These truly are your new go-to chocolate chip cookies. Why? Because they’re quick, easy, and absolutely delicious every single time. The dough requires no chilling, can be mixed entirely by hand, and yields cookies with a soft, gooey center and crisp, chewy edges. It doesn’t get better than this.
Why You’ll Love These Chocolate Chip Cookies
This is the kind of cookie everyone imagines when they think of the perfect chocolate chip cookie: thick, melty, golden edges with a soft middle, and loaded with gooey chocolate chips. A final sprinkle of flaky sea salt balances the sweetness and brings out the rich chocolate flavor.
The best part? No need to chill the dough. That means you can mix, scoop, and bake right away. You don’t even need a mixer—just a bowl, whisk, and spatula.
Key Tips for Baking the Best Cookies
1. Measure your flour properly. Use a scale for accuracy. If using cups, spoon flour into the cup and level off. Never scoop directly from the bag—you’ll pack in too much and your cookies won’t spread properly.
2. Use standard unsalted butter. Fancy European butters may sound better, but they often contain more fat, which can throw off the cookie texture.
3. Two types of sugar. Brown sugar adds moisture and chew, while granulated sugar gives crisp edges. The combination is key.
4. Make large cookies. Larger cookies (2 oz. or 1/4 cup dough) bake more evenly with gooey centers and crisp edges.
5. Don’t overbake. Pull the cookies when edges are golden but centers look slightly underdone and puffy. They’ll continue to cook and set as they cool.
6. Sprinkle with sea salt. This small step makes a huge difference. A light sprinkle of sea salt right after baking enhances flavor and balances sweetness.
Ingredients
- 1 1/3 cups (170g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 cup (112g) unsalted butter, melted and 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) semisweet chocolate chips, plus more for topping
- Flaky sea salt
Instructions
- Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together the melted (but not hot) butter, brown sugar, and granulated sugar until it becomes a thick paste.
- Add the egg and vanilla extract. Whisk until smooth.
- Fold the dry ingredients into the wet using a rubber spatula. Just before the flour is fully incorporated, add the chocolate chips. Continue folding until no dry streaks remain.
- Scoop cookies using a 2 oz scoop (or 1/4 cup). Place 5 cookies on each baking sheet.
- Bake for 12–15 minutes, or until edges are golden and centers look puffy and pale.
- Remove and top with extra chocolate chips and a sprinkle of flaky sea salt. Let cool for 20 minutes before serving.
Storage & Freezing
- Room temperature: Store in an airtight container up to 6 days. Add a slice of white bread to keep cookies soft.
- Freeze cookie dough: Scoop and chill dough balls, then store in a freezer-safe bag for up to 1 month. Bake from frozen at 340°F, adding 2–3 minutes to the bake time.
FAQs
Can I make them gluten-free? Use a dedicated gluten-free chocolate chip cookie recipe for the best results.
Can I use different chocolate chips? Absolutely! Try dark, milk, or even white chocolate chips depending on your taste.
This recipe is cookie perfection—crispy edges, soft centers, lots of chocolate, and just the right balance of sweet and salty. Whether you’re baking for a crowd or just want something cozy with your coffee, these chocolate chip cookies will never let you down.