Chocolate Chip Cookies
This chocolate chip cookie recipe nails the two things most versions miss: a deeply toffee-like flavor and a chewy, fudgy center that doesn't tip over into doughy. Melted butter, an extra egg yolk, and a brief chill create crackled tops and soft centers that stay that way for days.
Equipment
- Baking Sheet
- Parchment Paper
- Wire rack
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips or roughly chopped chocolate
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs and yolk one at a time, then the vanilla.
- Fold in the dry ingredients with a spatula until just combined. Fold in the chocolate.
- Chill the dough, covered, for at least 30 minutes or up to 48 hours.
- Preheat the oven to 375°F (190°C) with a rack in the center. Line baking sheets with parchment.
- Scoop about 3 tablespoons (55g) of dough per cookie, spacing them 3 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are golden but the centers look slightly underdone.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Room temperature: Store baked cookies in an airtight container for up to 5 days. Add a slice of plain white bread to keep them soft—the cookies will draw moisture from the bread.
Freeze the dough: Scoop the dough into balls, freeze them on a parchment-lined tray until firm, then transfer to a zip-top bag. Bake from frozen at 375°F (190°C), adding 2 to 3 minutes to the bake time.
Why did my cookies spread too much? Your dough was too warm, or the baking sheet was hot from a previous batch. Always start with a cool tray and chilled dough.
Why are my cookies dry? That's usually a flour issue. Too much flour, or too long in the oven, both dry out the crumb. Pull them while the centers still look slightly glossy.