The Best Chocolate Chip Cookies 🍪
Crispy edges, soft and chewy centers, and rich chocolate in every bite—this is a tried-and-true bakery-style recipe.
Ingredients
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¾ cup unsalted butter, melted & slightly cooled
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¾ cup brown sugar, packed
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½ cup granulated sugar
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1 large egg + 1 egg yolk (room temperature)
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1 tbsp vanilla extract
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1¾ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1½–2 cups chocolate chips or chunks
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Optional: flaky sea salt for topping
Instructions
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Mix wet ingredients
Whisk melted butter, brown sugar, and white sugar until smooth.
Add egg, egg yolk, and vanilla. Mix until glossy. -
Add dry ingredients
Stir in flour, baking soda, and salt just until combined.
Fold in chocolate chips. -
Chill the dough (important)
Cover and refrigerate 30–60 minutes for thicker, chewier cookies. -
Bake
Preheat oven to 350°F (175°C).
Scoop 2 tbsp dough per cookie onto lined baking sheets.
Bake 10–12 minutes until edges are set and centers look slightly underbaked. -
Finish
Sprinkle with flaky salt if desired.
Cool on pan 5 minutes, then transfer to a rack.
Why These Are “The Best”
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Melted butter = chewy texture
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Extra egg yolk = richness
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Brown sugar = moisture & depth
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Chilling = thick cookies that don’t spread too much
Pro Tips
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Use chocolate chunks for pools of chocolate
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Underbake slightly—cookies firm up as they cool
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For bakery-style looks, press extra chips on top right after baking
Variations
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Crispier: Bake 1–2 minutes longer
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Thicker: Chill overnight
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Nutty: Add ½ cup toasted walnuts
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Giant Cookies: Bake ¼-cup scoops for 14–16 minutes
If you want, I can tailor this into soft-only cookies, brown butter chocolate chip cookies, or a no-chill quick version