There’s nothing more comforting than the sight of soft, classic chocolate chip cookies stacked next to a cold glass of [almond] milk! As much as I love squares of dark chocolate, enjoyed at random times throughout the day, I can’t resist a quality, home made cookie that features my beloved chocolate with the added benefits of flour, butter, sugar!
Trying the reduce the sugar content in classic desserts, as I always do, I tested several versions of this cookie to get the right texture and flavor. The addition of an extra egg yolk helped keep the cookie tender and soft without adding more butter. I also increased the leavening (baking powder and baking soda) to allow the cookies to rise high in the oven then collapse into a soft treat once they cooled. A tiny hit of cinnamon helps bring warmth to this recipe and an entire bag of chocolate chips ensures you get chocolate in every bite.
This is my go-to classic cookie recipe and it’s a real winner in our home. I hope you enjoy this recipe as much as my family and I do!Print
classic chocolate chip cookies
Classic, soft chocolate chip cookies with chocolate in every bite. Our family favorite!
- 10 Tbsp Unsalted butter, softened at room temperature
- ½ Cup brown sugar
- ¼ Cup White sugar
- 1 Egg
- 1 Egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Sea salt
- ⅛ tsp ground cinnamon
- 12 ounce bag dark or semi-sweet chocolate chips (can also reduce to 1 cup of chips)
- In the bowl of a standing mixer with the whisk attachment in place, cream the butter, brown sugar, and white sugar together for 3-5 minutes until fully mixed and light. Scrape down the sides of the bowl using a rubber spatula.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon, mix until just combined.
- Mix the chocolate chips into the dough by hand. The dough will be very sticky.
- Cover the bowl with plastic wrap, chill the dough in the refrigerator overnight or at least 2 hours (the cookies will spread too much if they are not properly chilled).
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop out 2 tablespoon portions of the dough, roll into balls and place on the baking sheet two inches apart.
- Bake one sheet of cookies at a time for 10-12 minutes, rotating the pan halfway through the baking process. Do not overbake, remove the cookies from the oven once the edges are set and the middle has puffed up. They will continue to harden as they cool.
- Allow the cookies to cool completely on the baking sheet. Serve at room temperature.