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A large cookie with chocolate chip swirls and sea salt on top, sitting in the middle of a white plate, on a red patterned tablecloth

ULTIMATE CHOCOLATE CHIP COOKIES

Crispy edges, chewy centers, and pools of melty chocolate. Guaranteed to fix bad days and make good days better.
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Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

  • 1 cup 2 sticks salted butter, melted and cooled
  • 1 ¼ cups packed brown sugar light or dark
  • ½ cup white sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 2 ¾ cups all-purpose flour spooned & leveled!
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt plus flaky sea salt for topping
  • 1 ½ cups chocolate chips/chunks mix semisweet + milk

Instructions
 

  • Melt the butter in a saucepan or microwave. Let cool 10 mins (don’t skip!).
  • Mix wet ingredients: In a big bowl, stir melted butter, brown sugar, and white sugar until smooth. Add egg, yolk, and vanilla. Mix well.
  • Add dry stuff: Dump in flour, cornstarch, baking soda, baking powder, and salt. Stir until just combined (overmixing = sad cookies).
  • Fold in chocolate (save a handful for pressing on top later).
  • Chill dough 30 mins (unless you’re a risk-taker).
  • Preheat oven to 375°F. Line baking sheets with parchment.
  • Scoop dough into 3-tbsp balls (bigger = better). Space 3 inches apart.
  • Bake 10–12 mins until edges are golden but centers look doughy.
  • Sprinkle with flaky salt right out of the oven. Let cool 5 mins (or not).