There is nothing quite like a timeless classic chocolate chip cookie. While they are simple to make, a few key techniques can elevate them from good to absolutely delicious. This recipe delivers a cookie with the perfect textural balance: a crisp outer edge with a soft, gooey center. Whether you bake them immediately or let the dough marinate to deepen the flavor, these cookies are sure to disappear quickly.
Ingredients
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (165g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
Mix-ins & Toppings
- 1 ½ cups (270g) semi-sweet chocolate chips
- Flaked sea salt (optional, for sprinkling)
Instructions
- Combine Dry Ingredients In a large bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- Cream the Butter and Sugar Using a stand mixer fitted with a paddle attachment (or a hand mixer), place the room-temperature butter into the mixing bowl. The butter should be soft enough to easily indent with your finger but not melted. Add the light brown sugar and granulated sugar. Beat on medium speed for about 5 minutes until the mixture is light and fluffy.
- Note: Be sure to scrape down the bowl at least once during this process to ensure no clumps of butter are left unmixed.
- Add Egg and Vanilla Add the vanilla extract and the egg to the butter mixture. Mix until just combined. It is crucial to scrape down the bowl again at this stage to ensure the batter mixes evenly.
- Incorporate the Flour With the mixer on low speed, gradually add the dry flour mixture. Mix until it looks “shaggy” and almost combined, but do not overmix, as this can lead to a tough cookie. You may still see some streaks of flour at this point, which is perfectly fine.
- Fold in the Chocolate Remove the bowl from the mixer and add the semi-sweet chocolate chips. Stir them in by hand to distribute them evenly and finish mixing the dough without toughening it. Check the bottom of the bowl for any powdery bits and mix them in.
- Scoop and Chill Use a 1 ½ tablespoon scoop to portion out the dough. You can bake these immediately, but for the best texture and flavor, cover the dough and chill it in the refrigerator for at least one hour or up to three days. Chilling hydrates the flour and prevents the cookies from spreading too much.
- Bake Preheat your oven to 350°F. Arrange the dough balls on a baking sheet. For a professional touch, you can press a few extra chocolate chips on top of the dough balls before baking.
- If chilled: Bake for 13 to 15 minutes.
- If unchilled: Bake for 12 to 14 minutes.
- Finish and Serve Remove from the oven. If desired, sprinkle a little flaked sea salt on top immediately for a crunchy, salty contrast to the sweetness. Allow them to cool slightly before serving.
Baker’s Tips for Success
- Butter Texture: If your butter is too hard, you can microwave it at half power in 5 to 10-second bursts until soft, but be careful not to melt it.
- Customizing Texture: For a chewier cookie, you can substitute the all-purpose flour with bread flour, which has higher protein content. Conversely, if you prefer a softer, bakery-style cookie, you can add 2 tablespoons of cornstarch to the dry mixture.
- Prevent Spreading: If your cookies spread too much, it may be due to using too much sugar, not enough flour, or placing the dough into a cold oven.
- Make Ahead: You can roll the dough into balls and freeze them. When a craving strikes, simply defrost and bake them on demand.
- Variations: Feel free to swap the chocolate chips for chocolate chunks, nuts, or candy-coated chocolates, provided you keep the total mix-ins to 1 ½ cups.
- Storage: Leftover cookies can be stored in an airtight container for up to 5 days.
