The Best Basic Chocolate Chip Cookie is easy, chocolaty, and delicious with a crispy outside and pockets of chocolate throughout the soft gooey middle. This recipe ticks all those boxes, so if you’re always on the look-out for the best chocolate chip cookie, I promise, your search can stop here!
It’s a tough job, but I have personally performed numerous tests in the quest for the best chocolate cake, chocolate frosting, brownies, and chocolate chip cookies.
This week while perusing Pinterest I came across a new recipe for the “best” basic chocolate chip cookie and frankly, in my mind it is the best cookie I have made in the last few years. And that’s saying something because I’ve made quite a few cookies in that time frame!
These chocolate chip cookies have it all, so try out the recipe and be sure to follow the instructions to get the best basic chocolate chip cookies around.
Why you’ll love this basic chocolate chip cookie RECIPE
Uses chunks of chocolate for decadent molten chocolate in every bite
So easy to make and so good
Freeze the dough and save some to make later – so convenient!
Ingredients
Unsalted butter
All-purpose flour
Baking powder
Baking soda
Medium-grain kosher salt
Lght brown sugar, packed
Granulated sugar
Eggs
Vanilla extract
Semisweet or bittersweet chocolate
Flaky sea salt, for sprinkling (optional)
How to Make the Best Basic Chocolate Chip Cookie
Preheat an oven to 360°F (180°C). Line 2 heavy baking sheets or sheet pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted.
In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize, but it will relax with a few seconds of stirring.
Add the eggs, one at a time, whisking briskly after each addition, but only to combine.
Stir in the vanilla.
Use a wooden spoon or silicone spatula to stir in the dry ingredients.
Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Do not overmix.
If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Then roll into balls using 3 tablespoons of dough for each.
Arrange on the prepared pans, leaving 3 inches in between each cookie.
Sprinkle with sea salt if you like.
Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking.
Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool.
Tips & Variations
Switch out the chopped chocolate. You could try using white chocolate chips or peanut butter chips for a change in flavor.
Add some nuts. Chopped pecans or walnuts will add a nice crunch to these basic chocolate chip cookies.
Use candy instead of chips. Instead of chopped chocolate, try chopped Reese’s Peanut Butter Cups or chopped Andes Mints.
Storage
The cookies can be kept at room temperature in an airtight container for up to 1 week.
To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice. Reduce the oven temperature to 330°F (165°C) and increase the baking time as needed.
The Best Basic Chcocolate Chip Cookie is easy, chocolaty, and delicious with a crispy outside and pockets of chocolate throughout the soft gooey middle.
12ounces340 g semisweet or bittersweet chocolate, chopped
Flaky sea saltfor sprinkling (optional)
Instructions
Preheat an oven to 360°F (180°C). Line 2 heavy baking sheets or sheet pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted.
In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize, but it will relax with a few seconds of stirring.
Add the eggs, one at a time, whisking briskly after each addition, but only to combine.
Stir in the vanilla.
Use a wooden spoon or silicone spatula to stir in the dry ingredients.
Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Do not overmix.
If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Then roll into balls using 3 tablespoons of dough for each.
Arrange on the prepared pans, leaving 3 inches in between each cookie.
Sprinkle with sea salt if you like.
Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking.
Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool.
Notes
The cookies can be kept at room temperature in an airtight container for up to 1 week.To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice.Reduce the oven temperature to 330°F (165°C) and increase the baking time as needed.
