Description
This recipe for the BEST Chocolate Chip Cookies features chewy, golden-brown cookies with a perfect balance of sweetness and a delightful crunch from a sprinkle of flaky sea salt. Made with melted butter and a mix of brown and granulated sugars, these cookies turn out soft in the center with crispy edges. They’re easy to make and sure to satisfy any chocolate chip cookie craving.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Add-ins & Garnish
- 1 1/2 cups semisweet chocolate chips (plus more for topping)
- Flaky sea salt, for garnish
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set this mixture aside for later incorporation.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted and cooled unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and fully blended.
- Add egg and vanilla: Whisk in the large egg and vanilla extract until the mixture is homogeneous and creamy.
- Fold in dry ingredients: Using a rubber spatula, gently fold the dry flour mixture into the wet ingredients until just combined to avoid overmixing, which can toughen the cookies.
- Add chocolate chips: Fold in the semisweet chocolate chips evenly into the cookie dough.
- Portion dough: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes or until the edges are a beautiful golden brown while the centers remain soft.
- Garnish: Immediately after removing from the oven, top each warm cookie with a few extra chocolate chips and a sprinkle of flaky sea salt for an enhanced flavor contrast.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Let them cool for about 20 minutes to set and achieve the perfect texture before serving.
Notes
- Make sure the melted butter is cooled before mixing to prevent cooking the egg and to maintain the dough’s texture.
- Using parchment paper helps avoid sticking and makes clean-up easier.
- If you prefer crispier cookies, bake a couple of minutes longer but keep an eye so they don’t burn.
- For a richer flavor, use high-quality semisweet chocolate chips.
- Sprinkling flaky sea salt on top truly elevates the cookie’s flavor by balancing the sweetness.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
