Description
This Ultimate Chocolate Chip Cookies recipe delivers perfectly soft and chewy cookies with a delightful balance of sweet chocolate chips and a hint of flaky sea salt. Featuring a straightforward mixing method and precise baking times, these cookies come out golden edged with a soft, puffy center, making them irresistible for any cookie lover.
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 and 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 and Prepare: 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 later incorporation.
- Create Butter and Sugar Mixture: In a large mixing bowl, combine the melted and slightly warm (not hot) unsalted butter with the light brown sugar and granulated sugar. Whisk vigorously for 1 to 2 minutes until the mixture turns into a smooth, paste-like consistency.
- Add Egg and Vanilla: Whisk in the large egg and vanilla extract until the batter is smooth and well combined.
- Combine Dry and Wet Ingredients: Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold to combine, leaving a few streaks of flour. Add the semisweet chocolate chips and continue folding carefully until all flour is incorporated and chocolate chips are evenly distributed. Avoid overmixing to keep the cookies tender.
- Scoop the Dough: Use a large 2-ounce cookie scoop or a 1/4 cup measuring cup to place the dough onto the prepared baking sheet. Scoop 5 large cookies per sheet for thicker cookies or 6 smaller cookies for a quicker bake.
- Bake: Bake the cookies for 12-15 minutes. For gooier cookies, bake closer to 12 minutes; for firmer, bake up to 15 minutes. Smaller cookies require 10-12 minutes. The cookies are done when edges are golden with a pale, puffed center.
- Manage Spreading: If cookies spread too much, gently nudge the sides inward with a fork immediately after removing from the oven to maintain shape.
- Add Toppings: While still warm, top the cookies with a few extra chocolate chips and sprinkle with flaky sea salt to enhance flavor and texture.
- Cool and Serve: Transfer the cookies to a cooling rack and continue baking remaining dough. Allow the cookies to cool for about 20 minutes; they are best enjoyed slightly warm with melty chocolate chips.
Notes
- Measure flour accurately by spooning it into the measuring cup and leveling off to avoid dense cookies.
- Butter should be melted and cooled but slightly warm to help sugars blend well and create the ideal texture.
- Don’t overmix the dough once dry ingredients and chocolate chips are added to prevent tough cookies.
- Use a large cookie scoop for consistent size and even baking.
- Sprinkling sea salt on the cookies enhances the chocolate flavor and adds a gourmet touch.
