Recipe

Simple Chocolate Chip Cookie Recipe

Soft and juicy in the middle, crisp at the edges, and loaded with melty chocolate. One bowl, no fancy ingredients, and the kind of cookie dough you will want to “taste test” responsibly (but see the safety note below).

By Matt Campbell

•

4.8

A stack of warm chocolate chip cookies on a plate with one cookie broken open showing a tender, gooey center

Jump to Recipe

These are my forever chocolate chip cookies: tender and juicy in the center, lightly crisp on the outside, and just chaotic enough to make your kitchen smell like a bakery for the rest of the day. They are simple, reliable, and built for real life. No stand mixer required. No weird ingredients. Just a smart method that gets you that soft, plush bite without sacrificing flavor.

What helps most is a few small moves: melted butter (for a chewier bite), an extra egg yolk (for a more tender center), and a quick rest (to control spread and boost thickness). You can bake them right away, but if you can spare 20 to 30 minutes of chilling, you will get that bakery-style thickness that makes people ask, “What did you do?”

Cookie dough scoops on a parchment-lined baking sheet with chocolate chips visible

Why It Works

Juicy and tender texture: Melted butter plus one extra yolk helps keep the centers soft and rich, not cakey.
Crisp edges, cozy middle: 350°F encourages browning while a slightly underbaked center keeps things tender.
Flavor that tastes like you tried hard: Brown sugar, real vanilla, and a little extra salt make the chocolate pop.
Thick cookies without drama: A short chill helps control spread and improves texture.

Pairs Well With

Storage Tips

Keep Them Soft

Room temperature: Store cookies in an airtight container for up to 4 days. Add a slice of sandwich bread to the container if you want extra softness. The cookies will borrow moisture from the bread without tasting like it.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag with parchment between layers for up to about 2 months. Thaw at room temp, or warm for 8 to 12 seconds in the microwave for that just-baked vibe.

Freeze the dough: Scoop dough balls, freeze on a tray until firm, then bag them. Bake from frozen, adding about 1 to 2 minutes to the bake time.

Chocolate chip cookies stored in an airtight container on a kitchen counter

Common Questions

Why are you calling them “juicy”?

I mean that soft, moist, tender center that feels rich, not dry. It is the same idea as a juicy brownie, not a literal liquid cookie situation.

Can I skip chilling the dough?

Yes. They will spread a little more and bake a bit thinner. If you want thicker cookies with a softer center, chill for 20 to 30 minutes, even if it is just while the oven preheats and you clean up.

How do I make them thicker?

Chill the dough, use a slightly taller scoop, and do not flatten the dough balls. Also make sure your baking sheet is cool before adding new dough.

Why did my cookies turn out flat and greasy?

Most common reasons: butter was hot (not just melted), dough was not chilled, baking sheet was warm, or your flour was under-measured. Let the butter cool until just warm, and spoon and level your flour.

Why are my cookies dry?

Usually they were overbaked by a minute or two, or the flour was packed into the cup. Pull them when the edges are set and lightly golden but the centers still look a little underdone. They finish as they cool.

Why are the bottoms too dark?

Dark baking sheets brown faster. Use a lighter colored sheet, double up two sheets, or move the pan to a higher rack position. Parchment also helps.

Can I use chocolate chunks instead of chips?

Absolutely. Chunks melt into puddles. Chips hold their shape more. A mix of both is elite.

Can I make these gluten-free?

You can try a 1:1 gluten-free baking flour blend. Texture will vary by brand. Chill the dough and expect slightly more spread.

Is it safe to eat the raw dough?

Raw flour and raw eggs can carry bacteria. If you want to snack on dough, consider using heat-treated flour and skipping the egg (or use a trusted egg-free edible cookie dough recipe).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula or wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop (optional but helpful for even baking)
Wire rack for cooling

I love culinary school-level technique, but I love practical kitchen wins even more. These cookies are my “prove it” recipe. When you want something cozy and familiar but still crave that big payoff, this is it. I have made them for last-minute hangouts, for rainy-day boredom, and for those nights when dinner was basically snacks and optimism. They always deliver. And if one cookie accidentally breaks open on the way to the cooling rack, I consider it quality control.

Simple Chocolate Chip Cookie Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 to 22 minutes (2 batches)

Total Time 35 to 65 minutes (includes optional chill and baking in batches)

Servings 24 cookies

Ingredients

2 1/4 cups (270 g) all-purpose flour
1 tsp (5 g) baking soda
1/2 tsp (2 g) baking powder
1 tsp (6 g) fine salt (or 1 1/4 tsp kosher salt)
3/4 cup (170 g) unsalted butter, melted and cooled until just warm
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 g) vanilla extract
2 cups (340 g) semi-sweet chocolate chips (or chips plus chunks)
Optional: flaky sea salt for finishing

Note: If you only have salted butter, reduce the added salt to 1/2 tsp fine salt.

Instructions

Prep. If you plan to chill the dough, you can wait to preheat the oven until the dough is resting. Otherwise, heat oven to 350°F (175°C) with a rack in the middle position. Line 2 baking sheets with parchment. If your kitchen runs warm, pop the sheets in the fridge while you make the dough so the butter does not melt on contact.
Mix dry ingredients. In a bowl, whisk together flour, baking soda, baking powder, and salt.
Mix wet ingredients. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy, fully combined, and slightly thickened, about 30 seconds. Whisk in the egg, then the egg yolk, then vanilla.
Combine. Add the dry ingredients to the wet and stir with a spatula until you still see a few streaks of flour. Add the chocolate chips and fold until just combined. Do not overmix.
Quick chill (recommended). Chill the dough for 20 to 30 minutes for thicker, softer cookies. If you are baking right away, the cookies will be a bit thinner but still tender. If you did not preheat the oven yet, do it now.
Scoop. Scoop 2-tablespoon mounds (about 35 to 40 g each) onto the baking sheets, leaving 2 to 3 inches between cookies. For extra chocolate on top, press a few chips into each mound.
Bake. For the most even cookies, bake one sheet at a time on the middle rack for 9 to 11 minutes, until the edges look set and lightly golden, but the centers still look a little underdone and puffy. That is the juicy part, and carryover heat finishes the center as they cool. If you bake two sheets at once, rotate and swap positions halfway through.
Cool and finish. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Optional but highly recommended: sprinkle with a pinch of flaky sea salt while warm.
Pro move for perfect circles. Right when the cookies come out, swirl a large glass or round cutter around each cookie to nudge it into a tidy circle. Totally optional, but satisfying.

Freshly baked chocolate chip cookies on a parchment-lined baking sheet with golden edges

Nutrition information is estimated.

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