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Nothing beats the smell of freshly baked chocolate chip cookies! This easy, no-mixer recipe creates the perfect cookies—crispy on the edges, soft and chewy in the center, and packed with gooey chocolate chips.
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Why You’ll Love Making It
- Easy, No Mixer Needed: No need for special equipment—just a bowl and whisk!
- Soft & Chewy Texture: The perfect balance of crisp edges and a gooey center.
- Rich, Buttery Flavor: The combination of brown sugar and butter gives these cookies a deep, caramel-like taste.
- Customizable: Add nuts, swap in milk chocolate, or sprinkle with sea salt for extra flair.
- Make-Ahead Friendly: The dough can be chilled for up to 2 days for fresh, warm cookies anytime.
Ingredients
- 2 cups all-purpose flour, spooned and leveled – Ensures accurate measurement for the perfect texture.
- 1 teaspoon baking soda – Helps the cookies rise and spread properly.
- 1 teaspoon sea salt – Balances sweetness and enhances flavor.
- ¾ cup unsalted butter (1½ sticks), melted and cooled slightly – Creates a chewy texture. Let it cool so it doesn’t scramble the eggs.
- ½ cup packed brown sugar – Adds moisture and a hint of caramel flavor.
- ½ cup granulated sugar – Helps the cookies spread and gives them a classic sweetness.
- 1 large egg + 1 large egg yolk – The extra yolk adds richness and chewiness.
- 2 teaspoons vanilla extract – Boosts the warm, sweet flavors.
- 1 heaping cup dark chocolate chips – For a deep chocolatey taste. Feel free to swap for milk or semi-sweet chocolate.
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Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Step 3: Add Eggs and Vanilla
Whisk in the egg and egg yolk until fully combined, followed by the vanilla extract. The mixture should be smooth and slightly thick.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stop mixing when there are just a few streaks of flour left.
Step 5: Fold in the Chocolate Chips
Gently stir in the chocolate chips until evenly distributed.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes (or up to 2 days). 30 minutes chill time → Flatter cookies that spread more. 2+ hours chill time → Thicker cookies with more structure.
Step 7: Preheat & Prep the Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 8: Scoop & Arrange
Use a 2-tablespoon cookie scoop (or heaping tablespoon) to portion the dough onto the baking sheets, leaving at least 2 inches between each.
Step 9: Bake the Cookies
Bake one sheet at a time for 9 to 11 minutes until the edges are golden brown but the centers still look slightly underbaked.
Step 10: Cool & Enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
FAQs
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
Why did my cookies come out flat?
If your cookies spread too much, the butter may have been too warm, or the dough wasn’t chilled long enough. Chilling helps control spread and creates a chewier texture.
