American

Classic Chocolate Chip Cookies

Name: Classic Chocolate Chip Cookies
Prep time: 20 min
Cook time: 13 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 1/4 cups (281 g) all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons cornstarch; 1/2 teaspoon salt; 3/4 cup (170 g) unsalted butter, melted and cooled; 3/4 cup (165 g) packed dark brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg + 1 egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1 1/4 cups (225 g) semi-sweet chocolate chips; Flaky sea salt for topping (optional)

A american dessert built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

33 min total

16 servings

Baked

Calories

271 kcal

Protein

Carbs

34g

Fat

14g

Numbered instructions

1Whisk together flour, baking soda, cornstarch, and salt in a large bowl.

2In a separate bowl, whisk melted butter with brown sugar and granulated sugar until smooth.

3Whisk in the whole egg and egg yolk until incorporated, then whisk in vanilla. Mixture should look thick and glossy.

4Fold wet ingredients into dry until just combined; fold in chocolate chips. Dough will be thick.

5Cover and refrigerate for at least 2 hours, or up to 72 hours — this is essential for flavor and chewiness.

6Preheat oven to 325 °F. Scoop into 3-tablespoon balls, roll them tall, space 3 inches apart on parchment-lined sheets. Sprinkle with flaky salt. Bake 12–14 minutes until edges are set but centers look slightly underdone. Cool on the sheet 10 minutes.

Chef's Tips

Melted butter (not creamed) is the secret to chewy cookies — it creates a denser, fudgier texture.

The extra egg yolk adds richness and fat without extra moisture for a bakery-style chewiness.

Chilling the dough is non-negotiable — cold dough spreads slowly, creating thick, chewy cookies with better flavor.

Pull cookies when centers still look slightly underbaked — carryover heat finishes the job and keeps them soft.

Recipe Variations

Brown Butter: Brown the butter on the stove until nutty and golden before cooling and using for a caramel-toffee depth.

Double Chocolate: Replace 1/4 cup flour with Dutch-process cocoa and use white chocolate chips.

Salted Caramel: Press a caramel candy into each dough ball before baking and top generously with flaky sea salt.

Source: Sally's Baking Addiction at https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

Classic Chocolate Chip Cookies

Ingredients checklist

Numbered instructions

Chef's Tips

Recipe Variations

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