15 Easy Chocolate Chip Cookie Recipes

You'll find that making chocolate chip cookies doesn't need to be complicated, even if you're new to baking. Whether you're craving a classic recipe or want to try something different, these 15 foolproof variations will help you create the perfect batch. From 3-ingredient versions that'll save you time to rich, bakery-style cookies that'll impress your guests, each recipe offers clear steps and reliable results. Let's start with the timeless favorite that started it all.

Classic Chocolate Chip Cookies

Classic chocolate chip cookies are a timeless treat that brings comfort and joy to people of all ages. The combination of buttery dough studded with rich chocolate chips creates the perfect balance of flavors and textures that has made this recipe a household favorite for generations.

These homemade cookies feature crispy edges and soft, chewy centers – the hallmark of a perfect chocolate chip cookie. When done right, they deliver that nostalgic aroma and warm, gooey chocolate that makes them irresistible straight from the oven.

• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes or until the edges are lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the best results, chill the dough for at least 24 hours before baking – this allows the flavors to develop and prevents excessive spreading. Room temperature eggs and butter will help achieve better consistency in the dough, and rotating the baking sheets halfway through cooking ensures even browning. Store cookies in an airtight container to maintain freshness for up to 5 days.

3-Ingredient Chocolate Chip Cookies

Classic 3-Ingredient Chocolate Chip Cookies deliver the perfect balance of sweet, buttery goodness with minimal effort and preparation. These cookies require only basic pantry staples, making them an ideal choice for last-minute baking or when you're craving something sweet but don't want to make a trip to the grocery store.

These simplified cookies maintain the cherished characteristics of traditional chocolate chip cookies – crispy edges, chewy centers, and melty chocolate chips throughout. While they may not be as complex as recipes with more ingredients, they still deliver satisfying results that both novice and experienced bakers can achieve consistently.

• 1 cup self-rising flour
• 1 can (14 oz) sweetened condensed milk
• 2 cups semi-sweet chocolate chips

Mix the self-rising flour and sweetened condensed milk in a large bowl until well combined. Fold in the chocolate chips until they're evenly distributed throughout the dough. Drop rounded tablespoons of dough onto an ungreased baking sheet, leaving about 2 inches of space between each cookie. Bake at 350°F (175°C) for 12-15 minutes or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will be soft when first removed from the oven but will firm up as they cool. Store in an airtight container at room temperature for up to 5 days.

For best results, avoid overmixing the dough as this can lead to tough cookies. If the dough seems too sticky to handle, refrigerate it for 30 minutes before baking. You can also experiment with different types of chocolate chips, such as milk chocolate or dark chocolate, to vary the flavor profile. Allow the baking sheet to cool completely between batches to prevent the cookies from spreading too much during baking.

No-Mixer Chocolate Chip Cookies

These classic no-mixer chocolate chip cookies are perfect for bakers who prefer a simple, hands-on approach or don't have access to an electric mixer. The recipe relies on melted butter and manual mixing, making it accessible for beginners while still delivering that perfect combination of crispy edges and chewy centers.

The secret to these cookies lies in giving the melted butter time to cool slightly before mixing with the sugars, which prevents the dough from becoming too greasy. This method also creates a more concentrated butter flavor and allows for easy incorporation of ingredients using just a wooden spoon or spatula.

• 2¼ cups all-purpose flour
• 1 cup melted butter, cooled
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Melt the butter and let it cool for 5-10 minutes. In a large bowl, combine the melted butter with both sugars, stirring vigorously until well combined. Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Cover the dough and refrigerate for at least 30 minutes or up to 24 hours. When ready to bake, preheat the oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes or until the edges are lightly golden and the centers look slightly underbaked.

For the best results, use room temperature eggs to ensure even mixing, and rotate the baking sheets halfway through cooking time for uniform browning. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack, as they'll continue to set while cooling. Store in an airtight container for up to 5 days, or freeze the baked cookies for up to 3 months.

Soft and Chewy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies are a classic dessert that brings comfort and joy to any occasion. These cookies strike the perfect balance between a tender center and slightly crispy edges, making them irresistible to both kids and adults alike.

The secret to achieving the ideal soft and chewy texture lies in the proper ratio of ingredients and careful attention to baking time. Using a combination of brown and white sugar helps retain moisture, while melted butter creates a denser, chewier texture than using softened butter.

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, melted
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Optional: 1 cup chopped nuts

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.

