Truly my best recipe for chocolate chip cookies! Soft and chewy and full of chocolate flavor with both dark and milk chocolate chunks (plus a sprinkle of sea salt), this easy recipe is our favorite and just might become yours, too.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (4 oz) coarsely chopped 70% dark chocolate (cut into 1/2- to 1-inch chunks)
- 3/4 cup (4 oz) coarsely chopped 30% milk chocolate (cut into 1/2- to 1-inch chunks)
- Flaky sea salt, for topping (optional)
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and both sugars on medium-high speed 2 minutes until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in vanilla.
- In a separate large bowl, whisk together flour, baking soda and salt until well combined. Slowly stir flour mixture into butter mixture until just combined, scraping down sides of bowl occasionally. Stir in chopped chocolate until just combined.
- Using a cookie scoop or spoon, shape dough into 24 1/4-cup round balls; transfer to a cookie sheet. Cover cookie sheet tightly with plastic wrap and refrigerate overnight, 8 hours up to 36 hours.
- Heat oven to 375°F. Line two cookie sheets with parchment paper.
- Place chilled cookie dough balls on prepared baking sheets about 3 inches apart (I could fit about 5-6 cookies on a sheet at a time); keep remaining dough balls in refrigerator. Bake, one cookie sheet at a time, 10-12 minutes or until edges of cookies are set and golden brown but centers are still slightly under-baked.
- Remove cookies from oven. Gently lift and drop one edge of cookie sheet, with cookies still on it, against counter 1-2 times (to reduce puffiness). Sprinkle immediately and lightly with sea salt, if desired. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely. Repeat with remaining cookie dough balls.
- Store fully cooled cookies in an airtight container for up to 3 days.
- The percentages of chocolate are recommendations — I found this combo of dark and milk chocolates to render the best flavors, but feel free to experiment! You can also use semisweet chocolate chips to replace both chocolates (use 1 1/2 cups chocolate chips).
- Chilling the dough is necessary to develop the flavor of these cookies, but more importantly, to keep them from spreading too much in the oven. Don’t skip this step!
- Baked cookies can be frozen in an airtight container up to 3 months. You can also freeze the cookie dough! Pre-shape the dough into balls, then freeze on a cookie sheet until completely frozen. Place the dough balls into an airtight container or resealable freezer-safe bag; freeze up to 3 months. When you’re ready to bake, pop them in the oven straight from the freezer, but add on a few extra minutes to the bake time.
Keywords: salted chocolate chip cookies, dark chocolate chip cookies, milk chocolate chip cookies, how to freeze cookie dough