Description
These BEST Chocolate Chip Cookies are perfectly chewy with a golden edge and melty chocolate chips. Made with a combination of brown and granulated sugars, melted butter, and a hint of vanilla, these classic cookies are easy to prepare, baked to perfection, and topped with flaky sea salt for an irresistible sweet-salty balance.
Ingredients
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
Add-ins & Toppings
- 1 1/2 cups (250g) semisweet chocolate chips (Trader Joe’s, Guittard, or Ghirardelli recommended), plus more for topping
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for incorporation later.
- Combine Butter and Sugars: In a large mixing bowl, add the melted and cooled butter along with the light brown sugar and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture becomes a smooth, paste-like consistency. Ensure the butter is warm but not hot to avoid cooking the sugars prematurely.
- Add Egg and Vanilla: Whisk in the egg and vanilla extract until fully combined and smooth, creating the cookie dough foundation.
- Incorporate Dry Ingredients and Chocolate Chips: Pour the dry ingredient mixture into the wet ingredients and use a rubber spatula to gently fold the dough. Leave a few streaks of flour before adding the chocolate chips, then continue folding until the dough is uniform and chocolate chips are evenly dispersed. Be careful not to overmix.
- Scoop Cookies onto Baking Sheet: Using a large 2oz cookie scoop or a 1/4 cup measuring cup, scoop 5 cookies onto the baking sheet for large cookies. For regular-sized cookies, scoop 6 per sheet.
- Bake Cookies: Bake the cookies for 12-15 minutes for larger sizes (12 minutes for gooey, 15 for well done) or 10-12 minutes for regular size cookies. Look for a golden ring around the edges while the centers remain pale and puffed.
- Adjust Cookie Spread if Necessary: If cookies spread too much during baking, immediately use a fork to nudge the sides inward once removed from the oven.
- Add Toppings After Baking: While cookies are still warm on the baking sheet, press a few extra chocolate chips on top and sprinkle lightly with flaky sea salt to enhance flavor.
- Cool and Serve: Transfer the cookies to a cooling rack. Allow them to cool for about 20 minutes before enjoying. These cookies are best served slightly warm with melty chocolate chips.
Notes
- Properly measure flour by spooning it into the measuring cup and leveling it off; do not scoop flour directly with the cup to prevent dense cookies.
- Butter should be melted and cooled but not hot to ensure proper sugar and egg incorporation.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Using a large cookie scoop ensures uniform cookie size and baking time.
- Flaky sea salt topping is optional but adds a lovely contrast to the sweetness.
- Cookies are best eaten slightly warm for melty chocolate and optimal texture.
