🍪 The Best Chocolate Chip Cookies Ever
🔥 These cookies are:
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Thick and chewy
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Buttery and rich
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Packed with pools of chocolate (not just chips)
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Easy to make — no mixer required
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Optional chill for better flavor and texture
📝 Ingredients (Makes ~16 large cookies)
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2¼ cups (280g) all-purpose flour
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½ tsp baking soda
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½ tsp salt (plus flaky salt for topping)
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¾ cup (170g) unsalted butter, melted and slightly cooled
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1 cup (200g) packed brown sugar (preferably dark)
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½ cup (100g) granulated sugar
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1 large egg
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1 large egg yolk
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2 tsp vanilla extract
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1½ to 2 cups chocolate chips or chopped chocolate (dark, milk, or mix)
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Optional: ½ cup chopped walnuts or pecans
👩🍳 Instructions
1. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Make Wet Base
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In a large bowl, mix melted butter, brown sugar, and white sugar until smooth and glossy.
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Add the egg, then the egg yolk. Mix until creamy.
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Stir in vanilla extract.
3. Combine Wet and Dry
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Gradually stir the dry ingredients into the wet mixture until just combined — don’t overmix.
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Fold in the chocolate and optional nuts.
4. Chill the Dough (Optional but Recommended)
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Cover the bowl and chill dough for at least 30 minutes, or up to 24–48 hours for deeper flavor and thicker cookies.
5. Preheat & Shape
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Preheat oven to 350°F (175°C).
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Scoop dough into 2–3 tbsp balls (use a cookie scoop).
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Place on a parchment-lined baking sheet, spacing 2 inches apart.
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Optional: Press a few chocolate pieces on top of each dough ball for that “bakery” look.
6. Bake
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Bake for 10–12 minutes, until edges are golden but centers are still soft and slightly underbaked.
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Immediately sprinkle with a bit of flaky sea salt (like Maldon).
7. Cool
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Let cookies rest on the pan for 5–10 minutes, then transfer to a wire rack.
💡 Tips for Cookie Perfection:
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Use chopped chocolate, not just chips — for gooey pools and melty centers.
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Chilling = thicker, chewier cookies with better flavor.
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Don’t overbake! They finish setting as they cool.
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A mix of milk and dark chocolate adds dimension.
Want a gluten-free, egg-free, or giant bakery-style version? Just say the word — I’ve got those too.