Chocolate Chip Cookies
These bakery-quality chocolate chip cookies deliver the perfect balance of crispy golden edges and irresistibly soft, chewy centers with pools of melted chocolate in every bite. Made with a combination of brown and white sugar for deep flavor and moisture, and finished with a pinch of flaky sea salt, this foolproof recipe has been tested countless times to guarantee consistent, crowd-pleasing results every single time.
Equipment
- Large mixing bowls
- Electric mixer Hand or stand mixer
- Measuring cups and spoons
- Baking sheets Two needed; heavy-duty aluminum recommended for even browning
- Parchment paper or silicone baking mats
- Cookie scoop (optional) Medium size recommended for uniform cookies
- Wire cooling rack
Ingredients
- 2¼ cups all-purpose flour about 280g; spoon into cup and level off for accurate measuring
- 1 tsp baking soda
- 1 tsp salt reduce to ½ tsp if using salted butter
- 1 cup unsalted butter 2 sticks / 227g, softened to room temperature
- ¾ cup granulated sugar 150g
- ¾ cup packed brown sugar 165g
- 2 large eggs room temperature
- 2 tsp pure vanilla extract Madagascar vanilla recommended for best flavor
- 2 cups semi-sweet chocolate chips 340g; high-quality chips such as Ghirardelli recommended
- flaky sea salt (optional) for topping; Maldon recommended
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure butter is softened and eggs are at room temperature before beginning.
- In a medium bowl, whisk together the flour, baking soda, and salt for about 30 seconds until evenly distributed. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3–4 minutes until light, pale, and fluffy, scraping down the sides halfway through.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for 30 seconds. Scrape down the bowl to ensure everything is fully combined.
- With the mixer on low, gradually add the flour mixture in thirds, mixing just until no white streaks remain. Avoid overmixing — finish incorporating with a spatula if needed.
- Gently fold in the chocolate chips with a wooden spoon or spatula until evenly distributed, reserving a handful to press onto the tops of the cookies before baking.
- Portion the dough into balls of about 2 tablespoons each and place them 2 inches apart on the prepared baking sheets. Press a few reserved chips on top and sprinkle with flaky sea salt if using.
- Bake on the center rack for 10–12 minutes, rotating the pan halfway through, until edges are golden but centers still look slightly underdone. Do not overbake.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm for maximum gooeyness or cool completely for a firmer, chewier texture.
Notes
- Use room temperature butter and eggs — cold ingredients don't mix properly and result in dense cookies.
- Measure flour correctly by spooning it into the measuring cup and leveling off; scooping directly packs the flour and leads to dry, cakey cookies.
- If your dough feels too soft or sticky, refrigerate it for 30 minutes before baking to help cookies hold their shape.
- Don't overbake — remove cookies when centers still look slightly underdone and puffy; they continue baking on the hot pan.
- Rotate the baking sheet 180° halfway through baking for even browning and consistent results.
- If using salted butter, reduce the added salt to ½ teaspoon.
- Store cooled cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft.
- Freeze baked cookies in a freezer-safe container for up to 3 months, or freeze raw dough balls and bake directly from frozen (add 1–2 minutes to bake time).
- Reheat cookies in a 300°F oven for 5 minutes or microwave for 10–15 seconds to restore that fresh-baked warmth.
- For extra-thick cookies, try adding more brown sugar than white, or chill the dough overnight for enhanced flavor and texture.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 125mgPotassium: 75mgFiber: 1gSugar: 16gVitamin A: 5IUCalcium: 2mgIron: 6mg
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