Classic Chewy Chocolate Chip Cookies

Buttery, chewy-in-the-middle cookies with crisp edges and glossy puddles of melted chocolate in every bite.

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp fine salt
• 3/4 cup (170g) unsalted butter, melted and cooled 5 minutes
• 3/4 cup (150g) packed brown sugar
• 1/2 cup (100g) white sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 1/2 cups (255g) chocolate chips (semi-sweet)
• 1 tsp neutral oil (for greasing, optional)

Method

• 1

  Step 1: Prep oven & tray

  Heat oven to **180°C / 350°F** (160°C fan). Line 2 baking trays with baking paper (or lightly grease with a thin film of oil).

• 2

  Step 2: Mix dry ingredients

  In a bowl, whisk together **flour, baking soda, and salt** until evenly combined.

• 3

  Step 3: Make the cookie base

  In a larger bowl, whisk **melted butter, brown sugar, and white sugar** until the mixture looks glossy and slightly thickened, about **30–45 seconds**.

• 4

  Step 4: Add eggs & vanilla

  Whisk in **egg, egg yolk, and vanilla** until smooth and cohesive, about **20 seconds**.

• 5

  Step 5: Combine (don’t overmix)

  Add the dry ingredients to the wet and fold with a spatula just until you no longer see dry flour. The dough should be soft but scoopable.

• 6

  Step 6: Add chocolate

  Fold in **chocolate chips** (reserve a small handful to press on top if you want prettier chocolate puddles).

• 7

  Step 7: Portion

  Scoop **2 tbsp portions** (about **40g each**) onto the tray, leaving **5 cm / 2 in** between cookies. Press a few extra chips on top of each mound if using.

• 8

  Step 8: Bake

  Bake **10–12 minutes**, rotating the tray halfway, until the edges are lightly golden and the centers look **soft and slightly underdone** (they’ll finish setting on the tray).

• 9

  Step 9: Cool for perfect chew

  Let cookies cool on the tray **10 minutes** (this is when they set and go chewy), then transfer to a rack to cool fully—or eat warm for maximum gooey chocolate.

Tips

• **Chewier cookies:** Don’t overbake—pull them when the centers still look pale and puffy.
• **Thicker cookies:** Chill the dough **30–60 minutes** before baking (optional but effective).
• **Crispier cookies:** Bake **1–2 minutes longer** and use the lower end of chocolate chips (about 1 1/4 cups).
• **Chocolate options:** Swap some chips for chopped chocolate from the pantry for bigger molten pockets.
• **Storage:** Keep airtight at room temp for **3–4 days**. Rewarm 10–15 seconds in the microwave to revive softness.
• **Freeze ahead:** Scoop dough balls and freeze. Bake from frozen, adding **2–3 minutes**.

Nutrition (per serving, estimate)