Best Chocolate Chip Cookies

These Best Chocolate Chip Cookies are thick, chewy, soft in the center, and packed with melty chocolate in every bite. Made with bread flour, an extra egg yolk, and a quick chill for bakery-style cookies with crisp edges and gooey centers.

Course Dessert

Cuisine American

Keyword Best Chocolate Chip Cookies, Chocolate Chip Cookies Recipes

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 355kcal

Author Kathleen

Ingredients

Dry Ingredients

2 cups bread flour
3/4 cup all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon fine sea salt

Butter + Sugars

3/4 cup unsalted butter, softened but still cool
1 cup dark brown sugar, packed
1/2 cup granulated sugar

Wet Ingredients

1 large egg
1 large egg yolk
2 teaspoons vanilla extract

Chocolate

8 ounces chopped semisweet chocolate
1/2 cup semisweet chocolate chips

US Customary - Metric

Instructions

Prep. Preheat the oven to 375°F (190ºC). Line 2 baking sheets with parchment paper.
Mix dry ingredients. In a medium bowl, whisk together the bread flour (2 cups), all-purpose flour (3/4 cup), cornstarch (1 teaspoon), baking soda (1 teaspoon), and salt (1 teaspoon). Set aside.
Cream butter and both sugars. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter (3/4 cup), brown sugar (1 cup), and granulated sugar (1/2 cup) on medium speed for about 2 minutes, just until creamy and combined. Don’t overmix — you want the dough thick and dense, not light and fluffy.
Stir in. Add eggs and vanilla. Beat in the egg (1), egg yolk (1), and vanilla extract (2 teaspoons) until fully combined, scraping down the bowl as needed.
Add dry ingredients. Add the flour mixture and mix on low speed just until a few streaks of flour remain.
Fold in the chocolate. Add 1/4 cup chocolate chips and 1/4 cup of chocolate chunks and half of the chocolate chunks to the dough, then mix just until evenly distributed throughout.
Portion and top dress the cookies. Scoop the dough into balls using a large cookie scoop( about 3 tablespoons), then gently press the remaining chocolate chunks and chocolate chips onto the tops and sides of each dough ball for that bakery-style look with plenty of melty chocolate in every bite
Chill briefly. Cover the bowl and refrigerate the dough for 20–30 minutes, just until slightly firm and easy to scoop.
Bake. Bake for 10–12 minutes, until the edges are golden brown and the centers still look slightly soft and underbaked. The cookies will continue setting as they cool.
**For the thickest, chewiest cookies, bake the dough straight from the refrigerator — don’t let it come back to room temperature. If baking in batches, keep the remaining dough refrigerated between batches so the cookies hold their shape and bake evenly.
Cool. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm, if desired.

Notes

Don’t over-cream the butter and sugars. Mix just until smooth and combined. Too much air can make the cookies puff up, then collapse.
Use a mix of chopped chocolate and chocolate chips. Chopped chocolate gives you melty bakery-style puddles, while chips hold their shape for classic chocolate pockets.
Chill the dough before baking. Even 20–30 minutes helps the cookies stay thick and chewy instead of spreading too much.
Bake straight from the fridge. Cold dough bakes up thicker, so keep extra dough chilled between batches.
Pull them while the centers look slightly underdone. The cookies finish setting on the hot baking sheet, giving you soft, gooey centers.
Use a round cutter to shape them. Right after baking, swirl a large round cutter around each cookie for perfectly round bakery-style edges.

Nutrition