The Softest Chocolate Chip Cookies
Thick, chewy, bakery-style chocolate chip cookies with crisp edges and gooey centers. A classic done right.
Everyone needs one truly perfect chocolate chip cookie recipe in their back pocket. This is mine. These cookies are everything you want them to be: thick, chewy, with crackly tops, slightly crisp edges, and gooey centers studded with pools of melty chocolate. They stay soft for days (if they last that long), and they freeze beautifully so you can have warm cookies on demand.
I have baked approximately one billion chocolate chip cookies in my life. I have tried every famous recipe — Levain, NYT, Joanna Gaines, the back of the Tollhouse bag — and I have spent more hours than I care to admit obsessively tweaking ratios. This recipe is the result of all that obsession. The two key tricks: chilling the dough overnight (yes, really, it makes a massive difference) and pulling the cookies from the oven when they look slightly underdone. That second one was a hard lesson — I burned a lot of cookies before I learned to trust that they keep cooking on the hot pan. Now, my kids beg for these every weekend, and my husband packs them in his lunch every day. They are not fancy, they are not reinvented, they are just the best version of the classic.
What you'll need
- 012 1/4 cups all-purpose flour
- 021 teaspoon baking soda
- 031 teaspoon fine sea salt
- 041 cup unsalted butter, melted and slightly cooled
- 051 cup packed dark brown sugar
- 061/2 cup granulated sugar
- 072 large eggs plus 1 egg yolk, at room temperature
- 082 teaspoons pure vanilla extract
- 092 cups semi-sweet chocolate chips
- 101 cup chopped dark chocolate (60-70% cacao)
- 11Flaky sea salt, for topping
How to make it
- 1
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 2
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and slightly glossy, about 1 minute.
- 3
Add the eggs, egg yolk, and vanilla and whisk until fully combined and lighter in color.
- 4
Switch to a wooden spoon or spatula and gently fold in the flour mixture until just combined. Do not overmix.
- 5
Fold in the chocolate chips and chopped chocolate. The dough will be soft and a little glossy.
- 6
Cover the dough and refrigerate for at least 2 hours, but ideally overnight. This step is non-negotiable for the best flavor and texture.
- 7
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
- 8
Scoop the dough into 3-tablespoon balls (a large cookie scoop works great) and place 2 inches apart on the prepared sheets.
- 9
Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly underdone.
- 10
Sprinkle immediately with flaky sea salt. Let cool on the pan for 10 minutes before transferring to a wire rack.
Tips from the kitchen
- 01
The overnight rest is the single biggest upgrade you can make to any cookie recipe. Don't skip it.
- 02
Using a mix of chocolate chips and chopped chocolate gives you those beautiful melty puddles.
- 03
Banging the pan on the counter halfway through baking creates extra-crinkly tops.
- 04
Freeze raw dough balls and bake from frozen — just add 1-2 minutes to the bake time.
Frequently asked
Can I skip the dough chilling?
Technically yes, but the cookies will spread more and the flavor won't be as deep. If you must skip, refrigerate for at least 30 minutes.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them extra soft.
Can I make these gluten-free?
Yes, a 1-to-1 gluten-free flour blend works well. The texture will be slightly more delicate.
