Perfect-Every-Time Chocolate Chip Cookies
Chocolate chip cookies are a timeless classic, loved by all ages. They’re the ultimate comfort food, a delightful treat that can instantly brighten any day (or any night, since I often get cravings for these in the middle of the night LOL). Today, I’m sharing a tried-and-true recipe that yields the perfect balance of chewy, chocolatey goodness. Plus, these cookies are great for using up that leftover bag of chocolate chips hiding in your pantry!
Ingredients:
1 1/4 cups (150 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (112 g) unsalted butter, room temperature
1/2 cup (100 g) light brown sugar, packed
1/3 cup (70 g)white sugar
2 teaspoons vanilla extract
1 large egg
1 1/2 cups (250 g) semisweet chocolate chips
sea salt for topping
Instructions:
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients: In the bowl of your mixer, combine the room temperature butter with the brown sugar and white sugar. Beat vigorously until the mixture is smooth and well incorporated. Add the vanilla extract and the egg, and beat again until the mixture is creamy and light.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula or wooden spoon until just combined. There can be a few streaks of flour left at this point, it is important not to over-mix, since this can result in a tough cookie.
Add the chocolate chips: Gently fold in the chocolate chips, making sure they are distributed evenly.
Chill the dough (optional): Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Chilling the dough is not necessary, but may help to prevent excessive spreading during baking.
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Portion the dough: Use a cookie scoop or spoon to portion the dough into even balls. This is about 1/4 cup per cookie. Place them about 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops of the dough balls for an eye-catching and decadent finish.
Bake: Bake the cookies in the preheated oven for 12-14 minutes for large cookies (1/4 cup scoop), or 10-12 minutes for slightly smaller cookies. The cookies’ center will still be light-colored, but the edges will start to brown slightly when finished.
Finish with flaky salt: After removing from the oven, sprinkle flaky sea salt on the top of the warm cookies if desired. I highly recommend this step! It gives the cookies an extra depth of flavor.
Leftover Tips: If you find yourself with extra cookies (though I doubt that will be a problem!), store them in an airtight container at room temperature for up to 5 days. These cookies also freeze beautifully - simply place them in a freezer-safe bag or container, and they’ll keep for up to 3 months.
Bonus Idea: Got leftover cookie dough? Freeze it in individual portions for a quick cookie fix whenever you want. Just pop a dough ball onto a baking sheet and bake straight from the freezer—you might need to add a minute or two to the baking time.
This chocolate chip cookie recipe is a family favorite, perfect for everything from afternoon snacks to holiday gatherings. The flaky sea salt touch really sets them apart, making each bite irresistibly delicious. Give them a try, and let me know how they turn out—I'd love to hear your feedback!
Happy baking!