Classic Chewy Chocolate Chip Cookies

Few things in life are as comforting as the smell of Classic Chewy Chocolate Chip Cookies baking in the oven. Crispy on the edges, soft and chewy in the center, and packed with rich chocolate chips, these cookies are a timeless treat that never fails to bring smiles. This tried-and-tested recipe comes straight from home bakers’ kitchens and has been perfected for the ideal chewy texture. Whether for a family gathering, lunchbox snack, or cozy evening with milk, these cookies are pure happiness in every bite.

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and slightly cooled
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
1½ cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Combine wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla; mix until combined.
Form the dough: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Fold in the chocolate chips.
Chill (optional but recommended): Refrigerate the dough for 30 minutes for thicker, chewier cookies.
Shape & bake: Scoop 1½ tablespoons of dough per cookie onto the baking sheet, spacing about 2 inches apart. Bake 9–11 minutes, or until edges are lightly golden but centers look slightly underbaked.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool.

Tips & Variations

For a gooier center, remove cookies from the oven when they’re still pale in the middle.
Swap chocolate chips for chunks, white chocolate, or M&Ms for fun variations.
Add a pinch of sea salt on top before baking for a gourmet touch.
Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for easy future baking.