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Cookies sprinkled with flaky sea salt

Name: Best Chocolate Chip Cookies

Summary: These homemade chocolate chip cookies are chewy in the center, crispy on the edges, and packed with gooey chocolate chips. A tried-and-true recipe that delivers bakery-quality cookies every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g packed brown sugar
  • ½ cup 100g granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups 300g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups 340g semi-sweet chocolate chips (or mix of chips & chunks)
  • Optional: Flaky sea salt for topping

Equipment

  • Equipment:
  • Mixing bowls (large & medium)
  • Hand or stand mixer
  • Measuring cups & spoons (or kitchen scale)
  • Spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack
  • Cookie scoop (optional but recommended)

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
  4. Beat in egg, egg yolk, and vanilla extract until smooth.
  5. In a separate bowl, whisk flour, baking soda, and salt.
  6. Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
  7. Fold in chocolate chips with a spatula.
  8. Cover dough and chill for at least 2 hours (overnight recommended).
  9. Scoop dough balls onto prepared baking sheets, leaving 2 inches apart.
  10. Bake 9–11 minutes, until edges are golden but centers look slightly underdone.
  11. Cool on sheet for 5 minutes, then transfer to wire rack. Sprinkle with sea salt if desired.

Notes

Notes:
Chilling the dough is key for chewy texture and preventing excess spreading.
Dough can be frozen in scoops for up to 3 months—bake from frozen with 1–2 extra minutes.
For extra chew, add one more egg yolk