There’s nothing quite like pulling a tray of chocolate chip cookies from the oven and watching the chocolate melt into those golden, crisp edges. These easy chocolate chip cookies have everything I want in a homemade cookie: a soft, gooey center, chewy edges, lots of chocolate, and a little flaky sea salt on top.
The best part? There’s no waiting around for the dough to chill. Once everything is mixed together, you can scoop the dough straight onto the baking sheet and get it into the oven. So when a chocolate chip cookie craving hits, you’re only about 30 minutes away from a warm batch.
Why You’ll Love This Recipe
These are the kind of cookies that disappear quickly. The centers stay soft and tender while the edges turn golden and chewy, giving you a little bit of everything in every bite.
I also love how uncomplicated the recipe is. You don’t need a stand mixer or any special equipment to make the dough. A couple of bowls, a whisk, and a rubber spatula are all you need.
And then there’s the chocolate. The dough is packed with semisweet chocolate chips, with a few more scattered over the warm cookies as soon as they come out of the oven. Finish them with flaky sea salt, and you have that perfect sweet-and-salty balance.
Chocolate Chip Cookie Ingredients
You only need a handful of everyday ingredients to make these cookies. A few details are especially important for getting the texture just right.
All-purpose flour – Measure the flour carefully. Too much can make the cookies thick and dry instead of soft and spreadable.
Unsalted butter – The butter is melted and cooled before it goes into the dough. Make sure it isn’t hot when you combine it with the sugars.
Light brown sugar and granulated sugar – Using both gives the cookies their combination of chewiness and crisp golden edges.
Egg and vanilla extract – These bring the dough together while adding richness and flavor.
Baking soda, baking powder, and kosher salt – The leavening helps give the cookies their texture, while salt keeps the sweetness balanced.
Semisweet chocolate chips – These are the star of the show, so use a chocolate you enjoy eating.
Flaky sea salt – A little sprinkled over the warm cookies makes the chocolate flavor stand out and keeps the cookies from tasting overly sweet.
Step-by-Step Instructions
Mix the dry ingredients
Start by whisking together the flour, baking soda, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
Whisk the butter and sugars
Add the melted, cooled butter to a large bowl with the brown sugar and granulated sugar. Whisk vigorously until the mixture becomes smooth and paste-like.
Add the egg and vanilla
Whisk in the egg and vanilla until the mixture is smooth and evenly combined.
Finish the dough
Add the dry ingredients and fold everything together with a rubber spatula. Add the chocolate chips while there are still a few streaks of flour remaining, then continue folding just until the dough comes together. Try not to overmix.
Scoop and bake
Use the recommended 2-ounce scoop for large cookies, or a 1/4 measuring cup. Bake until the edges are golden while the centers remain pale and puffed.
Add the finishing touches
As soon as the cookies come out of the oven, add a few extra chocolate chips and a sprinkle of flaky sea salt. Let them cool before serving, although they’re especially good while they’re still slightly warm.
Expert Tips
Measure your flour carefully. This is one of the easiest ways to change the texture of a cookie. If possible, weigh the flour. Otherwise, spoon it into the measuring cup and level it off without packing it down.
Let the butter cool. Melted butter is part of what makes these cookies so easy to prepare, but it shouldn’t be hot when you add the sugars.
Don’t overmix. Once the flour has disappeared and the chocolate chips are evenly distributed, stop folding. A gentle hand helps keep the cookies tender.
Use a large scoop. Larger cookies have enough dough in the center to stay soft while the outside has time to brown and crisp.
Watch the centers. Don’t wait for the middle to look completely baked. The cookies will continue to cook from their residual heat after they come out of the oven.
Don’t skip the flaky salt. Just a small sprinkle adds contrast to the sweetness and brings out the chocolate flavor.
Recipe Variations
The recipe works beautifully as written, but there are a few simple ways to change how you serve or portion the cookies.
Make them smaller: Use the regular-sized cookie option included in the recipe instructions for a smaller treat.
Make them extra chocolatey: Add a few additional chocolate chips to the tops while the cookies are still warm.
Go sweet and salty: Add a little extra flaky sea salt if you love a stronger contrast between the chocolate and the cookie.
