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5 from 19 votes
Vertical photo of The BEST Chocolate Chip Cookies
The BEST Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This easy, one-bowl, no-mixer recipe does produce the BEST chocolate chip cookies we've ever tasted. They're buttery and crinkly with crisp edges, chewy interior and lots of delicious chocolate chips.
Course: Dessert/Cookies
Cuisine: American
Keyword: Best Chocolate Chip Cookies
Servings: 48
Calories: 158 kcal
Author: Chris Scheuer
Ingredients
  • 1 ¼ cups very soft butter 2 ½ sticks (I use salted butter)
  • 1 ¼ cups light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 3 ½ cups all-purpose flour
  • 12 ounces semi-sweet chocolate chips
  • flaky sea salt optional, I love Maldon
Instructions
  1. Stir the very soft butter until smooth and creamy. Add the sugars and stir well. (Mixture will not be fluffy at this point,)
  2. Whisk in the eggs and vanilla until the mixture is creamy and fluffy.
  3. Sprinkle the baking soda, baking powder and salt evenly over the top of the butter mixture and stir to combine. Add the flour and stir with a sturdy spatula until all of the flour is incorporated, scraping the sides and bottom of the bowl frequently. Stir in the chocolate chips. Lick the spatula and bowl clean, but be sure to wash your face before your mother shows up.

  4. Scoop up the dough in 2 tablespoon scoops onto a parchment-lined sheet pan. Don’t worry about spacing the cookies at this point. You can crowd them so you don’t have to refrigerate several pans. Refrigerate for at least 2 hours and up to 72 hours, covered lightly with plastic wrap.
  5. When ready to bake, preheat the oven to 350˚F. Line several sheet pans with parchment paper. Place refrigerated dough balls onto one of the sheet pans, spacing 2 inches apart to allow for spreading. (Keep the rest refrigerated.)
  6. Bake until golden brown but still soft, 14-18 minutes or until golden brown. Add additional chocolate chips to the tops of the cookies, if desired and sprinkle lightly with flaky sea salt (optional). Allow the cookies to cool for several minutes on the pan then transfer to a wire rack to cool. Repeat with remaining dough balls.

  7. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
  8. After being refrigerated, the dough balls can also be transferred to a ziplock bag and frozen. Bake frozen cookies as directed above, giving them a few extra minutes in the oven until light golden brown.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Adapted from The New York Times

 

Cookies can be stored in an airtight container at room temperature for 3-4 days and can also be frozen for 1-2 months.

Nutrition Facts
The BEST Chocolate Chip Cookies
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 149mg6%
Potassium 74mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 161IU3%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.