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The Best Chocolate Chip Cookies

Thick, chewy chocolate chip cookies with crisp golden edges, soft centers and melty chocolate. Made with simple ingredients, one bowl and a short chill.
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Prep Time 15 minutes
Cook Time 33 minutes
Chill time 30 minutes
Total Time 1 hour 18 minutes
Servings: 24 (unit: cookies)
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 227 g unsalted butter, softened
  • 1 cup 200 g light brown sugar, packed
  • ½ cup 100 g granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2¼ cups 280 g all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 2 cups 340 g semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for finishing (optional)

Equipment

  • Large mixing bowl
  • Medium bowl
  • Wooden spoon, spatula or hand mixer
  • Measuring cups and spoons (or kitchen scale)
  • Cookie scoop (2 tablespoons)
  • 2 baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar and granulated sugar together until pale and creamy, about 2 minutes.
  3. Mix in the egg and egg yolk one at a time, then stir in the vanilla until smooth.
  4. In a medium bowl, whisk the flour, cornstarch, baking soda and salt.
  5. Add the dry mixture to the butter mixture and stir just until no dry streaks remain.
  6. Fold in the chocolate chips or chopped chocolate.
  7. Cover the bowl and refrigerate the dough for at least 30 minutes.
  8. Scoop the dough into balls of about 2 tablespoons each and place them 2 inches apart on the prepared sheets, about 8 per sheet.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look soft and slightly puffy.
  10. Sprinkle with flaky salt if you like. Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack.

Notes

  • Weigh the flour for the best texture, since a scooped cup can weigh much more than a leveled one.
  • Keep the butter cool and soft, not greasy, so the cookies stay thick.
  • Take the cookies out while the centers still look slightly soft, since they keep cooking on the hot pan.
  • Chilling the dough for up to 24 hours gives a deeper caramel flavor.
  • Store baked cookies in an airtight container for 4 to 5 days, or freeze for up to 3 months.
  • To freeze the dough, scoop it into balls, freeze on a tray, then store in a bag. Bake from frozen and add 1 to 2 minutes.
  • Contains wheat, milk and egg.
Tip: Pull the cookies out when the middle still looks a little underdone. It will set on the hot pan, and that’s how you get a chewy center instead of a dry one.