Chewy Chocolate Chip Cookies

Warm, thick, and impossibly soft, these Chewy Chocolate Chip Cookies taste like a bakery batch you can pull from your own oven.

Scale

300 g (2 1/2 cups) all-purpose flour
1 tsp (5 g) baking soda
1 tsp (5 g) fine sea salt
170 g (3/4 cup) unsalted butter, divided
100 g (1/2 cup) granulated sugar
200 g (1 cup, packed) light brown sugar
1 large egg (50 g) at room temperature
1 extra egg yolk (18 g) at room temperature
2 tsp (10 ml) pure vanilla extract
300 g (1 3/4 cups) chocolate chips (1/2 cup small chips and 1 1/4 cups larger chunks)
Optional: flaky sea salt for sprinkling

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Mix dry ingredients: Whisk the flour, baking soda, and salt in a medium bowl until evenly combined.
Combine sugars and butter: Whisk together melted and softened butter with granulated and brown sugars until smooth, then stir in egg, yolk, and vanilla.
Bring the dough together: Fold dry ingredients into wet ingredients until mostly combined.
Add chocolate: Stir in small chocolate chips and then larger chunks until uniformly distributed.
Portion and chill: Scoop dough into mounds, cover, and chill for at least 24 hours.
Bake: Preheat the oven and bake cookies in spaced mounds for 10–12 minutes.
Cool and finish: Let cool briefly on the sheet before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Measure ingredients by weight for consistent results. Chilling the dough is essential for the best texture.