Description
This best chocolate chip cookie recipe delivers soft, chewy, and irresistibly gooey cookies packed with rich dark chocolate chips. Easy to make with no mixer required, these homemade treats are perfect for any occasion and can be customized for texture by chilling the dough for varying lengths of time.
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
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and sea salt until evenly mixed.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and egg yolk, whisking thoroughly until there are no streaks of egg white remaining. Whisk in the vanilla extract.
- Form Cookie Dough: Add the dry ingredients to the wet ingredients and gently fold using a spatula until mostly combined. Add the dark chocolate chips and mix just enough to create a soft cookie dough with no pockets of dry flour.
- Chill Dough: Cover the cookie dough and refrigerate for at least 30 minutes and up to 2 days. Chilling for 30 minutes results in cookies that spread more and are flatter, while chilling for 2 hours or longer creates thicker cookies that spread less during baking.
- Prepare to Bake: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop and Bake: Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Bake one sheet at a time for 9 to 11 minutes, or until the cookie edges turn golden brown but the tops remain slightly pale.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Yield: Approximately 24 cookies.
- Chilling time affects cookie texture: shorter chilling yields flatter cookies, longer chilling yields thicker cookies.
- Cookies look slightly underbaked when removed but will firm up while cooling.
