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Soft and Chewy Chocolate Chip Cookies

  • Author: Nikki Cervone
  • Total Time: 50 minutes
  • Yield: 12-15 cookies 1x


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


  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. 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.
  4. Add the egg, egg yolk, and vanilla extract. Beat on low speed just until the mixture is fully incorporated.
  5. 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.
  6. 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.
  7. Before baking, chill the shaped cookie dough mounds on the trays in the refrigerator for about 10 minutes. 
  8. 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.
  9. 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!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: chocolate chip cookies, dessert, baking, butter, holiday baking