If you’re searching for the best chocolate chip cookies with a soft, chewy center and crispy edges, this recipe is about to become your new go-to. These homemade chocolate chip cookies are packed with rich flavor, thanks to a blend of two types of chocolate and a sprinkle of sea salt that perfectly balances the sweetness. What makes these cookies truly stand out? It’s all in the ingredients. A combination of flours creates the ideal texture, while a mix of dark brown sugar and granulated sugar delivers that irresistible chewiness on the inside with beautifully golden, slightly crisp edges.
Every bite is loaded with gooey chocolate and deep, caramel-like flavor—everything you want in a bakery-style chocolate chip cookie made right at home. Whether you’re baking for a family gathering, a holiday treat, or just because, these cookies are guaranteed to impress. Once you try them, don’t be surprised if everyone starts asking for your secret chocolate chip cookie recipe. This is the kind of classic, crowd-pleasing dessert that never lasts long on the plate.
Ingredients
- 1/2 cup unsalted butter
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 & 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/3 cup bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- 4 oz dark chocolate
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool 10 minutes. Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined.
- Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, bread flour, and all-purpose flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Line a baking sheet with parchment paper. Scoop out 12 cookies. Preheat oven to 375° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Why you’ll love these favorite chocolate chip cookies
- Classic flavor combo – Soft, chewy chocolate chip cookies loaded with melty chocolate chips and finished with a hint of sea salt for that perfect balance.
- Perfectly portioned – A small batch recipe that makes just enough cookies for sharing (or keeping all to yourself), ideal for weeknight baking or smaller households.
- Perfect texture every time – Crisp, golden edges with a soft, chewy center thanks to a balanced mix of sugars and flours.
- Great for any occasion – From holiday dessert trays to late-night cravings, these cookies always hit the spot.
- Kid-friendly and fun to make – Scooping dough and watching the chocolate melt makes this a fun, hands-on recipe for all ages.
- Chocolate lover’s dream – Made with two types of chocolate for extra richness and depth of flavor in every bite.
- Customizable – Add nuts, swap in different chocolate varieties, or sprinkles to make them uniquely yours.
Tips for the best favorite chocolate chip cookies
- Use two types of chocolate – A mix of chocolate chips and chopped chocolate gives you the best of both worlds: chips hold their shape, while chopped chocolate melts into rich, gooey pockets throughout each cookie.
- Brown the butter for deep flavor – Browning the butter adds a rich, nutty depth that takes these chocolate chip cookies to the next level—just be careful not to overdo it.
- Bake at a higher temperature – Baking at 375°F creates perfectly crisp, golden edges while keeping the centers soft, chewy, and irresistible.
- Don’t overmix the dough – Mixing too much can lead to dense, tough cookies instead of that light, tender texture you’re aiming for.
- Finish with flaky sea salt – A sprinkle of flaky sea salt right out of the oven enhances the chocolate flavor and adds the perfect sweet-and-salty contrast.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Bread flour will result in a chewier cookie. But why is that the case? It all comes down to the protein content in bread flour. The higher the protein content in a flour, the more gluten there is to develop when water is added. So by mixing the two flours together you’re raising the protein to enable more gluten formation and higher liquid retention which results in a chewier cookie.
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
My favorite is a 3 tablespoon cookie scoop. I like this one here.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 5 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Favorite Chocolate Chip Cookies
Ingredients
- 1/2 cup (113g) unsalted butter (browned)
- 2/3 cup (135g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1 cup (128g) all-purpose flour
- 1/3 cup (40g) bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (85g) chocolate chips (milk or semi-sweet)
- 4 oz (113g) dark chocolate (chopped)
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add cooled brown butter and mix until combined. Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, bread flour, and all-purpose flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a couple of chocolate chips and chopped chocolate on top of each cookie.
- Preheat oven to 375° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
