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The Best Homemade Chocolate Chip Cookies – The Insider's Guide

The Best Homemade Chocolate Chip Cookies

This is a no-chill chocolate chip cookie recipe that delivers perfect bakery-style cookies in just 30 minutes. The cookies feature a soft and gooey interior with a crisp and chewy exterior, creating the ultimate texture balance. Using melted butter rather than creamed butter gives these cookies their dense, chewy character.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/3 cups (170g) all purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup (112g) unsalted butter, melted and cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (70g) granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 cups (250g) semisweet chocolate chips + more for topping
  • Flaky sea salt

Equipment

  • baking sheet
  • Parchment Paper
  • mixing bowls
  • whisk
  • rubber spatula
  • cookie scoop or measuring cup

Method
 

Instructions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
  4. Whisk in the egg and vanilla until smooth.
  5. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue folding until the chocolate chips are dispersed and flour is completely blended in.
  6. Scoop 5 cookies onto the baking sheet using a large 2oz cookie scoop or 1/4 measuring cup. Bake for 12-15 minutes (12 for gooey, 15 for well-done).
  7. Cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. Use a fork to nudge sides inward if cookies spread too much.
  8. When fresh from the oven, top with extra chocolate chips and sprinkle with sea salt.
  9. Transfer to a cooling rack and continue baking the rest of the dough.
  10. Let cookies cool for about 20 minutes before eating. They're best when slightly warm with melty chocolate chips.

Notes

Use high-quality chocolate chips like Trader Joe's, Guittard, or Ghirardelli for best results. Spoon flour into measuring cup and level off to avoid packing too much flour. Butter should be melted but cooled - not hot. Don't overmix the dough to prevent tough cookies. Cookies freeze well for up to 3 months.