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the best chocolate chip cookies


  • 3.5 cups | 17.5 ounces flour
  • 1 teaspoon baking soda
  • 28 tablespoons | 3.5 sticks unsalted butter
  • 1 cup | 7 ounces granulated sugar
  • 1 1/2 cups | 10.5 ounces dark brown sugar
  • 1 1/2 teaspoons salt
  • 4 teaspoons vanilla
  • 2 large eggs
  • 2 large egg yolks
  • 2 1/2 cups semisweet chocolate chips


  1. Adjust oven rack to middle position and preheat to 375 degrees. Line two rimmed baking sheets with parchment and set aside.
  2. In a medium bowl combine flour and baking soda and set aside.
  3. In a large skillet melt 20 tablespoons butter on medium-high heat until melted, about 2 minutes. Continue cooking and swirling/stirring until butter is golden brown and has nutty aroma. Pour hot, melted butter into large bowl and add remaining stick of butter. Stir until completely melted.
  4. Add both sugars, salt, and vanilla. Mix until combined.
  5. Add in eggs, egg yolks. Whisk until smooth and no sugar lumps remain, about 30 seconds. Let mixture rest for 3 minutes, then repeat process two more times. Mixture should be thick, smooth, and shiny.
  6. Add flour mixture and fold in using rubber spatula. Stir in chocolate chips.
  7. Using a 3 tablespoon cookie scoop, place cookies in a 2-1-2-1-2 pattern to ensure enough room to spread during baking. Bake 12-14 minutes, until edges are starting to set, cookies are a light golden brown and puffy. 
  8. Cool on sheet for 5 minutes, then remove to continue cooling on a wire rack.


1. Use a stainless steel skillet to melt the butter. Non-stick and cast iron make it difficult to see if butter is browning.

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