Description
A classic recipe for the best chocolate chip cookies that are perfectly chewy with golden edges and melty chocolate centers. This easy-to-follow recipe yields large or regular-sized cookies with a balance of sweet chocolate chips and a hint of flaky sea salt for an irresistible treat.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/3 cups (170g) all purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
Wet Ingredients
- 1/2 cup (112g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Other
- 1 1/2 cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended), plus more for topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper for easy cleanup and non-stick baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with the light brown sugar and granulated sugar vigorously for 1–2 minutes until the mixture reaches a smooth, paste-like consistency.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract until the mixture is fully smooth and combined.
- Incorporate Dry Ingredients: Pour the dry flour mixture into the wet ingredients and gently fold using a rubber spatula just until a few streaks of flour remain.
- Add Chocolate Chips: Fold in the semisweet chocolate chips until evenly dispersed and the flour is completely mixed. Do not over-mix to maintain tender cookies.
- Scoop Dough: Use a 2-ounce cookie scoop or 1/4 cup measure to portion the dough. For large cookies, place 5 scoops on the baking sheet; for regular-sized, place 6 scoops per sheet.
- Bake Cookies: Bake in the preheated oven for 12–15 minutes for large cookies (12 minutes for gooey, 15 for more done cookies), or 10–12 minutes for regular-sized cookies. Cookies are done when edges are golden and centers are puffed but pale.
- Adjust Spread if Needed: If cookies spread too much during baking, gently nudge the sides back in using a fork immediately after removing from the oven.
- Add Toppings and Cool: While cookies are still warm, top with extra chocolate chips and sprinkle flaky sea salt. Transfer cookies to a cooling rack and allow to cool for about 20 minutes before serving for melty, warm texture.
Notes
- Use a spoon to measure flour and level it off with a knife to avoid packing, which can cause dense cookies.
- Ensure butter is melted and slightly cooled—not hot—to help incorporate the sugars properly.
- Do not over-mix the dough once the flour is added to keep cookies tender.
- For chewy cookies, bake closer to 12 minutes; for a firmer texture, bake toward 15 minutes.
- Sprinkling flaky sea salt enhances the flavor profile by balancing sweetness.
Nutrition
- Serving Size: 1 large cookie
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
