The Best Chocolate Chip Cookies
The best chocolate chip cookies are chewy, gooey, and not too sweet. The secret to this recipe lies in the temperature of your ingredients. If the recipe calls for room temperature, make sure your ingredients are 72 degrees. And don’t be afraid to have fun! Do you like your cookies with nuts? Swap out 1/2 cup of the chocolate chips for 1/2 cup of your favorite nut.
Course
Cuisine
Keyword
Prep Time
Total Time
Servings
Difficulty
Dessert
American
Cookies
10 minutes
25 minutes
24 servings (24 cookies)
Easy
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1.5 sticks) unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg plus 1 yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- - Preheat the oven to 325F. Line two cookie sheets with parchment paper or a silicone baking mat.
- - Whisk together the flour, baking soda, and salt. Set aside.
- - Using an electric mixer, blend together the butter and sugars until fluffy. (You can mix by hand, too; it'll just take a bit longer!) Beat in the egg, yolk, and vanilla until combined.
- - Add the dry ingredients and mix until just combined. Stir in the chocolate chips. If your dough is really gooey, your butter might've been too warm. That's OK! Just pop the dough in the fridge for 10 to 15 minutes (but no longer) to let the dough firm up for scooping.
- - Scoop about 1/4 cup dough into your hands and roll into a rough ball. Don't worry about making the balls smooth—the rougher they are, the better they'll look out of the oven. Place the rough balls on the cookie sheets and bake for 15 to 18 minutes, or until the bottoms and edges are just starting to brown (if your cookies are smaller, start to keep an eye on the oven at around 10 minutes into cooking).
- - Cool completely on the cookie sheets, then enjoy.
For more fun recipes and baking tutorials, follow Chef Carson Lombardi on Instagram @iseecarsondaily.
