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These chocolate chip cookies have the perfect balance of soft and crunchy with just the right amount of chocolate chips in every bite. The cookie dough is baked to perfection, providing a deliciously warm and comforting treat that’s perfect for any occasion. And while the cookie itself is certainly tasty, the ratio of chocolate chips to cookies really sets these cookies apart. Each cookie is loaded with just enough chocolate chips to ensure that every bite offers that irresistible burst of sweet and rich chocolate flavor. These cookies will surely be a hit with anyone who loves the classic combination of chocolate and cookies and is a perfect treat to share with family, friends, or co-workers.
Ingredients
- 1 1/4 cups (165g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup (110g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups (240g) semisweet chocolate chips + more for topping
To get started, preheat the oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Make sure everything is evenly mixed together. For this set of cookies, I used Himalayan Pink Salt because that is what we keep on hand. Set aside the dry ingredients.
In a large mixing bowl, add the melted and cooled butter. I usually microwave my butter for about 30 seconds in a mug and let it cool while I am whisking together the dry ingredients. It’s important that the butter is not hot, but it can be slightly warm to help mix together the sugars.
Next in the same large bowl, add the brown sugar, and sugar. (My brown sugar was a little dry so I had to break it up as much as I could. So I added a photo to show that it is slightly chunky. But no worries these cookies are still going to turn out great!)
Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
Then whisk in the egg and vanilla until smooth.
Pour in the dry ingredients and use a rubber spatula to fold to combine.
Pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over-mix.
A 1/4 measuring cup is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more for a more well-done cookie).
If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes. When I am in a pinch I just use a spoon to scoop onto the pan. They don’t come out perfect but still taste great!
The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. The cookies will continue to bake outside the oven and will slowly flatten and settle as they cool.
Transfer to a cooling rack and continue to bake the rest of the dough.
Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty.
Enjoy!
- 1 sheet pan
- 1 medium bowl
- 1 large bowl
- 1 whisk
- 1 spatula
- 1 1/4 measuring cup
Recipes Related
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Chocolate Chip Cookies
Equipment
- 1 Sheet Pan
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 1/4 Measuring cup
Ingredients
- 1 ¼ cup (165g) all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp tsp salt
- ½ cup (110g) unsalted butter, melted and cooled
- ½ cup (100g) light brown sugar, packed
- ⅓ cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 ½ cups (240g) good quality semisweet chocolate chips
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Add the melted and cooled butter, brown sugar, and sugar in a large mixing bowl. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
- Whisk in the egg and vanilla until smooth.
- Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over-mix.
- A 1/4 measuring cup is preferred for this recipe. Scoop 6 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more for a more well-done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
- The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. The cookies will continue to bake outside the oven and will slowly flatten and settle as they cool.
- Transfer to a cooling rack and continue to bake the rest of the dough.
- Let the cookies cool for about 10 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!