Chocolate Chip Cookies Recipe

Prep

Position an oven rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed. Scrape down the bowl as needed.

Add eggs and vanilla

Beat in 1 large egg and 1 large egg yolk, one at a time, mixing until incorporated. Add 2 tsp pure vanilla extract and mix until combined.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix until just combined. Do not overmix; a few streaks of flour are fine.

Fold in chocolate

Using a spatula, fold 1.5 cups semi-sweet chocolate chips into the dough until evenly distributed.

Portion

Scoop dough into rounded tablespoons or use a 1.5-tablespoon cookie scoop (about 30 g per cookie). Place scoops 2 inches apart on the prepared baking sheets to allow for spreading.

Optional chill

For thicker, chewier cookies, chill scooped dough on the baking sheet or in an airtight container for 30–60 minutes. If chilled, add 1–2 extra minutes to baking time.

Bake

Bake one sheet at a time on the center oven rack at 350°F (175°C) for 10–12 minutes, until edges are set and lightly golden but centers still look slightly soft. Rotate the pan halfway through baking for even color.

Finish

Remove cookies from oven and let them rest on the hot baking sheet for 3–5 minutes to finish setting. If desired, sprinkle each warm cookie with a pinch of coarse sea salt (about 1/16 tsp each). Transfer cookies to a wire rack to cool completely.

Once cooled, store cookies in an airtight container at room temperature for up to 4 days. To keep cookies soft, place a slice of bread in the container; replace the slice after 24 hours if needed. For longer storage, freeze baked cookies up to 3 months or freeze dough balls on a tray, then transfer to a freezer bag.