar, salt, and add-ins, avoiding preservatives and extra oils.
Satisfying treat: A truly good cookie can curb cravings with less mindless snacking later.
Comfort and connection: Baking at home supports routines, creativity, and sharing with others.

Common Mistakes to Avoid

Overbaking: Pull them when the centers still look soft. They set as they cool.
Hot butter: If the butter is too hot, the dough can turn greasy and spread too much.
Let it cool slightly after melting.
Packing flour: Scooping flour with the cup compacts it. Spoon and level, or weigh for accuracy.
Skipping salt: Salt sharpens flavor and balances sweetness. Don’t leave it out.
Overmixing: Stir just until combined to keep the texture tender.
Crowding the pan: Give cookies space so they bake evenly and keep their shape.

Recipe Variations

Brown butter: Brown the butter and cool it before mixing for nutty, rich flavor.
Add 1 tablespoon milk if the dough seems dry.
Espresso boost: Add 1 teaspoon instant espresso powder to the dry ingredients to deepen the chocolate notes.
Chunky deluxe: Use chopped dark chocolate and fold in 1/2 cup toasted walnuts or pecans.
Mini cookies: Scoop 1-tablespoon portions and bake 7–9 minutes for bite-sized treats.
Salted caramel: Press a few soft caramel bits into each dough ball and sprinkle with flaky salt after baking.
Gluten-free: Swap in a 1:1 gluten-free baking blend. Bake times may vary by 1–2 minutes.
Dairy-free: Use a plant-based butter stick and dairy-free chocolate chips.

FAQ

How do I keep the cookies soft after baking?

Place them in an airtight container with a slice of fresh bread or a tortilla. The cookies will absorb a bit of moisture and stay soft for days.

Why are my cookies spreading too much?

The butter may have been too warm, or the flour measured light.

Chill the dough for 20–30 minutes, and be sure to spoon-and-level your flour or weigh it.

Can I make the dough ahead?

Yes. Refrigerate the dough up to 48 hours. Let it sit at room temperature 10–15 minutes before scooping if it’s too firm.

What kind of chocolate works best?

Semisweet chips or chunks are classic.

For a more grown-up flavor, use a mix of semisweet and dark chocolate, or chopped bars for melty pockets.

Do I need to use both an egg and a yolk?

The extra yolk adds richness and helps create that soft, chewy center. If you skip it, the cookies may be a bit drier.

How do I know when they’re done?

Look for set edges and slightly glossy centers. If you tap the pan and the centers wobble a bit but don’t look raw, you’re there.

Can I reduce the sugar?

You can cut the total sugar by about 2–3 tablespoons without major changes.

Larger reductions can affect texture and spread.

Why use melted butter instead of creamed butter?

Melted butter mixes easily, adds chew, and produces a shiny, crackly top. It also keeps the process simple—no mixer needed.

Final Thoughts

Baking classic chocolate chip cookies doesn’t have to be fussy. With the right balance of sugars, a gentle mix, and a short bake, you get the soft, chewy texture everyone loves.

Keep a stash of dough in the freezer for last-minute cravings or surprise guests. One warm cookie with melty chocolate is all it takes to make the day a little better.