Chocolate Chip Cookies
Delight in the comforting aroma of warm chocolate chip cookies that balance sweetness with a hint of salt, creating a chewy, indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/3 cups all purpose flour, spooned and leveled Measure flour correctly by spooning into the measuring cup.
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled Make sure the butter is not too hot to avoid cooking the egg.
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg Add moisture and richness.
Add-ins
- 1 1/2 cups semisweet chocolate chips Use quality chocolate chips for the best flavor.
- to taste flaky sea salt Sprinkle on top before baking for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
- In a large mixing bowl, combine the melted and cooled unsalted butter with the packed light brown sugar and granulated sugar. Whisk until smooth.
- Add the large egg and vanilla extract to the butter and sugar mixture and whisk until smooth.
Mixing Dough
- Gradually add the dry mixture into the wet ingredients, folding gently to combine.
- Once mostly combined, add in the semisweet chocolate chips and fold until no more flour streaks are visible.
Baking
- Using a large cookie scoop, place 5 cookie dough mounds onto the prepared baking sheet.
- Bake for approximately 12-15 minutes for large cookies or 10-12 minutes for smaller cookies. Look for golden edges and slightly underbaked centers.
- Let cool on the baking sheet for about 20 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For best results, refrigerate dough for 30 minutes before baking.