Go Back
The Best Chocolate Chip Cookie Recipe

The Best Chocolate Chip Cookie Recipe

This perfected chocolate chip cookie recipe delivers crisp edges with soft centers and generous amounts of melty chocolate. The secret lies in extended creaming time for light, airy texture and the perfect balance of ingredients. Chilling the dough enhances flavor development and prevents excessive spreading during baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2½ cups all-purpose flour (300g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened (227g)
  • ¾ cup light brown sugar (165g)
  • ½ cup granulated sugar (100g)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1½ cups semisweet chocolate chips or chunks (270g)

Equipment

  • stand mixer or handheld mixer
  • parchment paper or silicone mats
  • baking sheets
  • mixing bowls
  • cookie scoop

Method
 

Instructions
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
  4. Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
  5. With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
  6. Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)
  7. Bake for 12 to 14 minutes or until the edges are golden brown. (If you've chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.
  8. Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

Notes

Chilling the dough for at least 1 hour enhances flavor and texture. Don't overmix the flour mixture. Use an oven thermometer for accurate temperature. Cookies continue cooking after removal from oven.