Seriously Good Chocolate Chip Cookies
Seriously you will never use a different Chocolate Chip Cookie recipe!
Recipe Review
These cookies truly live up to their name! They’re the perfect combination of soft and gooey on the inside, with a crisp and chewy edge that makes them irresistible. The two sizes of chocolate chips create a deliciously melty texture with bursts of rich chocolate in every bite. Best of all, they’re quick and easy to make, so you can whip up a batch any time a cookie craving hits.
One extra touch that takes these cookies to the next level is the sprinkling of sea salt on top right after baking. The slight salty kick perfectly balances the sweetness and enhances the rich chocolate flavor, making each bite even more satisfying. These have definitely earned a permanent spot in my cookie rotation! Perfect for anyone who loves that classic homemade cookie vibe with just the right texture.
Recipe Tips and Notes
- Store in airtight container.
- To ensure the best results, it’s important to measure flour correctly, as too much or too little can drastically affect the texture of your cookies. Here’s the proper way to do it:
- Fluff the flour: Before measuring, give your flour a quick stir or fluff with a spoon to break up any clumps.
- Spoon and level: Using a spoon, lightly scoop the flour into your measuring cup. Don’t scoop directly from the flour bag or container, as this can compact the flour and result in using too much.
- Level off: Once the cup is full, use the back of a knife to level off the excess flour, ensuring you have the exact amount called for in the recipe. Avoid packing the flour into the measuring cup.
For best results, use a food scale and weigh the flour.
- This cookie dough freezes beautifully, so you can enjoy freshly baked cookies anytime you want! Simply portion out the dough, freeze the scooped dough balls on a baking sheet, and transfer them to an airtight container or freezer bag once frozen. They’ll stay fresh in the freezer for up to a month. When you’re ready for cookies, just bake them straight from the freezer—no need to thaw! Just add an extra minute or two to the baking time and lower the oven temp to 340F.
Ingredients
- 1 1/3 cups all purpose flour (170g) spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 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
- 1 cup semisweet chocolate chips
- 1/2 cup mini semisweet chocolate chips
- sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside.
- In a large bowl, combine the melted but cooled butter with both the brown sugar and granulated sugar. (Make sure the butter isn’t too hot; it can be a little warm.) Whisk the mixture for 1-2 minutes until it forms a smooth, paste-like consistency.
- Add the egg and vanilla extract to the sugar mixture and whisk until everything is well combined.
- Fold in the dry ingredients using a rubber spatula, leaving a few streaks of flour in the batter. Then, add the chocolate chips and continue folding until the dough is just combined, being careful not to overmix.
- For perfectly sized medium cookies (my personal favorite), use a medium 2-tablespoon cookie scoop. For larger cookies, opt for a 3-tablespoon scoop or a 1/4 cup measuring cup. Place 5-6 cookie dough portions onto the prepared baking sheet, ensuring enough space between them.
- Bake for 10-15 minutes, adjusting the time based on the size and your texture preference—bake on the lower end for softer, gooey cookies, and longer for a firmer, chewier texture.The cookies are done when the edges are golden but the centers remain pale and puffy.
- While still warm, sprinkle with a pinch of flaky sea salt for added flavor.
- Transfer the cookies to a cooling rack and bake the remaining dough. Let the cookies cool for about 20 minutes before enjoying. They're best served warm when the chocolate chips are still slightly melted.
Notes
Store in airtight container.
You might also notice that the cookies don’t spread as much during baking, leading to thicker, more cake-like cookies. To avoid this, it's crucial to measure flour accurately!
To ensure the best results, it's important to measure flour correctly, as too much or too little can drastically affect the texture of your cookies. Here's the proper way to do it:
- Fluff the flour: Before measuring, give your flour a quick stir or fluff with a spoon to break up any clumps.
- Spoon and level: Using a spoon, lightly scoop the flour into your measuring cup. Don’t scoop directly from the flour bag or container, as this can compact the flour and result in using too much.
- Level off: Once the cup is full, use the back of a knife to level off the excess flour, ensuring you have the exact amount called for in the recipe. Avoid packing the flour into the measuring cup.
Tried this recipe?Let us know how it was!
