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Best Chocolate Chip Cookies Recipe

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★★★★★

5 from 68 reviews

These BEST Chocolate Chip Cookies are perfectly soft and chewy with a golden edge and melty chocolate chips. Made with a simple mix of all-purpose flour, melted butter, and a combination of brown and granulated sugars, these cookies strike the perfect balance between sweetness and texture. Finished with a sprinkle of flaky sea salt on top, they offer a delightful contrast of flavors in every bite. Ideal for any occasion, these cookies are easy to prepare and bake to perfection in about 15 minutes.

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

Mix-ins & Toppings

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

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later use.
  3. Combine butter and sugars: In a large mixing bowl, add the melted and cooled butter, light brown sugar, and granulated sugar. Ensure the butter is warm but not hot. Whisk vigorously for 1-2 minutes until the mixture becomes a smooth, paste-like consistency.
  4. Add egg and vanilla: Whisk in the large egg and vanilla extract into the butter-sugar mixture until the batter is smooth and well combined.
  5. Incorporate dry ingredients and chocolate chips: Pour the dry ingredient mix into the wet ingredients. Use a rubber spatula to fold gently until just combined, leaving a few streaks of flour. Then fold in the semisweet chocolate chips until evenly dispersed, being careful not to overmix.
  6. Scoop dough and bake: Using a large 2oz cookie scoop or a 1/4 cup measuring scoop, portion 5 cookies onto the prepared baking sheet. Bake for 12-15 minutes—12 minutes for gooey centers, 15 for a more well-done cookie. If using a smaller scoop or preferring regular-sized cookies, scoop 6 cookies and bake for 10-12 minutes.
  7. Check for doneness: Cookies are done when they show a golden ring around the edges but remain pale and puffed in the center. If cookies spread too much during baking, immediately nudge the sides inward with a fork once removed from the oven.
  8. Add toppings: Right after baking, top each cookie with extra chocolate chips and sprinkle with flaky sea salt to enhance the flavor and texture contrast.
  9. Cool on rack: Transfer the cookies to a cooling rack and repeat the baking process with any remaining dough.
  10. Serve and enjoy: Allow cookies to cool for about 20 minutes before eating. They are best enjoyed slightly warm, when the centers are soft and the chocolate chips are still melty.

Notes

  • For best texture, accurately measure flour by spooning it into the measuring cup and leveling off the excess instead of scooping directly from the bag.
  • Ensure melted butter is cooled and not hot to prevent cooking the eggs and to achieve the right consistency of dough.
  • Use a large cookie scoop for evenly sized cookies that bake consistently.
  • If cookies spread excessively, adjusting dough placement with a fork immediately after baking helps maintain shape.
  • Sprinkling flaky sea salt on top balances the sweetness and enhances chocolate flavor.

Keywords: chocolate chip cookies, best chocolate chip cookies, chewy cookies, easy cookie recipe, melt-in-your-mouth cookies, sea salt cookies

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