While the most iconic of cookies may be wonderfully simple to make, the perfect chocolate chip cookie still must meet a few very important requirements. In our book, they should have a soft and chewy inside, crisp edges and plenty of chocolate. I’ve made my fair share of variations on the chocolate chip cookie over the years, from chewy to brown butter, but this recipe takes the cake: They’re the most classic, least-fussy version—exactly what you want when you’re looking for a no-frills, soft and fudgy chocolate chip cookie.
I tested these again and again (seriously—over 73 hours and 17 taste tests) to ensure they were perfected. Read on for everything I learned (and that you need to know!) to make these best-ever chocolate chip cookies:
Ingredients
- 2 2/3 c.(320 g.) all-purpose flour
- 1 tsp.baking soda
- 1 tsp.kosher salt
- 1 1/4 c.(2 1/2 sticks) unsalted butter, melted
- 3/4 c.(150 g.) packed light brown sugar
- 1/2 c.(100 g.) granulated sugar
- 2large eggs
- 1 tsp.pure vanilla extract
- 1 c.(170 g.) semisweet chocolate chips
- 1 c.(120 g.) coarsely chopped chocolate wafers or discs (or from a bar), preferably 70% cacao or higher
Directions
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- Step 1
In a medium bowl, whisk flour, baking soda, and salt until combined.
- Step 2In a large bowl, whisk butter, brown sugar, and granulated sugar until combined and creamy. Add eggs and vanilla and whisk to combine. Add dry ingredients and stir with a rubber spatula until about halfway mixed in. Add chips and wafers and fold until just combined. Cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24.
- Step 3Let dough come to room temperature. Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing about 3″ apart.
- Step 4Bake cookies until edges are golden brown and just set and centers are almost set, 12 to 14 minutes. Transfer to a wire rack and let cool slightly.
- Step 1