Crack Chocolate Chip Cookies

This is your new go-to chocolate chip cookie recipe! It’s no chill, mixed by hand, and they’re ready in 30 minutes.

Ingredients

1 1/4 cups (165g) all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp kosher salt
1/2 cup (110g) unsalted butter, melted and cooled
1 cup (100g) dark brown sugar, packed
1/2 cup (75g) granulated sugar
2 tsp vanilla extract
1 large egg
1 1/2 cups (240g) semisweet chocolate chips (suggested brands: Trader Joe’s, Guittard, or Ghirardelli) + more for topping
Flaky sea salt

1
Prep the oven
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
2
Mix dry ingredients
- In a medium bowl, whisk together:
3
Mix wet ingredients
- In a large bowl, whisk together ½ cup melted and cooled butter, 1 cup packed dark brown sugar, and ½ cup granulated sugar for 1 to 2 minutes until paste-like.
- Whisk in 1 large egg and 2 teaspoons vanilla extract until smooth.
4
Combine
- Fold the dry mixture into the wet mixture with a spatula, leaving a few streaks of flour.
- Add 1 ½ cups semisweet chocolate chips and fold until evenly combined. Avoid overmixing.
5
Shape cookies
- For large cookies, scoop with a 2 ounce (¼ cup) scoop and place 5 cookies on the prepared baking sheet.
- For regular cookies, scoop smaller portions and place 6 cookies per sheet.
6
Bake
- Bake large cookies for 12 to 15 minutes (12 for gooey, 15 for more set).
- Bake regular cookies for 10 to 12 minutes.
- Cookies are ready when the edges are golden and the centers are puffed but still pale.
- If they spread too much, use a fork to gently push the edges back in immediately after removing them from the oven.
7
Finish
- While hot, top with a few extra chocolate chips and sprinkle with flaky sea salt.
- Transfer to a cooling rack and let cool for 20 minutes before eating.
- Best enjoyed slightly warm while the chocolate is still melty.