Toll House cookies were invented in 1938 when Ruth Wakefield ran out of baker's chocolate and chopped up Nestlé bars instead.
Perfect Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with these perfectly soft and chewy delights! Featuring rich, melty chocolate chunks and a hint of brown sugar for that irresistible caramel flavor, these cookies are lightly crisped at the edges for the perfect balance. Get ready to bake up a batch that will leave everyone craving more!
Prep
15
min
Cook
12
min
Serves
24
people
Level
beginner
📝 Ingredients
Serves 24🥛Dairy & Eggs(3)
- 12 Tablespoons butter , (1 ½ sticks) melted and cooled until warm (168 g)
- 1 large + 1 egg yolk egg
- 1 1/2 cups semi-sweet chocolate chips , (or milk chocolate) (360 ml)
🫙Pantry Staples(5)
- 2 cups + 2 Tablespoons all-purpose flour (250 g)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/2 cup granulated sugar (100 g)
- 1 cup light brown sugar (200 g)
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- 2
Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
- 3
Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.
- 4
In a medium bowl mix together flour, salt, and baking soda. Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft.
- 5
Refrigerate dough for 30 minutes or up to 2 days (or freeze for longer).
- 6
Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.
💡 Pro Tips
- ✓Cool melted butter to exactly 80-85°F before mixing because butter above 90°F will melt sugar crystals and create flat, greasy cookies instead of chewy ones.technique80-85°F
- ✓Chill cookie dough for minimum 30 minutes to solidify fats and reduce spread by 15-20%, creating thicker cookies with better texture contrast.timing30 minutes minimum
- ✓Use a 2:1 ratio of brown sugar to white sugar for optimal chewiness because brown sugar's molasses content adds moisture and creates tender texture through hygroscopic properties.ingredient2:1 ratio
- ✓Add one extra egg yolk beyond the whole egg because yolks contain lecithin emulsifiers that create fudgy centers while preventing cookies from becoming cakey.ingredient
- ✓Bake at exactly 350°F and remove when edges are set but centers look slightly underdone because carryover heat will finish cooking them to 160°F internal temperature.timing350°F, 160°F internal
Share this recipe
Prep
15
min
Cook
12
min
Serves
24
people
Level
beginner
Share this recipe
Toll House cookies were invented in 1938 when Ruth Wakefield ran out of baker's chocolate and chopped up Nestlé bars instead.
Perfect Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with these perfectly soft and chewy delights! Featuring rich, melty chocolate chunks and a hint of brown sugar for that irresistible caramel flavor, these cookies are lightly crisped at the edges for the perfect balance. Get ready to bake up a batch that will leave everyone craving more!
📝 Ingredients
Serves 24🥛Dairy & Eggs(3)
- 12 Tablespoons butter , (1 ½ sticks) melted and cooled until warm (168 g)
- 1 large + 1 egg yolk egg
- 1 1/2 cups semi-sweet chocolate chips , (or milk chocolate) (360 ml)
🫙Pantry Staples(5)
- 2 cups + 2 Tablespoons all-purpose flour (250 g)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/2 cup granulated sugar (100 g)
- 1 cup light brown sugar (200 g)
- 2 teaspoons vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- 2
Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
- 3
Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.
- 4
In a medium bowl mix together flour, salt, and baking soda. Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft.
- 5
Refrigerate dough for 30 minutes or up to 2 days (or freeze for longer).
- 6
Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.
💡 Pro Tips
- ✓Cool melted butter to exactly 80-85°F before mixing because butter above 90°F will melt sugar crystals and create flat, greasy cookies instead of chewy ones.technique80-85°F
- ✓Chill cookie dough for minimum 30 minutes to solidify fats and reduce spread by 15-20%, creating thicker cookies with better texture contrast.timing30 minutes minimum
- ✓Use a 2:1 ratio of brown sugar to white sugar for optimal chewiness because brown sugar's molasses content adds moisture and creates tender texture through hygroscopic properties.ingredient2:1 ratio
- ✓Add one extra egg yolk beyond the whole egg because yolks contain lecithin emulsifiers that create fudgy centers while preventing cookies from becoming cakey.ingredient
- ✓Bake at exactly 350°F and remove when edges are set but centers look slightly underdone because carryover heat will finish cooking them to 160°F internal temperature.timing350°F, 160°F internal