Best Chocolate Chip Cookies
A classic, perfected — crisp edges, chewy centers, and pools of melty chocolate
There’s a reason chocolate chip cookies are the gold standard of baking comfort. When done right, they deliver a magical contrast: lightly crisp edges, soft and chewy centers, and rich chocolate in every bite. This guide walks you through a tested, step-by-step method that consistently produces bakery-quality cookies at home, along with the “why” behind each step so you can master them, not just make them.
What Makes These Cookies the Best?
- Balanced sweetness from a mix of brown and white sugar
- Deep flavor thanks to real butter and vanilla
- Perfect texture achieved by careful mixing and chilling
- Chocolate distribution that melts beautifully without overpowering the dough
Ingredients You’ll Need
(Makes about 18–20 cookies)
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¾ cup (150 g) packed brown sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1½ to 2 cups chocolate chips or chunks (semi-sweet is ideal)
Step-by-Step Method
Step 1: Prepare the Butter Base
In a large mixing bowl, beat the softened butter with both sugars until the mixture looks light and fluffy. This step traps air in the dough, which helps the cookies bake up tender instead of dense.
Tip: Soft butter should indent when pressed, but not look oily or melted.
Step 2: Add Eggs and Vanilla
Mix in the whole egg, egg yolk, and vanilla extract. The extra yolk adds richness and chewiness, giving the cookies that irresistible soft center.
Mix just until combined — overmixing here can lead to tough cookies.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution so the cookies rise evenly and don’t taste salty in spots.
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