BEST Chocolate Chip Cookies
These BEST Chocolate Chip Cookies are soft, gooey, and irresistibly tender with pools of melty chocolate and a flaky sea salt finish — made effortlessly in under 30 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ⅓ cups All-purpose flour spooned and leveled
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¾ teaspoon Kosher salt
- ½ cup Unsalted butter melted and cooled
- ½ cup Light brown sugar packed
- ⅓ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 Large egg
- 1 ½ cups Semisweet chocolate chips plus extra for topping
- Flaky sea salt for topping
Instructions
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and paste-like.
- Add the vanilla extract and egg to the sugar mixture and whisk until fully combined.
- Stir the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Fold in the chocolate chips until evenly distributed, being careful not to overmix.
- Scoop 2-tablespoon balls of dough onto the baking sheet, placing them 2 inches apart. Press a few extra chips on top.
- Bake for 10–12 minutes until edges are golden and centers are just set. Cool on the sheet for 5 minutes before transferring.
- Sprinkle with flaky sea salt and allow cookies to cool before serving.
Notes
Store cookies in an airtight container for up to 3 days at room temp, or freeze for 2 months. Rewarm to restore softness.