These everyday chocolate chip cookies are soft, chewy, and don't need to be chilled before baking. Made in just 30 minutes, these are perfect when you have a cookie craving but don't want to wait for the dough to chill.
Line two baking trays with silicone baking mats or parchment paper.
Melt the butter and let cool completely.
Combine the flour, salt, and baking soda. Set aside.
Cream the brown sugar, white sugar, and cooled melted butter until the sugar is almost dissolved.
Add the egg and egg yolk.
Then, add the vanilla extract.
Followed by the flour mixture.
Finally, add the chocolate chips - combine well.
Scoop the cookies on the prepared baking tray.
Top with a few more chocolate chips.
Bake on the center rack for 9 to 10 minutes or until the edges start to slightly color while the center is still soft.
Cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.
Melt the butter until it just barely melted, give it a stir and let cool.
Do not use hot melted butter as it makes greasy chocolate chip cookies
I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
The white sugar adds crispiness to the cookies so its best to use both white and brown sugar.
The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
I like to make large size cookies about 3 tablespoon each but you can make big or small cookies. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
The cookie dough freezes well for up to a month.
I like to make the cookie dough into balls and then freeze them - that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
I am using dark chocolate chips but you can use a combination of chocolate chips as well.
These cookies will stay at room temperature for up to a week.
They can be frozen for up to a month - use parchment paper in between cookies
The cookie dough can be kept in the freezer for up to a month
I like to roll the cookie dough into balls, freeze them on a cookie tray, once frozen place them in freezer-safer silicon bags.
You can bake these from frozen, they will take a minute or two extra baking time.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you