Chewy and Amazing Chocolate Chip Cookies

Author Leigh Anne Wilkes


  • 3/4 C unsalted butter melted
  • 1 C packed brown sugar
  • 1/2 C white sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 2 C semisweet chocolate chips


  • Grease cookie sheets or line with parchment paper (I actually did neither, and they came out fine on a plain old bare shiny metal cookie sheet).
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
  • Beat in the vanilla, egg, and egg yolk until light and creamy
  • Mix in dry ingredients until just blended
  • Stir in the chocolate chips, then chill in the fridge for 1-2 hours
  • Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (I did large golf ball size chunks, and could fit 9 at a time - they spread quite a bit, so don't try to cram them)
  • Cookies should be about 3 inches apart
  • Bake for 12 to 15 minutes in a 325 F preheated oven, or until the edges are lightly toasted
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
  • For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted
  • For a crunchier cookie, bake for 15-17 minutes or until edges are golden brown
  • Makes 14-17 cookies