Best Chocolate Chip Cookies Ever – Easy & Chewy Recipe

Introduction

These are the best chocolate chip cookies you’ll ever taste—easy to make, perfectly chewy, and full of rich chocolate flavor. Whether you’re baking for a family treat or a party, these cookies always impress.

Ingredients

• 1 1/3 cups (170g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup (112g) unsalted butter, melted & cooled
• 1/2 cup (100g) light brown sugar, packed
• 1/3 cup (70g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 1/2 cups (250g) semi-sweet chocolate chips
• Flaky sea salt (for sprinkling, optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
3. Step 3: In a large mixing bowl, cream the melted and cooled butter with the light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
4. Step 4: Beat in the egg and vanilla extract until just combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Avoid overmixing to keep cookies tender.
6. Step 6: Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Step 7: Cover the dough and refrigerate for at least 3 hours, preferably 24 to 72 hours. This resting time enhances flavor and texture.
8. Step 8: Scoop 1.5 to 2 tablespoon balls of chilled dough onto the prepared baking sheets, spacing them about 2 to 3 inches apart.
9. Step 9: Bake one sheet at a time for 10 to 14 minutes, until edges are lightly golden and centers look slightly soft. Rotate the sheet halfway through baking for even results, if desired.
10. Step 10: Remove cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes. Then, transfer carefully to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if you like.

Tips & Variations

• For a deeper flavor, use browned butter instead of melted butter.
• Swap semi-sweet chips for dark or milk chocolate depending on your taste.
• Adding a handful of chopped nuts like walnuts or pecans gives a nice crunch.
• Refrigerating the dough longer (up to 3 days) helps develop more complex flavors.
• If you prefer softer cookies, bake on the shorter side of the time range and cool on the sheet.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 to 7 days. To refresh, warm them in the microwave for 10 to 15 seconds. For longer storage, freeze cookies in a sealed container for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt to avoid oversalting your cookies.

Why should I refrigerate the dough before baking?

Chilling the dough allows the ingredients to meld and the flour to hydrate, resulting in richer flavor and chewier texture.

Best Chocolate Chip Cookies Ever – Easy & Chewy Recipe

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★★★★★

4.4 from 80 reviews

These Best Chocolate Chip Cookies Ever are soft, chewy, and packed with semi-sweet chocolate chips. Made with melted butter and a blend of brown and granulated sugars, these cookies develop a rich flavor and perfect texture after chilling for several hours. A sprinkle of flaky sea salt on top adds a delightful contrast to the sweet centers. Easy to prepare and perfect for any occasion, they are sure to become your favorite homemade cookie recipe.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 10-14 minutes per batch
• Total Time: 3 hours 30 minutes to 72 hours 15 minutes (including chilling)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 1/3 cups (170g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp kosher salt

Wet Ingredients

• 1/2 cup (112g) unsalted butter, melted & cooled
• 1/2 cup (100g) light brown sugar, packed
• 1/3 cup (70g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg

Add-ins

• 1 1/2 cups (250g) semi-sweet chocolate chips
• Flaky sea salt (for sprinkling)

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until well combined. Set aside.
3. Cream sugars and butter: In a large mixing bowl, beat the melted and cooled unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and well blended, about 2 to 3 minutes.
4. Add egg and vanilla: Beat in the large egg and vanilla extract until just combined, taking care not to overmix.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients using a low speed or gentle folding method, mixing only until just combined to avoid developing too much gluten.
6. Fold in chocolate chips: Using a spatula, fold the semi-sweet chocolate chips evenly into the cookie dough to distribute them throughout.
7. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours, but preferably between 24 to 72 hours. This chilling period is essential to enhance flavor and improve cookie texture.
8. Portion dough: Scoop uniform balls of chilled dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
9. Bake: Bake one sheet at a time in the preheated oven for 10 to 14 minutes, or until the edges are lightly golden and the centers appear slightly soft. Rotate the baking sheet halfway through if desired for even baking.
10. Cool and salt: Remove cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes; this helps them set. Then transfer cookies carefully to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt for a perfect sweet-salty finish.
11. Store: Store any leftover cookies in an airtight container at room temperature for up to 5 to 7 days to maintain freshness.

Notes

• Chilling the dough is crucial for developing the best flavor and chewy texture. Don’t skip or shorten this step if possible.
• Using melted butter contributes to a chewier cookie texture compared to creaming softened butter.
• If your kitchen is warm, refrigerate the dough even while baking batches to keep it firm and prevent spreading too much.
• The flaky sea salt is optional but highly recommended for a perfect balance of sweet and savory flavors.
• You can freeze the cookie dough balls for up to 3 months; bake directly from frozen, adding a couple of minutes to the bake time.

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