In a separate bowl, combine flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined, then fold in chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For best results, chill the dough for at least 24 hours before baking to allow the flavors to develop and prevent excessive spreading. Store cookies in an airtight container with a slice of bread to maintain softness, and never overbake if you want to preserve the chewy texture. The cookies will continue to set as they cool, so it's better to slightly underbake than overbake them.

Crispy Edge Chocolate Chip Cookies

Crispy-edged chocolate chip cookies are a delightful twist on the classic favorite, offering that perfect contrast between crunchy exterior and soft interior that many cookie enthusiasts crave. These cookies develop their signature crispy edges through specific ingredient ratios and baking techniques that promote even spreading and caramelization.

The key to achieving the perfect crispy edge lies in using a higher ratio of butter and sugar, while maintaining enough flour to prevent excessive spreading. This recipe also employs a slightly longer baking time at a moderate temperature, allowing the edges to develop their characteristic golden-brown crispiness while keeping the centers tender.

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Optional: ½ cup chopped nuts

Cream together softened butter and both sugars until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in chocolate chips and optional nuts.

Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie. Chill the dough for 15-30 minutes before baking. Preheat oven to 375°F (190°C) and bake for 12-14 minutes, or until the edges are golden brown and the centers are slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

For optimal results, avoid using dark or non-stick baking sheets as they can cause excessive browning. Always rotate the baking sheets halfway through cooking time for even browning, and consider using parchment paper to prevent sticking and promote even heat distribution. The cookies will continue to set as they cool, so don't be tempted to overbake them – removing them when the edges are golden but the centers still look slightly underdone will result in the perfect crispy-edge texture.

One-Bowl Chocolate Chip Cookies

One-Bowl Chocolate Chip Cookies are the perfect solution for busy bakers who want delicious homemade cookies without the cleanup hassle. This straightforward recipe produces soft, chewy cookies with crispy edges and gooey centers, requiring minimal effort and equipment.

These cookies come together in just one bowl, eliminating the need to separately mix dry and wet ingredients. The dough can be made in under 10 minutes, and the cookies bake quickly, making this an ideal recipe for last-minute treats or satisfying sudden sweet cravings.

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, melted
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips

In a large bowl, combine the melted butter with both sugars and whisk until well combined. Add eggs and vanilla extract, mixing until smooth. Sprinkle the baking soda and salt over the mixture, then gradually stir in the flour until just combined. Fold in the chocolate chips, being careful not to overmix.

Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie. Bake at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden brown and the centers look slightly underbaked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

For best results, chill the dough for at least 30 minutes before baking, though this isn't strictly necessary. The cookies can be stored in an airtight container for up to 5 days, and the dough can be frozen for up to 3 months. If the cookies spread too much during baking, try adding an extra 2-3 tablespoons of flour to the dough.

Double Chocolate Chip Cookies

Double chocolate chip cookies combine the classic comfort of traditional chocolate chip cookies with an extra dose of rich, chocolatey goodness. The addition of cocoa powder to the cookie dough creates a deep chocolate base that perfectly complements the melty chocolate chips scattered throughout.

These indulgent cookies strike the perfect balance between chewy and crispy textures, with slightly crisp edges and a soft, fudgy center. The double chocolate nature of these cookies makes them an irresistible treat for serious chocolate lovers, while still maintaining the nostalgic appeal of classic chocolate chip cookies.

• 2¼ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• ½ cup white chocolate chips (optional)

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together softened butter and both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For best results, chill the dough for at least 30 minutes before baking to prevent excessive spreading. The cookies will appear slightly underbaked when removed from the oven but will continue to set as they cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies offer the same chewy texture and delightful taste as traditional cookies, making them perfect for those with gluten sensitivities or celiac disease. The combination of almond flour and coconut flour creates a tender crumb while maintaining the classic cookie structure.

The secret to achieving the perfect texture lies in allowing the dough to chill before baking, which prevents spreading and enhances the flavor development. These cookies brown beautifully and maintain their shape, delivering a crispy edge with a soft center that everyone loves.

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free chocolate chips
• 1/4 teaspoon xanthan gum

Mix the almond flour, coconut flour, baking soda, salt, and xanthan gum in a medium bowl. In a separate large bowl, cream together the softened butter and both sugars until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add vanilla extract. Gradually stir the dry ingredients into the wet mixture until well combined. Fold in the chocolate chips.

