This is a meticulously tested and perfected recipe for the ultimate Chocolate Chip Cookies. They are crispy at the edges, chewy in the middle, soft and gooey throughout, and packed with flavor. This recipe is a classic for a reason.
🍪 The Best Chocolate Chip Cookies
The perfect balance of crisp edges, chewy centers, and rich, buttery flavor with plenty of chocolate.
Prep time: 15 mins (+ 30-60 min chilling) | Cook time: 10-12 mins per batch | Makes: 18-22 cookies
📝 Ingredients
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1 cup (2 sticks / 225g) unsalted butter
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¾ cup (150g) granulated sugar
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1 ¼ cups (250g) packed light brown sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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3 cups (375g) all-purpose flour
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1 tsp baking soda
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1 tsp fine sea salt (or ¾ tsp table salt)
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2 cups (340g) chocolate chips (a mix of semi-sweet and dark)
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Flaky sea salt, for sprinkling (optional, but highly recommended)
👩🍳 Instructions
1. Brown the Butter (The Secret Weapon)
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Melt the butter in a saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and you see brown specks at the bottom and it smells nutty (about 5-8 minutes).
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Immediately pour the browned butter (including the specks) into a large heatproof bowl. Let it cool for 15-20 minutes.
2. Combine Wet Ingredients
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Whisk the granulated sugar and brown sugar into the cooled browned butter until well combined.
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Add the eggs and vanilla extract. Whisk vigorously for about 1 minute until the mixture becomes pale, thick, and smooth.
3. Combine Dry Ingredients & Mix
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and mix with a spatula until just combined and no dry streaks remain.
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Fold in the chocolate chips. Do not overmix.
4. Chill the Dough (DO NOT SKIP!)
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Cover the bowl and chill the dough for at least 30-60 minutes (and up to 72 hours). This prevents the cookies from spreading too much and deepens the flavor.
5. Bake to Perfection
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop the dough into 3-tablespoon-sized balls (use an ice cream scoop for consistency). Place them 3 inches apart on the baking sheets.
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Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly soft and underdone.
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The Pro Move: As soon as the cookies come out of the oven, tap the baking sheet firmly on the counter to deflate them slightly. This creates a perfect, chewy texture.
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Immediately sprinkle with flaky sea salt. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
💡 Pro Tips for Cookie Mastery
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Brown Butter is Key: It adds a deep, nutty, caramel-like flavor that is irreplaceable.
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Chill the Dough: This is non-negotiable for a thick, chewy cookie. It allows the flour to hydrate and prevents flat, greasy cookies.
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Underbake Slightly: They will continue to cook on the hot baking sheet. This ensures a soft, gooey center.
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Weigh Your Flour: For absolute accuracy, use a kitchen scale. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
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The Pan Tap: Do it! It creates those beautiful, chewy ripples and a perfect texture.
Enjoy what might just be the best chocolate chip cookie you’ve ever made