Ohhh yes 🍪—let’s do a classic chocolate chip cookie that’s soft in the middle, crispy on the edges, and dangerous to keep around.
Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter, melted & slightly cooled
- ¾ cup brown sugar (packed)
- ½ cup white sugar
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips (or chunks)
Instructions
- Heat oven to 350°F (175°C). Line baking sheets.
- Whisk butter, brown sugar, and white sugar until smooth.
- Whisk in egg, yolk, and vanilla.
- Stir in flour, baking soda, and salt just until combined.
- Fold in chocolate chips.
- Scoop 2-tbsp dough balls, space 2–3 inches apart.
- Bake 10–12 minutes until edges are set but centers look soft.
- Cool 5 minutes on the pan, then transfer.
Pro Tips
- Want thicker cookies? Chill dough 30 minutes.
- Bakery-style look: press a few extra chips on top before baking.
- Sprinkle flaky sea salt on top while warm 🔥
- Underbake slightly—they finish setting as they cool.
Variations
- Chewy: swap ¼ cup sugar for more brown sugar
- Crispy: bake 1–2 minutes longer
- Extra indulgent: mix milk & dark chocolate
If you want a one-bowl, no-chill, or giant skillet cookie version, just tell me 😄
