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The Best Chocolate Chip Cookie

  • Author: Rachel Conners
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 3 -4 dozen 1x
  • Category: cookies
  • Cuisine: dessert


  • 2 sticks (8 oz). unsalted butter, softened
  • ¼ cup white sugar
  • ¼ cup  turbinado sugar
  • 1 ¾ cup light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 pound chocolate (the best quality you can afford, chopped into 1/2 in. chunks)


  1. Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
  2. If you choose, and I recommend that you do, sprinkle a very fine dusting of good quality sea salt. I was Maldon sea salt.
  3. Bake at 360*F for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.


Recipe from Not Without Salt

Keywords: chocolate chip, cookies, dessert, chocolate