• Thick and chewy with lightly crisp edges
• Made with melted butter, so there's no need to wait for butter to soften
• Extra egg yolks add richness and help create a chewy center
• Loaded with semisweet chocolate chips
• The dough can be frozen ahead of time
• Bake the cookies straight from frozen
• A simple cookie-swirling trick creates perfectly round cookies

All-Purpose Flour

All-purpose flour provides the structure for these cookies. Be sure to measure your flour accurately. If using a measuring cup rather than a kitchen scale, spoon the flour into the cup and level it off rather than scooping directly from the flour container.

Unsalted Butter

The butter is melted and then cooled before being added to the dough. Make sure the butter has cooled to approximately 75°F (24°C) so it doesn't warm the other ingredients or cause the dough to become overly soft.

Brown Sugar and Granulated Sugar

The combination of brown sugar and granulated sugar gives these cookies their chewy texture, caramel-like flavor, and lightly crisp edges.

Eggs and Egg Yolks

Using two whole eggs plus two additional egg yolks adds richness and helps keep the centers soft and chewy.

Semisweet Chocolate Chips

These cookies are generously loaded with semisweet chocolate chips. If you prefer a darker chocolate flavor, you can substitute bittersweet chocolate chips.

1. Make the Dough

Whisk together the flour, baking soda, and salt. In a stand mixer, beat the cooled melted butter and sugars until smooth. Mix in the vanilla, eggs, and egg yolks. Add the dry ingredients and mix just until combined, then fold in the chocolate chips.

2. Portion and Freeze

Use a ¼-cup cookie scoop to portion the dough into 70–75 gram balls. Roll them smooth and place them on a parchment-lined baking sheet.

Freeze the dough balls until firm, about 1 hour, then transfer them to a freezer-safe container or bag. Freeze overnight for the best results.

Keep the dough balls round—don't flatten them into discs.

3. Bake From Frozen

When ready to bake, preheat the oven to 325°F (163°C). Place the frozen dough balls about 3 inches apart on a parchment-lined baking sheet.

Bake for 16–18 minutes, until the edges are lightly golden and the centers still look slightly underbaked.

4. Shape and Cool

For perfectly round cookies, immediately swirl a round cookie cutter or bowl around each warm cookie.

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack.

My cookies spread too much.

The most important thing to check is the temperature of your dough. These cookies should be baked directly from frozen.

Also make sure your dough balls are properly portioned. Smaller or flatter portions will spread differently than the recommended 70–75 gram dough balls.

Solution: Portion the dough into balls, freeze until firm, and bake the dough directly from frozen.

My cookies didn't spread enough.

Make sure you're using the correct portion size and baking temperature. Very cold or oversized dough balls may require additional baking time.

Avoid adding extra flour unless you've confirmed that your flour was incorrectly measured. Too much flour can result in thick, dry cookies.

My cookies aren't chewy in the center.

The centers should still look slightly underbaked when you remove the cookies from the oven. If you bake them until the centers look completely set, the cookies can become firmer as they cool.

Try removing them when the edges are lightly golden but the centers still look soft.

My cookies aren't the same size.

This is usually a portioning issue.

A ¼-cup cookie scoop gives you a good starting point, but for the most consistent results, weigh the dough balls at 70–75 grams each.

This is especially helpful when you're making a large batch.

Why are my cookies different from batch to batch?

Several factors can affect chocolate chip cookies, including flour measurement, butter temperature, dough temperature, cookie size, oven temperature, and baking time.

That's why freezing the dough balls and keeping each portion the same weight is so helpful. It removes some of the variables and makes your results much more consistent.

Room Temperature

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezing Cookie Dough

The unbaked dough balls can be frozen in a freezer-safe container or zip-top bag for up to 3 months.

Bake the cookies directly from frozen. If necessary, add 1–2 minutes to the baking time.

I recommend freezing the dough in individual portions so you can bake only as many cookies as you need.

For the most consistent cookies, don't skip the weighing step. A ¼-cup cookie scoop is a convenient way to portion the dough, but cookie scoops can vary and the amount of dough packed into the scoop can differ. Weighing each portion to approximately 70–75 grams gives you much more consistent cookies.

Also, keep the dough balls round rather than flattening them into discs before freezing. That's the method that produced the best results during testing.