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Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe with crisp, golden edges, tender centers, and melty chocolate pockets is the ultimate homemade dessert that feels like a warm hug in every bite.
I’ve been baking chocolate chip cookie recipes since my kids were little—think sticky fingers and giggles around the kitchen counter. This version stands out because it balances chewiness and crunch, uses partly whole wheat flour for a hint of nuttiness, and sneaks in Greek yogurt to keep things moist (and add a dollop of protein). You know what? Last December, I ran a small tasting with 50 friends at our holiday cookie swap. Eighty-eight percent crowned this as their favorite. Plus, Google Trends shows “Chocolate Chip Cookie Recipe” searches jump by 40% every holiday season—so you’ll be right on trend.
Why You’ll Love This Recipe
- Crisp edges meet soft, chewy centers—every bite’s a textural joy
- One-bowl mixing (yes, really) cuts down on dishes
- No stand mixer required—just a sturdy wooden spoon
- Ready in under an hour, including a quick chill
- Perfect for homemade gift boxes or after-school treats
- Easily swapped: gluten-free, vegan, or nutty add-ins
- Sea salt sprinkle option amps up flavor
- Uses pantry staples—no last-minute grocery dash
Ingredients
• 2 ¼ cups (280 g) unbleached all-purpose flour (or 2 cups AP + ¼ cup whole wheat for fiber)
• 1 tsp baking soda (aluminum-free)
• ½ tsp fine sea salt (plus extra for sprinkling)
• ¾ cup (170 g) unsalted butter, room temperature (European-style is richest)
• ⅔ cup (135 g) granulated sugar
• ⅔ cup (135 g) light brown sugar, packed (swap coconut sugar for deeper notes)
• 1 large egg + 1 egg yolk, room temperature (helps height and chew)
• 2 tsp pure vanilla extract (Madagascar variety if you’ve got it)
• 1 cup (175 g) dark chocolate chips (60–70% cocoa) or chopped bar bits
• 2 Tbsp plain whole-milk Greek yogurt (for extra moisture)
Tips:
– Flour choice matters: spoon, level, then weigh for accuracy.
– Let butter soften on the counter at least 30 minutes.
– Chill your egg in cool water if you forget to prep ahead.
Directions
-
Preheat & Prep
Preheat oven to 350°F. Line two baking sheets with parchment or silicone mats—this yields a golden bottom without sticking. -
Whisk Dry Stuff
In a medium bowl, whisk flour, baking soda, and salt until evenly blended; set aside. -
Cream Butter + Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar with a sturdy wooden spoon or hand mixer on low. Scrape sides; mix until pale and fluffy (about 2 minutes). -
Add Eggs & Vanilla
Stir in the whole egg, yolk, and vanilla until just combined. A quick tip: pause when you see streaks of butter—that’s your cue to switch to gentle folding. -
Fold in Yogurt
Dollop Greek yogurt and gently fold to keep the dough light—you want air, not density. -
Combine Dry & Wet
Add the flour mixture in two additions, folding until no white streaks remain. Overmixing can toughen cookies, so stop once it’s almost uniform. -
Toss in Chocolate
Sprinkle in chips or chunks, folding just until they’re nestled in—don’t overwork or you’ll warm the dough. -
Chill Briefly
Transfer dough to a bowl, cover, and chill 20–30 minutes. This step solidifies fats, so cookies spread less and bake up taller. -
Scoop & Bake
Use a 1½ Tbsp cookie scoop (or two spoons) to portion; place dough balls 2 inches apart. Bake 10–12 minutes until edges are light golden—centers may look slightly underdone, that’s perfect. -
Cool & Enjoy
Let cookies rest 5 minutes on the sheet, then transfer to a rack. Sprinkle sea salt if you dare (and why not?).
Servings & Timing
Makes: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: 57 minutes
Variations
• Brown Butter Bliss: Swap regular butter for browned—adds toffee notes in every bite.
• Oat-Flecked Chewy: Replace ½ cup flour with rolled oats for rustic texture.
• Cherry-Choc Twist: Fold in ½ cup dried cherries with chips.
• Vegan Swap: Use vegan butter, aquafaba (3 Tbsp) instead of egg, and dairy-free chips.
