Warm Chocolate Chip Cookie Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you plan to serve multiple warm cookies, you can use two sheets and bake in batches.

Cream butter and sugars

In a large mixing bowl, beat 0.5 cups softened unsalted butter with 0.25 cups granulated sugar and 0.5 cups packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer or 4–5 minutes by hand.

Add egg and vanilla

Add 1 large egg and 1 tsp vanilla extract to the creamed butter and sugars. Beat until fully incorporated, scraping the bowl once.

Combine dry ingredients

In a separate bowl whisk together 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined.

Mix dough

Gradually add the dry ingredients into the wet mixture, mixing on low speed (or by hand) until just combined. Avoid overmixing. Fold in 1 cup semisweet chocolate chips until evenly distributed.

Portion

Using a large cookie scoop or tablespoon, portion dough into 4 equal mounds (about 3 tablespoons each) spaced at least 2 inches apart on the prepared baking sheet. If you prefer a thicker cookie, chill the dough balls in the refrigerator for 20–30 minutes before baking.

Bake

Bake in the preheated 350°F (175°C) oven for 10–13 minutes, until edges are set and lightly golden but centers still look slightly soft. For a chewier, softer center err on the lower end of the time; for a more golden crisp edge bake a minute or two longer.

Finish

Remove the baking sheet from the oven. If desired, immediately sprinkle each warm cookie with a pinch (about 1/16 tsp) of flaky sea salt. Let the cookies rest on the baking sheet for 3–5 minutes to finish setting, then transfer to a rack if you want them to cool further.

While cookies are still warm (or gently reheated), place one cookie on a dessert plate, top with 1 scoop of vanilla bean ice cream. If serving family-style, stack cookies warm on plates and add a scoop per serving. Optionally drizzle any melted ice cream pooling into the plate over the cookie and sprinkle a tiny pinch (about 1/16 tsp) of flaky sea salt on top of the ice cream for contrast.

Serve immediately so the ice cream melts slightly and creates a warm, gooey contrast with the cookie. Leftover baked cookies can be reheated 10–15 seconds in a microwave or 3–5 minutes in a 300°F oven before serving.