Chewy Chocolate Chip Cookies
Deliciously chewy chocolate chip cookies with crisp edges and a fudgy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups 2 1/4 cups all-purpose flour spooned and leveled for accuracy
- 1 teaspoon 1 teaspoon baking soda gives lift without cakiness
- 1/2 teaspoon 1/2 teaspoon fine sea salt balances sweetness
Wet Ingredients
- 3/4 cup 3/4 cup unsalted butter, melted and cooled slightly melted butter helps chewiness
- 1 cup 1 cup packed brown sugar for moisture and caramel notes
- 1/2 cup 1/2 cup granulated sugar for structure and crisp edges
- 1 large 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons 2 teaspoons vanilla extract for warmth and depth
Chocolate and Optional Nuts
- 1 1/2 to 2 cups 1 1/2 to 2 cups semisweet chocolate chips or chopped chocolate use a mix for texture variations
- 1/2 cup 1/2 cup chopped toasted pecans or walnuts optional—adds crunch and a nutty aroma
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- Whisk flour, baking soda, and salt in a bowl until evenly combined. Set aside.
- In a mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until glossy and slightly thickened.
- Add the egg, yolk, and vanilla to the butter mixture and whisk until smooth.
- Gradually fold the dry ingredients into the wet until just combined.
- Stir in the chocolate chips and optional nuts, folding until pockets of chocolate appear.
- If time allows, chill the dough for 30 minutes, otherwise scoop dough into 2-tablespoon balls and place them on the prepared sheets.
Baking
- Bake for 10–12 minutes until edges are set and centers still look slightly underbaked.
- Cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
For a healthier option, replace half the butter with unsweetened applesauce. For extra chew, use more brown sugar and add an extra yolk.