The Best Chocolate Chip Cookie Recipe

Soft, chewy chocolate chip cookies with golden edges and molten chocolate pockets. Simple pantry ingredients and a short chill produce consistent, irresistible results.

Print Pin

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookies, baking, chewy cookies, dessert

Prep Time: 20

Cook Time: 12

Total Time: 45

Servings: cookies (about 1 cookie ≈ 28–30 g)

Calories: 150kcal

Ingredients

2 1/4 cups 280g all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 cup 226g unsalted butter, room temperature
3/4 cup 150g granulated sugar
3/4 cup 165g packed light brown sugar
2 large eggs room temperature
2 tsp pure vanilla extract
1 1/2 –2 cups 255–340g chocolate chips or chunks
Optional: flaky sea salt for sprinkling

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Beat room-temperature butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing until incorporated, then stir in vanilla.
Gradually add the dry ingredients to the wet mixture and mix until just combined; avoid overmixing.
Fold in the chocolate chips or chopped chocolate until evenly distributed.
Scoop 1.5–2 tablespoon portions onto prepared baking sheets, spacing about 2 inches apart.
Chill scooped dough for 30–60 minutes (optional but recommended for thicker, chewier cookies).
Bake for 9–12 minutes, until edges are golden and centers look slightly underbaked.
Remove from oven, sprinkle with flaky sea salt if desired, cool 5 minutes on sheet, then transfer to a wire rack to finish cooling.

Nutrition