The Best Chocolate Chip Cookies Recipe
Chewy, soft, and award-winning chocolate chip cookies with crisp edges and gooey centers.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Cookie scoop
- Parchment paper
Ingredients
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips or chunks
- 2 teaspoons cornstarch optional
Instructions
- Preheat 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, salt, and cornstarch (if using).
- In a stand mixer or large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 5 minutes.
- Add the egg and vanilla extract, beating until well combined.
- Gradually add the dry ingredients to the wet mixture, beating just until combined.
- Gently stir in the chocolate chips by hand to avoid over-mixing.
- Scoop the dough into 1½-tablespoon balls and place them on the prepared baking sheets.
- Press a few extra chocolate chips on top of each ball for extra gooey centers.
- Bake for 12 to 14 minutes, or until the edges are golden brown.
- Let the cookies cool on the pan for 5-10 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt for a bakery-style touch.
Notes
- Weigh the flour for best results.
- Room temperature ingredients blend better.
- For extra softness, add 2 teaspoons of cornstarch to the flour.
- Don’t overbake—pull cookies out when edges are golden but centers are still soft.