Description
A nostalgic recipe for warm, chewy chocolate chip cookies with melty chocolate and a tender crumb.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: 1/2 cup chopped toasted walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy.
- Stir in the egg, extra yolk, and vanilla until fully combined.
- Add the dry ingredients in two additions, folding gently until no dry streaks remain.
- Fold in the chocolate chips (and nuts, if using) until evenly distributed.
- Use a cookie scoop to portion dough onto the prepared sheets, spacing 2 inches apart.
- Refrigerate the dough for 20–30 minutes to shape and flavor.
- Bake for 10–12 minutes until edges are set and lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American