Fool-Proof Chocolate Chip Cookies

Chocolate chip cookies are one of those things everyone thinks they should be able to bake and yet they’re often the most disappointing. Too flat, too dry, too cakey, too crunchy, not enough chocolate… the list goes on and on.

This recipe exists for one reason: to remove the stress!

These are the cookies I make when I want something guaranteed to work. Just soft, chewy, classic chocolate chip cookies that come out right every single time. If you’ve ever felt intimidated by baking, start here.

Why This Recipe Is Fool-Proof

This cookie dough is designed to be forgiving. A little extra mixing or an extra minute in the oven won’t ruin it, which is exactly what beginner bakers need.

Here’s why it works so well:

• Melted butter creates chewiness and eliminates the need for perfect creaming
• Bread flour gives structure and prevents flat cookies
• Brown sugar–heavy ratio keeps the cookies soft
• Extra egg yolk + milk adds richness and moisture
• Chilling the dough ensures bakery-style cookies

Every ingredient has a purpose — but none of them are fussy.

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup granulated sugar
• 1 1/4 cups brown sugar
• 1 large egg
• 1 egg yolk
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F. Melt the butter and let it cool slightly.

2. Prepare dry ingredients. Sift together the bread flour, kosher salt, and baking soda. Set aside.

3. Mix butter and sugars. Pour the melted butter into your mixer’s bowl. Add the granulated sugar and brown sugar. Cream on medium speed until combined.

4. Add wet ingredients. Add the egg, egg yolk, milk, and vanilla extract. Mix until well combined.

5. Incorporate flour mixture. Slowly add the flour mixture and mix until thoroughly combined.

6. Add chocolate chips. Stir in the semisweet chocolate chips until evenly distributed.

7. Chill the dough. Cover and refrigerate for at least 30 minutes (or up to 24 hours for even better flavor).

8. Scoop and bake. Place 6 cookies per baking sheet, spacing them evenly. Bake for 14 minutes or until golden brown, rotating the pan halfway through for even browning.

9. Cool completely. Let cookies cool on the baking sheet before transferring. Store in an airtight container.

Tips

• Let the butter cool slightly after melting so it doesn’t scramble the eggs.
• Don’t overmix once the flour is added — stop as soon as the dough comes together.
• Chilling matters — it helps control spread and improves texture.
• Bake until just golden, not dark — cookies finish setting as they cool.
• Let them rest on the pan for a minute before moving.

Make Them Your Own

This recipe is easy to customize without risking failure:

• Swap chocolate chips for chunks, walnuts, or pecans
• Sprinkle flaky salt on top before baking
• Use half dark, half milk chocolate

Stick to the base dough and you won’t lose that fool-proof factor.

Perfect For

• Beginner bakers
• Weeknight baking
• Last-minute dessert cravings
• When you want something reliable and comforting

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If you try this recipe, I’d love to hear how it went! My goal is always to make baking feel approachable — like something you can do, even on a busy day.