The amount of brown sugar and egg (fat) used in the dough will affect how chewy your overall chocolate chip cookies are.

– Butter – Brown sugar – White sugar – Egg and egg yolk – Vanilla – Flour – Baking soda – Salt – Chocolate chips

This recipe is for a batch of soft cookies and actually stays soft for several days if cooked right and stored in an airtight container. If you're looking for a crunchy, hard cookie, these are not it!

If you hate having to use extra dishes, even if it's the "right" way for mixing your dry ingredients together separately and then adding them to the wet, this recipe doesn't do that. Pretty much ever because I don't like to do extra dishes.

Dark or semisweet chocolate chips work best in chocolate chip cookies. Using milk chocolate chips can result in an overly rich cookie.

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