All of us have a chocolate chip cookie recipe we swear by as our long-standing, all-time best, go-to favorite.
And for this obsessed cookie lover, trying each and every one of those recipes has been a feat worth doing.
I’ve had them all. Thin, crispy, fluffy, cakey.
But the ultimate recipe that I’m constantly craving?
A mind-blowing chocolate chip cookie that’s soft, chewy, and unapologetically ooey-gooey.
Achieving such a crazy-good dessert is simple. With less than 10 ingredients, my recipe won’t make you feel frustrated, or confused, or overwhelmed.
It wants to help you – to help you indulge in this decadent delight as soon as you possibly can!
Enjoy them still warm from the oven, while the chips are still melted and drool-worthy.
And I fully support you removing them just a minute or so earlier from the oven, if you can’t wait the full 10 minutes to bake them.
I’ve always liked mine on the gooier side, just like you…Print
Want the perfect chocolate chip cookie? With crispy edges and gooey insides, this classic recipe is the indulgence you need.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 4 ounces (1 stick) unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar until light and fluffy, occasionally scraping down the sides of the bowl.
- Add the egg, egg yolk, and vanilla extract. Beat on low speed just until the mixture is fully incorporated.
- Add the flour mixture and mix on low speed just until everything is fully combined. Do not overmix. Add the chocolate chips and mix on low speed just until incorporated.
- Form 12-15 small dough balls by hand or with a cookie scooper. Place on the prepared baking sheets, leaving about 2 inches in between each mound.
- Before baking, chill the shaped cookie dough mounds on the trays in the refrigerator for about 10 minutes.
- Bake 8-10 minutes, or just until lightly golden around the bottom and edges. They will look under-baked, but will continue to set as they cool.
- Let cookies cool for 5 minutes on the pan before transferring to a wire rack to continue cooling for another 15 minutes. Serve while still warm and ooey-gooey!
Keywords: chocolate chip cookies, dessert, baking, butter, holiday baking
Cooking by the Numbers…
Step 1 – Prep
Measure the all-purpose flour, baking powder and soda, salt, brown sugar, vanilla, and chocolate chips.
Break one egg and place it in a bowl. Break the other egg, and separate the yolk from the white. Add the yolk to the bowl with the other egg. Reserve the white for another use (like in our coconut macaroons!).
Measure and heat the unsalted butter in the microwave until just softened, not melted.
Step 2 – Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until completely incorporated. Set aside as you continue to the next steps.
Step 3 – Cream Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and brown sugar. Using a medium-high speed on the mixer, mix until the ingredients are completely incorporated and become light and fluffy.
You’ll need to scrape down the sides of the bowl once or twice to make sure any ingredients stuck to the sides of the bowl and paddle are mixed in thoroughly.
No granulated sugar? That’s right! With the high molasses content in brown sugar, the cookies will be extra soft and chewy, with plenty of flavor.
Step 4 – Add Liquid Ingredients
To the butter and sugar mixture, add the egg, egg yolk, and vanilla extract. Beat on low speed just until the mixture is fully incorporated, without overmixing.
Step 5 – Add Dry Mixture
Add the flour mixture and mix on low speed just until the mixture is fully combined. Do not overmix! It’s important to keep gluten development to a minimum in order for the cookies to stay soft.
Step 6 – Add Chocolate Chips
Add the chocolate chips and mix on low speed just until incorporated. No overmixing!
Step 7 – Shape and Chill
Form small dough balls by hand or with a cookie scooper. Place on the prepared baking sheets, leaving about 2 inches in between each mound.
Chill the mounds on the trays in the refrigerator for about 10 minutes. This helps to re-solidify the butter before baking, minimizing spread. Chilling keeps the cookies plump and soft!
Step 8 – Bake
This is the most important step to achieving the softest, chewiest cookie: do NOT overbake! Bake 8-10 minutes, or just until golden around the edges and bottoms. They will still look white, under-baked, and a little wet in the center, but they will continue to cook as they cool out of the oven.
Want a crispier cookie? Bake for a couple more minutes for a golden-brown exterior.
Step 9 – Cool and Serve
Let the cookies cool for 5 minutes in the pan before transferring to a wire rack to continue cooling.
Serve while still warm and ooey-gooey!
A Dessert You’ll Always Love
It’s true. Will there ever be a day that you WON’T enjoy a warm, gooey cookie?
Of course not, silly.
Try these sweet mounds of chocolaty perfection, and you’re set for life – the best go-to recipe you’ll use whenever that craving strikes.
What do you think of this recipe? Do you prefer thin and crispy, or chewy and gooey? Let me know in the comments below, after you rate the recipe!
And for more variations of this classic, save room for the following good eats:
- Vegan Chocolate Chip Cookies
- Soft and Chewy Pumpkin Chocolate Chip Cookies
- Death by Chocolate Cookies
- Paleo Chocolate Chip Cookies
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on September 1, 2008. Last updated: December 8, 2018 at 14:50 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.