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Best Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 141 reviews

These BEST Chocolate Chip Cookies are perfectly soft and chewy with melty semisweet chocolate chips and a touch of flaky sea salt for a delightful balance of sweet and salty. The recipe uses melted butter for a rich flavor and includes precise measuring tips to ensure consistently delicious cookies every time. Easily made with simple pantry ingredients and baked to golden perfection, these cookies turn out irresistible and melt-in-your-mouth every time.

Ingredients

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

Additional

  • 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

  1. Preheat Oven: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt until evenly combined. Set aside.
  3. Prepare Wet Mixture: In a large mixing bowl, combine the melted and slightly cooled butter with the brown sugar and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture becomes paste-like and well combined.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and whisk thoroughly until the mixture is smooth and homogenous.
  5. Combine Dry and Wet Ingredients: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold the dough, leaving some streaks of flour, then add the chocolate chips. Continue folding until the chocolate chips are evenly dispersed and all flour is incorporated—avoid overmixing to maintain a tender cookie texture.
  6. Scoop and Bake: Using a large 2oz cookie scoop (or 1/4 cup measuring cup), scoop 5 cookies onto the lined baking sheet for larger cookies, or 6 cookies for smaller sizes. Bake larger cookies for 12-15 minutes (12 minutes for gooey, 15 for well done) or smaller cookies for 10-12 minutes until the cookies have a golden ring around the edges but the centers remain pale and puffed.
  7. Fix Spread if Needed: If cookies spread too much during baking, use a fork to gently push the sides inward immediately after removing the cookies from the oven.
  8. Add Toppings: While the cookies are still warm, top each with a few extra chocolate chips and sprinkle lightly with flaky sea salt for enhanced flavor.
  9. Cool and Continue Baking: Transfer the cookies to a cooling rack. Bake remaining dough batches following the same instructions.
  10. Serve: Allow the cookies to cool for about 20 minutes before enjoying. They are best served slightly warm with melted chocolate chips for a perfect treat.

Notes

  • Properly measuring flour by spooning into the cup and leveling ensures accurate amounts and consistent cookie texture.
  • Use unsalted butter melted and cooled but not hot to avoid cooking the egg prematurely and to ensure proper texture.
  • Do not overmix the dough to keep cookies tender and avoid toughness from gluten development.
  • Using a large scoop creates bakery-style thick cookies, but smaller scoops work fine for thinner cookies with adjusted baking time.
  • Flaky sea salt topping enhances the flavor contrast and complements the chocolate chips perfectly.
  • If cookies spread too much, nudging in the sides right after baking prevents overly thin cookies.

Keywords: chocolate chip cookies, best chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, soft cookies, classic cookies

Find it online: https://flavorsbymaya.com/best-chocolate-chip-cookies-recipe/