Nothing in the world beats a good, hot-from-the-oven chocolate chip cookie. Chewy, soft and oozing gooey melted chocolate chips, these cookies are, well, perfect. This recipe is the last chocolate chip cookie recipe you’ll ever need.
There is honestly nothing tricky about this recipe. It’s got all the usual ingredients — butter, sugar, egg, flour and of course, chocolate chips. But the proportions are just right, with enough sweetness and salt to balance everything out, and the perfect number of melted chocolate chips. Get a cold glass of milk ready. You’re going to want to do some dunking.
The Perfect Chocolate Chip Cookie
36 cookies
10 minutes
11 minutes
21 minutes
½ cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour
1 ½ cups semisweet chocolate chips
Preheat oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl or in the bowl of a stand mixer, cream the butter and sugars together on medium-low speed until the mixture is fluffy and pale in color. Add the egg and vanilla. Beat on medium to combine.
In a separate bowl, stir together the baking soda and salt, then slowly mix in the flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Stir in the chocolate chips.
Drop the dough by heaping tablespoons onto the prepared baking sheet, leaving at least 2 inches between cookies.
Bake for about 11 minutes, until the edges beginning to turn golden brown.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes or transfer to a rack to cool.
