Chocolate Chip Cookies: The Ultimate Recipe You’ll Fall in Love With

Soft, gooey chocolate chip cookies with crisp edges, perfect for any occasion.

Scale

300 g (2 1/2 cups) all-purpose flour
1 tsp (5 g) baking soda
1 tsp (5 g) fine salt
170 g (3/4 cup; 1 1/2 sticks) cold unsalted butter, cubed
150 g (3/4 cup) granulated sugar
110 g (1/2 cup packed) light brown sugar
1 large egg + 1 large egg yolk, room temperature
2 tsp (10 ml) pure vanilla extract
300 g mixed chocolate (180 g chopped bittersweet chocolate and 120 g semisweet chips)
Flaky sea salt, optional

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Preheat oven to 160°C (325°F). Spread flour on a baking sheet and toast for 8–10 minutes. Cool completely.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat cold butter, granulated sugar, and light brown sugar until smooth.
Add the egg, egg yolk, and vanilla. Beat until glossy.
Add dry mixture in two additions, mixing until combined.
Fold in chocolate with a spatula.
Chill dough for 30 minutes in the refrigerator.
Scoop portions onto a lined baking sheet and bake at 175°C (350°F) for 10–12 minutes.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
If desired, sprinkle warm cookies with flaky sea salt.

Chill dough to prevent spreading; measure ingredients by weight for best results.