BEST Chocolate Chip Cookies
Ingredients
- 1 1/4 cups all purpose flour
spooned and leveled, 165g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter
melted and cooled, 110g
- 1/2 cup light brown sugar
packed, 100g
- 1/3 cup granulated sugar
75g
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups good quality semisweet chocolate chips + more for topping
240g
- Flaky sea salt
Directions
- 1
Preheat the oven to 350F and line a large baking sheet with parchment paper.
- 2
In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
- 3
In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
- 4
Whisk in the egg and vanilla until smooth.
- 5
Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
- 6
A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
- 7
The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). The cookies will continue to bake outside oven and will slowly flatten and settle as they cool.
- 8
When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
- 9
Transfer to a cooling rack and continue to bake the rest of the dough.
- 10
Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
BEST Chocolate Chip Cookies
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About this Recipe
Craving the ultimate chocolate chip cookie experience without the wait? This recipe for the BEST Chocolate Chip Cookies delivers, offering perfect chewy edges and soft, gooey centers in just 30 minutes, all mixed by hand with no chilling required.
What sets these cookies apart is their ingenious "no chill" design, meaning you go from craving to biting into warm, homemade goodness in record time. The combination of melted butter and specific sugar ratios ensures a delightful balance—crisp and chewy on the outside, incredibly soft and gooey on the inside—a hallmark of a truly great cookie.
Prepare for a sensory delight. Each bite of these chocolate chip cookies offers a symphony of textures, from the slightly crisp, golden-brown edge to the wonderfully soft, almost molten core studded with generous pools of good quality semisweet chocolate. The sweetness is perfectly balanced by a hint of salt, while the vanilla extract adds a comforting warmth. They're effortlessly decadent, making every batch a special treat that feels both classic and perfectly executed.
While good quality semisweet chocolate chips are recommended, feel free to experiment! You could swap in dark chocolate chips for a richer, less sweet profile, or a mix of milk and semisweet for varied flavor. The addition of flaky sea salt on top is optional but highly recommended; it enhances the chocolate's depth and adds a delightful textural contrast.
These cookies are ideal for any occasion, from a casual afternoon snack to a comforting dessert after dinner. Serve them warm with a glass of milk, or as a sweet treat to share with friends and family.