Best Chocolate Chip Cookies Ever – Easy & Chewy Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add egg and vanilla: Beat in the large egg and vanilla extract until just combined, taking care not to overmix.
- 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.
- Fold in chocolate chips: Using a spatula, fold the semi-sweet chocolate chips evenly into the cookie dough to distribute them throughout.
- 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.
- 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.
- 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.
- 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.
- 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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