Description
This is the best chocolate chip cookie recipe—soft, chewy centers, crispy edges, and melty chocolate in every bite. No chilling required, and ready in under 30 minutes, this no-fail, bakery-style cookie recipe is perfect for weeknight cravings or weekend baking.
Ingredients
- Unsalted butter, melted and slightly cooled
- Light brown sugar
- Granulated sugar
- 1 large egg + 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cornstarch
- Semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy. Add egg, egg yolk, and vanilla; mix until combined.
- Stir in flour, baking soda, salt, and cornstarch until just combined—do not overmix.
- Fold in chocolate chips evenly.
- Scoop dough into balls and place on baking sheets, leaving space between each.
- Bake for 10–12 minutes, until edges are golden and centers look soft.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Add chopped walnuts or pecans for crunch.
- Use a mix of chocolate chips (dark, milk, white) for variety.
- Sprinkle flaky sea salt on top before baking for a sweet-salty flavor boost.
- Freeze dough balls for future baking; bake from frozen with 1–2 extra minutes.
