Name: Our Favorite Chocolate Chip Cookies
Cook time: 30 minutes
Total time: 50 minutes
Yield: Makes about 3 dozen cookies
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 2 large eggs; 1 teaspoon vanilla extract; 10 tablespoons unsalted butter, room temperature; 3/4 cup granulated sugar; 3/4 cup (packed) light brown sugar; 8 ounces chopped high-quality semisweet chocolate or chocolate chips (about 1 1/2 cups)

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the ultimate chocolate chip cookie, our test kitchen found higher-quality options and superior meltability in hand-chopped chocolate bars over purchased chocolate chips. We know there are die-hard chocolate chip fans out there, so feel free to use the type of chocolate that you prefer.

Recipe information

Total Time
50 minutes
Yield
Makes about 3 dozen cookies

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

2 large eggs

1 teaspoon vanilla extract

10 tablespoons unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup (packed) light brown sugar

8 ounces chopped high-quality semisweet chocolate or chocolate chips (about 1 1/2 cups)

Preparation

Step 1
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
Step 2
Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
Step 3
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
Step 4
Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.
Step 5
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10–12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.
Do Ahead: Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

Head this way for more of our best cookie recipes →