Chocolate Chip Cookies
Thick, chewy chocolate chip cookies with crispy edges, gooey centers, and pools of melted chocolate. The only cookie recipe you will ever need, perfected down to every detail.
Prep: 15 min
Cook: 12 min
Servings: 24
Ingredients
- 2.25 cups all-purpose flour
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- 0.5 tsp flaky sea salt
Instructions
- Whisk together flour, baking soda, and salt in a bowl. Set aside.
- In a large bowl, cream the softened butter with both sugars using a hand mixer or stand mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial — do not rush it.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Add the flour mixture in two additions, mixing on low speed just until combined. Do not overmix or the cookies will be tough.
- Fold in the chocolate chips by hand with a spatula. For best results, chill the dough for at least 30 minutes (or up to 72 hours — the flavor develops significantly).
- Preheat oven to 375 F. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Sprinkle tops with a tiny pinch of flaky sea salt.
- Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. They will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.