Try different chocolate chips: Keep the recipe itself the same and experiment with your favorite semisweet chocolate chips.
Storage & Reheating
Keep the baked cookies in an airtight container at room temperature for up to 6 days.
If you want to help them stay soft, add a slice of white bread to the container. The cookies will benefit from the moisture without changing their flavor.
For that just-baked experience, gently warm a cookie before serving. They’re especially delicious when the center is soft and the chocolate is warm.
Can You Freeze the Cookie Dough?
Yes! Scoop the cookie dough and chill the dough balls until they’re semi-firm (about 1 hour). Then place the dough balls into a freezer safe container or bag and store for up to 1 month. When you’re ready to bake a cookie, preheat the oven to 340F (yes, 10 degrees lower), and bake for an additional 2-3 minutes. The lower temperature will prevent the edges from browning too quickly.
Serving Suggestions
These cookies are at their best when they’re still slightly warm and the chocolate is soft and melty.
Serve them with a cold glass of milk for a classic combination, or pair one with coffee or tea for an afternoon treat. If you’re turning them into dessert, add a scoop of vanilla ice cream and let it melt over the warm cookie.
They’re also perfect for cookie platters, lunchbox treats, bake sales, or simply keeping on the counter for whenever that chocolate chip cookie craving comes around.
Recipe FAQs
1. Why did my cookies spread too much?
This can happen when the butter is too warm or when there isn’t quite enough flour in the dough. Make sure the melted butter has cooled before mixing, and measure the flour carefully. If the cookies spread while baking, you can gently nudge the edges back in with a fork as soon as they come out of the oven.
2. Do I need to chill the cookie dough?
No, you don’t! That’s one of the best things about this recipe. Once the dough is mixed, you can scoop it and bake it right away. Just make sure you follow the recipe and use melted butter that has cooled slightly before adding it to the sugars.
3. How do I know when the cookies are done?
You want the edges to be golden brown while the centers are still pale and puffed. Don’t wait for the middle to look completely baked. The cookies will continue to cook on the baking sheet after they come out of the oven, which is what helps keep the centers soft and gooey.
4. Can I use a regular measuring cup instead of a cookie scoop?
Yes, you can definitely use a 1/4 measuring cup in place of the large 2-ounce cookie scoop. The larger cookie size is recommended because it gives you crisp edges and a softer center. If you prefer regular-sized cookies, use the smaller portion and follow the shorter baking time listed in the recipe.
5. Can I freeze the cookie dough?
Yes! Scoop the dough into portions and chill the dough balls until they’re semi-firm, about 1 hour. Then transfer them to a freezer-safe container or bag and freeze for up to 1 month. When you’re ready to bake them, preheat the oven to 340F and add 2-3 minutes to the baking time. The slightly lower temperature helps keep the edges from browning too quickly.
Make Ahead + Freezing
To make in advance: You can mix the cookie dough ahead of time and keep the scooped dough balls chilled until you’re ready to bake. This is a handy option when you want freshly baked cookies without making the dough from scratch at the last minute.
To freeze: Scoop the cookie dough into individual portions and chill until semi-firm, about 1 hour. Place the dough balls in a freezer-safe container or bag and store for up to 1 month. When ready to bake, use the freezer baking instructions above.
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Chocolate Chip Cookies
Ingredients
- 1 1/3 cup (170g) all purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 TSP 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 cup (250g) semisweet chocolate chips (I like Trader Joe’s, Guittard, or Ghirardelli) + more for topping
- Flaky sea salt
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
- Whisk in the egg and vanilla until smooth.
- 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 to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.
- A large 2oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
- The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven.
- When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
- Transfer to a cooling rack and continue to bake the rest of the dough.
- Let the cookies cool for about 20 minutes before eating. They’re best when they’re slightly warm and the chocolate chips are still melty. Enjoy!
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Recipe Notes
Nutrition
Per 1 large cookie (9 cookies per batch): Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 33g | Vitamin A: 380IU | Vitamin C: 0mg | Calcium: 34mg | Iron: 1mg Nutrition values are estimates based on the ingredients and quantities in the provided recipe card and can vary depending on the specific brands used.
