Chewy Chocolate Chip Cookies

Let me tell you, these chewy chocolate chip cookies have been my absolute go-to whenever I crave something warm, gooey, and downright irresistible. There’s just something magical about that perfect melt-in-your-mouth texture with rich pockets of melted chocolate that make you instantly smile. Over the years, I’ve tweaked this recipe in my kitchen—trust me, it’s super forgiving—so whether you’re a baking newbie or a seasoned pro, you’ll nail these chewy wonders on your very first try. Plus, the smell of these cookies fresh from the oven? It’s basically homey heaven. Ready to fill your kitchen with that cozy, sweet aroma? Let’s dive in!

Quick Facts

• Yield: Approximately 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 30 minutes (including cooling)

Ingredients

For the Main Dish:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, melted and slightly cooled
• 1 cup packed brown sugar (light or dark works)
• 1/2 cup granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips

How I Make It

Step 1:

Start by preheating your oven to 350°F and lining baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt—this helps distribute the leavening evenly. Set aside.

Step 2:

In a large bowl, combine the melted butter with the brown sugar and granulated sugar. Mix well until smooth and glossy. This wet mixture is where the magic of chewiness begins!

Step 3:

Whisk in the egg and egg yolk along with the vanilla extract until fully incorporated and creamy. The extra yolk is my secret weapon for rich, tender cookies.

Step 4:

Gradually fold the dry ingredients into the wet, mixing just until combined. Overmixing can toughen cookies, so keep it gentle. Then, stir in the chocolate chips evenly throughout the dough.

Step 5:

Using a cookie scoop or tablespoon, drop dough balls onto the prepared sheets, spacing them about 2 inches apart. For extra gooey centers, try chilling the dough for 30 minutes before baking, but it’s optional.

Step 6:

Bake for 10–12 minutes, watching closely. The edges should be set and lightly golden, while the centers remain soft (they’ll firm up as they cool). Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

Variations & Tips

• Swap half the chocolate chips with chopped nuts like walnuts or pecans for crunch.
• Use browned butter instead of melted butter for a nutty, caramel flavor boost.
• For thicker cookies, chill the dough overnight—taste improves with time!
• Add a sprinkle of flaky sea salt on top before baking to enhance the chocolate’s sweetness.
• If your cookies spread too much, pop the dough in the fridge for 15 minutes before baking.

How I Like to Serve It

These cookies are fantastic fresh out of the oven with a cold glass of milk or a hot cup of coffee on a rainy afternoon. Serve them at casual get-togethers or pack them up in a cute tin for your neighbor’s doorstep. Honestly, they make any day feel a bit more special.

Notes

• Store cookies in an airtight container at room temperature for up to 4 days to keep them chewy.
• Reheat briefly in the microwave (10–15 seconds) for that fresh-baked warmth.

Closing: Once you try this recipe, you’ll see why these chewy chocolate chip cookies keep coming back to the top of my favorites list every single time.