The Perfect Chocolate Chip Cookie

Few things in life rival the smell of freshly baked chocolate chip cookies filling your kitchen. This recipe delivers cookies with crispy golden edges, a chewy center, and pools of melted chocolate in every bite. Whether you're baking for a crowd or just treating yourself, this is the recipe to master first.

Ingredients

  • 2¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (225g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugars: Using a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until pale and fluffy. This step is crucial — don't rush it.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed.
  5. Combine wet and dry: Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
  6. Fold in chocolate chips: Stir in the chocolate chips using a spatula or wooden spoon.
  7. Scoop the dough: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 9–11 minutes, until the edges are set and golden but the centers still look slightly underdone. They'll firm up as they cool.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for the Best Results

  • Brown your butter for a deeper, nuttier flavor — simply melt it in a saucepan until it turns golden and smells toasty.
  • Chill the dough overnight in the refrigerator for thicker, more flavorful cookies with a better texture.
  • Use high-quality chocolate — chopping a chocolate bar instead of using chips gives you irregular pools of chocolate throughout each cookie.
  • Don't overbake. Cookies continue cooking on the hot pan after you remove them from the oven.
  • Sprinkle with flaky sea salt right after they come out of the oven for a gourmet touch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls for up to 3 months — just bake from frozen, adding 2–3 extra minutes to the baking time.

Variations to Try

  • Swap semi-sweet chips for dark chocolate or white chocolate
  • Add ½ cup chopped walnuts or pecans for crunch
  • Stir in 1 tsp espresso powder to intensify the chocolate flavor
  • Use bread flour instead of all-purpose for an extra chewy texture