Chocolate chip cookies are where small decisions compound, which is why we have an opinion about every one of them. The ratio of brown sugar to white sugar determines whether you get chew or crisp. Pulling the sheet at 9 to 11 minutes, while the centers still look puffed and underdone, is the difference between soft-centered and hard cookies once they cool. And creaming the butter with both sugars for a full three to four minutes, not just until combined, builds the structure that gives you those golden edges.
If you have the patience, chill the dough for at least 30 minutes before baking. The cookies will spread less, hold their height better, and develop more complex flavor from the rested dough. A pinch of flaky sea salt on top before they go in the oven is worth doing: it sharpens the chocolate and keeps the sweetness from being one-note. It makes 24, which sounds like a lot until they start disappearing.
Cream Butter Sugar
Beat butter and sugars 2-3 min until fluffy. Add eggs and vanilla.
Mix Dry Combine
Whisk flour, baking soda, salt. Add to butter, mix just until combined. Fold in chocolate. Chill 30 min.
Scoop Bake
Preheat 350°F. Scoop 2-tbsp balls. Bake 10-12 min until edges golden, centers soft. Cool 5 min on sheet.
Print
Basic: Chocolate Chip Cookies with Flaky Sea Salt
- Total Time: 35 minutes
- Yield: 24 cookies
Description
The chocolate chip cookie is the most iconic American baked good, and making them from scratch is a rite of passage for every home baker. This recipe produces cookies with crispy, golden edges and soft, chewy centers loaded with melted chocolate in every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Add the flour mixture to the butter mixture in two additions, mixing on low speed just until combined. Do not overmix.
- Fold in the chocolate chips with a spatula or wooden spoon.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with flaky sea salt if desired.
- Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly underdone and puffy. They will firm up as they cool. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes to 24 hours produces thicker, chewier cookies with deeper flavor.
- Brown sugar provides moisture and chewiness; white sugar provides crispness and spread.
- Use a mix of chocolate chips and chopped chocolate bars for pockets of melted chocolate and distinct chunks.
- The cookies will look underdone when you pull them — they continue baking on the hot sheet.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 22
- Sodium: 65
- Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Frequently Asked Questions
Why spread too much?
Butter too warm, dough not chilled, over-creamed. Chill dough 30 min minimum.
Brown or white sugar?
Use both. Brown adds chewiness from molasses. White adds crispness.
Get thick cookies?
Chill dough 30 min before baking. Prevents spreading.
If You Liked This Recipe, You’ll Love These
- Almond Butter, Maple and Chocolate Chunk Cookies
- Avocado Dark-chocolate Madeleine Cookies
- Bacon Chocolate Chip Cookies Topped with Sea Salt
- Banana Chocolate Chip Cookies
