Stack of chewy chocolate chip cookies with flaky sea salt and melted chocolate chunks on a white serving plate.

Why This Is My Go-To Chocolate Chip Cookie Recipe

There’s no shortage of chocolate chip cookie recipes out there, but finding one that checks all the boxes is surprisingly difficult. I wanted a cookie with crisp golden edges, a chewy center, plenty of chocolate in every bite, and a flavor that tasted more developed than simply sweet. After many batches and plenty of tweaking, this is the recipe I keep coming back to. If you enjoy chocolate-forward cookies as much as I do, be sure to check out my Salted Chocolate Chunk Cookies and Black Cocoa Pecan Cookies —two of my longtime favorites.

One of the biggest differences is the dough rest. While the dough can be baked after 24 hours, I find the flavor is even better after 48 hours in the refrigerator. The extra time allows the flour to fully hydrate and gives the dough a deeper, more caramel-like flavor. In my testing, I didn’t notice a significant improvement beyond two days, so 48 hours is my sweet spot.

Another thing I love about this recipe is its flexibility. You can portion the dough into 50g cookies for a more everyday-sized treat or go big with 100g portions for thick, bakery-style cookies. Either way, you’ll end up with cookies that are chewy in the center, crisp around the edges, and packed with chocolate in every bite.

— trish

Makes: 24 cookies (50g each)

Prep Time:15

Cook Time:10

Chilling Time:1

Total Time:25

Ingredients

405g (3¼ cup) all-purpose flour/ plain flour, spooned and leveled if measuring by cups
8g (1¼ teaspoon) baking soda
10g (1 Tbsp) cornstarch
4g (¾ tsp) fine sea salt
268g (1 cup + 3 Tbsps) unsalted butter, at room temperature
180g (¾ cup + 2 Tbsps packed) dark brown sugar
57g (¼ cup + 1 Tbsp) white sugar
50g (1 large egg) egg (weight is without shell), at room temperature
20g (1 large egg yolk) egg yolk (weight is without shell), , at room temperature
15g (1 Tbsp) pure vanilla extract
227g (1 cup + ⅓ cup) dark chocolate chips / semi-sweet chocolate chips
[OPTIONAL] flakey sea salt

Instructions

MISE EN PLACE. Measure all of your ingredients before you begin. Bring the butter, egg, and egg yolk to room temperature.
MIX DRY INGREDIENTS. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
405g (3¼ cup) all-purpose flour/ plain flour, spooned and leveled if measuring by cups
8g (1¼ teaspoon) baking soda
10g (1 Tbsp) cornstarch
4g (¾ tsp) fine sea salt
CREAM BUTTER & SUGARS. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed (KitchenAid Speed 4) until smooth and creamy, about 2 minutes.
268g (1 cup + 3 Tbsps) unsalted butter, at room temperature
180g (¾ cup + 2 Tbsps packed) dark brown sugar
57g (¼ cup + 1 Tbsp) white sugar
ADD EGGS & VANILLA. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
50g (1 large egg) egg (weight is without shell), at room temperature
20g (1 large egg yolk) egg yolk (weight is without shell), , at room temperature
15g (1 Tbsp) pure vanilla extract
ADD DRY INGREDIENTS. Add the flour mixture to the butter mixture. Mix on low speed just until no dry flour remains. The dough may look crumbly at first—keep mixing until a soft dough forms. Do not overmix.
ADD CHOCOLATE. Fold in the chocolate chips until evenly distributed throughout the dough.
227g (1 cup + ⅓ cup) dark chocolate chips / semi-sweet chocolate chips
CHILL THE DOUGH. Transfer the dough to an airtight container, cover tightly, and refrigerate for at least 24 hours and up to 48 hours.
PORTION THE DOUGH. Let the chilled dough sit at room temperature for 15 to 30 minutes, or until it is firm but easier to portion. If needed, gently break the dough apart with your hands.
For smaller cookies, divide the dough into 50g portions. If you don't have a kitchen scale, use a #20 cookie scoop (about 3 tablespoons) for smaller cookies.
For large cookies, divide the dough into 100g portions. If you don't have a kitchen scale, use about 2 scoops of dough from a #20 cookie scoop.
Shape each portion into a rough ball.
PREPARE FOR BAKING. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the cookie dough portions on the baking sheet, leaving at least 3 inches (7.5 cm) between each cookie.
BAKE. Bake until the edges are lightly golden and the centers still look slightly underbaked. The centers may look slightly underbaked when you remove them from the oven. They will continue to bake and set as they cool.
50g cookies: Bake for 10 minutes
100g cookies: Bake for 14 minutes
OPTIONAL: SHAPE THE COOKIES. For perfectly round cookies, place a large round cookie cutter around each cookie immediately after baking and gently swirl it around the cookie.
FINISH & COOL. If desired, sprinkle the cookies with flaky sea salt while still warm. Let the cookies cool on the baking sheet for 15 to 20 minutes before serving.
[OPTIONAL] flakey sea salt

Storage Tips & Baking Notes

Chilling the dough for 24 to 48 hours is highly recommended. It improves flavor, color, and texture while helping the cookies bake up thicker.

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep cookies extra soft, place a slice of bread in the container with the cookies.

Cookie dough portions can be frozen for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.

For best results, use a light-colored aluminum baking sheet lined with parchment paper. Dark or non-stick pans can cause the bottoms to brown too quickly.

Baking times may vary slightly by oven. The cookies are ready when the edges are set and lightly golden but the centers still look slightly underbaked.

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