Thin & Chewy Freezer-Friendly Chocolate Chip Cookies

Yields: ~24 cookies

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Ingredients

1 cup (2 sticks, 226g) unsalted butter, melted and slightly cooled

1 ¼ cups (250g) packed light brown sugar

½ cup (100g) granulated sugar

1 large egg + 1 large egg yolk, room temp

2 tsp vanilla extract

2 cups (240g) all-purpose flour (spooned & leveled)

1 tsp baking soda

½ tsp baking powder

1 tsp kosher salt (or ¾ tsp table salt)

1 ½ cups (255g) semi-sweet chocolate chips (or a mix of chopped chocolate + chips for melty pockets)

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Directions

1. Mix wet ingredients

2. In a large bowl, whisk melted butter, brown sugar, and white sugar until glossy and smooth.

3. Add the egg, yolk, and vanilla; whisk until well combined.

4. Mix dry ingredients

5. In a separate bowl, whisk flour, baking soda, baking powder, and salt.

6. Stir into wet mixture until just combined.

7. Add chocolate

8. Fold in chocolate chips. The dough should be glossy and a bit loose (not stiff).

9. Chill briefly

10. Chill the dough for 30 minutes only. (Too long and they won’t spread enough.)

11. Bake

12. Preheat oven to 350°F (175°C).

13. Scoop dough into ~2 Tbsp balls (a medium cookie scoop), spacing widely on parchment-lined sheet.

14. Bake 15-20 minutes, until edges are set and centers look slightly underbaked. They’ll finish setting as they cool.

15. Cool & Freeze

16. Let cookies cool 5–10 minutes on the tray before moving to a rack.

17. Once cooled, freeze in a single layer, then transfer to an airtight bag/container.

18. Tips for Thin + Chewy Frozen Cookies

19. Melted butter + more brown sugar = chewy texture that won’t go rock-hard in the freezer.

20. Extra yolk = adds richness and chewiness.

21. Slight underbake = ensures they’re still soft when frozen.

22. Don’t over-flour = too much flour makes them puffy instead of thin.