Finally - The Best Ever Chocolate Chip Cookie

Crisp at the edges, chewy - but not raw - in the center, and a complex flavor that isn’t too much.

This is a big claim, but I can confidently say that I have finally, FINALLY, found the best ever chocolate chip cookie recipe. Crisp at the edges, chewy - but not raw - in the center, and a complex flavor that isn’t too much. I’ve tried so many recipes, and made so many mid-tier, or just plain bad, chocolate chip cookies that I can definitively say that these are the best, and I’m ready to share with the world.

It starts with a classic foundation—simple, familiar ingredients that every great cookie relies on. But the magic happens in the details. A few tweaks, paired with focusing on a few small but important details, transform this recipe into something extraordinary.

If you’ve been searching for that just right cookie recipe, this is it. Let’s get baking!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

  • SOFTENED is key here - if it’s melted from trying to soften in the microwave, the cookies will spread too much, if it’s cold it won’t blend correctly with the sugar. Take it out of the fridge and let it sit on your counter overnight the night before, it won’t go bad

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 2 large eggs

• 2 teaspoons vanilla

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 and 1/4 cups flour

• 1 and 3/4 cups mini semisweet chocolate chips

  • You can, of course, use standard size chocolate chips, but I think the mini chips distribute better in the dough.

  • If you’re a chocoholic, add the full 2 cups (1 12 oz package)

• 2 tablespoons flaky sea salt (optional but highly recommended)

Method

• Preheat oven to 375 degrees

• In a stand mixer, cream brown sugar, granulated sugar, and softened butter until the color changes to a light tan and the mixture is smooth and airy, not grainy

  • THIS IS THE KEY STEP - this can take up to five minutes, but don’t rush it, the smoother the better

• Scrape down the edges of the bowl, then add in vanilla and eggs, one at a time, beating for a few seconds in between each one

• Add in salt and baking soda, then gradually add in the flour while the mixer is running on low (any higher and you’ll end up with flour EVERYWHERE)

• Mix in chocolate chips

• Drop rounded teaspoonfuls of dough onto lined baking sheet, about one inch apart

• Bake at 375 until golden brown and no longer shiny, about 10 minutes

• Transfer cookies to cooling rack and sprinkle with flaky sea salt to finish

• ENJOY!

Yield: About 4 dozen, depending on cookie size.