The Best Chocolate Chip Cookies Ever

Instructions

1. Whisk Dry Ingredients
   In a bowl, combine flour, baking soda, baking powder, and salt.

2. Mix Wet Ingredients
   In another bowl, whisk melted butter, brown sugar, and white sugar until glossy.
   Add the egg, egg yolk, and vanilla. Whisk until smooth.

3. Combine
   Add dry ingredients to the wet mixture. Stir until just combined — don’t overmix.
   Fold in chocolate chips.

4. Chill (Important!)
   Cover the dough and chill at least 1 hour, or overnight for the BEST flavor.

5. Bake

   • Preheat oven to 350°F (175°C).

   • Scoop dough into 2–3 tbsp balls.

   • Place on a lined baking sheet, leaving space.

   • Bake 9–11 minutes until edges are set but centers look slightly underbaked.

6. Finish
   Sprinkle with flaky salt while warm.
   Let cool on the tray 10 minutes for perfect gooey centers.

Why This Recipe Is the Best

• Melted butter = chewier cookies

• Extra yolk = richer & softer

• Chilling = deeper caramel flavor + thicker cookies

• Brown sugar > white sugar gives perfect chew

• Slight underbake = gooey centers

Want Variations?

I can give you:

• Brown butter version

• Bakery-style thick cookies

• Levain-style giant cookies

• Soft & cakey cookies

• No-chill / 10-minute emergency cookies