Perfectly Chewy Chocolate Chip Cookies Recipe!

        Chewy Chocolate Chip Cookies Recipe for Two (AKA Couch Snack Perfection)

Alright, let’s get real for a sec—sometimes you just want a few cookies, not a mountain of them staring you down from a Tupperware for a week. This recipe? It’s your golden ticket. We’re talking crispy edges, chewy middle, melty chocolate—basically, everything you want in a cookie, minus the drama of leftovers. Ready? Let’s do this.

What You Need (a.k.a. Stuff You Probably Already Have)

• 1/2 cup + 2 tbsp all-purpose flour (about 80g, but who’s counting)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter (softened, not melted)
• 2 tbsp granulated sugar
• 1/4 cup light brown sugar (pack it down, don’t be shy)
• 1 egg yolk (yup, just the yolk—scramble that white for breakfast or toss it, your call)
• 1/2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips (or just hack up a chocolate bar if you’re feeling fancy)

Gear Check

• Medium bowl (or whatever’s clean)
• Whisk (a fork works in a pinch)
• Rubber spatula or trusty wooden spoon
• Measuring cups & spoons
• Baking sheet
• Parchment paper or silicone mat (unless you love doing dishes)
• Wire rack, if you have one, but honestly, a plate works

How to Get Your Cookie Fix

Step 1.

Fire Up the Oven: Crank it to 350°F (175°C). Line your baking sheet unless you like scraping stuck-on cookie bits.

Step 2.

Mix Dry Stuff: Flour, baking soda, salt. Whisk it, fork it, just make sure it’s blended. Set aside.

Step 3.

Cream That Butter: Mash up your softened butter with both sugars till it’s kinda fluffy. Use a spatula, use your muscles—no judgment.

Step 4.

Egg & Vanilla Time: Toss in the egg yolk and vanilla. Stir till it all looks smooth and a little glossy.

Step 5.

Dough Coming Together: Dump in your dry mix and work it in gently. Don’t go Hulk on it or you’ll have tough cookies.

Step 6.

Chocolate Overload: Stir in those chocolate chips. Taste-test a few, you’ve earned it.

Step 7.

Chill (Optional But Worth It): Cover and pop that dough in the fridge for 15-30 min if you can wait. Makes ’em chewier and the flavor deepens. If you can’t wait? No biggie—they’ll still rock, just a bit flatter.

Step 8.

Scoop & Space: Grab a spoon (or cookie scoop if you’re a pro). Plop dough balls a couple of inches apart on your tray. You’ll get 6-8, depending on your “sampling” habits.

Step 9.

Bake It: Slide into the oven for 10-12 minutes. Look for golden edges but gooey centers. Pull them out before they look totally done—trust the process.

Step 10.

Cool Down (a Little): Let ‘em chill on the tray for 5 min. They’re still setting up. Move to a rack or plate, then try not to burn your tongue.

Alright, real talk—here’s the lowdown on what you’re biting into (numbers aren’t gospel, but they’re close enough for cookie math)

Macros per hefty serving (we’re talking 3-4 cookies, not your sad single-cookie diet)

• Calories: somewhere in the 500-600 range. Yeah, it’s a treat—embrace it.
• Protein: 6-8g. Not winning any muscle contests, but hey, it’s there.
• Carbs: 60-70g. Look, cookies are mostly sugar. What did you expect?
• Fat: 25-35g. Blame the butter. And thank it, too.

Honestly, these numbers swing around depending on how wild you go with the chocolate chips or what brand you grab. Also, “serving size” is a suggestion. You do you.

Cookie Tips & Tweaks

• Butter needs to be soft, not melted. If you nuke it, you’re basically making puddle cookies. Let it chill (but not literally).
• Don’t go ham on the mixing after you toss in the flour. You overwork it, you get tough cookies, and nobody wants that.
• Want ‘em chewy? Toss the dough in the fridge for a bit. Magic. Science. Whatever.
• Any chocolate goes. Mix ‘em up, chop up a bar, get fancy. No one’s judging.
• Flaky sea salt on top when they’re fresh outta the oven? Game changer. Trust me.
• Nuts? Go for it. Walnuts, pecans, whatever’s rolling around in your pantry. Just don’t get weird with it.
• If you’re feeling extra, brown that butter first. It takes a few minutes, smells like heaven, and your cookies will taste like you know what you’re doing.
• Leftovers? Airtight container, room temp, good for a few days. Or just eat ‘em all and avoid the storage problem.

Cookie Troubleshooting (a.k.a. Cookie Therapy)

1Q: Why are my cookies turning into flat pancakes?

A: Usually means your butter’s melted or way too soft, or you skipped chilling the dough. Maybe your oven’s slacking off. Or you dumped in too much baking soda. Keep butter just soft, chill that dough, and check your oven temp isn’t a liar.

2Q: Can I make the dough ahead?

A: Duh. Make the dough, fridge it for up to 3 days, or freeze dough balls and bake straight from the freezer. Just tack on a couple of extra minutes in the oven. Lazy baker’s dream.

3Q: My cookies are like sand. Where’s the chew?

A: You probably baked ‘em too long. Pull them out when the edges are golden but the middle’s still soft—they’ll finish setting up while they cool. Also, don’t beat the heck outta the dough after the flour goes in, or you’ll end up with crumb city.

There you go. Go forth and bake.