Crispy edges, soft and chewy centers, and loaded with gooey chocolate—these Chocolate Chip Cookies are truly the best! With a perfect balance of sweetness, vanilla, and buttery richness, this no-fail recipe will quickly become your favorite.
Ingredients (Makes 18-20 cookies)
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) brown sugar, packed
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 150g (1 ¼ cups) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 120g (¾ cup) chocolate chips or chunks
Instructions
Step 1: Prepare the Dough
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy.
- Mix in egg and vanilla extract until smooth.
Step 2: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips.
Step 3: Chill & Bake
- Cover and chill dough for 30 minutes (for the best texture).
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Scoop dough into 1.5 tbsp-sized balls and place 2 inches apart on the sheet.
Step 4: Bake & Cool
- Bake for 10-12 minutes, until the edges are golden but the center looks soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition (Per Cookie – Based on 18 Cookies)
- Calories: 150
- Carbohydrates: 18g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 60mg
- Sugar: 11g
Tips for the BEST Cookies
- For Extra Chewiness: Use an extra egg yolk.
- For Crispy Edges: Increase granulated sugar slightly.
- For Soft Centers: Don’t overbake—cookies will continue to set as they cool.
- For Bakery-Style Cookies: Sprinkle a bit of sea salt on top before baking.
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