Description
Enjoy big, bakery-style chocolate chip cookies with crispy edges and gooey centers loaded with chocolate.
Ingredients
Scale
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (mix of semisweet and dark)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt
Instructions
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter with both sugars. Stir until smooth. Add the eggs one at a time, mixing after each. Stir in the vanilla extract until even and glossy.
- Add the dry ingredients to the wet in two or three additions. Fold gently to form a dough, then stir in the chocolate chips.
- Cover the dough and chill it in the fridge for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
- Use a large cookie scoop to portion the dough into big balls, about 3 tablespoons to 1/4 cup. Place on the baking sheet with room between them. Press a few extra chocolate chips on top and sprinkle with flaky sea salt if desired.
- Bake for 10–14 minutes, until edges are golden and centers appear soft.
- Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough to prevent spreading and achieve bakery thickness. Press extra chips on top before baking for a better appearance.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg