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Soft and chewy chocolate chip cookies with golden edges, melted chocolate chips, and a tender center.

Perfect Soft & Chewy Chocolate Chip Cookies

Classic chocolate chip cookies with soft chewy centers, golden edges, melted chocolate chips, and a rich buttery flavor.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • Flaky sea salt optional

Method
 

  1. Melt the butter and let it cool for approximately 10 minutes.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, combine the brown sugar and granulated sugar.
  4. Pour the slightly cooled melted butter over the sugars and whisk until smooth.
  5. Add the whole egg and whisk until combined.
  6. Add the extra egg yolk and whisk again.
  7. Stir in the vanilla extract.
  8. Add the dry ingredients to the wet ingredients.
  9. Fold gently until no large dry streaks remain.
  10. Fold in the chocolate chips, reserving a small handful for topping.
  11. Cover and refrigerate the dough for 45–60 minutes.
  12. Preheat the oven to 350°F (175°C).
  13. Line two baking sheets with parchment paper.
  14. Scoop approximately 2 tablespoons of dough per cookie.
  15. Roll gently into rough balls and arrange about 2 inches apart.
  16. Press several reserved chocolate chips naturally into the tops.
  17. Bake one tray at a time for 10–12 minutes.
  18. Remove when the edges are lightly golden and the centers still look slightly soft.
  19. Sprinkle lightly with flaky sea salt if desired.
  20. Let the cookies cool on the baking sheet for 5 minutes.
  21. Transfer to a wire rack.
  22. Cool slightly before serving.

Notes

Let the melted butter cool slightly before mixing it with the sugars.
The extra egg yolk helps create a softer, chewier cookie.
Do not overmix after adding the flour.
Chilling the dough helps prevent excessive spreading.
Do not overbake. The centers should still look slightly soft when the cookies come out of the oven.
The cookies will continue setting on the baking sheet.
Chocolate chunks can replace some or all of the chocolate chips.
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Baked cookies can be frozen for up to 2 months.
Portioned cookie dough can be frozen for up to 3 months and baked directly from frozen.