SaveChocolate Chip Cookies
Crispy edges, chewy centers, pools of melted chocolate. The only cookie recipe you need.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $0.33/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 1/4 cup all-purpose flour
- 1 cup unsalted butter (softened (2 sticks))
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 cup semi-sweet chocolate chips
- 1/2 tsp flaky sea salt (for topping)
Instructions
- 1
Preheat oven to 375°F. Line baking sheets with parchment paper. Whisk flour, baking soda, and salt in a bowl.
2 1/4 cup all-purpose flour1 tsp baking soda1 tsp salt - 2
In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.
1 cup unsalted butter3/4 cup granulated sugar3/4 cup brown sugar2 large eggs2 tsp vanilla extract - 3
Gradually mix in flour mixture on low speed until just combined. Fold in chocolate chips by hand. Don't overmix.
2 cup semi-sweet chocolate chipsOvermixing develops gluten and makes tough cookies. Stop as soon as flour disappears.
- 4
Scoop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart. Sprinkle tops with flaky sea salt. Bake 10-12 minutes until edges are golden but centers look slightly underdone.
1/2 tsp flaky sea saltPull them when they look slightly underdone — they'll firm up as they cool on the pan.
- 5
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Pairs With
Sweet ruby port wine
Rich, sweet port is the classic cookie companion
Sweet, chocolatey milk stout
Chocolate stout and chocolate chips are a natural pair
A tall glass of cold whole milk
The undisputed champion of cookie pairings
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Warm oven, flour everywhere, and the kind of music that makes the kitchen feel like home.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •For thicker cookies, refrigerate dough 30 minutes before baking.
- •Brown the butter before mixing for a nutty, toffee-like flavor upgrade.
Substitutions
- semi-sweet chocolate chips → dark chocolate chunks or a mix of milk and dark
- all-purpose flour → 1:1 gluten-free flour blend
- brown sugar → coconut sugar
Leftovers
Store in an airtight container at room temperature for 5 days. Freeze baked cookies for 3 months or raw dough balls for 3 months.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