Cover the dough and refrigerate for at least 2 hours or overnight. When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

For best results, store these cookies in an airtight container with a piece of bread to maintain moisture, as gluten-free baked goods can dry out more quickly than traditional cookies. The dough can be frozen for up to 3 months, and you can bake them straight from frozen by adding 1-2 minutes to the baking time. Room temperature ingredients are crucial for proper dough formation, so ensure all cold ingredients are brought to room temperature before mixing.

Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies are a delightful twist on the classic favorite, offering all the sweetness and satisfaction without any animal products. These cookies achieve the perfect balance of crispy edges and soft centers, making them indistinguishable from their traditional counterparts.

The key to successful vegan cookies lies in selecting the right ingredient substitutions. Plant-based butter and flax eggs provide the necessary structure and moisture, while brown sugar ensures that characteristic chewy texture that makes chocolate chip cookies so irresistible.

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup vegan butter, softened
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups vegan chocolate chips
• ½ teaspoon baking powder

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by combining ground flaxseed with water and let it sit for 5 minutes until thickened. Meanwhile, cream together the softened vegan butter and both sugars until light and fluffy. Add the flax egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips gently. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden.

For best results, allow the cookie dough to chill in the refrigerator for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor. The cookies will appear slightly underbaked when removed from the oven but will continue to set as they cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies elevate the classic cookie recipe by incorporating nutty, caramelized brown butter, which adds depth and richness to every bite. The process of browning butter transforms an ordinary cookie into something extraordinary, creating complex toffee notes that perfectly complement the chocolate chips.

This recipe yields cookies with crispy edges and a soft, chewy center – the hallmark of a perfect chocolate chip cookie. The dough benefits from a minimum 24-hour rest in the refrigerator, allowing the flavors to develop fully and ensuring the perfect texture when baked.

• 1 cup (226g) unsalted butter
• 2¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (340g) semi-sweet chocolate chips
• Flaky sea salt for topping (optional)

Brown the butter by melting it in a light-colored saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Immediately transfer to a heat-safe bowl and let cool completely. In a separate bowl, whisk together flour, baking soda, and salt.

Once the brown butter has cooled, beat it with both sugars until well combined. Add eggs one at a time, then vanilla, mixing well after each addition. Gradually stir in the dry ingredients until just combined, then fold in chocolate chips. Refrigerate dough for at least 24 hours.

When ready to bake, preheat oven to 350°F (175°C). Scoop dough into 2-tablespoon portions onto parchment-lined baking sheets, leaving space between each cookie. Sprinkle with flaky sea salt if desired. Bake for 12-14 minutes, or until edges are lightly golden but centers still look slightly underdone. Let cool on baking sheets for 5 minutes before transferring to wire racks.

For best results, ensure your butter is properly browned – look for golden brown specks at the bottom of the pan and a nutty aroma. Don't skip the refrigeration step, as it's crucial for flavor development. The cookies can be stored in an airtight container for up to 5 days, though they're best within the first 48 hours. The dough can also be frozen in portioned balls for up to 3 months.

Small Batch Chocolate Chip Cookies

Small batch chocolate chip cookies are perfect for those times when you want fresh, warm cookies but don't need dozens of them. This recipe yields 8-10 cookies, making it ideal for satisfying a sudden craving or enjoying with a small group.

These cookies feature a perfectly chewy center with slightly crispy edges, loaded with rich chocolate chips. The smaller batch size also means less commitment and faster preparation time, while still delivering that classic homemade cookie taste and texture.

Ingredients:

• 6 tablespoons unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix melted butter with both sugars until well combined. Add egg and vanilla extract, stirring until smooth.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture, then fold in chocolate chips until evenly distributed.

Scoop dough into 2-tablespoon portions and place on the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden and centers look slightly underbaked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

For best results, let the melted butter cool slightly before mixing with other ingredients to prevent the dough from becoming too warm. The cookies can be stored in an airtight container for up to 5 days, though they're best enjoyed within the first 48 hours. If the dough feels too soft, refrigerate for 15-30 minutes before baking to prevent excessive spreading.

30-Minute Chocolate Chip Cookies

Minute Chocolate Chip Cookies are the perfect solution for those sudden sweet cravings when you don't want to spend hours in the kitchen. This microwave-based recipe transforms basic cookie ingredients into a warm, gooey treat in just 60 seconds, making it ideal for late-night snacks or quick desserts.

