Absolutely! Here’s a tried-and-true recipe for The Best Chocolate Chip Cookies Ever — crispy on the edges, soft and chewy in the center, packed with gooey chocolate, and just the right amount of sweet and salty.
🍪 Best Chocolate Chip Cookies Ever
✅ Soft & chewy centers | Crispy edges | No chill time required
🛒 Ingredients:
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1 cup (2 sticks / 226g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ¾ cups (340g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp salt
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2 cups (340g) semi-sweet or dark chocolate chips (or chunks)
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Optional: flaky sea salt for topping
👩🍳 Instructions:
1. Preheat Oven
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Preheat to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Cream Butter & Sugars
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs & Vanilla
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Beat in eggs one at a time.
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Mix in vanilla.
4. Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add dry ingredients to wet mixture until just combined.
5. Fold in Chocolate
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Stir in chocolate chips or chunks.
6. Scoop & Bake
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Scoop cookie dough (about 2 tbsp per cookie) onto prepared baking sheet, 2 inches apart.
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Bake for 9–11 minutes or until edges are golden and centers look slightly underbaked.
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Optional: Sprinkle with flaky sea salt while warm.
7. Cool
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
🍫 Tips for Ultimate Cookie Success:
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Room temp butter is key: soft but not melted.
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Don’t overbake — they continue to cook on the pan.
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Use chopped chocolate for gooey pockets and texture.
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Want extra-thick cookies? Chill dough for 30 minutes before baking.
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Try half brown sugar + half dark brown sugar for deeper flavor.
🧊 Storage:
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Keep in an airtight container for 3–4 days.
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Freeze cookie dough balls for up to 3 months — bake from frozen with 1–2 extra minutes.