Classic Chewy Chocolate Chip CookiesEgg

1

In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside.

2

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature unsalted butter with the light brown sugar and granulated sugar on medium speed for about 5 minutes until the mixture is light and fluffy.

3

Be sure to scrape down the sides of the bowl as needed to ensure everything is well incorporated.

4

Mix in the vanilla extract and the large room-temperature egg until just combined.

5

Scrape down the bowl again to ensure a smooth batter.

6

With the mixer on low speed, gradually add the dry flour mixture.

7

Mix only until mostly combined; it is okay if the dough looks slightly shaggy or has some flour streaks at this stage.

8

Remove the paddle attachment and stir in the semi-sweet chocolate chips by hand.

9

This final step prevents over-mixing, which keeps the dough from becoming tough.

10

Ensure all ingredients are fully incorporated by checking the bottom of the bowl.

11

Scoop the dough into portions. While you can bake immediately, chilling the dough in the refrigerator for at least 1 hour (up to 3 days) is recommended to hydrate the flour, improve the flavor, and prevent the cookies from spreading too much.

12

Preheat your oven to 350°F. If desired, press a few extra chocolate chips onto the top of the scooped dough balls for a professional look.

13

For chilled dough, bake for 13–15 minutes.

14

For unchilled dough, bake for 12–14 minutes.

15

For a gooier, slightly underdone center, aim for the lower end of the bake time.

16

Optionally, sprinkle the tops with a pinch of flaked sea salt immediately after removing them from the oven.

17

Store any leftovers in an airtight container for up to 5 days.