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Soft Baked Cookies

Seasoned recipe · Published October 15, 2026

Chewy, soft-centered chocolate chip cookies with crisp, golden edges. Melted butter and an extra egg yolk keep them tender, and there is no mixer to wash.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (225 g) unsalted butter, melted and cooled slightly
• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups (9 oz / 255 g) chocolate chips

Method

1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a bowl.
3. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until combined. Whisk in the egg, egg yolk, and vanilla until smooth.
4. Stir in the dry ingredients until just combined, then fold in the chocolate chips. If the dough feels very soft, let it rest for 10 minutes.
5. Scoop rounded 2-tablespoon portions onto the sheets, about 2 inches (5 cm) apart.
6. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and golden and the centers look soft. Cool on the sheet for 5 minutes, then move to a rack.

Tips

• Pull them out when the centers still look slightly underdone. They finish setting as they cool.
• Cool the melted butter for a few minutes first so it does not scramble the egg.
• For bakery-style tops, press a few extra chips into each ball before baking.

Storing leftovers

Keep in an airtight container at room temperature for up to 4 days. Freeze scooped dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.

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