Chocolate Chip Cookies Recipe

Multiple chocolate chip cookies with one full cookie in the middle, the rest are partially cropped.

Chocolate Chip Cookies Recipe

With crisp edges, a soft center, and lots of melty chocolate in every bite, these Chocolate Chip Cookies will disappear in a flash.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Servings Cookies

Calories 170kcal

Author John Kanell

Equipment

Mixer
Baking Sheet
Cookie scoop

Ingredients

2½ cups all-purpose flour (300g)
¾ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter softened (227g)
¾ cup light brown sugar (165g)
½ cup granulated sugar (100g)
1 large egg
1 tablespoon vanilla extract
1½ cups semisweet chocolate chips (or chocolate chunks) (270g)

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)
Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.
Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

Video

Notes

Weigh the flour. Using too much flour is a common mistake that will cause the cookies to turn out dry. A kitchen scale is the best tool for accurately measuring flour. If you don't have one, fluff the flour in its container, spoon it into a measuring cup, and level off the top with a knife.
Use room temperature ingredients, so they incorporate better. Set out the refrigerated ingredients in advance so they are not completely cold when you start working on the cookies. If you forget, simply set the egg in a bowl of warm water for 5 to 10 minutes and see my post for several ways to soften butter quickly.
Make sure the brown sugar is soft and moist. If your brown sugar has hardened, don't worry! Check out my detailed post on how to soften brown sugar.
Use a cookie scoop. This ensures that all the cookies are the same size so that they bake evenly.
For extra chocolatey goodness: Add another chunk of chocolate to the top of the scooped balls for a big pool of gooey chocolate in the center of the baked cookies.
For gooey chocolate chip cookies, don't overbake them. Look for golden brown edges and a puffed center that appears dry but is still soft to the touch. The cookies will set as they cool.

Nutrition

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