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–+ servings
buttery chewy chocolate chip

Classic Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cooling rack
  • 4 measuring cup
  • 5 Measuring spoon
  • 1 Cookie scoop 1.5 tablespoons
  • 1 wire whisk

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 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 chopped walnuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • In a bowl whisk together flour, baking soda, and salt until evenly combined.
  • In a separate bowl beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  • Add the egg, egg yolk, and vanilla to the butter mixture and beat until smooth and emulsified.
  • Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain.
  • 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 1.5-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.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, weigh your flour to avoid dense cookies, and err on slightly underbaking for soft centers that set as they cool; if your kitchen is warm, chill scooped dough balls instead of the whole bowl for faster firming, and press a few extra chips on top before baking for a bakery look; rotate the pan halfway through for even browning, and store cooled cookies in an airtight container with a slice of bread to keep them soft for several days.
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