🍪 Chocolate Chip Cookies

So you want chocolate chip cookies. Not the sad, crunchy-all-the-way-through kind. Not the “healthy-ish” impostors. You want the real deal—soft centers, chewy edges, melty chocolate puddles, and that smell that makes people wander into the kitchen asking, “Are those for everyone?” Same. This recipe delivers classic comfort with bakery-level vibes and zero drama.

These are the cookies you bake when life calls for something warm, familiar, and unapologetically good.

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Why This Recipe is Awesome

Let’s give credit where it’s due.

• Perfect texture balance: soft + chewy, not cakey
• Loaded with chocolate (as it should be)
• Simple ingredients you already have
• Idiot-proof—even on a bad baking day, they show up

Also, this dough is forgiving. Chill it, don’t chill it, eyeball the chips—still delicious. IMO, that’s elite cookie behavior.

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Ingredients You’ll Need

Classic pantry staples doing legendary work.

• 2¼ cups all-purpose flour – structure without stiffness
• 1 tsp baking soda – gentle lift
• ¾ tsp salt – balances sweetness
• ¾ cup unsalted butter, softened – room temp = key
• ¾ cup brown sugar – chew factor
• ¼ cup granulated sugar – crisp edges
• 1 large egg + 1 egg yolk – extra richness
• 2 tsp vanilla extract – don’t skimp
• 2 cups chocolate chips or chunks – semi-sweet is classic
• Optional: flaky sea salt for topping

💡 Key Tip: Brown sugar + extra yolk = softer, chewier cookies. Science, but make it delicious.

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Step-by-Step Instructions

1️⃣ Preheat and prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Easy cleanup = happy you.

2️⃣ Mix dry ingredients

Whisk flour, baking soda, and salt in a bowl.
Set aside—this comes back later.

3️⃣ Cream butter and sugars

Beat butter, brown sugar, and granulated sugar until light and fluffy.
Don’t rush this. It matters for texture.

4️⃣ Add eggs and vanilla

Mix in the egg, then the extra yolk, then vanilla.
Smooth and glossy is the goal.

5️⃣ Combine everything

Gradually add dry ingredients to the wet mixture.
Mix just until combined. Overmixing is the enemy.

6️⃣ Fold in chocolate

Stir in chocolate chips or chunks.
Yes, you can add more than the recipe says. I won’t tell.

7️⃣ Scoop and bake

Scoop dough (2 tbsp per cookie) onto sheets, spacing well.
Bake 10–12 minutes until edges set and centers look slightly underbaked.

8️⃣ Cool (briefly)

Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Or eat one warm. Highly encouraged.

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Common Mistakes to Avoid

• Overbaking
  If they look “done” in the oven, they’re already too done.
• Cold butter
  Creaming won’t work properly—texture suffers.
• Overmixing the dough
  Tough cookies are a tragedy.
• Not using enough salt
  Chocolate needs contrast. Trust the process.

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Alternatives & Substitutions

Because flexibility keeps baking fun.

• Extra chewy?
  Chill the dough for 30–60 minutes before baking.
• Crispier edges?
  Add 1–2 tbsp more granulated sugar.
• Chunky bakery vibes?
  Use chopped chocolate bars instead of chips.
• Gluten-free?
  Use a 1:1 gluten-free flour blend.

IMO, chopped dark chocolate creates the best melty pockets.

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FAQ (Frequently Asked Questions)

Are these soft or crispy?
Soft and chewy with lightly crisp edges—the sweet spot.

Do I need to chill the dough?
Not required, but chilling boosts flavor and thickness.

Why add an extra egg yolk?
It adds richness and keeps cookies tender.

Can I freeze the dough?
Yes! Freeze scoops and bake straight from frozen.

How do I keep them soft?
Store airtight with a slice of bread. Cookie magic.

Can I double the recipe?
Absolutely—and you probably should.

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Final Thoughts

These Chocolate Chip Cookies are classic for a reason—simple, comforting, and endlessly craveable. They’re the kind of cookies that fix bad days, upgrade good ones, and disappear faster than planned.

Bake a batch, share if you must, and enjoy every warm, melty bite.
Now go preheat that oven. You’ve earned it 🍪✨