BEST Chocolate Chip Cookies
These BEST Chocolate Chip Cookies are soft and gooey in the center, with crispy golden edges. Pressure cooker baking ensures a delightful chewy interior without compromising the classic flavor. A new method for a timeless favorite!
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 170 g All-purpose flour spooned and leveled
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.75 teaspoon Kosher salt
- 112 g Unsalted butter melted and cooled
- 100 g Light brown sugar packed
- 70 g Granulated sugar
- 2 teaspoon Vanilla extract
- 1 Egg large
- 250 g Semisweet chocolate chips + more for topping
- Flaky sea salt for sprinkling on top
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, mix melted butter with brown sugar and granulated sugar until creamy.
- Add vanilla extract and the egg into the wet mix. Whisk until well combined and glossy.
- Slowly stir dry mix into the wet ingredients until just combined with no visible flour.
- Fold in the chocolate chips gently, saving some to top the cookie dough balls.
- Scoop dough into balls, place 2 inches apart on the baking sheet, and top with extra chips.
- Bake for 10–12 minutes or until edges are lightly golden and centers are set but soft.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Cool cookies on the baking sheet before transferring to a rack. Enjoy warm!
Notes
Freeze scooped cookie dough for future use. Just bake longer from frozen. Sprinkle sea salt after baking for extra flavor depth.