Best Chocolate Chip Cookies
Servings: 12 people
Super easy to make no chill, mixed by hand Chocolate Chip Cookie. They have the perfect texture of being crispy on the outside but gooey on the inside.
Print Recipe
Ingredients
- 1 1/4 cups (165g) Plain flour, spooned and leveled
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup (110g) Unsalted butter, melted and cooled
- 1/2 cup (100g) Light brown sugar, packed
- 1/3 cup (75g) Regular sugar
- 2 tsp Vanilla extract
- 1 Large egg
- 1 1/2 cups (240g ) Semisweet chocolate chips (refer notes)
- Flaky sea salt
Instructions
- Preheat the oven to 350F/175 C and line a large baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, 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). I used a wooden spoon to mix.
- Whisk in the egg and vanilla extract until smooth.
- Add the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and add 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.
- Divide the cookie dough into equal size balls (refer notes) and place onto the baking sheet and bake. Refer notes for baking time.
- The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. And if your cookies spread too much, use a fork to nudge in the sides immediately after the cookies are pulled from the oven. (refer notes)
- When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
- Transfer to a cooling rack & 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!
Notes
I used a combination of milk chocolate chips and dark chocolate chips. Each cookie (dough) weighed around 48 gms.
The baking time may vary depending on each oven. Start checking the cookies after 12 mins. In my oven I baked them at 165 C for 15-17 mins.
I got 15 cookies from the above qty. Cookies tend to spread while baking. You can shape the cookies using a slightly bigger cookie cutter, as soon as they are out of the oven. Check this video to see how it's done.
Sometimes, i add chopped nuts along with the chocolate chips, you can add 1/2 cup of any nuts of your choice. I usually add pecans.
