These soft chocolate chip cookies are the quintessential baked treat, featuring a tender, buttery interior and crisp golden edges. By utilizing melted butter, an extra egg yolk, and a careful balance of sugars, this recipe achieves a melt-in-your-mouth texture that stays soft for days. Chilling the dough ensures the flour fully hydrates and the flavors meld into a bakery-quality cookie perfect for any occasion.
2.5 cups All-Purpose Flour
1 cup Unsalted Butter, melted and slightly cooled
1 cup Light Brown Sugar, packed firmly
0.5 cup Granulated Sugar
1 Large Egg + 1 Egg Yolk, room temperature
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
0.5 teaspoon Fine Sea Salt
2 cups Semi-sweet Chocolate Chips
Whisk the flour, baking soda, and salt in a medium bowl until combined.
Combine the melted butter, brown sugar, and granulated sugar in a large bowl until smooth.
Add the egg, extra egg yolk, and vanilla extract to the butter mixture and whisk until creamy.
Fold the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Cover and refrigerate the dough to allow the flour to hydrate and flavors to deepen.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls and place on the baking sheet.
Bake for 10 minutes until edges are set but centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Ensure the butter is melted but not hot when adding eggs to avoid scrambling. Chilling the dough is essential for preventing the cookies from spreading too thin and for developing a deeper flavor profile.
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