Hi, Friends!

If there is one thing in this world that can make any bad day instantly better, it is a warm, gooey chocolate chip cookie fresh out of the oven.

We are talking the kind of cookie that is crispy on the outside, pillowy soft in the center, and absolutely loaded with chocolate. Think of it as a warm hug that you can actually eat. That is exactly what this recipe delivers, every single time.

The secret ingredients here are melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk, all working together to guarantee the absolute chewiest chocolate chip cookie texture. And the best part? You do not even need a mixer! That is right, no fancy equipment, no complicated steps. Using more brown sugar than granulated works because it has molasses in it, making it more moist, which gives you a cookie that is extra soft and chewy. Science, but make it delicious.

Here is what you need: 3/4 cup (167g) salted butter, softened; 1/2 cup (123g) brown sugar; 1/2 cup (115g) granulated sugar; 1 egg plus 1 egg yolk; 1 teaspoon vanilla extract; 2 cups (304g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; and your favorite chocolate chips. That is it. No weird stuff. Use whatever chocolate chips are your favorite or what you have on hand. You can even chop up a chocolate bar and use it in this recipe.

Step-by-Step Instructions

Preheat the oven to 350 degrees F. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.

Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.

Add in the flour, baking soda, and salt. Mix until a soft but not sticky dough forms.

Finally, fold in the chocolate chips, but be careful not to mix it too much. Think of the chocolate chips as VIP guests at a party. You want to gently escort them in, not throw them around.

The next important step is to chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here.

Scoop the dough out into 1 and a half tablespoon portions, a number 40 cookie scoop works great here, and arrange on your cookie sheet. You can use parchment paper, a silicone mat, or an ungreased cookie sheet.

Bake at 350 degrees F for 8 to 14 minutes, or until they are just set. These homemade chocolate chip cookies will cook more while they cool on the baking sheet, so be careful not to overcook them!

Immediately garnish with a pinch of flaky sea salt. Cool on the baking tray for 5 minutes, then remove to a cooling rack and allow to fully cool and crisp before serving or storing in an airtight container.

Tips and Common Mistakes to Avoid

The most important piece of advice is this: do NOT over-bake these chocolate chip cookies! They will look a little underdone when you pull them out, and that is perfectly fine. They firm up as they cool, which is the whole point.

One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. A simple digital kitchen scale works great for ease. In testing, 6.75 ounces of flour was found to be the correct amount. Without a food scale, do not pack the flour into measuring cups and always level the flour off.

For storage, since this recipe makes so many cookies, you can make a full batch and freeze some. That way you have dough on hand for unexpected guests or whenever the cookie craving strikes. Flash-freeze the cookie dough before putting it in an airtight container by rolling the dough into balls and spacing them out on a parchment lined baking sheet. Put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes. Once slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

For a gluten-free version, simply substitute gluten-free flour. Easy swap, same big cookie energy.

There you have it, Lykkers! Your new go-to chocolate chip cookie recipe that is soft, chewy, thick, and completely impossible to stop eating. Whether you are baking for a crowd or just treating yourself on a quiet afternoon, these cookies will never let you down. Give this recipe a try, share a batch with someone you love, and let us know how they turned out. Happy baking!