Best Chocolate Chip Cookies Recipe

These Chocolate Chip Cookies deliver the perfect balance of buttery crunch and soft, gooey centers. Using a mix of chocolate chips and dark chocolate chunks adds depth, while a pinch of flaky sea salt amplifies flavor. The straightforward method works for any home kitchen, producing bakery-quality results without fancy equipment.

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Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon flaky sea salt
• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl whisk together flour, baking soda, and flaky sea salt; set aside.
3. In a large bowl beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating briefly after each, then mix in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined; avoid overmixing.
6. Fold in chocolate chips and dark chocolate chunks until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart.
8. Bake 10–12 minutes, until edges are golden and centers have set but still look slightly soft.
9. Remove from oven, let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips for Success

• Chill the dough 30 minutes before baking for thicker, more uniform cookies.
• Use room‑temperature butter for a smooth creaming stage; overly cold butter leaves pockets of unmixed butter.
• Swap half the granulated sugar for brown sugar to increase chewiness.
• Do not overbake; cookies continue to set as they cool on the rack.
• For extra crisp edges, flatten dough slightly with the back of a spoon before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a zip‑top bag; thaw at room temperature and re‑crisp in a 300°F oven for 5 minutes if needed.

Notes

Chill the dough for best shape. Let cookies finish setting on the sheet before moving to a rack.

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