Ultimate Chocolate Chip Cookies
After three weeks and nine batches of testing, this is the ultimate chocolate chip cookie I keep coming back to. It produces cookies with crackly, messy tops, chewy middles, and crisp, caramelized edges, packed with chocolate in every bite.
Equipment
- Baking sheets
- Parchment Paper
- Wire rack
- Medium Bowl
- Large Bowl
- Whisk
- Hand mixer or stand mixer fitted with paddle attachment
- Rubber spatula
Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 cup semisweet chocolate bars chopped into shards
- 1 cup toasted walnuts or pecans chopped (optional)
- flaky salt for sprinkling (optional)
Instructions
- Whisk the flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter and both sugars on medium speed until light and fluffy, 2–3 minutes.
- Add the eggs one at a time, then the extra yolk and vanilla, beating until glossy.
- Add the dry ingredients on low speed, mixing until just combined.
- Fold in the chopped chocolate and nuts.
- Cover and chill the dough for at least 30 minutes, up to 72 hours.
- Heat the oven to 350°F (180°C). Line baking sheets with parchment.
- Scoop 1.5-tablespoon portions 3 inches apart. Bake 10–12 minutes, rotating the pans halfway through, until the edges are golden and the centers are just set.
- Rest on the sheet 5 minutes, then transfer to a rack. Sprinkle with flaky salt if using.