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Ultimate Chewy Chocolate Chip Cookies

Thick, buttery chocolate chip cookies with golden edges and soft, chewy centers. Melted butter, brown sugar, an egg yolk, and a brief chill create the ideal bakery-style texture.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (227 g) Unsalted butter, melted and cooled slightly
  • 1 cup (213 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 1 large Large egg
  • 1 large Large egg yolk
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 1/4 cups (270 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Kosher salt
  • 2 cups (340 g) Semisweet chocolate chips or chocolate chunks

Method
 

Step-by-Step
  1. Melt the butter and cool it until warm rather than hot. Whisk it with both sugars, then add the egg, egg yolk, and vanilla and whisk until smooth.
  2. In a separate bowl, combine the flour, baking soda, and kosher salt. Stir the dry ingredients into the butter mixture just until no dry flour remains.
  3. Fold in the chocolate chips or chunks without overmixing. Cover the dough and chill it for at least 30 minutes.
  4. Heat the oven to 350°F (175°C). Portion the dough into approximately 2-tablespoon balls and arrange them on parchment-lined baking sheets.
  5. Bake for 10–12 minutes, until the edges are golden and set while the centers still look slightly underdone. Leave the cookies on the hot baking sheet for about 10 minutes before moving them to a rack.

Notes

For the chewiest texture, do not wait for the centers to look fully baked in the oven. Weigh the flour when possible, chill the melted-butter dough for at least 30 minutes, and store cooled cookies in an airtight container.