The Best Chocolate Chip Cookies

These are best chocolate chip cookies! They have chewy centers, crisp edges, pockets of melty dark chocolate and are finished with sprinkle of flaky salt. They’re easy to make, needing ingredients you most likely already have at home. These are sure to be your new favorite chocolate chip cookies!

Chocolate chip cookies are very personal and I know everyone has their favorite way of making them. This is my personal favorite chocolate chip cookie recipe. I’ve worked hard to create what I think are the best cookies I could come up with. They are chewy, have chunks of dark chocolate, and are topped with lots of flaky sea salt. I present you with the best chocolate chip cookie recipe. I hope you enjoy these as much as I do!

Why These are The Best Chocolate Chip Cookie

We are using a bar of dark chocolate, chopped in large chunks. This will create large pockets of gooey chocolate. I personally use nothing less than 60 percent dark chocolate just because I love the contrast between the sweet and salty dough, and the rich dark chocolate. You can use whatever percent your heart desires though!

We are using mostly brown sugar. This will make the cookie chewy in the most satisfying way. The more a cookie calls for white sugar, the crispier it tends to be. So, we are using almost all brown sugar to create a very chewy centered cookie.

We are using egg yolks only. This makes the cookie richer in flavor than using the whole egg. We are going for the richest version of a chocolate chip cookie!

We are using a lot of butter. These are very buttery cookies so there will be some butter on the bottom of the cookie and the parchment paper after they’re baked.

We are using lots of sea salt on top. I am a huge fan of the salty/sweet thing. I don’t like chocolate chip cookies that are exclusively sweet, so this recipe calls for sea salt on top of the cookies right after they bake. The flakier the better!

One last note about these cookies. If you can resist and chill the dough overnight the cookies will taste better. Think about meat marinating overnight in the fridge, or how good spaghetti is the next day. The ingredients in the chocolate chip cookie dough have time to marinate and get real close to each other. The flavor profile just expands! However, you can also bake them the same day if you would rather not chill the dough and still have fantastic cookies!

Okay without further ado I present you with the best chocolate chip cookies!

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Best Chocolate Chip Cookies FAQs

Why didn’t my cookies come out chewy? You may have used too much flour. Be very accurate when measuring your flour. See my pro tips and recipe notes on this.

Do I have to chill the dough? No! You can bake them right away. The cookies do taste best when the dough is chilled, but I’ve made them both ways and both are excellent!

Do I have to use a large cookie scoop? No. If you don’t have a 2 tbsp cookie scoop, or if you just want to make smaller cookies, you can use a smaller scoop. Baking time will be different though. Start with 8 minutes and add more time as necessary, just until the edges are a light golden color and the cookies have spread slightly.

Do I have to use a chopped dark chocolate bar? No, you can use semisweet chocolate chips if you’d like! I just think a chopped dark chocolate bar tastes the best and gives you the best pools of melty chocolate chunks. Chocolate chips will also result in less spreading, giving you a slightly different texture of cookie, but still delicious.

How do I store these cookies? Store leftovers in an airtight container for up to three days. Freeze for up to a month.

Tips for baking the best chocolate chip cookies

Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.

Beat the egg yolks and vanilla thoroughly. Make sure to beat your egg yolks and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their perfect texture.

When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to make them perfectly round!

If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!