By Hannah Messinger
My very first entry was about chocolate chip cookies. I used almond flour, grapeseed oil and agave nectar instead of flour, butter and sugar. I called turbinado sugar “turbine sugar.” Please never make them. Make these super moist, toasted oatmeal and chocolate chip cookies instead.
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Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
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.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Basic
- Cuisine: American
Frequently Asked Questions
Should I use melted or softened butter for chocolate chip cookies?
Softened butter (room temperature) is standard for a thicker, chewier cookie. Melted butter spreads more during baking and gives you a thinner, crispier result. 
Why should I chill the cookie dough before baking?
Chilling for at least 30 minutes lets the flour fully hydrate and the fats solidify, which prevents excessive spreading. It also concentrates the flavors and gives a slightly more complex taste.
How do I know when the cookies are done if they still look underdone?
Pull them from the oven when the edges are set and golden but the centers still look slightly soft and glossy. They will firm up as they cool on the baking sheet for 5 to 10 minutes.
you have everything in ounces instead of cups, is there a reason for this?