Chocolate Chip Supreme Cookie Recipe

Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), cream the softened unsalted butter on medium speed for about 1 minute until smooth.

Add the granulated sugar and packed light brown sugar. Beat on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed, until the mixture is light, fluffy, and slightly paler in color.

Incorporate eggs

Add the eggs, one at a time, beating about 20–30 seconds after each addition until incorporated. Scrape down the bowl.

Add the pure vanilla extract and beat for another 10–15 seconds until combined.

With the mixer on low speed, add the dry flour mixture in two additions, mixing just until the flour is incorporated. Avoid overmixing to keep the cookies tender.

Remove the bowl from the mixer and fold in the semisweet chocolate chips with a rubber spatula until evenly distributed.

Cover the dough tightly and refrigerate for at least 30 minutes and up to 24 hours. Chilling solidifies the butter for thicker cookies and allows flavors to develop. If short on time, you can bake immediately, but reduce baking time slightly (see baking step).

Preheat oven

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Using a medium cookie scoop (about 2 tablespoons) or a rounded tablespoon, portion dough into 1.5-inch to 2-inch mounds and place them 2 inches apart on the prepared baking sheets. For bakery-style larger cookies, use a 3-tablespoon scoop and space 3 inches apart.

If desired, gently press a few extra chocolate chips onto the top of each dough ball for an attractive appearance and extra gooey pockets.

Bake in the preheated oven: 10–12 minutes for medium cookies (2-tablespoon scoop) until edges are golden brown and centers are still slightly soft. For larger cookies, bake 12–15 minutes. Rotate the baking sheet halfway through baking for even coloring.

Optional: Immediately after removing from the oven, sprinkle a tiny pinch (~1/8 tsp) of coarse sea salt on each cookie for a sweet-salty finish.

Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm for gooey centers.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.