Perfect Chocolate Chip Cookies

Cookie sheet of cookies on top of parchment paper.

Perfect Chocolate Chip Cookies are thick, chewy, with soft-baked centers, buttery edges, and filled with milk chocolate chips! I share all my secrets for the perfect chocolate chip cookie with you. Lots of tips including how to shape the cookie dough balls for baking (makes all the difference), and some special ingredients like an extra egg yolk and more brown sugar than white sugar. You'll love these cookies!

Course Cookies

Cuisine American

Keyword perfect chocolate chip cookies, thick chewy chocolate chip cookies

Prep Time 15

Cook Time 15

Cooling Time 20

Total Time 50

Servings

Calories 349kcal

Author Jessica - Together as Family

Equipment

Ingredients

12 tablespoons butter melted & cooled slightly
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk chocolate chips (plus more for tops of cookies)

Instructions

Preheat oven to 325° F. Prepare 2 cookie sheets by lining with parchment paper, silpat liner, or spray with cooking spray.
* I highly recommend using pre-cut parchment paper sheets when making cookies. It helps them bake more evenly and the bottoms won't get too browned.
Melt the butter : Place the unwrapped butter into a microwave safe dish. Microwave for about 40 seconds. You should end up with half melted butter + half soft chunks of butter. Take a fork and mix it together until it's combined and smooth. Let it sit for a few minutes before adding it into the mixing bowl.
In a large mixing bowl with an electric mixer, or use the bowl of a stand mixer with the paddle attachment, add the melted butter, brown sugar, and sugar.
Beat on low speed for about 30 seconds, and then increase the speed and continue beating for 90 seconds. The mixture should be fluffy looking and much lighter in color.
Add the egg, egg yolk, and vanilla extract. Mix together just until combined.
Add flour, baking soda, and salt. Mix together, on low speed, just until combined and no flour streaks remain.
Stir in the chocolate chips with a wooden spoon or spatula.
Use a 1/4 measuring cup to scoop out the dough. Take the 1/4 cup of dough and roll it into a ball. Pull the ball into two pieces using your hands. Place one half onto the cookie sheet (rough side down) and then place the other half on top (rough side up). Use your fingers to gently smoosh and seal the dough balls together where they meet in the middle.
Repeat with remaining dough.
Bake for 12-16 minutes. Edges and tops of cookies should be lightly golden browned while the very middle might still look pale.
* The top of the cookie should not look really shiny and wet (usually means it's raw).
Immediately after you take the cookies out of the oven, gently press a few additional milk chocolate chips onto the top of each cookie.
Let the cookies cool on the warm pan for at least 20 minutes and then remove them to a wire cooling rack to cool completely.

Notes

Butter : 12 tablespoons of butter is equal to 1 stick + 1/2 a stick. I use salted butter but unsalted butter can be used if that's what you prefer.

How to Get Melted & Cooled Butter : Place the unwrapped butter into a microwave safe dish. Microwave for about 40 seconds. You should end up with half melted butter + half soft chunks of butter. Take a fork and mix it together until it's combined and smooth. Let it sit for a few minutes before adding it into the mixing bowl.

Salt : I recommend using kosher salt, but regular table salt or sea salt can be used in it's place. If using a different salt than kosher reduce the salt to 1/4 teaspoon and add more as needed. If using unsalted butter you may need to add additional salt depending on taste.

Dough Ball Shape Tip : It's very simple! Measure out 1/4 cup of dough and roll it into a ball. Hold the ball with both hands, one hand on each side, and gently pull apart to form two halves. Place one half, rough side down, onto the cookie sheet. Place the other half, rough side up, on top of the bottom half. Use your fingers and gently smoosh the balls together where they meet in the center. As the cookies bake, the top one falls into the bottom half and creates this really thick texture and shape.

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