Best Chocolate Chip Cookie Recipe
This chewy, golden-edged delight really lives up to its name as the Best Chocolate Chip Cookie Recipe you'll ever try. Perfect balance of chewy middle and crisp edge, ready in under an hour, and fully customizable with your favorite chips, nuts, or add-ins.
Ingredients
- 2 1/4 cups King Arthur all-purpose flour, spooned and leveled
- 1 tsp baking soda (aluminum-free for a cleaner rise)
- 1/2 tsp fine sea salt, plus extra for sprinkling
- 1 cup unsalted butter, softened (Land O'Lakes is great)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar—soft and moist
- 2 large eggs, room temperature (about 60 °F)
- 2 tsp pure vanilla extract (I prefer Nielsen-Massey)
- 2 cups chocolate chips or chunks (Ghirardelli bittersweet or semisweet)
- 1/2 cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat oven to 375 °F. Line two baking sheets with parchment paper or a silicone mat.
- Whisk together flour, baking soda, and 1/2 tsp sea salt in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar. Add eggs and vanilla.
- Switch to low speed, add dry ingredients, then fold in chocolate chips and nuts (if using).
- Scoop portions onto sheets, press reserved chips on top, and bake for 10–12 minutes. Sprinkle sea salt and let cool.
Notes
Let eggs sit at room temperature before baking and revive hard brown sugar with a slice of bread. For extra-chewy centers, underbake slightly and let cookies finish setting on the hot sheet.
Nutrition
Calories: 150kcal
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