Best Chocolate Chip Cookies Recipe
Chewy, soft, and loaded with melty chocolate chips, these homemade cookies are the ultimate classic dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 large or 12 regular cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
1⅓ cups (170g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon kosher salt
Wet Ingredients:
½ cup (112g) unsalted butter, melted and cooled
½ cup (100g) light brown sugar, packed
⅓ cup (70g) granulated sugar
2 teaspoons vanilla extract
1 large egg
Other:
1½ cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended)
Flaky sea salt, for sprinkling
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract, and whisk until fully combined.
Gradually stir in the dry ingredients until just combined—do not overmix.
Fold in the chocolate chips, reserving a few for topping if desired.
Scoop dough into 2–3 tablespoon portions (depending on size preference) and place on the prepared baking sheet, spacing 2 inches apart.
Press extra chocolate chips into the tops and sprinkle lightly with flaky sea salt.
Bake for 12–15 minutes, until edges are golden and centers look slightly underbaked.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for 30 minutes enhances flavor and reduces spreading, but it’s optional.
For smaller cookies, use a 1.5 tablespoon scoop and bake for 10–12 minutes.
Cookies will continue to set as they cool—don’t overbake.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
Find it online: https://allrecipesmade.com/best-chocolate-chip-cookies-recipe/
