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Best-Ever Chocolate Chip Cookies

Thick, chewy chocolate chip cookies with crisp edges and a soft center - simple pantry ingredients, no chilling required, and done in under 30 minutes start to finish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups chocolate chips

Equipment

  • Baking Sheets
  • Stand Mixer
  • Cooling Rack

Method
 

  1. Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter, granulated sugar, and brown sugar together until light and fluffy.
  4. Add the eggs and vanilla, and beat until the mixture is smooth and creamy.
  5. Add the dry ingredients and mix on low speed until just combined - don't overmix, or the cookies will turn out tougher than you want.
  6. Fold in the chocolate chips until they're evenly distributed through the dough.
  7. Scoop the dough into balls of about 3 tablespoons each and place them on the prepared baking sheets, leaving room to spread.
  8. Bake for 8-10 minutes, pulling them out as soon as they barely begin to turn golden at the edges. They'll look a little underdone in the center - that's exactly what keeps them soft and chewy once they finish setting up.
  9. Let the cookies rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack.

Notes

Pulling these slightly underbaked is the whole trick - they keep cooking on the hot pan after they come out of the oven, so if you wait for them to look done in the oven, they'll be overdone by the time they cool.
This recipe uses salted butter on purpose. If all you have is unsalted, it's worth adding an extra pinch of salt to make up for it.
The dough freezes well - scoop it into balls first, freeze on a tray until solid, then transfer to a bag. Bake straight from frozen, adding a minute or two to the bake time.
Store in an airtight container at room temperature for about a week, if they last that long.
🛒 Shop the gear I used in this recipe