Chocolate Chip Cookie Recipe

Prep oven and dry ingredients

Position oven rack in the center and preheat oven to 350°F (175°C). In a medium bowl, whisk together the 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium speed until smooth, about 30–45 seconds. Add 1/2 cup granulated sugar and 3/4 cup packed light brown sugar. Continue to beat on medium-high speed until the mixture is light, fluffy and slightly paler, about 2–3 minutes, scraping down the bowl once.

Add eggs and vanilla

Reduce mixer speed to low. Add 2 large eggs one at a time, mixing until each is incorporated (about 20–30 seconds each). Add 2 teaspoons pure vanilla extract and mix until combined, scraping the bowl as needed. The batter should be homogenous and slightly glossy.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in chocolate

Remove the bowl from the mixer and fold in 1.5 cups semisweet chocolate chips with a spatula until evenly distributed throughout the dough.

Portion the dough

Line two baking sheets with parchment paper or silicone baking mats. Using a 2-tablespoon scoop or rounded tablespoon, portion dough into balls about 1.5 tablespoons to 2 tablespoons each and place them 2 inches apart on the prepared sheets to allow spreading. For larger bakery-style cookies, use a 3-tablespoon scoop and space 3 inches apart.

Optional chill

For thicker cookies and deeper flavor, chill the scooped dough on the baking sheet, covered, for 30–60 minutes in the refrigerator. If time is short, bake immediately.

Bake

Bake one sheet at a time on the center rack (or two sheets if oven airflow allows) at 350°F (175°C). Bake 9–11 minutes for smaller cookies (2 tbsp dough) or 11–14 minutes for larger cookies, until edges are golden brown and centers still look slightly soft and glossy. Rotate the sheet halfway through baking for even color.

Finish and cool

Remove cookies from the oven. If desired, immediately sprinkle each cookie with a small pinch of coarse sea salt (about 1/8 teaspoon per 6–8 cookies). Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Serve warm or at room temperature with cold milk (about 1 cup per 4 cookies) or store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer-safe container for up to 3 months. To refresh, warm briefly in a 300°F (150°C) oven for 3–5 minutes.