Best Chocolate Chip Cookie Recipe

Soft, slightly crisp-edged chocolate chip cookies that are chewy, easy to make, and perfect for sharing. Simple pantry ingredients and a few technique tips deliver reliable bakery-style results.

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Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, baking, homemade cookies, best chocolate chip cookie recipe, cookies

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 160kcal

Ingredients

2 1/4 cups 280g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup 170g unsalted butter, melted and slightly cooled
3/4 cup 150g packed brown sugar
1/2 cup 100g granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 –2 cups 260–340g semisweet chocolate chips or chunks
Optional: flaky sea salt for sprinkling

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Whisk flour, baking soda, and salt in a bowl; set aside.
In a large bowl, combine melted butter with brown and granulated sugars; whisk until smooth and glossy.
Add the egg, egg yolk, and vanilla to the butter-sugar mixture; whisk until well combined.
Gradually fold the dry ingredients into the wet until just combined; do not overmix.
Fold in 1 1/2 cups of the chocolate chips, reserving a few to press on top before baking.
Chill dough 30 minutes for thicker cookies (optional) or scoop immediately for thinner, chewier cookies.
Scoop rounds of dough (about 1½ tablespoons each) onto prepared sheets, spacing about 2 inches apart.
Press a few extra chocolate chips onto exposed tops of each dough mound.
Bake 10–12 minutes until edges are set and centers still look slightly underbaked; rotate pan halfway if needed.
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt if desired.

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