The Best Chocolate Chip Cookies

Crispy edges, chewy centers, and perfectly gooey chocolate chips—this is The Best Chocolate Chip Cookie recipe you’ll ever need! Simple to make, irresistibly delicious, and a guaranteed crowd-pleaser.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
Optional: flaky sea salt for sprinkling

Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
- In a large mixing bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.
Scoop and Shape:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Bake for 8-10 minutes, or until the edges are golden and the centers look slightly underbaked. (They’ll firm up as they cool.)
Cool:
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Optional Topping:
- Sprinkle a pinch of flaky sea salt over the cookies while they’re warm for an extra flavor boost.

Tips for Perfect Cookies

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and even baking.
Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Cookie Size Matters: For bakery-style cookies, scoop larger dough balls and bake for an additional 2-3 minutes.
Storage: Store baked cookies in an airtight container for up to 1 week. The dough can be frozen for up to 3 months—just bake from frozen, adding a couple of extra minutes.