There’s something magical about the smell of freshly baked chocolate chip cookies wafting through the kitchen. They’re nostalgic, comforting, and when done right just the perfect balance of chewy center and crispy edges.
This recipe is everything a chocolate chip cookie should be: rich, buttery, and studded with melty pools of chocolate. It’s quick to whip up, but the real secret is in letting the dough rest in the fridge. That little pause lets the flavors deepen and gives you that irresistible bakery-style taste.
The best part? You can freeze the dough so a warm cookie is only ever minutes away.
Why This Recipe Works
- Melted butter → creates a chewier texture
- Brown sugar → adds depth and caramel-like sweetness
- Chilling → enhances flavor and prevents cookies from spreading too much
- Freezer-friendly → fresh cookies on demand!
The Perfect Chocolate Chip Cookie
Yield:
12-16
Prep Time:
10 minutes
Cook Time:
15 minutes
Additional Time:
30 minutes
Total Time:
55 minutes
Ingredients
- ½ cup sugar
- ¾ cup brown sugar, packed
- 1 tsp salt
- ½ cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 cup chocolate chips
Instructions
- In a large bowl, whisk together the brown sugar, white sugar, salt, and melted butter until the mixture is smooth and no lumps remain. Whisk in the egg and vanilla extract until fully combined.
- Sift in the flour and baking soda. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined, overmixing can make the cookies tough! Fold in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For a richer, more developed flavor, chill for a few hours or even overnight
- Preheat oven to 350°F. Scoop and place cookie dough balls on a non-stick baking sheet (or lined with parchment), spacing them 3–4 inches apart. Bake for 13–15 minutes, until edges are golden. Sprinkle on some flaky salt and enjoy!
- To freeze cookie dough, using an ice cream scoop, portion the dough onto a parchment-lined baking sheet. Freeze for at least 1 hour, then transfer to an airtight freezer-safe bag or container. Lasts in the freezer for up to 3 months.
- To bake from frozen, it is the same way as above, but may require a couple additional minutes. Enjoy!
