Chocolate Chip Cookie Recipe - How to Make Chocolate Chip Cookies

Crisp edges, soft centers, and chocolate in every bite.

There are a few things you should know about these chocolate chip cookies. First, they're big. Second, they're made with two types of chocolate. And third, they're unbelievably yummy.

Lots of people have varying opinions about what makes the perfect chocolate chip cookie, and for me, these are it. They're just your good ol' simple type of cookie with crisp, golden edges, a soft center, and chocolate in every dang bite. What I think makes them truly better is that they're made with chopped chocolate instead of chips. With chopped chocolate you get a mix of small and large chunks, so you're left with pools and streams of chocolate on every inch of the cookie. And it just doesn't get any more glorious than that.

What kind of chocolate is best for chocolate chip cookies?

I like using mostly semisweet chocolate mixed with a little dark chocolate for a nice balanced cookie. Feel free to switch up the type chocolate to your liking! The key is to start with good quality chocolate bars and chop them up yourself. It's a little more work than tossing in a bag of chocolate chips, but the results are worth it!

Do you have to chill the dough?

Yes! Chilling the dough balls in the fridge for at least 20 minutes helps them firm up so the cookies don't spread too thin when they're baked. The dough will stay good for up to three days in the fridge if you'd like to make the dough now and bake it off later.

sticks (1 cup) salted butter, at room temperature

granulated sugar

packed light brown sugar

vanilla extract

large eggs

all-purpose flour

baking soda

kosher salt

good-quality semisweet chocolate, chopped into chunks

good-quality dark chocolate, chopped into chunks

Sea salt, for sprinkling

Tip: Chocolate chip cookies will keep in an airtight container at room temperature for up to 3 days. They will keep in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for 1 hour before serving. The dough will keep in an airtight container refrigerator for up to 3 days and in the freezer for up to 3 months. Let the frozen dough thaw in the refrigerator overnight before baking.

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