the best chocolate chip cookie 🍪
Save this recipe because this is without a doubt your new go-to chocolate chip cookie! The dough does not need to be chilled, they can be mixed by hand, and they turn out perfect every single time. They have a rich flavor and are soft on the inside but crisp and chewy on the outside.
11/3 cups (170g) all purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp kosher salt
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
1 cup (180g) semisweet chocolate chips (1 always add a little extra it)
1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It's important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency
4. Whisk in the egg and vanilla until smooth.
5. Pour in the dry ingredients. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
6. A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 13-15 minutes (13 for a more gooey cookie, 15 more a more well done cookie).
7. The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center When they're fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
8. Transfer to a cooling rack and continue to bake the rest of the dough.
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From my own experience, the secret to achieving that perfect texture in chocolate chip cookies lies not only in the ingredients but also in the mixing technique and baking time. I love how this recipe emphasizes melting and slightly cooling the butter, which helps create a lovely paste-like batter that even hand-mixing can handle effortlessly. Using a combination of baking soda and baking powder adds an ideal rise and tenderness that’s hard to beat. One tip I found useful is to always use parchment paper for lining the baking sheet—it prevents the cookies from sticking and helps them bake evenly with a consistent golden edge. Another trick is the baking time: baking for 13 minutes produces soft, gooey centers, while extending to 15 minutes results in a crispier cookie. Depending on your preference, you can adjust accordingly. I also enjoy adding a pinch of flaky sea salt to the warm cookies just out of the oven; it enhances the chocolate flavor and balances the sweetness beautifully. While the recipe calls for semisweet chocolate chips, sometimes swapping in a mix of dark and milk chocolate or even chunks rather than chips can add texture and depth. Lastly, I appreciate that this recipe skips chilling the dough. It’s perfect for last-minute baking when you want fresh cookies fast, without compromising on taste or texture. The slightly chewy yet crisp edges make these cookies addictive and loved by everyone who tries them—definitely a go-to recipe to save and share for any occasion.
