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