Description
Unlock the secret to perfect chocolate chip cookies with this master recipe. It promises crisp edges, chewy centers, and deep chocolate flavor every single time.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups (255g) chocolate chips (a mix of semi-sweet and milk chocolate is ideal)
Instructions
- Cream Butter and Sugars: In a large bowl with an electric mixer, beat softened butter with granulated and brown sugars on medium speed until light and fluffy (2-3 minutes). Scrape down sides of the bowl.
- Incorporate Eggs and Vanilla: Add the egg and egg yolk one at a time, beating well after each. Stir in vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate: Remove from mixer and gently fold in chocolate chips with a rubber spatula until evenly distributed.
- Chill Dough: Cover and refrigerate dough for at least 30 minutes, or up to 72 hours, for best results.
- Preheat Oven & Portion: When ready to bake, preheat oven to 375°F (190°C). Scoop dough into 1.5-2 tablespoon balls and place on a parchment-lined baking sheet.
- Bake: Bake for 10-12 minutes, or until edges are golden brown and centers are still slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 10-12 mins