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–+ servings
classic chewy chocolate chip cookies

Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Baking sheet
  • 1 sheet of parchment paper per baking sheet
  • 1 Cooling rack
  • 1 Cookie scoop or tablespoon
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup walnuts chopped, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
  • Beat in the egg, egg yolk, and vanilla until smooth and well combined.
  • Add the dry ingredients to the wet and mix on low just until a soft dough forms.
  • Fold in the chocolate chips and walnuts if using until evenly distributed.
  • Chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Scoop 1 1/2-tablespoon portions of dough onto prepared sheets spacing about 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are golden and centers look just set.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a rack to cool completely.

Notes

For best texture, slightly underbake so the centers stay chewy, as cookies continue to set on the sheet; if your cookies spread too much, chill the dough longer or add 1 to 2 tablespoons of flour, and if they are too puffy, reduce flour slightly or use a bit more butter; for crisp edges, bake an extra 1 to 2 minutes, and for thicker cookies, use colder dough and a higher-sided scoop; swap chips for chunks for gooier pockets, sprinkle a pinch of flaky salt before baking for contrast, and store cooled cookies in an airtight container with a slice of bread to keep them soft.
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