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Best Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 72 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 30 minutes
  • Yield: 9 large or 12 regular cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These BEST Chocolate Chip Cookies are perfectly soft and chewy with a golden edge and melty chocolate chips inside. Made with a combination of brown and granulated sugar, melted butter, and a touch of vanilla, these cookies bake quickly to a delicious treat that’s easy to make and irresistible. Topped with flaky sea salt, they bring out the rich chocolate goodness in every bite.

Ingredients

Units Scale

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

Chocolate & Toppings

  • 1 1/2 cups (250g) semisweet chocolate chips (such as Trader Joe’s, Guittard, or Ghirardelli) plus more for topping
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt. Set aside while you prepare the wet ingredients.
  3. Combine wet ingredients: In a large mixing bowl, add the melted and slightly cooled butter, light brown sugar, and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture becomes a smooth, paste-like consistency.
  4. Add egg and vanilla: Whisk in the large egg and vanilla extract until the mixture is smooth and fully incorporated.
  5. Combine dough: Pour the dry ingredients into the wet ingredients and gently fold using a rubber spatula. Leave a few streaks of flour visible to avoid over-mixing. Add chocolate chips and continue folding until well distributed and flour is fully integrated.
  6. Scoop the dough: Using a large 2 oz cookie scoop or 1/4 cup measuring cup, scoop cookie dough onto your prepared baking sheet. For large cookies, place 5 scoops per sheet; for regular sized cookies, scoop 6 per sheet.
  7. Bake the cookies: Bake large cookies for 12-15 minutes (12 minutes for gooey cookies, 15 for more well done). Bake regular-sized cookies for 10-12 minutes. The cookies are done when they have a golden ring around the edges but remain pale and puffed in the center.
  8. Adjust shape if needed: If cookies spread too much, nudge in the sides with a fork immediately after removing from the oven to keep their shape.
  9. Add toppings: Right out of the oven, top cookies with a few extra chocolate chips and sprinkle with flaky sea salt.
  10. Cool and serve: Transfer the cookies to a cooling rack and allow to cool about 20 minutes before eating. Enjoy while slightly warm for melty chocolate goodness.

Notes

  • Properly measuring flour by spooning into the measuring cup and leveling off prevents dense cookies.
  • Butter should be melted and slightly warm but not hot to ensure proper sugar incorporation.
  • Do not overmix dough once flour is added to maintain tender texture.
  • The cookie scoop size affects bake time and cookie size; adjust baking time accordingly.
  • Sprinkling flaky sea salt at the end enhances the chocolate flavor and adds a delightful contrast.

Nutrition

  • Serving Size: 1 large cookie (approx. 57g)
  • Calories: 270
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://grannyeats.com/best-chocolate-chip-cookies-recipe/