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These soft chocolate chip cookies are made with dark brown sugar, butter, and an extra egg yolk for added richness. The result is a soft, chewy cookie with just the right amount of sweetness and a touch of crispness at the edges. They’re great for everyday baking and easy to double or triple for parties and bake sales.
The dough comes together quickly with no need to chill, and the cookies freeze beautifully. Make a big batch, keep some in the freezer, and enjoy homemade cookies anytime!
What You’ll Like About These Cookies
Soft and chewy texture. The brown sugar and egg yolk make these cookies extra tender and rich.
No chilling required. The dough is ready to scoop and bake right away.
Great for freezing. Bake now or freeze for later—these cookies hold up beautifully.
Ingredient Notes
- All-purpose flour: Provides structure—measure carefully for best results.
- Baking soda: Gives lift and helps create a chewy texture.
- Butter: Use unsalted and bring to room temperature for easier creaming.
- Brown sugar: Light or dark brown sugar adds moisture and deep flavor.
- Granulated sugar: Balances the brown sugar and helps with browning.
- Salt: Enhances flavor—don’t omit it.
- Vanilla extract: Adds warmth and classic cookie flavor.
- Eggs + yolk: The extra yolk makes the cookies soft and chewy.
- Chocolate chips: Semisweet chips are classic, but other varieties work too.
Steps to Make Soft Chocolate Chip Cookies
- Preheat oven to 350°F and prepare baking sheets with parchment or spray.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in the eggs, extra yolk, and vanilla until well combined.
- Mix in the dry ingredients just until blended.
- Fold in the chocolate chips.
- Scoop dough onto the baking sheets, leaving space between cookies.
- Bake for 9 to 12 minutes or until lightly browned and set in the center.
- Cool on baking sheets briefly, then transfer to wire racks to cool completely.
Tips for Perfect Cookies
- Use a cookie scoop for evenly sized cookies that bake evenly.
- Don’t overbake—cookies should be just set in the center for a soft texture.
- Let cookies rest on the baking sheet for 2 minutes before moving to a rack.
- Use room temperature butter for the best creaming and texture.
Recipe Variations
- Milk or dark chocolate chips. Swap in your preferred chip variety.
- Add chopped nuts. Stir in 1/2 to 1 cup of chopped pecans or walnuts.
- Mini chips. Use mini chocolate chips for more chocolate in each bite.
- Peanut butter twist. Replace some chips with peanut butter chips.
- Salted top. Sprinkle the cookies with flaky salt just before baking for contrast.
Serving Suggestions
- Serve warm with a glass of milk or cup of coffee.
- Stack for lunchboxes or after-school snacks.
- Sandwich two cookies with ice cream for a quick frozen treat.
- Include in cookie trays or gift boxes.
- Pair with hot cocoa for a cozy dessert.
How to Store
Room temperature: Store cooled cookies in an airtight container for up to 4 days.
Freeze: Freeze in airtight containers or freezer bags for 3 to 4 months. Label with the date and type.
Reheat: Warm briefly in the microwave for a just-baked taste.
Soft Chocolate Chip Cookies
Ingredients
- 2 ⅓ cups all-purpose flour, 10 1/2 ounces
- ½ tsp baking soda
- ¾ tsp salt
- 8 ounces unsalted butter, room temperature
- 1 cup brown sugar, packed, light or dark
- ⅓ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 3 tsp vanilla extract
- 1 ½ cups semisweet chocolate chips
Recommended Equipment
Instructions
- Heat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, and salt; stir to blend.2 1/3 cups all-purpose flour | 1/2 tsp baking soda | 3/4 tsp salt
- In a mixing bowl with an electric mixer, beat the butter and sugars together until light and fluffy. Add the eggs, egg yolk, and vanilla; beat until well blended.8 ounces unsalted butter | 1 cup brown sugar | 1/3 cup granulated sugar | 2 large eggs | 1 large egg yolk | 3 tsp vanilla extract
- With the mixer on low, add the flour mixture until blended.
- Fold in chocolate chips.1 1/2 cups semisweet chocolate chips
- Drop the dough onto the prepared baking sheet with a cookie scoop or tablespoon, depending on how large you would like the cookies. Leave about 1 1/2 to 2 inches between cookies.
- Bake for 9 to 12 minutes, or until lightly browned and set in the middle.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
