Chocolate Chip Recipe

Prepare equipment

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or tablespoon and a large baking sheet ready for chilling formed cookies.

Cream butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then add the vanilla extract and mix until incorporated.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.

Mix dry into wet: With the mixer on low speed, gradually add the dry ingredients to the butter mixture until just combined. Do not overmix.

Fold in chips: Using a spatula, fold 1 cup semisweet or dark chocolate chips into the dough until evenly distributed.

Chill dough briefly: For easier handling, refrigerate the dough 20–30 minutes until slightly firm (optional but recommended for stuffed cookies).

Prepare solid chocolate filling: Measure 1 cup semisweet chocolate chips for the filling. If you prefer individual solid centers, reserve whole chips or small handfuls for stuffing. For a concentrated chocolate center, you can melt these chips briefly to form a small round, then chill until firm.

Prepare cream cheese filling (optional): If using the creamy option, beat 4 oz softened cream cheese with 2 tablespoons powdered sugar until smooth. Transfer to a small piping bag or a bowl and chill 10–15 minutes so it firms slightly for stuffing.

Portion dough: Using a 1 ½ tablespoon to 2 tablespoon scoop (or a small ice cream scoop), portion dough into 12 equal mounds. Flatten each mound into a disk about 1/2 inch thick in your palm.

Add filling: Place a small handful (about 1 teaspoon) of the reserved chocolate chips or a chilled chocolate disc or about 1 teaspoon of the cream cheese filling in the center of half the disks. Top with the remaining dough disks and pinch the edges firmly to seal, smoothing the seam so no filling is exposed.

Chill formed cookies: Place the stuffed cookie balls on a baking sheet and chill in the refrigerator for 15–20 minutes. Chilling helps them maintain shape during baking.

Optional egg wash and salt: Beat 1 egg with 1 teaspoon water to make an egg wash. Lightly brush the tops of each cookie and sprinkle a tiny pinch of coarse sea salt on each if desired.

Bake: Arrange cookies about 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 11–14 minutes, until edges are lightly golden and centers still look slightly soft. If using a chilled solid chocolate center, bake time may be on the shorter end to avoid over-melting.

Cool: Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or serve warm if you prefer a molten center).