I've dubbed this cookie recipe "The Chocolate Chip Cookie" because, really, it is the end-all be-all of cookies for me. With a perfect balance of crispy edges, soft centers, and buttery flavor, plus two different types of chocolate, these are my ultimate, go-to chocolate chip cookies.
My secret is using a whole egg plus an extra yolk for extra richness and chew, giving these cookies that bakery-style texture you can’t stop thinking about. Truly, they’re the greatest chocolate chip cookies I’ve ever made—or eaten.
Chocolate chip cookies are perfect year-round because, honestly, when aren’t cookies welcome? They’re great for holiday cookie trays, back-to-school lunches, and casual weekend baking.
Bring them to cookouts, bake sales, or gift them to your friends and family; they’re always a crowd-pleaser. I love to make big batches of these and pre-portion some cookie dough balls to freeze as "emergency cookies" when I have company over or if I just need a sweet treat!
If you loved these cookies, you have to try my Brown Butter Chocolate Chipless Cookies for a cozy, nutty twist. You’ll also love my Sourdough Discard Brown Butter Chocolate Chip Cookies for another rich and chewy option.
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Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Unsalted butter, softened
- Brown sugar, packed
- Granulated sugar
- Egg
- Egg yolk
- Vanilla extract
- Semisweet chocolate chunks
- Bittersweet chocolate chips or chopped bar chocolate
- Flaky sea salt (optional, for topping)
See recipe card for quantities.
Instructions
Step 1: Make the dough: Whisk dry ingredients. Cream butter and sugars, then beat in eggs and vanilla. Mix in dry ingredients and fold in chocolate. Chill dough for at least 1 hour.
Step 2: Scoop & bake: Scoop dough onto a lined tray and bake at 350°F for 10–12 minutes. Let cool on the tray, then sprinkle with flaky salt if desired.
Hint: Weighing your ingredients with a kitchen scale is the easiest way to guarantee accuracy, giving you perfect texture and consistent results every time you bake.
Substitutions
Need to make a swap? Here are some easy options:
- Milk Chocolate Chips: Use all semi-sweet or dark chocolate chips if you prefer a less sweet cookie.
- Brown Sugar: Light or dark brown sugar works. Dark adds deeper caramel notes.
- All-Purpose Flour: A 1:1 gluten-free baking blend can be substituted; cookies may spread slightly more.
- Egg Yolk: If you’re out, replace the yolk with an extra tablespoon of melted butter for richness (though the texture won’t be quite as chewy).
Variations
Want to make them your own? Try these fun ideas:
- Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a sweet-salty bite.
- Nutty Cookies: Add chopped walnuts or pecans for crunch.
- All Chunk Version: Use only chopped chocolate bars for big, melty chocolate pools.
- Espresso Twist: Add ½ teaspoon espresso powder to enhance the chocolate flavor.
Equipment
- Kitchen Scale
- Cutting board and knife (for chopping the chocolate, this is my favorite knife but any knife works)
- Stand mixer
- Measuring spoons
- Plastic wrap (for chilling the dough)
- Baking sheets
- Parchment paper
- 3-tablespoon cookie scoop
- Large round cookie cutter (at least 6 inches wide) or wide glass for shaping (optional)
- Cooling rack
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months, or freeze the dough balls and bake straight from the freezer—just add 1–2 minutes to the bake time.
Audrey's tip
For the best flavor, chill the dough for at least an hour, but longer is even better (overnight is ideal if possible). The longer chill time deepens the caramelized flavor, and it also helps the cookies bake thicker and chewier.
Related
Looking for other recipes like this? Try these:
The Chocolate Chip Cookie
Equipment
- Kitchen Scale
- Cutting board and knife (for chopping the chocolate, this is my favorite knife but any knife works)
- Stand Mixer
- Measuring spoons
- Plastic wrap (for chilling the dough)
- Baking sheets
- Parchment Paper
- 3 Tablespoon cookie scoop
- Large round cookie cutter (at least 6 inches wide) or wide glass for shaping (optional)
- Cooling rack
Ingredients
- 280 g all-purpose flour 2 ¼ cups
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 1 large egg + 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 226 g chopped semi-sweet chocolate bar 8oz
- 85 g milk chocolate chips ½ cup
- Flaky sea salt optional, for topping
Instructions
- Prep the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla: Beat in the egg and egg yolk, one at a time, followed by vanilla.
- Mix the dough: Add the dry ingredients and mix until just combined—don’t overmix. Fold in the chopped chocolate chunks and chips.
- Chill the dough: Cover and chill for at least 1 hour (up to 24 for best flavor).
- Bake: Preheat oven to 350°F (175°C). Scoop large portions (about 3 tablespoon each) onto a parchment-lined sheet. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.
- Finish: As soon as they come out, use a large round cookie cutter (bigger than the cooked cookies) to scoot them into perfectly round shapes. I've used a large-mouthed glass cup in a pinch, and it works! Sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 5–10 minutes before transferring.
Paige Gary says
Can attest to the fact that this is THE chocolate chip cookie recipe. My family ate an entire batch of these in 24 hours. They were SO good!