The Best Chocolate Chip Cookies Ever

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  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 15 min
  • Yield: 16 cookies
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1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar  

1/4 cup packed light brown sugar  

2 large eggs, at room temperature 

1 teaspoon pure vanilla extract  

2 cups all-purpose flour  

1 teaspoon kosher salt  

3/4 teaspoon baking soda  

1/2 cup dark chocolate chips  

1/2 cup milk chocolate chips  

2 tablespoons flaky sea salt 


Special equipment:
1.5-ounce scoop
  1. Place the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until homogenous and a bit fluffy, about 2 minutes. Add in the eggs and vanilla. Beat until just combined.
  2. Whisk together the flour, salt and baking soda in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a dough comes together. Add the chocolate chips and beat until evenly distributed. Chill the dough for at least 2 hours, or overnight.   
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 
  4. Use a 1.5-ounce scoop to shape the cookie dough into large mounds on the prepared baking sheets. Be sure to leave about 1 inch of space between the cookies. Sprinkle the tops of the cookies generously with the flaky sea salt.   
  5. Bake the cookies until lightly golden brown around the edges, 9 to 11 minutes; the center will still look slightly soft. Allow the cookies to cool on the baking sheets for 2 minutes. Serve warm.  
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