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Yields:
18
Prep Time:
10 mins
Total Time:
50 mins
After 28 intense, sugar-filled rounds of testing, I believe I finally perfected the chocolate chip cookie. They are chewy, fudgy, filled with two types of chocolate, and rival the size of any bakeries. They are a work of art. Taking inspiration from Grandma's nearly perfect cookie, these have plenty of butter and a bit of love. I'm certain you'll need no other chocolate chip cookie recipe ever again.
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Ingredients
- 1 cup
(2 sticks) butter
- 1 cup
packed brown sugar
- 1/2 cup
granulated sugar
- 1
large egg, plus 1 egg yolk
- 1 tsp.
pure vanilla extract
- 2 cups
all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 1/4 tsp.
cinnamon
- 1 1/2 cups
chocolate chips
- 3 oz.
chopped chocolate
Flaky sea salt, for topping
Directions
- Step 1Preheat oven to 325° and line 3 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute.
- Step 2Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes.
- Step 3In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat to combine. Fold in chocolates.
- Step 4Using a large cookie scoop, scoop dough (about 3 tablespoons; 6 per sheet) onto prepared pans about 3” apart and sprinkle with sea salt.
- Step 5Bake 2 sheets at a time, rotating 180° halfway through, until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Repeat with remaining sheet.
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