About This Recipe
Every family needs a reliable chocolate chip cookie recipe, and this is ours. Melted butter and extra brown sugar create a wonderfully chewy texture, while a short rest in the refrigerator deepens the flavor and helps the cookies hold their shape.
Bake a batch for the grandchildren, tuck a few into a neighbor's mailbox, or freeze the dough so warm cookies are always just minutes away.
Tips for Success
- Take the cookies out while the centers look slightly underdone — they finish setting on the hot pan.
- Freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes.
- Do not eat raw cookie dough made with raw flour and eggs.
Classic Chewy Chocolate Chip Cookies
Golden edges, soft and chewy centers and puddles of melted chocolate — the cookie jar classic, perfected.
Ingredients
Instructions
- Whisk the flour, baking soda and salt in a bowl.
- In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth. Whisk in the egg, egg yolk and vanilla until glossy.
- Stir in the flour mixture just until combined, then fold in the chocolate chips.
- Cover and chill the dough for at least 30 minutes (or up to 3 days).
- Heat the oven to 350°F and line baking sheets with parchment.
- Scoop dough into 2-tablespoon balls and place 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden but the centers still look slightly soft.
- Sprinkle with flaky salt, if using. Cool on the sheet for 5 minutes, then transfer to a rack.
Recipe by Flavor Ora · https://flavorora.site/chewy-chocolate-chip-cookies.html
Questions & Answers
Why do my cookies spread too much?
Warm dough is the usual culprit. Chilling the dough and using cool baking sheets helps cookies keep their shape.
How should I store cookies?
Keep in an airtight container at room temperature for up to 5 days. A slice of bread in the container helps them stay soft.
Always check ingredient labels for allergens, and follow safe food-handling practices. Cooking times can vary with your oven and equipment. See our Disclaimer.
