Desserts
Chewy Chocolate Chip Cookies with Cup Unsalted Butter
These chewy chocolate chip cookies are crisp on the edges and soft in the center, thanks to melted butter and a mix of brown and white sugars. The recipe uses standard pantry ingredients and bakes quickly at a moderate temperature.
15 minCook time
15 minTotal time
EasyDifficulty
Instructions
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Combine dry ingredients
In a bowl whisk together the all‑purpose flour, baking soda, and salt until evenly distributed. -
Secret to chewy texture
Melt the unsalted butter and let it cool slightly before using. -
Add sugars to liquids
Stir the melted butter with the packed brown sugar, white sugar, vanilla extract, whole egg, and egg yolk until the mixture is smooth. -
Mix in dry ingredients
Gradually add the dry flour mixture to the wet mixture, stirring until just combined—do not overmix. -
Add chocolate chips
Fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. -
Portion and bake
Scoop the dough onto a cooling rack or parchment‑lined sheet, spacing them evenly. Bake at 325°F for 15‑17 minutes, adjusting time based on your oven. -
Cool and store
Allow the cookies to cool on a rack. Store any extra dough or baked cookies in an airtight container to keep them fresh.
Video
“The BEST CHEWY Chocolate Chip Cookies Recipe” by Philip Lemoine, watch on YouTube.
About this recipe
The cookies have a classic sweet‑and‑buttery flavor with generous pockets of semisweet chocolate chips. The melted butter and the combination of sugars give them a tender, chewy texture that’s perfect for a snack or dessert.
Serve them warm from the cooling rack with a glass of milk, or store the dough for later baking. They keep well in an airtight container, staying soft for several days.
