The Chocolate Chip Cookie
This Chocolate Chip Cookie recipe is chewy, buttery, and loaded with semi-sweet chocolate chunks and milk chocolate chips. With crispy edges, soft centers, and an extra yolk for ultimate chew, they’re the best cookies you’ll ever make.
Equipment
- Kitchen Scale
- Cutting board and knife (for chopping the chocolate, this is my favorite knife but any knife works)
- Stand Mixer
- Measuring spoons
- Plastic wrap (for chilling the dough)
- Baking sheets
- Parchment Paper
- 3 Tablespoon cookie scoop
- Large round cookie cutter (at least 6 inches wide) or wide glass for shaping (optional)
- Cooling rack
Ingredients
- 280 g all-purpose flour 2 ¼ cups
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 1 large egg + 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 226 g chopped semi-sweet chocolate bar 8oz
- 85 g milk chocolate chips ½ cup
- Flaky sea salt optional, for topping
Instructions
- Prep the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla: Beat in the egg and egg yolk, one at a time, followed by vanilla.
- Mix the dough: Add the dry ingredients and mix until just combined—don’t overmix. Fold in the chopped chocolate chunks and chips.
- Chill the dough: Cover and chill for at least 1 hour (up to 24 for best flavor).
- Bake: Preheat oven to 350°F (175°C). Scoop large portions (about 3 tablespoon each) onto a parchment-lined sheet. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.
- Finish: As soon as they come out, use a large round cookie cutter (bigger than the cooked cookies) to scoot them into perfectly round shapes. I've used a large-mouthed glass cup in a pinch, and it works! Sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 5–10 minutes before transferring.
Nutrition
Calories: 272kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 41mgSodium: 143mgPotassium: 79mgFiber: 1gSugar: 21gVitamin A: 236IUCalcium: 22mgIron: 1mg
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