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+ servings
chocolate chip cookies with a bite taken out of one

Best Chocolate Chip Cookies

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Seriously, the best chocolate chip cookie recipe! It's super easy and results in perfectly soft, chewy, buttery, and absolutely irresistible chocolate chip cookies!
Course cookies, Dessert
Cuisine American
Keyword best chocolate chip cookies, chewy chocolate chip cookies, soft chocolate chip cookies
Prep Time 15 mins
Cook Time 10 mins
Refrigeration Time 1 hr
Total Time 1 hr 25 mins
Servings 26 cookies
Calories 188
Author Kim


  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted & slightly cooled*
  • 1 ¼ cup packed dark brown sugar*
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet chocolate chips + 1/2 cup milk chocolate chips**
  • Maldon sea salt, for sprinkling on top


  • Whisk dry ingredients together in a large mixing bowl. Set aside.
  • In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Mix in the egg and egg yolk. Last, stir in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. Fold in the chocolate chips.
  • Chill the dough in the refrigerator for at least 1 hour. Chilling is a must to prevent spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 5-10 minutes.
  • Preheat oven to 350 degrees F. Line large baking sheet with parchment paper or a silicone baking mat. Scoop dough onto baking sheets with a spoon, ice cream scoop or cookie dough scoop. Press a few more chocolate chips on top of the dough for looks, if desired, and sprinkle sea salt on top.
  • Bake for 9 to 12 minutes, depending on the doneness you prefer. You want the cookies to be slightly underbaked in the center, but lightly browned around the outside. They still cook when you take them out of the oven. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh, covered, at room temperature for up to 1 week.


*Light brown sugar works fine, if that's what you have available.
**Any combination of 1 cup chocolate chips or chunks will work fine.
***If you prefer to use an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients gradually and beat on low-speed just until combined. Stir in the chocolate chips.
****You can roll dough balls to place on the baking sheets, but I preferred the appearance of the cookies when simply dropped on the cookie sheet without rolling.
Photos by Sasha at Eat Love Eats.


Serving: 1cookie | Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 99mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg