These cookies are exactly what they sound like thick, bakery style, chewy chocolate chip cookies. Rich with brown sugar, melted (but cooled) butter, and extra egg yolk, they bake into hefty rounds with soft, puffy centers and lightly crisp edges perfect for when you're craving that indulgent, fresh from the oven treat. 

Full Recipe:

Ingredients

• 2 cups + 2 tbsp all-purpose flour (~10⅝ oz)

• ½ tsp baking soda

• ½ tsp salt

• 12 tbsp unsalted butter, melted and cooled until warm but not hot 

• 1 cup packed light or dark brown sugar (~7 oz)

• ½ cup granulated sugar (~3½ oz) 

• 1 large egg + 1 egg yolk

• 2 tsp vanilla extract

• 1–1½ cups semisweet chocolate chips 

Directions

1. Preheat oven to 325 °F (163 °C). Prepare two baking sheets with parchment paper. 

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 

3. In a separate bowl, mix melted butter with both sugars until well blended.

4. Beat in the egg, egg yolk, and vanilla until smooth. 

5. Add the dry ingredients to the wet mixture, beating at low speed (or stirring) until just combined. Stir in the chocolate chips. 

6. Shape dough: scoop ~¼ cup portions, then gently “split and rejoin” each ball to preserve a jagged surface this helps thickness and texture. Place them jagged-side up on the baking sheets, spaced about 2½ inches apart.

7. Bake for 15–18 minutes, rotating the sheets halfway through, until edges are lightly golden while centers remain puffy. 

8. Cool on the baking sheets, then transfer cookies with a metal spatula. Serve warm for that gooey, chewy indulgence. 

Nutrition (per large cookie; approximate)

• Calories: ~284 kcal

• Carbohydrates: ~37 g

• Protein: ~3 g

• Fat: ~14 g

• Saturated Fat: ~8 g

• Sugar: ~23 g

• Fiber: ~2 g

• Cholesterol: ~39 mg

• Sodium: ~108 mg