Name: Classic Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup unsalted butter, melted and cooled; 1/2 cup granulated sugar; 1 cup packed brown sugar; 1 tablespoon vanilla extract; 1 large egg plus 1 egg yolk; 2 cups semisweet chocolate chips; 1/2 teaspoon salt

These classic chocolate chip cookies are the epitome of homemade comfort. With a perfect balance of chewy centers and lightly crisp edges, they’re loaded with melty chocolate chips in every bite. This tried-and-true recipe produces cookies with rich buttery flavor and the ideal texture that will make them disappear from your cookie jar in no time.

Why You’ll Love This Recipe

Creates cookies with the perfect texture: crisp edges with soft, chewy centers
Uses melted butter for deeper flavor and chewier texture
Extra egg yolk adds richness and creates a more tender cookie
Simple ingredients you likely already have in your pantry
Versatile recipe that can be easily customized with mix-ins
Makes a generous batch perfect for sharing (or freezing for later)
No chilling required, so you can enjoy fresh cookies in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cookies, providing structure while maintaining a tender crumb. The protein content in all-purpose flour is just right for achieving that perfect balance between crisp and chewy.

Baking soda is the leavening agent that helps the cookies rise slightly while baking. It also contributes to that beautiful golden-brown color and slight crispness around the edges.

Unsalted butter is used melted rather than creamed, which gives these cookies their chewy texture and rich flavor. Cooling it slightly before mixing prevents the eggs from cooking when added to the dough.

Granulated sugar contributes sweetness and helps create those crispy edges. The small crystals also aid in creating the cookie’s structure.

Brown sugar adds a deep, caramel-like flavor and contributes to the cookies’ moistness and chewiness. The molasses in brown sugar also reacts with the baking soda to enhance rise.

Vanilla extract brings warmth and complexity to the flavor profile. The generous tablespoon amount might seem like a lot, but it’s the secret to these cookies’ incredible aroma and taste.

Eggs bind the ingredients together and provide structure. The additional egg yolk enhances richness and creates a more tender, fudgy interior.

Semisweet chocolate chips deliver the perfect balance of sweetness and slight bitterness. They melt beautifully during baking, creating pockets of chocolate throughout the cookies.

Salt enhances all the flavors in the cookie and balances the sweetness. Even this small amount makes a big difference in the final taste profile.

Directions

Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, mix melted butter, granulated sugar, and brown sugar until well blended.
Beat in vanilla extract, egg, and additional egg yolk until light and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing just until blended.
Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough by rounded tablespoon onto the prepared baking sheets.
Bake for 12-15 minutes or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Servings and Timing

This recipe yields 24 cookies and takes approximately 30 minutes total to prepare and bake. The prep time is around 15 minutes, and the baking time is 12-15 minutes. Each cookie contains approximately 280 calories.

Variations

Nutty Chocolate Chip Cookies: Add 1 cup of chopped walnuts, pecans, or macadamia nuts to the dough along with the chocolate chips.

Double Chocolate Cookies: Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder for a chocolate dough base.

Chocolate Chip Cookie Bars: Press the dough into a 9×13-inch baking pan and bake for 25-30 minutes at 325°F for easy cookie bars.

Chocolate Chunk Cookies: Substitute the chocolate chips with roughly chopped chocolate bars for more varied texture and chocolate distribution.

Browned Butter Chocolate Chip Cookies: Instead of just melting the butter, brown it first for a nuttier, more complex flavor profile.

Sea Salt Chocolate Chip Cookies: Sprinkle a small amount of flaky sea salt on top of each cookie before baking for a sophisticated sweet-salty balance.

Spiced Chocolate Chip Cookies: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced version.

Storage/Reheating

Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep the cookies soft.

Refrigerator Storage: While not typically necessary, you can store the cookies in the refrigerator in an airtight container for up to a week.

Freezer Storage: Baked cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer bag or container with parchment paper between layers.

Cookie Dough Storage: The unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. For freezing, pre-scoop the dough into balls and freeze on a baking sheet before transferring to a freezer bag.

Reheating: To restore that fresh-baked taste and texture, warm refrigerated or frozen baked cookies in a 300°F oven for 3-5 minutes. Alternatively, microwave a single cookie for 10-15 seconds.

Baking From Frozen: Frozen cookie dough balls can be baked directly from frozen—just add 1-2 minutes to the baking time. No need to thaw first.

FAQs

Why did my cookies spread too much?

Excessive spreading usually happens when your butter is too warm or there’s not enough flour in the dough. Make sure your melted butter has cooled before mixing, and measure your flour accurately. Using room temperature baking sheets can also cause spreading—try chilling the dough or using cool baking sheets.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but you should reduce or eliminate the added salt in the recipe. Each stick (1/2 cup) of salted butter contains approximately 1/4 teaspoon of salt.

How do I get perfectly round cookies?

For perfectly round cookies, use a cookie scoop to portion the dough. If your cookies come out slightly misshapen after baking, you can use the round edge of a glass or cookie cutter to gently shape them while they’re still warm.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 25% without drastically affecting the texture, though it will impact both sweetness and moisture. The brown sugar contributes more to the chewy texture, so it’s better to reduce the granulated sugar if you must cut back.

Why are my cookies too hard or crunchy?

Overbaking is the most common reason for hard cookies. Remember that cookies continue to firm up as they cool. Remove them from the oven when the edges are set but the centers still look slightly underdone. Also, measuring too much flour can result in harder cookies.

Can I make these cookies without a mixer?

Absolutely! Since this recipe uses melted butter rather than creamed butter, you can easily mix everything by hand using a wooden spoon or silicone spatula.

How do I know when the cookies are done baking?

These cookies are done when the edges are golden brown but the centers still look slightly soft and underdone. They’ll continue to cook on the hot baking sheet after removal from the oven. For chewier cookies, bake for less time; for crispier cookies, bake a minute or two longer.

Can I add other mix-ins besides chocolate chips?

Yes! You can substitute or add M&Ms, butterscotch chips, peanut butter chips, dried fruit, or chopped nuts. Just keep the total amount of mix-ins to about 2 cups to maintain the right dough-to-mix-in ratio.

Why does the recipe call for an extra egg yolk?

The additional egg yolk adds richness and creates a more tender, chewy texture in the finished cookies. The fat in the yolk also contributes to moisture and flavor.

Can I make the dough ahead of time?

Yes, this cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze portioned dough balls for up to 3 months. The flavor actually improves with time as the ingredients meld together, so many bakers prefer to let the dough rest for 24 hours before baking.

Conclusion

These classic chocolate chip cookies hit all the right notes with their perfect balance of textures and flavors. The melted butter technique creates a wonderfully chewy interior while the edges develop just the right amount of crispness. With their rich buttery taste and generous chocolate in every bite, they’re sure to become your go-to cookie recipe for everything from after-school snacks to holiday cookie exchanges. The recipe is straightforward enough for beginners yet produces results that will impress even the most discerning cookie connoisseurs. Whether enjoyed warm from the oven with a glass of milk or packed in lunches for a sweet treat, these timeless chocolate chip cookies are simply irresistible.