Classic Chocolate Chip Cookies

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

These cookies are soft in the middle, crisp at the edges and packed with chocolate. Melted butter means you can make the dough in one bowl with a whisk and a spoon.

Chilling the dough is the step that matters most. It stops the cookies spreading and deepens the flavor.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Mae Mu on Unsplash; Photo 2: Maurício Mascaro on Pexels; Photo 3: Kandice Boyd-Roberts on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Classic Chocolate Chip Cookies

Author: KP Cooking Method: Baking Cuisine: American Courses: Dessert, Snacks Recipe Keys: F Family Favorites Kids Vegetarian Meals

Prep Time 15 mins Cook Time 12 mins Rest Time 30 mins Total Time 57 mins

Servings: 20

Description

Soft, chewy chocolate chip cookies with crisp edges. Simple ingredients, no mixer needed, and tips for the perfect texture.

Ingredients

Servings

• 225 g butter (1 cup; melted and cooled slightly)
• 150 g brown sugar (¾ cup)
• 100 g white sugar (½ cup)
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 280 g all-purpose flour (2¼ cups)
• 1 tsp baking soda
• 1 tsp salt
• 225 g chocolate chips or chopped chocolate (about 1⅓-1⅔ cups)

Instructions

1. Whisk the melted butter with both sugars until smooth. Whisk in the egg, yolk and vanilla.
2. Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
3. Chill the dough for 30 minutes, or up to 48 hours for deeper flavor.
4. Heat the oven to 180°C / 350°F. Scoop 2-tablespoon balls onto lined trays, 5 cm apart.
5. Bake 10-12 minutes until the edges are golden and the centers look slightly underdone. Rest on the tray for 5 minutes.

Note

Weigh the ingredients if you can. Tap the tray on the counter after baking for crinkled tops. Freeze scooped dough balls and bake from frozen, adding 1-2 minutes. Keeps 4 days airtight.