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–+ servings

The Best Chocolate Chip Cookies

These chocolate chip cookies are soft and chewy in the center, with perfectly golden, crisp edges. With so many recipes out there, finding the perfect one can be tricky — but after countless tests and tweaks, this version delivers the perfect bakery-style cookies every time.
5 from 1 vote
A chocolate chunk cookie with sea salt flakes on a cooling rack, with other cookies and a container of sea salt nearby.
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Prep Time 15 minutes
Chilling Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings 15 cookies
Category Basics, Sweet

Ingredients
 

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1 ½ tsp kosher salt (I use Diamond Crystal, or 1 tsp Morton/table salt)
  • 14 Tbsp (1 ¾ sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar, tightly packed
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk, cold from the fridge
  • 2 tsp pure vanilla extract
  • 1 ½ cups semi-sweet chocolate chips, or chopped into ¼" chunks
  • Fleur de sel, or flaked sea salt (optional; for topping)

Equipment

Instructions

  • In a large bowl, whisk together flour, baking soda, and kosher salt. Set aside.
    2 cups all-purpose flour
    1 tsp baking soda
    1 ½ tsp kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using an electric hand mixer), combine butter, brown sugar, and granulated sugar. Mix on low speed until well combined.
    Pro tip: Despite what many recipes indicate, you do not need to mix until "light and fluffy". Rather, you want to incorporate the least amount of air as possible into the cookie dough, so that the cookies do not become "cakey".
    14 Tbsp (1 ¾ sticks) unsalted butter, at room temperature
    ¾ cup light brown sugar, tightly packed
    ½ cup granulated sugar
  • With the mixer still on low speed, add in egg and egg yolk, followed by the vanilla, being careful not to incorporate too much air.
    1 large egg + 1 egg yolk, cold from the fridge
    2 tsp pure vanilla extract
  • Next, add the dry ingredients, half at a time, to the wet ingredients. Continue mixing on low speed until only a few streaks of flour remain.
  • Add in chocolate chips. Using a rubber spatula, fold the mixture just until combined and the chocolate is evenly distributed. Cover the bowl with plastic wrap and chill for 20 minutes in the refrigerator.
    1 ½ cups semi-sweet chocolate chips, or chopped into ¼" chunks
  • Using a ¼-cup measure and a spoon, portion the cookie dough into ¼-cup mounds. Roll each portion into a smooth ball, then place onto a baking sheet lined with parchment paper.
    Note: There's no need to space out the cookies yet — they can be rearranged after chilling.
  • With your fingers,gently press down on each mound to flatten slightly. (To prevent sticking, dip your fingers in a bit of water first.)
    Pro tip: For picture-perfect cookies, press 2 to 3 extra chocolate chips onto the top of each mound.
  • Cover the cookies with plastic wrap and chill them in the refrigerator for at least 4 hours, or up to 48 hours.
    Pro tip: Chilling the dough helps it to "age", enhancing both flavor and texture. While chilling isn't strictly necessary, I highly recommend it for the best results.
    Once chilled, the dough will be firm and easier to handle. At that point, you can transfer the cookie mounds to a plate or an airtight container to keep them covered while the others bake. You can also freeze the unbaked cookie dough for easy, freshly baked cookies later!
  • After the dough has chilled for 4 hours, preheat oven to 350℉.
  • On a baking sheet lined with parchment paper, place the cookie dough mounds about 3 inches apart (on all sides).
    Note: I recommend preparing multiple baking sheets and baking only 6 cookies (of this size) at a time on a single baking sheet, as they will spread significantly in the oven.
  • Bake in the center of the oven for 16 - 18 minutes.
    Note: If using two baking sheets, place one in the upper third and one in the lower third of your oven, then swap the pans halfway through baking.
    Pro tip: To ensure a soft, chewy texture, the cookies should appear slightly underdone in the center when removed from the oven. They will continue to cook on the baking sheet after being taken out of the oven.
  • Remove the cookies from the oven and gently tap the pan on the counter to deflate them. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container to maintain freshness.

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 311mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 36IU | Calcium: 23mg | Iron: 2mg
Nutrition Disclaimer