While these cookies won't have the exact texture of traditional oven-baked cookies, they deliver the same satisfying combination of chocolate and cookie dough that we all love. The beauty of this recipe lies in its simplicity and speed, allowing anyone to enjoy fresh-baked cookies without the wait.

• 2 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 4 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• Pinch of salt
• 2 tablespoons chocolate chips

Mix the melted butter with both sugars in a microwave-safe mug or small bowl until well combined. Add the egg yolk and vanilla extract, stirring until smooth. Incorporate the flour, baking soda, and salt, mixing until a dough forms. Fold in the chocolate chips, reserving a few for topping.

Press the dough into the bottom of the mug or bowl, creating an even layer. Sprinkle the remaining chocolate chips on top. Microwave on high for 45-60 seconds, watching carefully to prevent overcooking. The cookie is done when the top looks set but still slightly soft in the center.

For best results, use room temperature ingredients and avoid overmixing the dough. The cooking time may vary depending on your microwave's power, so start with 45 seconds and add more time if needed. Let the cookie cool for one minute before eating, as it will be extremely hot straight from the microwave.

Nutty Chocolate Chip Cookies

Nutty Chocolate Chip Cookies blend the classic comfort of traditional chocolate chip cookies with the satisfying crunch of chopped nuts. This timeless variation adds depth and texture while maintaining the soft, chewy interior that makes chocolate chip cookies so irresistible.

The addition of nuts not only enhances the flavor profile but also provides healthy fats and protein, making these cookies slightly more nutritious than their nut-free counterparts. Whether using walnuts, pecans, or a mixture of your favorite nuts, this recipe delivers a perfect balance of sweetness and nutty goodness.

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (walnuts or pecans)

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until well combined. Fold in the chocolate chips and chopped nuts.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 9-11 minutes or until the edges are lightly golden brown. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

For best results, toast the nuts before adding them to the dough to enhance their flavor. Also, chilling the dough for at least 24 hours will develop a deeper flavor and produce cookies with a better texture. If the cookies spread too much during baking, try refrigerating the dough between batches.

Sea Salt Chocolate Chip Cookies

These sea salt chocolate chip cookies offer the perfect balance between sweet and salty, creating an irresistible treat that elevates the classic chocolate chip cookie to new heights. The addition of flaky sea salt not only enhances the rich chocolate flavor but also provides a delightful textural contrast with every bite.

The key to these cookies lies in using high-quality butter and the right type of sea salt. While the dough follows traditional chocolate chip cookie principles, the strategic placement of sea salt just before baking transforms them into sophisticated cookies that appeal to both casual snackers and dessert connoisseurs.

Ingredients:

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Flaky sea salt for topping

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Just before baking, sprinkle each cookie with a small pinch of flaky sea salt. Bake for 10-12 minutes or until the edges are lightly golden brown while the centers remain slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For best results, store the cookie dough in the refrigerator for at least 24 hours before baking to allow the flavors to develop fully. When sprinkling the sea salt, use a light touch – you want to enhance the sweetness, not overwhelm it. Additionally, these cookies freeze well, both as dough and after baking, making them perfect for preparing in advance for unexpected guests or sudden cravings.

High-Altitude Chocolate Chip Cookies

High-altitude baking presents unique challenges due to lower air pressure and decreased moisture in the air, which can lead to cookies that spread too quickly, rise too fast, and dry out easily. This adjusted recipe ensures perfect chocolate chip cookies at elevations above 3,500 feet, maintaining the classic chewy texture and rich flavor that everyone loves.

Making successful high-altitude chocolate chip cookies requires specific modifications to standard recipes, including increased flour, reduced leavening agents, and higher baking temperature. These changes compensate for the altitude effects and produce cookies with the ideal texture – crispy on the edges and soft in the middle.

• 2¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• ⅔ cup packed brown sugar
• 2 large eggs
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

Preheat the oven to 375°F (slightly higher than sea-level recipes). In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream butter and both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add water and vanilla extract. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.

Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes or until edges are lightly browned but centers still appear slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

For best results at high altitudes, avoid overmixing the dough as this can incorporate excess air and cause spreading. Consider chilling the dough for 30 minutes before baking, and use room-temperature ingredients to ensure even baking. If cookies still spread too much, add an additional 2-3 tablespoons of flour to the recipe.