The Best Chocolate Chip Cookies

Perfectly soft and chewy with a rich, buttery flavor, these are the BEST chocolate chip cookies you'll ever try! This is a simple recipe that requires just 30 minutes of chilling before scooping.

Recipe includes a how-to video!

Course Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 138kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
1 ¼ cup (250 g) brown sugar firmly packed (see note)
½ cup (100 g) granulated sugar
1 large egg + 1 large egg yolk room temperature preferred
1 ½ teaspoon vanilla extract
2 ¾ cups (350 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon table salt
1 ¾ cup (300 g) semisweet chocolate chips plus additional for tops, optional
flaky sea salt for sprinkling (optional, but recommended!)

Instructions

Combine melted butter and sugars in a large bowl. Stir very well.
1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar , ½ cup (100 g) granulated sugar
Add egg and egg yolk, and vanilla extract and stir well.
1 large egg + 1 large egg yolk, 1 ½ teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon table salt
Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
Stir in chocolate chips.
1 ¾ cup (300 g) semisweet chocolate chips
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 ½ Tablespoon (47g) onto prepared cookie sheets, placing at least 2″ apart.
Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies and sprinkle with flaky sea salt.
Allow to cool completely on cookie sheets.

Video

Notes

Brown sugar

You can use all light brown sugar or a 50/50 blend of light and dark brown sugar (my preference and recommendation, if you have both available). This gives the cookies an even deeper, richer flavor.

Chocolate

Make these cookies extra gourmet by skipping the chocolate chips and chopping up 8-10 oz of semisweet chocolate bar and stirring that into the dough instead!

Chilling

Cookie dough may be tightly covered and stored in the fridge for up to 3 days before scooping and baking. Just note that the dough gets pretty firm, you may need to let it sit at room temperature a bit before you're able to scoop it.

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition