I can’t believe I don’t have a chocolate chip cookie recipe on my blog. So I figured it’s time I change that. After years of trial and error, I feel like I finally have my perfect recipe! These classic chocolate chip cookies are my go-to. They are not too sweet, perfectly chewy & so chocolatey!
I’ve always felt like Chocolate Chip Cookies are very personal, and i’ve tried so many I didn’t like. For example, I don’t like too much chocolate. I also don’t like bitter chocolate all throughout. I prefer a combination of both milk and semisweet. To me, nothing ruins a cookie more than when all you can taste is bitter chocolate. I also love when the edges are chewy with soft centers. So yea, I take my ccc’s seriously. And of course don’t forget the salt on top!
My husband is obsessed with the chocolate chip cookies from Starbucks and yes they are good! But dare I say these are way better? They really are so delicious! They are also incredibly easy to make.
INGREDIENTS FOR CLASSIC CHOCOLATE CHIP COOKIES
- SALTED BUTTER
- DARK BROWN SUGAR
- GRANULATED SUGAR
- EGGS (1 whole egg + 1 yolk)
- FLOUR
- BAKING SODA
- SALT
For these classic chocolate cookies, I add an extra yolk to make them rich. Trust me! I also use more vanilla than you think. “Measure with your heart” applies here. I highly suggest using dark brown sugar instead of light for a chewier texture. And always more brown sugar than granulated.
Resting time?
I can’t stress this enough. If you want to really food cookies, be prepared to rest them. Two days is perfection, but overnight is ideal! Chilling cookies in the fridge helps prevent them from spreading out and baking up like a pancake. It allows the butter to chill and the flour to hydrate. Also the flavors develop and they taste way better!
Classic Chocolate Chip Cookies
Ingredients
- 1 stick salted butter or unsalted
- ⅔ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ½ cups + 3 tbsp flour spooned and leveled off* see notes
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup chopped chocolate a combo of milk & semisweet or dark, reserve some for topping
- flaky salt for topping optional
Instructions
- In a large bowl, whisk together the butter, sugars & vanilla until smooth. About 2 minutes. Add in the egg & egg yolk and mix. Stir in the flour, baking soda & salt and combine until absorbed. Fold in the chopped chocolate. Reserve some for topping.
- Using a cookie scoop, add the dough balls onto parchment lined sheet pans and chill overnight. Or at least for 4 hours.
- Preheat the oven to 350° Bake the cookies 2-3 inches apart for 10- 12 minutes. Remove from the oven and allow them to cool on the tray for another 10 minutes. Top with flaky salt. Enjoy warm!
Notes
- The “spooned & leveled” method is the best way to ensure you don’t use too much flour in your cookie dough bater. Just simply spoon the flour into your measuring cup until full, and level it off with the back end of a knife.
