Best chocolate chip cookies
Craving the ultimate chocolate chip cookie? These cookies are soft in the center, slightly crisp on the edges, and loaded with melty chocolate chips. I’ve perfected this recipe to deliver that bakery-style cookie right from your own oven—perfect for dunking in milk or sharing wit
Ingredients
- □ ¾ cup 3/4 cup (168 g) unsalted butter, softened
- □ 1 cup 1 cup (212 g) packed light brown sugar
- □ ¼ cup 1/4 cup (50 g) granulated sugar
- □ 1 large 1 large egg + 1 large egg yolk, at room temperature
- □ 1 tablespoon 1 tablespoon pure vanilla extract
- □ 1 ¾ cups 1 3/4 cups (220 g) all-purpose flour
- □ ¾ teaspoon 3/4 teaspoon baking soda
- □ ¾ teaspoon 3/4 teaspoon kosher salt, plus more for sprinkling
- □ 1 ¼ cups 1 1/4 cups (210 g) semisweet or bittersweet chocolate chips (or roughly chopped chocolate)
- □ 1 I start by creaming the butter, brown sugar, and granulated sugar together in a large mixing bowl until the mixture is light and fluffy. Then, I add the egg and yolk, followed by the vanilla extract, mixing until fully incorporated.
- □ 1 In a separate bowl, I whisk together the flour, baking soda, and kosher salt. I gradually add the dry ingredients to the wet mixture, folding gently until just combined. Finally, I fold in the chocolate chips, making sure each cookie will have a generous amount of chocolate in every bite.
Instructions
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Getting the dough just right is key to perfect chocolate chip cookies. Here’s how I prepare mine:
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For thicker cookies, I chill the dough for at least 30 minutes in the refrigerator. This step helps prevent the cookies from spreading too much during baking and enhances their chewy texture.
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To shape my cookies, I follow these simple steps:
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Scoop the Dough: I use a cookie scoop or two spoons to portion out even balls of dough, roughly 2 tablespoons each.
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Arrange on Baking Sheet: I place the dough balls 2 inches apart to allow room for spreading.
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Add a Sprinkle of Salt: Just before baking, I like to sprinkle a pinch of flaky salt on top for a sweet-and-salty balance.
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This method ensures each cookie is perfectly uniform and evenly baked.
Why This Recipe Works: Craving the ultimate chocolate chip cookie? These cookies are soft in the center, slightly crisp on the edges, and loaded with melty chocolate chips. I’ve perfected this recipe to deliver that bakery-style cookie right from your own oven—perfect for dunking in milk or sharing with friends and family. Whether you love chewy cookies or just want that rich chocolate flavor, these cookies are sure to hit the sweet spot.
Storage & Make-Ahead Tips: For longer storage, I freeze the unbaked cookie dough in portions. They can be baked straight from the freezer with just an extra minute or two of baking time, giving fresh cookies anytime I crave them.