Introduction
These cookies achieve the perfect balance of crispy edge and soft, chewy center. The extra egg yolk and careful mixing method are the secrets to their rich texture and melt-in-your-mouth quality. You’ll find they stay wonderfully soft for days—if they last that long.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes per batch
Total Time: 27 minutes (plus cooling)
Servings: 16 cookies
Ingredients
- 250g (1 1/2 cups) all-purpose (plain) flour
- 1 tsp fine salt
- 1/2 tsp baking soda (bicarbonate of soda)
- 170g (1 1/2 sticks) unsalted softened butter
- 100g (1/2 cup) granulated sugar
- 120g (1/2 cup packed) soft light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 250g (1 1/2 cups) chopped chocolate chunks or chips (milk or dark)
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, fine salt, and baking soda. Set aside.
- In a large bowl, use an electric mixer or a wooden spoon to cream the softened butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and well combined.
- Beat in the vanilla extract, the whole egg, and the extra egg yolk until the mixture is smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand just until no streaks of flour remain. Be careful not to overmix.
- Using a spatula, fold in the chopped chocolate chunks or chips until they are evenly distributed throughout the dough.
- Scoop the dough using a large spoon or cookie scoop (about 3 tablespoons of dough per cookie) and place mounds onto the prepared baking sheets, leaving at least 2 inches of space between them for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft and slightly underbaked.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- For Thicker Cookies: Chill the scooped cookie dough balls on the baking sheet for 30-60 minutes before baking.
- Salty-Sweet Version: Sprinkle a few flakes of sea salt on top of each cookie dough ball immediately after removing them from the oven.
- Cookie Sandwiches: Once completely cooled, sandwich two cookies together with a scoop of softened vanilla ice cream.
- Butterscotch Tones: Replace half of the chocolate chunks with an equal weight of butterscotch chips from your measured amount.
Tips for Success
- Ensure your butter is softened to room temperature so it creams properly with the sugars, creating air pockets for the perfect texture.
- For uniformly sized cookies that bake evenly, use a cookie scoop or a measuring tablespoon.
- The key to chewy cookies is not overbaking them. They will continue to cook on the hot baking sheet as they cool.
- Use chopped chocolate bars instead of chips for beautiful, irregular pools of chocolate throughout each cookie.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To recapture the fresh-from-the-oven feel, microwave a cookie for 8-10 seconds or warm it in a 160°C (325°F) oven for 3-4 minutes.
FAQ
Can I use salted butter?
Yes, but omit the 1 tsp of fine salt from the recipe to avoid overly salty cookies.
Why is my dough spreading too much?
Your butter was likely too warm or melted. Ensure it is just softened. Chilling the dough before baking also helps prevent excessive spread.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 72 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
What makes these cookies chewy?
The extra egg yolk adds richness and moisture, while the brown sugar provides hygroscopic properties that help retain softness. Slightly underbaking them is also crucial.
My cookies turned out cakey. What happened?
This usually results from overmixing the dough after adding the flour, which develops too much gluten. Mix just until the flour is incorporated.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.