Chocolate chip cookies are a classic treat that almost everyone loves. They’re soft or crispy little rounds packed with melty chocolate chips that give each bite a sweet, chocolaty surprise. The smell of them baking fills the whole house with warmth and happiness.
I always find that the best chocolate chip cookies have just the right balance between chewy and crunchy, and lots of gooey chocolate chunks. I like to use a mix of regular and dark chocolate chips because it adds a nice depth of flavor. One little tip I’ve learned? Letting the dough chill in the fridge for a bit makes the cookies taste even better and helps them hold their shape while baking.
These cookies are perfect for anytime—whether you’re enjoying them fresh out of the oven with a cold glass of milk or packing some for a lunchbox snack. I love making a big batch to share with friends or family because it always feels good to spread a bit of cookie joy. Plus, they’re so simple to make that they’re a great go-to for baking with kids or when you want a quick sweet fix.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. For a softer cookie, try using cake flour or a mix of all-purpose and cake flour. Gluten-free flour blends work too if you need a gluten-free version.
Butter: Melted butter creates a nice chewy texture and rich flavor. You can substitute with salted butter but reduce the added salt slightly. For dairy-free, use vegan butter or coconut oil.
Brown sugar and granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can swap brown sugar for coconut sugar, but expect a slight flavor change.
Egg and egg yolk: The egg binds ingredients and adds moisture. Adding an extra yolk boosts richness and chewiness. For egg-free, use a flax egg or a commercial egg replacer.
Vanilla extract: This enhances the flavor. If unavailable, you can use almond extract or skip it, but vanilla gives that familiar cookie aroma.
Chocolate chunks or chips: Chunks melt into gooey pockets, while chips keep their shape. Use semi-sweet, dark, or milk chocolate as you like. Chopping a chocolate bar is my favorite for varied texture.
Flaky sea salt: Sprinkling on top at the end brings a nice contrast and lifts the flavors. If you don’t have flaky salt, use regular kosher salt but use less to avoid overpowering.
How Do You Get Soft Yet Slightly Crispy Chocolate Chip Cookies?
The secret is balancing baking time, butter, and sugar types. Here’s what helps:
- Melt your butter: Melted butter makes the dough dense and chewy, compared to softened butter.
- Mix sugars: Brown sugar adds moisture and softness, granulated sugar helps crisp the edges.
- Egg plus extra yolk: Gives extra richness and chewiness.
- Chill the dough: If you can, chill your dough at least 30 minutes. It slows spreading and deepens flavor.
- Don’t overbake: Bake until edges are golden but centers look slightly underdone—cookies firm up as they cool.
- Add sea salt last: Sprinkling flaky salt right after baking enhances the sweet and salty balance.
Following these tips means you’ll have cookies that are crispy on the edges, soft in the middle, and full of melty chocolate chunks. Perfect every time!
Equipment You’ll Need
- Baking sheets – Flat and sturdy for even baking and crispy edges.
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup easy.
- Mixing bowls – You’ll need at least two: one for dry ingredients and one for wet.
- Whisk or spoon – For mixing dry and wet ingredients smoothly.
- Electric mixer or hand mixer (optional) – Makes creaming butter and sugar easier but not required.
- Cookie scoop or spoon – Ensures evenly sized cookies for consistent baking.
- Wire cooling rack – Helps cookies cool evenly and stay crisp.
Flavor Variations & Add-Ins
- Use white chocolate chips or butterscotch chips for a sweeter, creamier flavor twist.
- Add chopped nuts like walnuts or pecans for crunch and a nutty note.
- Mix in dried cranberries or cherries to add a tart, fruity contrast to the chocolate.
- Stir in a pinch of cinnamon or espresso powder to deepen the cookie’s flavor complexity.
How to Make Classic Chocolate Chip Cookies with Sea Salt
Ingredients You’ll Need:
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (270g) dark chocolate chunks or chips
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 12-15 minutes to bake each batch. You’ll also want to leave about 10 minutes for cooling, so plan for roughly 30-40 minutes in total from start to finish.
Step-by-Step Instructions:
1. Get Ready
First, preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for now.
3. Make the Cookie Dough
In a large bowl, combine the melted butter with brown sugar and granulated sugar. Stir until smooth and creamy. Then, mix in the egg, egg yolk, and vanilla extract until everything is fully blended.
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Try not to overmix to keep the cookies tender.
Carefully fold in the chocolate chunks or chips, making sure they’re evenly spread.
4. Shape and Bake
Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each onto your prepared baking sheets. Give each cookie about 2 inches of space to spread.
Bake in the oven for 12 to 15 minutes. The edges should be golden while the centers stay soft for a yummy chewy texture. If you want extra gooey centers, take them out on the earlier side.
5. Add the Finishing Touch and Cool
Right after you take the cookies out of the oven, sprinkle their tops with a little flaky sea salt. It brings out the chocolate and adds a perfect sweet and salty balance.
Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely.
Now, enjoy these classic chocolate chip cookies warm, melty, and full of flavor—perfect for sharing or keeping all to yourself!
Can I Use Frozen Chocolate Chunks or Chips?
Yes! Just make sure they are fully thawed and patted dry before folding them into the dough to avoid adding extra moisture.
Can I Make the Dough Ahead of Time?
Absolutely! Chilling the dough in the fridge for at least 30 minutes or up to 24 hours improves flavor and helps the cookies hold their shape during baking.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months.
What If I Don’t Have Flaky Sea Salt?
You can substitute with a pinch of regular kosher salt or skip the salt topping altogether, though flaky sea salt adds a nice texture and flavor contrast.