This ultimate chocolate chip cookie recipe creates thick, chewy cookies with crispy edges and gooey centers. Made with two types of chocolate and a secret ingredient for perfect texture, these cookies are a must-try for any cookie lover!
Ingredients
- 3/4 cup (170g) salted butter softened
- ¾ cup (165g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg at room temperature
- 2 tsp vanilla bean paste or extract
- 2 cups (250g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1/2 cup (90g) semi-sweet chocolate bars chopped
- 1/2 cup (90g) milk chocolate chips
- Sea salt flakes for finishing
Instructions
- In a large bowl or stand mixer with the paddle attachment, beat softened butter until smooth and creamy.
- Add in both the brown sugar and white granulated sugar. Mix until lighter in color.
- Add in the egg and vanilla extract, making sure everything is well incorporated. Set aside.
- In another bowl, whisk together the dry ingredients: flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients into the sugar mixture, stirring until well combined. The batter will be thick, but do not overmix.
- Add in the semi-sweet chocolate and milk chocolate, gently mixing until just combined.
- Portion your cookies to your desired size (I recommend 3-4 oz cookies) using a scale or cookie scoop for consistency.
- Cover the portioned-out cookie dough with plastic wrap and place it in the fridge for at least an hour or up to 48 hours.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the cookie dough balls on the sheet tray, leaving enough space for spreading. If the cookies have been chilled for longer than an hour, let them rest for 10 minutes before baking. .
- Bake for about 10-15 minutes or until lightly golden brown. They will look soft in the middle, but they’ll firm up as they cool.
- Top the warm cookies with additional chocolate chips, and sprinkle with sea salt flakes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack and ENJOY!
Video
Notes
- Chilling the Dough: For best results, chill the dough for at least 1 hour or up to 48 hours. Chilling enhances flavor and ensures thicker, chewier cookies.
- Freezing the Dough: You can freeze the cookie dough for up to 3 months. Simply scoop the dough into balls, freeze on a baking sheet, and transfer to a zip-lock bag. Bake from frozen, adding 2-3 extra minutes to the bake time.
- Avoid Overbaking: The cookies will look soft when you take them out of the oven. Let them rest on the baking sheet for 10 minutes to continue baking and firm up.
- Salted vs. Unsalted Butter: I recommend salted butter for extra flavor, but unsalted will work just as well.
- Recipe Adapted from Sally's Baking Addiction
Nutrition
Nutrition Facts
The Best Chewy Chocolate Chip Cookies (Soft, Gooey & Easy)
Serving Size
1 cookie
Amount per Serving
Calories
400
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
25
mg
8
%
Sodium
342
mg
15
%
Potassium
188
mg
5
%
Carbohydrates
73
g
24
%
Fiber
2
g
8
%
Sugar
42
g
47
%
Protein
5
g
10
%
Vitamin A
46
IU
1
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!