Perfect Chocolate Chip Cookies
Crispy on the edges, soft and chewy in the center with big chocolate chunks. The secret — cold dough and brown sugar.
Instructions
Dough
- 1
Beat butter, brown sugar, and white sugar with a mixer for 3–4 minutes until fluffy and lightened.
- 2
Add eggs one at a time, beating after each. Add vanilla.
- 3
In a separate bowl, whisk together flour, baking soda, and salt.
- 4
Add dry ingredients to butter mixture, mix on low speed until just combined.
- 5
Fold in chocolate chunks with a spatula.
Rest the Dough (Important!)
- 6
Wrap dough in plastic and refrigerate for at least 2 hours (overnight is ideal). This develops flavor and improves texture.
Baking
- 7
Preheat oven to 180°C (350°F). Line baking sheets with parchment.
- 8
Scoop dough balls of 50–60g each (walnut size). Space them 7–8 cm apart — cookies spread a lot.
- 9
Sprinkle each ball with flaky sea salt.
- 10
Bake for 11–13 minutes. Cookies should look slightly underdone — edges golden, center still soft.
- 11
Leave on the baking sheet for 5 minutes (cookies will set from residual heat), then transfer to a wire rack.
Chef's Notes
Brown sugar creates chewiness, white sugar creates crispness. More brown = chewier cookies. Dough balls can be frozen and baked straight from the freezer (add 2–3 minutes to baking time).