If you’re looking for a cookie recipe that lives up to the caption “Can’t stop baking these cookies”, here’s a classic favorite:
Soft & Chewy Chocolate Chip Cookies
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1½ cups (255 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt.
- In a separate bowl, cream the butter and both sugars until light and fluffy.
- Beat in the vanilla, egg, and egg yolk until smooth.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving space between them.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips
- Chill the dough for 30 minutes for thicker cookies.
- Sprinkle a pinch of flaky sea salt on top before baking for extra flavor.
- Store in an airtight container for up to 5 days or freeze the dough for fresh-baked cookies anytime.
These cookies are soft in the center, lightly crisp around the edges, and loaded with chocolate chips—easy to make and hard to resist! 🍪
