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+ servings

Chocolate Chip Cookies

Big, thick, soft, chewy, and loaded with chocolate chips, these bakery-style chocolate chip cookies are absolute perfection and yet so easy to make!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18 (1 cookie each)
Calories: 280kcal
Author: Michelle | Now Cook This!

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips

Instructions

  • Preheat the oven to 325°F. 
  • Cover one extra large or two large cookie sheets with parchment paper.
  • In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  • Using an electric stand mixer, beat the melted butter, light brown sugar, white sugar, egg, egg yolk, and vanilla extract until smooth. 
  • Add the flour mixture and stir just until the flour is combined.
  • Stir in the chocolate chips.
  • Divide the dough into 18 equal-sized balls (each should be about 60 grams or about 1½ tablespoons) and evenly space them out on the cookie sheet(s) about 2 inches apart.
  • Bake in the top portion of your oven for 18 to 20 minutes or just until the bottoms and sides are set and are lightly golden brown. The tops will be puffy and will not have much color. (Note: If you use two cookie sheets and two oven racks, be sure to rotate them halfway during baking.)
  • Cool the cookies completely on the cookie sheet(s) to maintain the chewy texture.
  • Store the cookies in an air-tight container.

Recipe Notes

  • I recommend using light-colored cookie sheets and parchment paper to prevent the bottoms of the cookies from becoming too brown. 
  • If you would like to add nuts to your cookies, stir them in with the chocolate chips.
  • If you don't have unsalted butter, you could use salted butter. However, I highly recommend eliminating the salt called for in the recipe so your cookies don't turn out too salty.
  • Make sure you allow the melted butter to cool before adding it to your cookie dough. If it's too hot, your cookies may spread out too much when baking.
  • You can use dark brown sugar in place of the light brown sugar.
  • If you don't have an electric mixer, you can mix the dough by hand.