Best Chocolate Chip Cookies Recipe: Your New Go-To Cookie
Chocolate chip cookies are the epitome of comfort food. They evoke memories of home, warm kitchens, and family gatherings. Whether you’re baking to satisfy a sweet craving or making a batch for a special occasion, nothing beats the classic chocolate chip cookie. This Best Chocolate Chip Cookies recipe will quickly become your go-to. It’s easy to make, requires no chilling, and can be prepared in just 30 minutes! The result is a batch of cookies that are soft and gooey on the inside, crisp and chewy on the outside, with pockets of melty chocolate in every bite. What could be better than that?
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 9 large cookies or 12 regular cookies
- Category: Dessert, Baking, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 1/3 cups (170g) all-purpose flour, spooned and leveled
Flour is the backbone of this recipe, providing structure and stability to the dough. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off with a knife to avoid using too much flour. - 1/2 tsp baking soda
Baking soda helps the cookies spread slightly and rise, giving them a soft texture while maintaining their chewiness. - 1/2 tsp baking powder
Baking powder adds a slight lift to the dough, contributing to the overall fluffiness of the cookies. - 3/4 tsp kosher salt
Salt enhances the sweetness of the cookies and balances the flavor profile.
Wet Ingredients:
- 1/2 cup (112g) unsalted butter, melted and cooled
The butter should be melted and slightly cooled before using to avoid cooking the egg when combined. It creates a smooth dough and gives the cookies a rich, soft texture. - 1/2 cup (100g) light brown sugar, packed
Brown sugar contributes moisture to the dough, giving the cookies a chewy texture and a deep caramel-like flavor. - 1/3 cup (70g) granulated sugar
Granulated sugar adds sweetness and helps the cookies spread as they bake. - 2 tsp vanilla extract
Vanilla extract imparts a warm, aromatic flavor that enhances the overall taste of the cookies. - 1 large egg
Eggs provide structure to the dough, helping it hold together and creating a chewy texture.
Chocolate and Topping:
- 1 1/2 cups (250g) semisweet chocolate chips
The star of the show! Semisweet chocolate chips melt beautifully and provide a rich, balanced sweetness that’s not too overwhelming. Brands like Trader Joe’s, Guittard, and Ghirardelli are recommended for their high quality. - Flaky sea salt, for sprinkling on top
A sprinkle of sea salt on top of the cookies enhances the chocolate flavor and provides a delightful contrast to the sweetness.
Instructions
1. Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup. This also helps the cookies bake evenly.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the dry ingredients before adding them to the wet ingredients. Set this mixture aside for later use.
3. Prepare the Wet Ingredients
In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Use a whisk to combine these ingredients vigorously for 1-2 minutes until the mixture forms a paste-like consistency. The goal is to break down the sugar crystals and ensure the butter and sugar are fully incorporated.
4. Add the Egg and Vanilla
Whisk in the egg and vanilla extract until smooth. This will help the dough come together and provide richness to the cookies. The vanilla enhances the flavor of the chocolate, giving the cookies a comforting aroma.
5. Combine the Wet and Dry Ingredients
Pour the dry ingredients into the wet ingredients, and gently fold them together using a rubber spatula. Be careful not to overmix—just fold until the flour is mostly incorporated. There may be a few streaks of flour, which is fine.
6. Add the Chocolate Chips
Add the semisweet chocolate chips to the dough and gently fold them in until they are evenly distributed. If desired, you can save a few extra chips to place on top of the cookies before baking.
7. Scoop the Dough
Using a large 2oz cookie scoop (or a 1/4 measuring cup), scoop out 5 large cookies and place them on the prepared baking sheet. Make sure there’s plenty of space between each scoop to allow the cookies to spread as they bake. If you prefer smaller cookies, scoop 6 cookies onto the sheet and bake them for a slightly shorter time.
8. Bake the Cookies
Bake the cookies at 350°F (175°C) for 12-15 minutes (12 minutes for gooey cookies, 15 for a firmer, well-done cookie). The cookies are ready when the edges are golden and crisp, but the centers are still slightly puffed and pale. If your cookies spread too much, use a fork to gently nudge the edges inward right after they come out of the oven.
9. Add Extra Chocolate Chips and Sea Salt
Immediately after pulling the cookies from the oven, sprinkle them with a few extra chocolate chips for an extra gooey effect. Finish by topping them with a light sprinkle of flaky sea salt. The salt will elevate the flavor of the chocolate and provide a delightful contrast to the sweetness.
10. Cool and Serve
Transfer the cookies to a cooling rack and let them cool for about 20 minutes. They are best when slightly warm with melty chocolate chips. Enjoy them on their own or with a glass of milk!
Notes
Flour Measurement Tips
Accurate flour measurement is essential for getting the right cookie texture. If you have a food scale, weigh your flour for the most precise measurement. Otherwise, spoon the flour into the measuring cup and level it off with a knife. Avoid packing the flour into the cup, as this can lead to using too much, which will result in dense cookies.
Baking Time Adjustments
The baking time will vary depending on the size of your cookies and how gooey or well-done you like them. For a more chewy, gooey cookie, stick to the lower end of the baking time. If you prefer a firmer texture, bake the cookies for the full 15 minutes.