The Best Chocolate Chip Cookies
These Chocolate Chip Cookies are quick and simple to make with no chilling time. Plus, they're the best of both worlds: slightly crisp on the edge and chewy in the middle. The perfect treat!
Servings: 16 medium cookies
Ingredients
- 1/2 cup unsalted butter melted (113g)
- 1/2 cup brown sugar packed (110g)
- 1/3 cup granulated sugar (67g)
- 1 large egg
- 1 tsp vanilla extract (5mL)
- 1 3/4 cup all-purpose flour (210g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt
- 1 cup chocolate chips semi-sweet, dark or milk
- flaky sea salt optional (for sprinkling)
Instructions
- Preheat the oven to 350°F (or 180°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, pour in the melted butter. Add the brown sugar and granulated sugar. Whisk or stir vigorously until smooth.
- Add egg and vanilla and continue mixing.
- Stir in flour, baking soda, and salt. Mix dough until just combined.
- Fold in chocolate chips.
- Scoop out 2 heaping tablespoons of dough (medium cookie scoop) and place 2 inches apart on the baking sheet. Flatten slightly. If desired, sprinkle with a pinch of flaky sea salt before baking.
- Bake for 8-9 minutes, or until cookies are just set. Allow cookies to cool on baking sheet for 5 more minutes before transferring to a wire rack to cool completely.
Video
Notes
- Gently form your cookie into a ball shape and lightly press down before baking for a uniform look.
- Be careful not to overbake your cookies, or they will be too crispy when they fully cool.
- The flaky sea salt is optional, but it gives your cookies a nice sweet/salty balance.
- Store cookies in an airtight container for 3-4 days at room temperature. You can also freeze any leftover cookies for up to two months in a resealable bag.