Actually Perfect Chocolate Chip Cookies
This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. Made with both semi-sweet AND milk chocolate chips for the ultimate bite.
Servings 36 cookies
Calories 151kcal
Ingredients
- 1 cup salted butter melted
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips reserve a handful for after baking
Instructions
- Preheat oven to 325° F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, using an electric hand mixer, mix together melted butter, brown sugar, and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla extract. Mix until lighter in color, about 2 minutes.
- Mix in the flour, baking soda, and salt. Using a rubber spatula, scrape the sides of the bowl and the bottom really well to ensure a smooth, well combined batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.*
- Scoop cookie dough onto prepared pans 2 inches apart, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVER BAKE!
- Carefully place a few chocolate chips on top of each cookie immediately after removing from oven, pressing into the warm soft cookie just slightly.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in airtight containers.
Video
Notes
*If your oven tends to run hot (which will flatten cookies) refrigerate the dough for 20 minutes.
Storage Instructions
- Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft if you tuck a slice of bread in the container.
- Freezing Cookies: Once cooled, place cookies in a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Scoop dough into balls, place on a sheet pan to freeze solid, then transfer to a freezer bag. Bake straight from frozen at 325° F, adding 1–2 extra minutes to the bake time.
- Make Ahead: You can chill the dough in the fridge for up to 48 hours before baking. This not only saves time but also develops deeper flavor.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 86mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 147IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg
