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Chewy Chocolate Chip Cookies


  • 2 ¼ cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and still warm
  • 1 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg plus 2 large egg yolks
  • 2 cups semisweet chocolate chips


  • In a medium bowl mix together the flour, baking soda, and salt; set aside.
  • In a stand mixer fitted with paddle attachment cream the butter and sugars on medium speed until fluffy and smooth, 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer on low speed, add the vanilla and eggs, and beat until well combined. Gradually add the flour mixture and beat until just incorporated, turning the speed up to medium-high or high for a short period if necessary to bring the mixture together. Using a spatula, fold in the chocolate chips. Wrap in plastic wrap and refrigerate ideally overnight, but at least a few hours.
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Scoop portions of ¼ cup and roll into round balls. Place on the baking sheets, with space in between; do not press down. Bake until the tops are golden brown, 11-12 minutes. Cool slightly, then transfer to tacks to cool completely.

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