These classic chocolate chip cookies are just what you’ve been craving! Pack them with chocolate and walnuts for a great snack any time of day!
Classic Chocolate Chip Cookies
I decided to make my husband all of his favorites for his Father’s Day dessert. I made him a three-layer dessert that has everything that he loves. There’s a Chocolate Chip Cookie layer topped with Peanut Butter Chocolate Chip Ice Cream and then finished off with a Chocolate Cake.
Saying he was pleased would be a bit of an understatement.
To start off, I made one of the best chocolate chip cookie recipes that I have. It’s been my go-to recipe for a while and I love it. The cookies come out crisp on the edges and soft in the center. I’ve also loaded them up with standard-sized chips, mini chips, and walnuts.
How to make soft center cookies
The biggest difference you’ll see in this classic chocolate chip cookie recipe is the dark brown sugar – that’s what keeps these cookies soft in the center and crispy on the edges.
The dark brown sugar has double the molasses incorporated versus light brown sugar. All that molasses will give the cookies a richer caramel flavor and keep them moist.
However, don’t fret if you don’t have dark brown sugar on hand. Light brown sugar will work just fine so there’s no need to make a last minute run to the store.
Why one egg yolk?
This recipe calls for one whole egg plus one egg yolk. Why? Well, the short answer is because of science.
The science of baking requires there to be fat to keep the cookies tender. I’ve reduced the butter (fat) from traditionally 1 cup (16 tablespoons) to 12 tablespoons. When I baked with 1 egg, the cookies were hard and when I baked with 2 eggs, the cookies thinned out. The solution was to add just the yolk – the fat – of one egg to keep the baked cookie from getting too crispy.
Lots of textures make for awesome cookies!
Let’s face it, classic chocolate chip cookies need awesome ingredients. I’ve added regular chocolate chips, mini chips, and walnuts to these cookies. You get lots more bang for your buck when you add extra mini chips to your cookies.
You can also add chunks from a chopped up candy bar to make puddles of chocolate on top of your cookies.
Here’s a few more great classic cookie recipes you can try out:
This recipe is part one in a three-part series including Peanut Butter Ice Cream and a Dessert “Turducken”.
Chocolate Chip Cookies
Large, bakery-style Chocolate Chip and Walnut Cookies are just what you're craving!
- 10 1/2 oz Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 tablespoon Butter, melted and cooled
- 1 cup Dark Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 1 cup Chocolate Chips
- 1 cup Mini Chocolate Chips
- 1 cup Walnuts, chopped
- Preheat oven to 325℉.
- Cream the melted butter and sugars. Beat in eggs and vanilla. Mix in dry ingredients.
- Stir in chocolate chips and walnuts by hand.
- Measure out 2 Tbls of batter per cookie and place it on a cookie sheet lined with parchment or a silicone mat.
- Roll the cookie dough smooth, pull it apart in half, point the "ripped" centers up and reattach the two halves. Do not smooth again. Place it into the freezer for 15 minutes.
- Bake for 15 minutes watching not to burn.
- Let cool for 5 minutes on the pan then move to a cooling rack.
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Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 82mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
Nutrition information isn’t always accurate.
Tuesday 20th of November 2018
I want to try your chocolate chip cookies, but, I don't understand some of the recipe, particularly at step. #5. After I put the cookie dough on the cookie sheet, than I roll it out flat? I don't understand that. and t hen I put it in t he freezer?? can you please explain the process again?
Tuesday 20th of November 2018
Sorry if the instructions are vague. Do not roll them flat. Roll them between your palms into a ball. Then rip/pull the ball into two. You'll then smoosh the smooth sides back together leaving the "ripped" edges up. It's that unevenness that gives the cookie that bakery look. It exposes some of the chocolate chips and gives the top that crunchy edge while still having a soft center. Does that help?
Thursday 26th of July 2018
I made these and they are delicious, however, my cookies came out on the thin side. Thin with a little bit of crunch but overall very chewy. Again, the cookies are delicious, but i dont know what i did wrong. i let the butter come to a complete cool too.
Monday 13th of August 2018
I'm not sure what could have happened. Did you use 1 whole egg and 1 egg yolk? Is your oven temperature set correctly with and internal oven thermometer? Did they get over cooked? It's really hard to know what may have happened.
Rum Raisin Oatmeal Chocolate Chip Cookies - White Lights on Wednesday
Wednesday 18th of March 2015
[…] You can also vary the flour to give you more of a cakey texture or get you cookies really crispy. It’s really up to you and what you like in your cookies. Me personally, I love a tender in the center and crispy on the edges cookie that is loaded with chocolate chips. I’ll even mix in mini chips just so the center is extra chocolaty, like in this recipe. […]
Friday 14th of November 2014
Just curious why the directions say to rip the cookie dough in half and then put back together with the ripped sides facing up. I've never heard of that before.
Sunday 16th of November 2014
It helps to give the cookies that bakery fresh look with the crinkley, uneven top and edges. It's a technique I learned from America's Test Kitchen.
Sunday 29th of June 2014
I need at least 6 of these right now! Thanks for linking up with What's Cookin' Wednesday!
Sunday 29th of June 2014
There's just something about a simple chocolate chip cookies that can make everything better.