The Ultimate Chocolate Chip Cookie

Updated: Jan 12, 2021

There are several key factors that go into making a chocolate chip cookie a perfect chocolate chip cookie. Crispy on the edges and chewy in the middle, the right balance of salty and sweet, and the perfect ratio of chocolate are the things that help to take an ordinary cookie over the top. These are the things I thought heavily upon while on my pursuit of the perfect cookie and I'm so excited to share this foolproof recipe for my favorite chocolate chip cookie. Loaded with both milk and dark chocolate chips and sprinkled with Maldon sea salt, these cookies are layered with flavor and texture. This recipes ticks all the boxes of a perfect chocolate chip cookie!


Yield approx. 24 cookies


3/4 cup softened butter

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 egg plus 1 egg yolk

1 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1 3/4 cup all purpose flour*

1 cup milk chocolate chips

1 cup dark chocolate chips

Maldon or other flaky sea salt for sprinkling


Make sure all ingredients are at room temperature. Preheat the oven to 350 degrees and line 2 sheet trays with parchment paper. Whisk together the flour, salt, baking powder, and baking soda and set aside. Combine butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until fluffy and lightened in color. Add in the egg, egg yolk, and vanilla in additions, mixing thoroughly after each addition. Add the dry ingredients to the wet ingredients and mix until just barely combined. Fold in the chocolate chips by hand and wrap the dough in plastic wrap. Refrigerate the dough for a least 30 minutes. Alternatively, at this point, the dough can be portioned and frozen for fresh cookies any time!* Roll the dough into walnut sized balls and place 2 inches apart on prepared cookie sheets. Bake at 350 for 10-12 minutes or until the edges are just beginning to turn golden. Promptly after removing the cookies from the oven, tap the tray on the counter so the cookies sink*, then sprinkle with the Maldon sea salt. Allow to cool before removing them from the tray and enjoy!


*Measure flour using the scoop and sweep method to ensure proper measurement.

*The dough can be baked straight out of the freezer, just add a minute or two to the bake time.

*Tapping the tray on the counter allows the cookies to sink and helps to keep them chewy.

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