These chewy chocolate chip cookies are the pinnacle of perfection! If you want a big, fat, soft, and chewy cookie like the kind you see at bakeries and specialty shops, then this is the recipe for you!
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup packed brown sugar
- 0.75 cups unsalted butter , melted
- 0.5 cups white sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
-
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
-
2
Sift flour, baking soda, and salt together; set aside.
-
3
Beat brown sugar, melted butter, and white sugar with an electric mixer in a large bowl until smooth.
-
4
Beat in egg, egg yolk, and vanilla until light and creamy; add flour mixture and stir until dough is just combined.
-
5
Stir in chocolate chips.
-
6
Drop spoonfuls of dough 3 inches apart onto the prepared baking sheets.
-
7
Bake cookies in the preheated oven until edges are golden, about 15 to 17 minutes.
-
8
Cool on the cookie sheets briefly before transferring them to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Microwave Caramel Popcorn
Microwave caramel popcorn is delicious and so easy to make at home with this recipe. Store in an airtight container.
Asian Water Roux White Bread
This Asian water roux white bread recipe contains the secret to homemade bread that stays soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these. My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it. Water roux works best when refrigerated overnight; however, if you don't want to wait, make sure it's at room temperature when you add it to the dough. The dough is quite moist to work with. It is easier to do the kneading in a mixer.
The Real Red Velvet Cake
This red velvet cake without food coloring features chocolate cake tinted red from the acid in cocoa powder. Nowadays, most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.