These are the perfect, most scrumptious chewy chocolate chip cookies we’ve made. You’ll use melted butter to make this simple recipe, which implies no stand mixer, beating butter, or chilling is required. These cookies are tremendous simple and style superb!
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I’ve made these simple chocolate chip cookies so many occasions that I’ve memorized the recipe. They’re chewy within the center with excellent golden brown edges.
I make these cookies with melted butter, which makes them chewier and simpler than different recipes for chocolate chip cookies. For our recipe utilizing room temperature butter and a stand mixer, see these classic chocolate chip cookies.

Key Substances
- Flour: I exploit all-purpose flour for these simple cookies. Some bakers love utilizing bread flour to make their chocolate chip cookies chewier. If you wish to experiment with it, the dough can be drier, so think about including a tablespoon or two of milk.
- Baking soda: It helps our cookies rise and switch a stunning golden brown.
- Butter: It’s the rationale these cookies style so unbelievable. I like utilizing brown butter to make chocolate chip cookies as a result of it provides a toasty taste (watch our video to see me make it). Plain melted butter is okay and nonetheless makes glorious cookies. I additionally use melted butter to make these easy oatmeal cookies.
- Sugar: I exploit brown sugar and granulated sugar for these cookies. You’ll be able to thank the brown sugar for the cookie’s taste and chewy middle, whereas the granulated sugar helps with crisp edges.
- Egg: This recipe requires 1 egg and 1 egg yolk. The egg yolk bumps up the richness and taste of the cookie dough.
- Vanilla, salt, and espresso powder: These mix to make the tastiest cookies I’ve made in a very long time. I like the espresso powder, which received’t make your cookies style like espresso (I promise). It simply makes them style extra wealthy and flavorful. Instantaneous espresso is a good substitute for espresso powder.
- Chocolate chips: You’ll be able to’t have chocolate chip cookies with out chocolate. Use your favourite chocolate chips, or purchase an enormous chocolate bar and lower it into chunks. You too can use quite a lot of chips (strive mini and common chips, for instance).
Learn how to Make Chewy Chocolate Chip Cookies
As their title suggests, these chocolate chip cookies are so easy to make! You’ll begin together with your butter. I like to brown my butter for brown butter chocolate chip cookies, however you can even use plain melted butter on this recipe.
If you wish to brown your butter, swirl it in a saucepan over medium-low warmth. It’s going to soften, flip foamy, and at last begin turning brown. When your butter appears to be like mild brown and smells nutty, it’s prepared. Set it apart on the counter to chill for a minute or two when you collect the remainder of your elements. I exploit the identical technique for these scrumptious chocolate chip blondies.
Whisk your dry elements collectively till they’re effectively blended. Then, in one other bowl, whisk your sugars, egg, egg yolk, and vanilla extract till they’re effectively mixed.


Make your batter by combining the 2 mixtures. I add the moist elements into the bowl with the dry elements after which stir till the entire elements are absolutely integrated. Then combine in your melted butter.
The cookie batter can be on the thicker facet. Add your chocolate chips, and you might be able to bake!


I bake these chocolate chip cookies straight away (though you may completely refrigerate or freeze this cookie batter – suggestions beneath).
I roll 1 ½ tablespoons of cookie dough into balls after which place them onto my baking sheet. Then, I press just a few further bits of chocolate into the highest for picture-worthy cookies earlier than baking in a 325°F oven for 12 to 16 minutes.


Storing Chocolate Chip Cookies
Baked chocolate chip cookies will be saved in an hermetic container at room temperature for as much as 3 days or within the freezer for as much as 3 months.
You too can retailer the chocolate chip cookie dough. Type the dough into balls and refrigerate for as much as 3 days. Or add the cookie dough balls to a parchment paper lined baking sheet and freeze till arduous. Switch to a freezer-safe container and freeze for as much as 3 months. Bake from the fridge or freezer. Frozen cookie dough will take somewhat longer to bake.
Extra Straightforward Cookie Recipes


Good Straightforward Chocolate Chip Cookies
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This simple chocolate chip cookie recipe is a household favourite, in all probability our most baked cookie on Impressed Style. I like the wealthy taste browned butter brings, however be at liberty to avoid wasting time and use plain melted butter as a substitute.
Makes about 18 cookies
Watch Us Make the Recipe
You Will Want
1 ¾ cups (220g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon nice sea salt
10 tablespoons (140g) unsalted butter
3/4 cup (150g) packed brown sugar
1/2 cup (100g) granulated sugar
1 giant egg
1 giant egg yolk
2 teaspoons vanilla extract
1/2 tsp espresso powder, non-compulsory, see suggestions
1 ¾ cups (226g) semisweet chocolate chips
Flaky sea salt, non-compulsory for sprinkling over baked cookies
Instructions
1Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
2Soften the butter or make brown butter (brown butter provides a toasted taste). To brown butter, add the butter to a heavy-bottomed pan over medium-low warmth. Because the butter melts, repeatedly swirl it across the pan. It’s going to soften, get somewhat foamy, and at last flip golden brown. Take away it from the warmth when the butter is mild brown and smells nutty. Put aside when you put together the remaining elements.
3Whisk the flour, baking soda, and salt collectively in a medium bowl. Put aside.
4In a big bowl, whisk the brown sugar, granulated sugar, complete egg, egg yolk, vanilla, and melted butter or browned butter collectively. Whisk in espresso powder (non-compulsory).
5Swap to a big rubber spatula, after which add the dry elements in 3 elements, stirring gently till they disappear. Fold in a lot of the chocolate chips, saving a handful for including to the tops of every scooped cookie earlier than baking.
6Roll 1 ½ tablespoons of cookie dough into balls, or use a medium cookie scoop. Add to the baking sheets, leaving 2 inches between the cookies to permit for spreading.
7Press just a few further items of chocolate into the tops of every cookie dough mound.
8Bake the cookies, rotating the baking sheet as soon as throughout baking, till golden brown across the edges however mild within the center, 12 to 16 minutes. For smaller ovens (like mine within the video), bake one baking sheet at a time.
9Let the cookies cool on the baking sheet for five minutes earlier than transferring them to a wire rack to chill fully.
10If you happen to’d like, sprinkle just a few flakes of sea salt on every cookie earlier than serving.
Adam and Joanne’s Ideas
- Espresso powder: Provides somewhat further richness and taste to the cookies. We don’t add sufficient to make them style like espresso, however simply sufficient to make them style further particular. We use Medaglia D’Oro Espresso, which we bought from a specialty kitchen retailer (I’ve additionally seen it on-line). Instantaneous espresso granules can be utilized in a pinch, however use barely much less.
- Chill cookie dough: These cookies are glorious when baked instantly, however chilling cookie dough does great issues. Because the cookie dough sits within the fridge, it absorbs moisture and taste from the moist elements (making them bake to be chewier and style even higher). You’ll be able to chill this dough (lined tightly) for as much as 3 days. Rolling the dough when chilly is troublesome, so I desire to make my cookie dough balls after which retailer them within the fridge.
- The vitamin details supplied beneath are estimates.
Diet Per Serving
Serving Dimension
1 cookie
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Energy
217
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Complete Fats
10.6g
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Saturated Fats
6.4g
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Ldl cholesterol
37.5mg
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Sodium
106.9mg
/
Dietary Fiber
1.2g
/
Complete Sugars
18.7g
/
Protein
2.7g