Chewy Chocolate Chip Cookies
A straightforward creamed-butter dough with an extra yolk and no fridge rest — the everyday chocolate chip cookie, not an upgraded one.
- Serves
- 24
- Prep
- 15 min
- Cook
- 10 min
- Written
Method
-
Whisk together the flour, baking soda, and salt in a bowl and set aside.
-
Beat the softened butter with the brown sugar and granulated sugar until pale and fluffy, about 3 minutes.
-
Beat in the egg, egg yolk, and vanilla until fully combined.
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Add the dry ingredients and mix on low just until no streaks of flour remain.
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Fold in the chocolate chips.
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Scoop into 2-tablespoon mounds onto parchment-lined sheet pans, spaced 2 inches apart.
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Heat the oven to 375°F and bake until the edges are golden and set but the centers still look pale and slightly underdone, 9 to 11 minutes.
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Let cool on the pan for 5 minutes before moving to a rack.
Notes
The extra yolk and the lean toward brown sugar over white are what keep the center chewy instead of cakey — egg whites dry a cookie out, and brown sugar’s molasses holds onto moisture that granulated can’t. Pull the pan the moment the edges are set and the middle still looks underdone; they finish cooking on the hot sheet as they cool, and that’s the last minute you don’t want to spend in the oven.
No fridge rest needed here, so it’s a same-day cookie if you want one — mixer to oven in under an hour. Scoop extra dough into balls and freeze them; bake straight from frozen, adding a minute or two.