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Best Chocolate Chip Cookies Recipe

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4.1 from 4 reviews

These Best Chocolate Chip Cookies are soft, chewy, and packed with gooey dark chocolate chips. This easy-to-make recipe requires no mixer and yields about 24 perfectly baked cookies with a delightful balance of sweetness and texture. Chilling the dough enhances the flavor and controls the spread for cookies that are just right.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Wet Ingredients

  • ¾ cup unsalted butter (1½ sticks), melted and cooled slightly
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Add-ins

  • 1 heaping cup dark chocolate chips

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and sea salt to ensure an even distribution of the leavening agent and salt.
  2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well blended. Add the egg and egg yolk, whisking until fully combined with no streaks of egg white remaining. Stir in the vanilla extract.
  3. Make the Dough: Gradually add the dry ingredients to the wet mixture and fold gently with a spatula until mostly combined. Then fold in the dark chocolate chips until a soft cookie dough forms with no dry flour visible.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes and up to 2 days. Shorter chilling results in flatter, more spread-out cookies, while longer chilling produces thicker cookies that spread less during baking.
  5. Prepare to Bake: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
  6. Scoop the Cookies: Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets, spacing cookies at least 2 inches apart to allow for spreading.
  7. Bake: Bake one tray at a time for 9 to 11 minutes until the cookie edges turn golden brown but the tops remain pale. Cookies will look slightly underbaked when removed but will set as they cool.
  8. Cool: Let cookies cool on the baking sheets for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.

Notes

  • Yield: About 24 cookies
  • For thicker cookies that spread less, chill dough for 2 hours or longer.
  • Use parchment paper to prevent sticking and help even baking.
  • Do not overbake; cookies should look underdone when removed to stay chewy.

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