Chocolate Chip Cookie
he only chocolate chip cookie recipe you'll ever need again, with crackly rippled edges, a gooey soft center, and just the right amount of chew.
Servings 20 cookies
Ingredients
- 1 cup unsalted butter melted and slightly cooled (226g)
- ¾ cup white sugar 150g
- 1 cup dark brown sugar packed (220g)
- 1 whole egg
- 1 egg yolk
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 ¾ cups all-purpose flour 330g
- 9 oz dark chocolate chips or bars roughly chopped into pea sizes. You want the pieces small than the cookie scoop.
Instructions
- In a large bowl, whisk together the melted butter, white sugar, and brown sugar until fully combined and slightly glossy. About 2 minutes. The mixture should go from grainy to a smooth, wet-sand consistency. You can also use a hand mixer and cream on medium speed for 1 minute.1 cup unsalted butter, ¾ cup white sugar, 1 cup dark brown sugar
- Add the whole egg and whisk as hard as you can for 30 seconds. Add the egg yolk and whisk again. The mixture should look pale and caramel-colored, with the volume visibly increased. If it hasn’t, keep on whisking. It should be thicker and hold together. Add the vanilla extract and whisk just until combined.1 whole egg, 1 egg yolk, 1 teaspoon vanilla extract
- Switch to a rubber spatula, and fold in the flour, cornstarch, baking soda, salt, and chopped chocolate just until there are no more flour streaks. The dough should look matte, not shiny. Let the dough rest for 10 minutes. While it rests, preheat your oven to 375F and line two baking sheets with parchment paper.½ teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt, 2 ¾ cups all-purpose flour, 9 oz dark chocolate chips or bars
- Using a 3 tablespoon size scoop, scoop the dough and place 8 on each pan — you'll bake these in batches, yielding roughly 22 cookies. If you want bigger cookies, you'll need to bake for longer, see note.
- Bake for 8 minutes, until the edges are just starting to set but the centers still look puffed, pale, and slightly shiny — almost raw-doughy. Pull the tray out and bang it on the counter 1-2 times; the cookies should deflate slightly and spread a touch wider. Return to the oven and bake for 2-3 more minutes, until the edges are deeply golden and rippled, the cookie looks domed rather than flat, and the very center still looks slightly wet and underset.
- Cool on the sheet: let the cookies cool on the baking sheet for at least 10 minutes before moving. They're ready when the surface turns from glossy to matte and a gentle nudge no longer jiggles the center — they'll continue to set as they cool, locking in the gooey middle.
- Optional: sprinkle with flakey or regular salt! Serve warm or at room temp.
Notes
The two-stage bake is what creates the rippled, crackly edge texture — the first bake sets the outer structure, and the second short bake finishes browning without overbaking the center.
If you want a bigger cookie, bake for 10 minutes, pull out and bang, then bake for 3-4 more minutes — same cues apply, just watch for that domed, rippled edge before pulling.
If you want a bigger cookie, bake for 10 minutes, pull out and bang, then bake for 3-4 more minutes — same cues apply, just watch for that domed, rippled edge before pulling.