Perfect Chocolate Chip Cookies
User Reviews
4.7
Perfect Chocolate Chip Cookies
Description
These cookies start by combining melted butter with both brown and granulated sugars, forming a sweet base. Adding a whole egg plus an extra yolk and vanilla gives richness and moisture to the dough. The flour, baking soda, and salt are mixed in until just combined to avoid overworking, ensuring a tender crumb. Semisweet or milk chocolate chips are folded in for bursts of chocolate in each bite.
Portions of dough are scooped and optionally rolled into smooth balls to bake spaced apart on parchment-lined baking sheets. Baking at 350°F for 10 to 12 minutes produces cookies with soft centers and a slightly crisp outer edge. Cooling on the baking sheets before transferring prevents breakage.
These cookies suit a variety of occasions and pair well with milk or coffee.
The recipe notes variations in flour measurement impacting texture and mentions that both dough and baked cookies freeze well. Cookies baked from frozen dough may require a slight extension in baking time.
Ingredients
- 12 tablespoons butter melted and cooled slightly, 1 1/2 sticks
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 ¼ cups all-purpose flour see note
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 2 cups semisweet chocolate chips or milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Make sure an oven rack is in the center of the oven. Line several baking sheets with parchment paper.
- In a medium bowl, combine the melted butter, brown sugar, and granulated sugar together until well-combined.
- Add the egg, egg yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes.
- Add the flour, baking soda, and salt and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined (don't over mix).
- Scoop the dough into heaping tablespoons (I use a #40 cookie scoop) and place a couple inches apart on the prepared baking sheets. Optional: roll the cookie dough into smooth balls.
- Bake the cookies for 10-12 minutes. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
Notes
- Using 2 1/4 cups of flour yields a preferred texture, though the original recipe called for slightly less.
- Baked cookies freeze well; store in freezer bags after cooling to maintain freshness.
- Cookie dough shaped into balls can be frozen and baked from frozen, adding 1 to 3 minutes to bake time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 235kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 129mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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