Perfect Chocolate Chip Cookies

Classic chocolate chip cookies that are crispy on the outside & chewy on the inside!

4.72 from 7 votes

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Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip cookies, chocolate cookies, cookies

Prep Time: 20

Cook Time: 12

Inactive Time: 30

Total Time: 1 2

Servings: cookies

Calories: 117kcal

Author: Ashley Pelaez Walker

Ingredients

1 cup Butter softened
1 cup Brown Sugar light or dark
½ cup White Sugar
2 Eggs
1 Egg Yolk
2 teaspoons Vanilla Extract
2 ½ cups All Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
12 oz Chocolate Chips plus more for dotting the tops of the cookies (optional)

Instructions

Preheat oven to 350°.
In the bowl of a stand mixer, fitted with the paddle attachment, (or using a hand mixer) combine butter, brown sugar, and white sugar on medium speed until fully combined & light & fluffy.*
Next, add the eggs one at a time, making sure to mix on low until fully combined. Then, add the vanilla extract. Make sure to scrape down the sides of the bowl to ensure all ingredients are combined.
In a separate bowl, combine flour, baking soda and salt.
Slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Make sure to not over-mix the dough, because this will result in tough cookies.
Once the dough has come together, add the chocolate chips and mix, using a rubber spatula, until just combined.
Scoop out the cookies onto a parchment or silicon mat lined baking sheet. I use a medium sized cookie scoop which results in 3" cookies. You can go bigger or smaller, just make sure to adjust the baking time so you don't over-bake or under-bake your cookies! If adding more chocolate to the top, do so at this point. Place the baking sheet in the fridge & chill the cookies for at least 30 minutes, but up to 2 hours, before baking.**
Bake cookies for 10-12 minutes, then let cool on the baking sheet for 10 minutes before enjoying.

Video

Notes

*This recipe can be made using a regular whisk, it will just take some extra elbow grease.

**If your fridge is not big enough to store the baking sheets, you can scoop the cookies onto a plate to chill the dough, then transfer the chilled dough onto baking sheets when it's time to bake.

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