Extreme Chocolate Chip Cookies
★★★★★ 5.0 from 517 reviews
By Biteful Kitchen
Loaded with double the chocolate chips, these cookies deliver an extra gooey, chocolate-packed bite in every nibble. Crispy on the edges, chewy in the center, and completely irresistible.
Quick Facts
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
Ingredients
Dry Ingredients:
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
Wet Ingredients:
• ¾ cup unsalted butter, melted and cooled slightly
• ¾ cup packed brown sugar
• ½ cup white sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons pure vanilla extract
Add-Ins:
• 3 cups semisweet chocolate chips (double the original)
• (Optional) ½ cup chopped walnuts or pecans
Directions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk melted butter, brown sugar, and white sugar until smooth and glossy. Add the egg, yolk, and vanilla, and whisk until creamy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 3 cups of chocolate chips (and nuts, if using).
5. Scoop 2-tablespoon portions of dough onto baking sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are golden but centers are soft.
6. Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container.
Chef’s Tips
• For bakery-style thickness, chill dough 30 minutes before baking.
• Swap half the chocolate chips for chunks or white chocolate for contrast.
• Top with flaky sea salt for the ultimate finish.
Nutrition (per cookie)
Approx. 220 calories, 2g protein, 10g fat, 29g carbohydrates
