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Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (225 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 cups (340 g) semi-sweet chocolate chips or chunks
  • Optional: 1/2 cup (60 g) chopped walnuts or pecans
  • Optional finish: flaky sea salt for sprinkling

Method
 

  1. Prep your pans. Line two baking sheets with parchment paper or silicone mats. This prevents sticking and helps cookies bake evenly.
  2. Melt the butter. Melt the butter gently and let it cool for 10 minutes. It should be warm, not hot, so it doesn’t scramble the eggs.
  3. Whisk the sugars and butter. In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth and glossy. This ensures even sweetness and a chewy texture.
  4. Add eggs and vanilla. Whisk in the eggs one at a time, then the vanilla. Mix just until combined. The batter should look thick and creamy.
  5. Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, baking powder, and salt. This prevents clumps and helps the leaveners distribute evenly.
  6. Bring the dough together. Add the dry ingredients to the wet ingredients. Switch to a spatula and fold gently until you no longer see streaks of flour. Don’t overmix or the cookies can turn tough.
  7. Fold in the chocolate. Stir in the chocolate chips (and nuts, if using). Save a small handful of chips to press on top before baking for a bakery look.
  8. Chill the dough. Cover and chill for 30–60 minutes. Chilling helps control spread, concentrates flavor, and gives thicker, chewier cookies.
  9. Preheat the oven. Heat to 350°F (175°C). Give your dough a quick stir after chilling to loosen it up.
  10. Scoop the dough. Use a 2-tablespoon scoop (about golf-ball size) and space the dough balls 2 inches apart on the sheets. Press a few extra chips on top if you saved them.
  11. Bake. Bake for 10–12 minutes, until edges are set and lightly golden but centers still look soft. Pull them a minute early if you prefer extra-chewy centers.
  12. Finish and cool. If you like, sprinkle a tiny pinch of flaky sea salt on each cookie right out of the oven. Let cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling.