These are the classic chocolate chip cookies you’ve been searching for. Nothing fancy, no fuss, perfectly elevated yet simple. I set out to make a cookie that hits everything on the wish list- a firm chewy texture, balanced flavor and quick to make (in one bowl no less)! For my recipe, you don’t need to soften butter or chill the dough. You’ll have warm, amazing cookies out of the oven in no time.
I know you’ve seen every chocolate chip cookie recipe out there, but I’m confident I have something spectacular here for you.
Does anyone else feel like chocolate chip cookies have become overly complicated? For a long time now, I’ve hesitated to post a chocolate chip cookie recipe. There’s just too much controversy & variation… Are you a Crispy? A Cakey? Or a Chewy? Milk chocolate, dark chocolate? Walnuts, no walnuts? OATMEAL? WHAT IS A CHOCOLATE CHIP COOKIE ANYWAY!?
And I’m going to further get myself into trouble by saying this, but the steps in some of these recipes…ugh! I’m real tired of having to chill the dough for a day (or up to 36 hours!) in advance. I completely understand why this is done, and I’m not saying this step is completely useless… I’ve seen the difference and it makes the cookies real good! But, let’s be realistic, ain’t nobody got time for that. 99.9% of the time I’m making cookies, I’m making them because I need them now. Can’t cookies be superb without chill time? YES! Yes they can.
Here’s the thing; I wanted a standard chocolate chip cookie. I wanted it to have slightly crispy edges, without crumbling all over the place and a dense chewy center. I wanted it to be deep golden brown in color and have lots of chocolate. And I want it ready for eatin’ today. Isn’t that how it’s supposed to be!?
I’ve created my new standard recipe, let me know what you think!!
You gotta have the flaky sea salt! There’s a lot of sugar in these cookies, so having that extra salty bite takes these from awesome to pure perfection.
Good chocolate chips takes these to the next level. I love using anything 60% cacao and above.
The last recipe you'll ever need.
- 1 c , or 2 sticks unsalted butter, melted and cooled to room temperature (8 oz/226g)
- 1 1/2 c brown sugar lightly packed
- 1/2 c sugar
- 2 tsp vanilla
- 2 eggs
- 3 c all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 c chocolate chips for the dough, + 1/2c reserved dark or semi-sweet work best
- Flaky sea salt to sprinkle on the tops
Preheat the oven to 375°F.
In a large bowl, combine the melted butter, brown sugar & white sugar. Mix thoroughly until all the sugar is incorporated, about 1 minute.
Add the vanilla and eggs, mix well until fully incorporated, about 1 minute.
In a medium bowl, whisk the flour, salt & baking soda. Gently fold the dry ingredients into the butter/sugar mixture until just combined. Do not over mix.
Gently toss in the chocolate chips until well mixed.
Scoop out cookie dough onto a tray with parchment, using a 3 tablespoon size scoop. Leave plenty of room as these will spread a bit. I kept it to 6 cookies per tray.
Flatten the tops slightly using the tips of your fingers. Top with some of the reserved chocolate chips & sprinkle lightly with flaky sea salt.
Note: if you don't have flaky salt, you can use kosher salt (a very light sprinkle).
Bake for about 9-11 minutes. Cookies should be a medium-dark golden brown.
Allow to cool on the tray.
Recipe by Owlbbaking.com