The World’s Best Chocolate Chip Cookie
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Melted butter, two sugars, and plenty of semisweet chocolate. Bake until the edges are light golden and the centers are still soft, with an optional chill for thicker, chewier cookies.
The Recipe
- Oven
- 350°F (175°C)
- Bake Time
- 9–11 minutes
- Optional Chill
- 20 minutes
- Makes
- 16–18 cookies
Ingredients
- 1⅓ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (8 tablespoons) unsalted butter, melted and cooled
- ⅔ cup light brown sugar, packed
- ⅓ cup white granulated sugar
- 1 large egg, at room temperature
- 1½ teaspoons pure vanilla extract
- 1¼ cups semisweet chocolate chips or chunks
- ¼ teaspoon flaky sea salt, for garnish (optional)
Instructions
- Preheat & prep: Set the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Whisk dry: In a small bowl, whisk the flour, baking powder, baking soda, and fine sea salt.
- Mix wet: In a main bowl, whisk the melted butter, brown sugar, and granulated sugar for 1 minute until smooth; beat in the egg and vanilla.
- Combine: Fold the dry ingredients into the wet ingredients until just combined—do not overmix. Fold in the chocolate.
- Portion: Scoop 1½ to 2 tablespoon balls, spaced 2 inches apart on the baking sheet.
- Chill (optional): Chill the dough balls for 20 minutes for a thicker, chewier texture.
- Bake: Bake for 9–11 minutes until the edges are light golden and the centers remain soft.
- Cool & finish: If using, sprinkle immediately with the flaky sea salt. Rest for 5 minutes on the sheet, then transfer to a wire cooling rack.