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Loading...The quintessential American treat, these chocolate chip cookies strike the perfect balance between a crisp golden edge and a soft, chewy center studded with pools of melted chocolate. This reliable recipe delivers bakery-quality results every time, using simple pantry staples and a few clever techniques borrowed from serious home bakers.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings24
Yield24 cookies
Nutrition Facts
Per serving (estimated)
- 195 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 17 gSugar
- 2 gProtein
- 150 mgSodium
- 65 mgPotassium
- 18 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the Dough
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the Mix-Ins
- 2 cups (340 g) semisweet chocolate chips
- 1/2 cup (85 g) chopped dark chocolate chunks (optional, for texture)
- Flaky sea salt, for finishing (optional)
Directions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy. Add both sugars and beat on medium-high for 2 to 3 minutes, until light and fluffy.
- Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until just combined.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing only until the last streaks of flour disappear. Do not overmix.
- Stir in the chocolate chips and chopped chocolate by hand with a wooden spoon or spatula until evenly distributed throughout the dough.
- Scoop the dough into 2-tablespoon-sized balls (about 40 g each) and place them 2 inches apart on the prepared baking sheets. For thicker cookies, chill the scooped dough balls in the refrigerator for 30 minutes before baking.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are golden brown but the centers still look slightly underdone. Remove from the oven and gently press a few extra chocolate chips on top of each cookie for a bakery-style finish.
- Sprinkle lightly with flaky sea salt if using, then let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Cook’s Notes
- For the best flavor, brown the butter first: melt it in a saucepan over medium heat until nutty and golden, then cool and re-solidify in the fridge before using.
- Use a mix of chocolate chips and roughly chopped chocolate bars for pools and shards of varying texture.
- Chilling the dough for at least 30 minutes (or up to 48 hours) deepens the flavor and prevents excessive spreading.
- For chewier cookies, pull them from the oven when the centers look slightly puffy and underdone; they will continue to set as they cool.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze scooped dough balls for up to 3 months and bake straight from the freezer, adding 1 to 2 minutes.
