The Best Old Fashioned Chocolate Chip Cookies (Chewy + Perfect Every Time)

These Old Fashioned Chocolate Chip Cookies will be your new favorite cookie! They have a deliciously chewy texture and keep so well in the freezer! Browning our butter is the secret to the slightly warm, nutty flavor, and chilling our dough intensifies the flavor and results in perfectly chewy cookies. This classic old fashioned chocolate chip cookie recipe will be a hit with your family and friends- make a double batch and freeze some for later!

If you love cookies, try my chocolate chip cookies with walnuts! I make all of my cookies without a mixer – no bowl of a stand mixer or paddle attachment to fuss with!

Ingredients

• All-Purpose Flour – The backbone of your cookie, flour provides the structure and helps create the perfect balance between chewy and crispy textures.
• White Sugar and Light Brown Sugar –  Using both white sugar and light brown sugar gives these cookies the perfect balance—white sugar adds crisp edges while brown sugar brings moisture and a rich, chewy center.
• Large Egg & Egg Yolks – The whole egg binds the ingredients together, while the extra yolks add richness and chewiness to the cookies. Use room-temperature eggs for better incorporation with the butter and sugars, which helps achieve a more uniform texture.
• Baking Soda – Baking soda is crucial for leavening, helping your cookies rise and giving them that soft, tender crumb.
• Kosher Salt – Salt enhances all the flavors in the cookies, balancing the sweetness and deepening the overall taste profile.
• Unsalted Butter – Butter provides flavor, tenderness, and moisture, making your cookies rich and satisfying. 
• Vanilla Extract – Vanilla extract enhances the sweetness and adds a warm, comforting aroma that pairs perfectly with chocolate.
• Semi-Sweet Chocolate Morsels – The star of the show! semisweet chocolate chips offer a perfect balance between sweet and bitter, complementing the cookie’s flavor without overwhelming it. You could also use dark chocolate or milk chocolate chips! 
• Flaky Sea Salt – A sprinkle of flaky sea salt after baking enhances the sweetness of the cookies.

How to Make Old Fashioned Chocolate Chip Cookies

1. Preheat oven to 400°Fahrenheit (200°Celsius) and line a cookie sheet with parchment paper or a silicone mat. In a saucepan, melt butter over medium heat, stirring until golden brown with brown bits on the bottom. Pour into a large bowl and let cool slightly. Stir in the remaining butter until melted.

2. In a small bowl, whisk together flour, baking soda, and salt.

3. Whisk brown sugar and granulated sugar into the butter until smooth.

4.Whisk in the egg, yolks, and vanilla until creamy

5. Fold the flour mixture into the wet ingredients with a spatula until no dry spots remain.

6. Then, stir in chocolate chips.

7. Cover and refrigerate for 30 minutes.

Scoop cookie dough into balls, about 1–2 tablespoons each. I love to use a cookie scoop for this! Place the dough balls 2 inches apart on the cookie sheet. Press a few chocolate chips into the tops.

8. Bake for 8 minutes, until edges are golden and centers look slightly soft. Sprinkle with flaky sea salt immediately after baking.

Cool on the sheet for 10 minutes, then transfer to a wire rack. Enjoy right away or store in an airtight container for later.

The Best Old Fashioned Chocolate Chip Cookies

Allie Hagerty

Chewy, rich, and timeless—these old fashioned chocolate chip cookies have crisp edges, soft centers, and melty chocolate in every bite.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Time to Chill 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 30

Equipment

• Medium saucepan
• large mixing bowl
• Small bowl
• whisk
• spatula
• plastic wrap
• parchment paper
• Cookie sheet
• Cooling rack (optional)

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour 221 g
• ¼ cup granulated sugar 55 g
• 1 cup light brown sugar 156 g
• 1 large egg
• 2 large egg yolks
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup 1.5 sticks unsalted butter
• 2 teaspoons vanilla extract
• 1 ¼ cups semi-sweet chocolate morsels 1 cup for the dough, ¼ cup for topping
• Flaky sea salt for sprinkling on top

Instructions

 

• Preheat your oven to 375° Fahrenheit (190° Celsius). Line a cookie sheet with parchment paper and set it aside. This will prevent the cookies from sticking and make cleanup easier.
• In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3-4 minutes until the butter turns golden brown and you see little brown bits at the bottom. Be careful not to let it burn! Once browned, pour the butter into a large mixing bowl and let it cool for a minute.
• While the butter cools, grab a small bowl and whisk together 1 ½ cups of flour, ¾ teaspoon of baking soda, and ¾ teaspoon of kosher salt. Set this aside.
• Take the remaining ½ stick of unsalted butter, cut it into small cubes, and add it to the browned butter. Stir gently until it’s completely melted. This helps cool the browned butter.
• Pour 1 cup of light brown sugar and ¼ cup of granulated sugar into the melted butter mixture. Whisk it well to make sure everything is smooth and there are no lumps.
• Add the large egg and the two egg yolks to the butter-sugar mixture. Whisk everything together until the mixture is smooth and creamy. Stir in 2 teaspoons of vanilla extract for extra flavor.
• Slowly add the flour mixture to the wet ingredients. Use a spatula to fold the flour into the butter mixture, gently stirring until no dry spots remain. Be sure to scrape the sides and bottom of the bowl to incorporate everything evenly.
• Gently fold in 1 cup of semi-sweet chocolate morsels until they’re evenly distributed throughout the dough.
• Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This helps the flavors come together and makes the dough easier to handle.
• After chilling, scoop out the dough into 30 evenly-sized balls (about 1-2 tablespoons each). Place them on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
• Before baking, press a few extra chocolate chips (about ¼ cup in total) into the tops of each dough ball. This will create those lovely puddles of chocolate on top of your cookies.
• Place the cookie sheet in your preheated oven and bake for 10 minutes. Note: At the 6-minute mark, remove the tray from the oven and gently tap it on the counter to flatten the cookies slightly. This helps create a chewy, crinkly texture.
• As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt. This adds a delicious contrast to the sweetness.
• Let the cookies cool on the cookie sheet for about 10 minutes, then transfer them to a cooling rack if you have one. This step helps the cookies firm up just right before you dig in!

Notes

Expert Tips from My Kitchen

• Use a food scale for accuracy—especially with flour and sugar—for consistent, perfect cookies.
• Bring eggs to room temperature for better mixing; a quick warm water soak works in a pinch.
• Don’t skip chilling the dough—it keeps cookies chewy and prevents overspreading. Chill up to 24 hours for deeper flavor.
• Let cookies cool on the sheet for 10 minutes so they set before moving to a rack.

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Serving Suggestions

• Pair with an espresso martini for a grown-up treat.
• Package in a pretty tin for a thoughtful homemade gift.
• Pack for a picnic with pasta salad, sandwiches, and a pitcher of John Daly cocktails.

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Storage and Reheating

• Store in an airtight container at room temp up to 5 days.
• Freeze baked cookies up to 3 months; thaw at room temp or warm briefly in the oven.
• Freeze dough balls up to 3 months; bake straight from frozen, adding 1–2 minutes.

Nutrition Facts

Calories: 146kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 90mgPotassium: 62mgFiber: 1gSugar: 12gVitamin A: 163IUCalcium: 15mgIron: 1mg

Tried this recipe?Let us know how it was!