Chewy Chocolate Chip Cookies

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Whisk the dry ingredients

   In a medium bowl, whisk together the flour, baking soda and salt.

2. 2

   Step 2: Mix butter and sugars

   In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy, about 1 minute.

3. 3

   Step 3: Add eggs and vanilla

   Whisk in the egg, egg yolk and vanilla until the mixture lightens slightly, about 30 seconds.

4. 4

   Step 4: Fold in the flour and chocolate

   Add the dry ingredients and stir with a spatula just until a few streaks of flour remain. Fold in the chocolate chips until no flour is visible.

5. 5

   Step 5: Chill the dough

   Cover and refrigerate the dough for at least 30 minutes, or up to 3 days.

   Tip: Chilling stops melted-butter dough from spreading too thin and gives a deeper, more caramel flavor.

6. 6

   Step 6: Scoop and bake

   Heat the oven to 350°F (175°C). Scoop 3-tablespoon portions onto lined baking sheets, 2 inches apart. Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look slightly underdone.

7. 7

   Step 7: Cool on the pan

   Sprinkle with flaky salt if using. Cool on the baking sheet 5 minutes — they finish setting there — then move to a rack.