I’ve made these three times in two weeks, and now everyone thinks I’m hiding a secret ingredient! 😂 These cookies have golden edges, soft and chewy centers, and plenty of melted chocolate chips in every bite.
Yield: 24 cookies
Prep time: 20 minutes
Chilling time: 30 minutes
Baking time: 10–12 minutes per batch
Total time: About 1 hour
Category: Dessert
Cuisine: American
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (85 g) extra chocolate chips for topping, optional
- Flaky sea salt for finishing, optional
Instructions
1. Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream the butter and sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Using an electric mixer, beat on medium speed for 2–3 minutes, until light, smooth, and creamy. Scrape down the sides of the bowl as necessary.
3. Add the egg and vanilla
Add the whole egg, extra egg yolk, and vanilla extract.
Beat until fully combined and creamy. The additional egg yolk helps create soft, rich, and chewy centers.
4. Make the cookie dough
Add the dry ingredients to the wet mixture.
Mix on low speed only until the flour is almost incorporated. Finish mixing gently with a spatula to avoid overworking the dough.
Fold in two cups of chocolate chips, distributing them evenly throughout the dough.
5. Chill the dough
Cover the bowl and refrigerate the cookie dough for at least 30 minutes.
Chilling helps prevent excessive spreading and gives the cookies a thicker, chewier texture. For an even deeper flavor, refrigerate the dough overnight.
6. Preheat the oven
Preheat the oven to 180°C (350°F).
Line two large baking sheets with parchment paper or silicone baking mats.
7. Shape the cookies
Scoop approximately 2 tablespoons of dough for each cookie. Roll gently into balls and place them on the prepared baking sheets, leaving about 5 cm (2 inches) between them.
For bakery-style cookies, shape the portions slightly taller rather than perfectly round.
Press a few extra chocolate chips onto the top of each dough ball, if desired.
8. Bake
Bake one tray at a time for 10–12 minutes.
The cookies are ready when the edges are lightly golden but the centers still look slightly soft and underbaked.
Avoid baking until the centers appear completely firm—they will continue cooking on the hot baking sheet.
9. Cool
Remove the cookies from the oven and, if desired, sprinkle them lightly with flaky sea salt.
Leave them on the baking sheet for 5–10 minutes, then carefully transfer them to a wire rack to cool.
The “Secret Ingredient”
The extra egg yolk is the little secret behind the cookies’ rich flavor and soft, chewy centers. Brown sugar also adds moisture and creates a deeper caramel flavor.
For another flavor boost, refrigerate the dough overnight before baking.
Chef’s Tips
- Measure the flour carefully; too much flour can produce dry cookies.
- Use room-temperature butter—it should be soft but not melted.
- Do not overmix the dough after adding the flour.
- Chill the dough so the cookies remain thick.
- Use a combination of regular and mini chocolate chips for chocolate in every bite.
- Remove the cookies while their centers still look slightly underbaked.
- Add extra chocolate chips immediately after baking for a bakery-style appearance.
- Bake one tray at a time in the center of the oven for even results.
Make-Ahead Instructions
Prepare the dough and refrigerate it in a covered container for up to 72 hours.
You can also shape the dough into balls and freeze them on a tray. Once solid, transfer them to a freezer-safe bag and store them for up to 3 months.
Bake frozen cookie dough directly from the freezer, adding approximately 2–3 minutes to the baking time.
Storage
Keep the cooled cookies in an airtight container at room temperature for up to 5 days.
Place a small piece of bread inside the container to help keep them soft. Replace the bread if it becomes dry.
Baked cookies can also be frozen for up to 2 months.
