Here’s a classic, soft-center chocolate chip cookie recipe—golden edges, chewy middle 🍪
Ingredients
- ¾ cup unsalted butter, melted & slightly cooled
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk (room temp)
- 1 tbsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips or chunks
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment.
- Mix sugars & butter until smooth.
- Add eggs & vanilla, whisk until glossy.
- Combine dry ingredients and fold into wet just until mixed.
- Stir in chocolate chips.
- Scoop 2 tbsp dough balls, spaced apart.
- Bake 12–15 minutes, until edges are set but centers look slightly underbaked.
- Cool on the pan 5 minutes, then transfer to a rack.
Pro Tips
- Extra chewy: Chill dough 30–60 minutes.
- Thicker cookies: Roll dough balls taller than wide.
- Bakery look: Press a few extra chips on top before baking.
- Crispier edges: Bake at 350°F for 10–12 minutes.
Variations
- Brown butter for a nutty flavor
- Sea salt sprinkle right after baking
- Half dark, half milk chocolate
Want them thin & crispy, Levain-style thick, or one-bowl / no-chill?
