These are the perfect chocolate chip cookies! Soft, buttery cookies that are loaded with puddles of melted chocolate with crisp edges and soft centers. No chilling the dough, no mixer required, and the cookies will be baked and ready to eat in under 30 minutes!
1 ¼cupchocolateroughly chopped (semisweet, bittersweet or dark chocolate) or chocolate chips, divided
Flaky sea saltfor topping (optional, but highly encouraged)
Instructions
Melt butter on the stovetop or in the microwave, and transfer to a large mixing bowl to cool while you prep the rest of the ingredients.
1/2 cup unsalted butter
Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
1 cup + 2 tablespoons all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon kosher or table salt
In the large bowl with the cooled melted butter, add light brown sugar and granulated sugar and whisk to combine.
1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
Add the vanilla and egg, whisk until smooth and combined.
1 1/2 teaspoons pure vanilla extract, 1 egg
Add the flour mixture to the wet mixture and use a sturdy wooden spoon or spatula until just combined - don't overmix!
Gently fold in 1 cup chopped chocolate - save the other 1/4 cup for topping each cookie.
1 1/4 cup chocolate
Use a large cookie scoop (3 tablespoons) -- or a 1/4 cup measuring cup for slightly bigger cookies) -- to scoop out even portions of dough onto prepared baking sheets. I usually only add 3 cookies to each baking sheet as they do spread quite a bit - but you can probably get away with 4.
Top each cookie with a few more of your reserved chocolate chips for a nice presentation, and add a sprinkle of flaky sea salt (optional, but recommended).
Flaky sea salt
Bake one sheet at a time on the middle rack for 11 minutes, or until the edges are set and golden and the tops are puffy - they'll set and crinkle as they cool.
Remove from the oven and let cool on baking sheets for about 10 minutes (I just let them set until the next batch of cookies is done), then transfer to wire racks to cool completely. Enjoy!
Video
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.To freeze the dough before baking: Portion the dough into balls as instructed and then place them on a baking sheet and put that in the freezer. Let them chill for about an hour and then transfer the dough balls to a freezer-safe plastic bag or other freezer safe container. You can keep the dough stored for up to 3 months in the freezer. When you're ready to bake them, just bake them directly from the freezer - no defrosting necessary. Add a couple minutes to your baking time.To freeze baked cookies: Let them cool completely according to the instructions in the recipe card first. Then wrap them individually in plastic wrap, and store them together in a freezer-safe container for up to 2 months. When you're ready for a snack, let them thaw at room temperature for about 20 minutes, or pop them in the oven at 250°F for a few minutes if you want them warmed up.Make ahead instructions: You can make the dough and store it covered in the fridge up to 1 day ahead of time. Just be aware that chilled dough won't spread as much as when the dough is freshly mixed. I recommend scooping the dough onto the prepared baking sheet and letting it sit at room temperature for about 15 minutes prior to baking for the best results.