Name: Best Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: PT-491722H32M33S
Total time: 30 min
Cuisine: American
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; 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; 1 1/2 cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended) + more for topping; Flaky sea salt for sprinkling

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Introduction

These best chocolate chip cookies are a perfect balance of soft, chewy, and slightly crispy edges. Made with simple ingredients and topped with a sprinkle of flaky sea salt, they offer the ultimate homemade treat that melts in your mouth.

A stack of five round chocolate chip cookies sits on a black metal cooling rack against a dark background, with the top two cookies broken in half to show melted, gooey dark chocolate chips inside. The cookies are golden brown with visible chocolate chips throughout their thick, soft texture. To the left of the stack is a small white bowl filled with extra dark chocolate chips, and in the blurred background are two glass bottles filled with milk. The cookies and bowl are placed on a white marbled surface sprinkled with coarse sea salt crystals. photo taken with an iphone --ar 4:5 --v 7

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
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
1 1/2 cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended) plus more for topping
Flaky sea salt for finishing

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
Step 3: In a large mixing bowl, combine the melted and cooled butter with the brown sugar and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture becomes paste-like in consistency.
Step 4: Add the egg and vanilla extract to the butter and sugar mixture, whisking until smooth and well incorporated.
Step 5: Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula. Leave some streaks of flour before adding the chocolate chips.
Step 6: Fold in the chocolate chips until evenly distributed. Take care not to overmix to keep your cookies tender.
Step 7: Using a 2 oz cookie scoop or 1/4 cup measuring cup, scoop 5 cookies onto the baking sheet. Bake for 12-15 minutes—12 minutes for gooey centers, 15 minutes for more well-done cookies.
Step 8: If using smaller scoops (regular-sized cookies), place 6 cookies per sheet and bake for 10-12 minutes.
Step 9: The cookies are done when they have a golden ring around the edges but remain pale and puffed in the center. If they spread too much, nudge the edges inward with a fork immediately after removing from the oven.
Step 10: While still warm, top the cookies with extra chocolate chips and a sprinkle of flaky sea salt.
Step 11: Transfer the cookies to a cooling rack and repeat baking with the remaining dough.
Step 12: Let the cookies cool for about 20 minutes before eating. They are best enjoyed slightly warm with melty chocolate chips.

Tips & Variations

For extra chewiness, substitute half of the all-purpose flour with bread flour.
Use high-quality chocolate chips for the best flavor, such as guittard or Ghirardelli.
If you like a crunchier cookie, bake a minute or two longer but watch carefully to avoid overbaking.
Try mixing in chopped nuts like walnuts or pecans for added texture.
Allow the cookie dough to chill for 30 minutes to an hour for thicker, less spread-out cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. To reheat, warm the cookies in a preheated 300°F oven for about 5 minutes or microwave for 10-15 seconds to restore their softness and melty chocolate.

How to Serve

The image shows several chocolate chip cookies cooling on a black wire rack, placed on a white marbled surface. The cookies are golden brown with a soft, slightly cracked texture, dotted heavily with dark chocolate chips. A few coarse salt flakes are sprinkled on the top of each cookie, adding a subtle contrast. In the background, there is a clear glass jar filled with granulated salt, and a white bowl with extra chocolate chips scattered around. The scene is warmly lit, focusing on the inviting texture and color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added kosher salt slightly to avoid over-salting the cookies.

Why do my cookies spread too much when baking?

Cookies may spread if the butter is too warm or the dough is not chilled. Make sure the melted butter is cooled before mixing and consider chilling the dough before baking to help control spreading.