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Homemade Killer Chocolate Chip Cookies photo

Killer Chocolate Chip Cookies

These Killer Chocolate Chip Cookies are crispy on the edges, chewy in the center, and bursting with rich chocolate flavor!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1.5 sticks softened butter
  • 1 cup dark brown sugar
  • 0.5 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup semisweet chocolate chips
  • 1 cup bittersweet chocolate chips I recommend Ghirardelli

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

Baking Instructions
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. Step 2: Mix Dry Ingredients - In a medium bowl, whisk together the flour, salt, and baking soda. This helps distribute the baking soda evenly.
  3. Step 3: Cream Butter and Sugars - In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Step 4: Add Vanilla and Eggs - Add the vanilla extract, egg, and egg yolk to the butter mixture. Beat until well combined.
  5. Step 5: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Step 6: Fold in the Chocolate Chips - Gently fold in both the semisweet and bittersweet chocolate chips using a spatula.
  7. Step 7: Scoop and Bake - Drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden.
  8. Step 8: Cool and Enjoy - Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free: Use a 1:1 gluten-free flour blend.
  • For vegan: Substitute with plant-based butter and egg replacers.
  • Store cookies in an airtight container at room temperature for up to one week.