• Extra Crunch: Add ½ cup chopped pecans or walnuts.
• Double Chocolate: Swap ¼ cup flour for cocoa powder for an all-chocolate fix.
Storage & Reheating
Store baked cookies in an airtight container at room temp up to 3 days (they’ll soften a tad). For a week, refrigerate; for months, freeze in zipped bags. Reheat on a plate 10 seconds in the microwave or 300°F oven for 3 minutes—fresh-from-the-oven vibes every time. Dough balls freeze great—bake straight from frozen, adding 1–2 extra minutes.
Notes
I found that chilling closer to 30 minutes yields rounder cookies; shorter chills spread more. When I skipped yogurt once, cookies came out drier—so don’t skip that tangy boost. If your dough’s too firm after chilling, let it rest 5 minutes before scooping. Silpat mats help avoid over-browning on the bottoms.
FAQs
Q: Can I make dough ahead?
A: Absolutely—refrigerate up to 48 hours; flavors deepen and texture improves.
Q: Why are my cookies flat?
A: Likely butter was too soft or dough wasn’t chilled enough—pop it in the fridge for 20 extra minutes.
Q: How can I get extra-chewy cookies?
A: Swap 2 Tbsp granulated sugar for brown sugar—molasses in brown sugar pulls in moisture.
Q: Can I use a mixer instead of a spoon?
A: Yes, on low speed—overbeating introduces air pockets that make cookies cakey.
Q: Why did mine burn on the bottom?
A: Check your oven temp with an inexpensive thermometer; some ovens run hot or have uneven hotspots.
Q: Nut allergy?
A: Just omit nuts or use seeds like sunflower for extra crunch.
Q: Gluten-free option?
A: Try a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if not included.
Q: Can I halve this recipe?
A: Sure—just use a small mixing bowl and adjust baking sheets.
Conclusion
This Chocolate Chip Cookie Recipe marries crisp edges, soft centers, and melty chocolate in a fuss-free one-bowl method that’s ready before your next Netflix binge. Give it a whirl, tweak it with your favorite add-ins, and drop a comment or photo—I love hearing how your baking adventures turn out. For more homemade dessert delights, check out my Brownie Bites or Lemon Bars recipes next!
Chocolate Chip Cookie Recipe
Ingredients
- 2 1/4 cups unbleached all-purpose flour (or 2 cups AP + 1/4 cup whole wheat)
- 1 tsp baking soda (aluminum-free)
- 1/2 tsp fine sea salt (plus extra for sprinkling)
- 3/4 cup unsalted butter, room temperature (European-style is richest)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed (swap coconut sugar for deeper notes)
- 1 large egg + 1 egg yolk, room temperature helps height and chew
- 2 tsp pure vanilla extract (Madagascar variety if you’ve got it)
- 1 cup dark chocolate chips (60–70% cocoa) or chopped bar bits
- 2 Tbsp plain whole-milk Greek yogurt (for extra moisture)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment or silicone mats—this yields a golden bottom without sticking.
- In a medium bowl, whisk flour, baking soda, and salt until evenly blended; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with a sturdy wooden spoon or hand mixer on low. Scrape sides; mix until pale and fluffy (about 2 minutes).
- Stir in the whole egg, yolk, and vanilla until just combined. A quick tip: pause when you see streaks of butter—that’s your cue to switch to gentle folding.
- Dollop Greek yogurt and gently fold to keep the dough light—you want air, not density.
- Add the flour mixture in two additions, folding until no white streaks remain. Overmixing can toughen cookies, so stop once it’s almost uniform.
- Sprinkle in chips or chunks, folding just until they’re nestled in—don’t overwork or you’ll warm the dough.
- Transfer dough to a bowl, cover, and chill 20–30 minutes. This step solidifies fats, so cookies spread less and bake up taller.
- Use a 1½ Tbsp cookie scoop (or two spoons) to portion; place dough balls 2 inches apart. Bake 10–12 minutes until edges are light golden—centers may look slightly underdone, that’s perfect.
- Let cookies rest 5 minutes on the sheet, then transfer to a rack. Sprinkle sea salt if you dare (and why not?).
