by Diana Rattray
These soft chocolate chip cookies are made with dark brown sugar, butter, and an extra egg yolk. The recipe makes about 4 dozen cookies and it’s easy to scale up for a crowd.
How To Freeze Chocolate Chip Cookies
Freeze extra cookies in an airtight container or resealable freezer bag. Label the cookies with the name and date, and for best quality, enjoy them within 3 to 4 months.
PrintSoft Chocolate Chip Cookies
These soft chocolate chip cookies are easy to make and taste great. Scale the recipe up for a larger batch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 48 1x
Ingredients
Scale
- 2 1/3 cups all-purpose flour (10 1/2 ounces)
- 1/2 teaspoon baking soda
- 8 ounces unsalted butter, room temperature
- 1 cup brown sugar (packed, light or dark
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 3 teaspoons vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups semisweet chocolate chips
Instructions
- Heat oven to 350 F.
- Line a baking sheet with parchment paper or spray it lightly with baking spray.
- In a bowl, combine the flour, baking soda, and salt; stir to blend.
- 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.
- With the mixer on low, add the flour mixture until blended.
- Fold in 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.
