Chocolate Chip Cookies Recipe

Preheat and line pans

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

Measure ingredients: measure flour by spooning into the cup and leveling; have baking soda, salt, sugars, butter, eggs, and vanilla ready.

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.75 tsp kosher salt until evenly combined. Set aside.

In a large mixing bowl (or bowl of a stand mixer fitted with the paddle), beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed brown sugar on medium speed until light, creamy, and slightly fluffy, about 2–3 minutes. Stop to scrape down the bowl as needed.

Add 1 large egg and 1 large egg yolk to the butter-sugar mixture, then add 2 tsp vanilla extract. Beat on medium speed until combined, about 30–45 seconds, scraping the bowl once to ensure uniform mixing.

With the mixer on low speed, add the dry flour mixture in two additions, mixing just until incorporated after each addition. Avoid overmixing; stop when no streaks of flour remain.

Fold in 1.75 cups semisweet chocolate chips with a spatula until evenly distributed. If you prefer a chunkier cookie, fold in half the chips and reserve the rest to press on top of cookie dough balls before baking.

Using a cookie scoop or tablespoon, portion dough into 1.5 tablespoon (about 30–35 g) balls and place them 2 inches apart on the prepared baking sheets. For thicker, chewier cookies, chill the dough balls on the baking sheet or in an airtight container for 30 minutes to 2 hours. If baking immediately, proceed to next step.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pan halfway through. Cookies are done when edges are set and lightly golden while centers still look slightly soft.

Remove cookies from oven. If desired, immediately sprinkle a small pinch of flaky sea salt (about 1/8 tsp per 12 cookies) over warm cookies. Let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Alternatively, freeze dough balls between layers of parchment for up to 3 months; bake from frozen, adding 1–2 minutes to bake time.