Chewy Chocolate Chip Cookies

This classic recipe is made with a few basic pantry staples to create chewy cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chill time 2

Total Time 2 22

Servings cookies

Calories 249kcal

In a medium bowl, whisk together the flour, baking soda and salt.
In a separate large bowl, cream together the melted butter and sugars until fluffy. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until just combined.Fold in the chocolate chips.
Refrigerate cookie dough, covered, for 2 to 3 hours. When ready to bake, Preheat the oven to 325 degrees F.
Line two baking sheets with parchment paper and set aside. Scoop 1-2 tablespoon-sized balls onto prepared cookie sheets, about 2 inches apart.
Bake for 12 to 15 minutes, or until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and allow to cool on baking sheets completely.

To make these gluten free you can use a 1-1 gluten free all purpose flour.
Always bake the cookies on a piece of parchment paper or a silicone baking mat.
Storage: You can store the dough in the refrigerator for up to 3 days before baking. Once baked, the cookies with last in a sealed container on the counter for up to 3 days.
Freezing: To freeze the dough, roll the dough into calls and freeze them in a large zipped-top bag. The cookie dough can be frozen for up to 3 months. You can bake them straight from the freezer by baking an additional minute or two.