Fluffy, crunchy, flat, crispy—let’s stop over-complicating chocolate chip cookies. If you’ve been scouring the internet in search of a crowd-pleasing recipe, look no further.
Years ago, I stumbled upon a recipe for the Best Chocolate Chip Cookies by Sally’s Baking Recipes and while I’ve made some slight modifications to fine-tune things a little simplicity wise, they’ve always turned out as expected. Simple. Delectable. The right amount of softness and—though I despise the descriptor for whatever reason—chew.
Keep in mind, when planning to make them, they need to chill for at least an hour. Certainly, you can skip that, but you’ll likely end up with a sad, flat, possibly stuck-together mess.
What makes these chocolate chip cookies no-fuss:
- Common ingredients—though I made some slight modifications to the list below to make things even easier
- Minimal prep time—most of this recipe’s estimated time is chilling and baking
- Make ahead potential—you can keep the dough in the fridge for up to three days
Prep time: 15 minutes | Cook time: 12 minutes
Total Time: approximately 3.5 hrs with chill time
Servings: makes 16 big cookies 20 regular cookies
All you need to make these chocolate chip cookies
Before you head over, here’s a list of what you need to make Sally’s chocolate chip cookies, with the slight modifications I’ve made to make things a little easier for myself. You may wonder why some recipes call for unsalted butter, then add salt. That’s so you can control how much salt goes into your dish, but in this instance, salted butter works just fine for me and no one’s ever told me they were too salty.
I also gave using two whole eggs a shot since I don’t love tossing out the yolk and they turned out well—even though I never remember to bring them to room temperature ahead of time.
As for the modification to the chocolate chips, they tend to fall out of the dough anyway so I just stick the extra 1/4 cup into the cookies fresh out of the oven before transferring them.
Ingredients (with my modifications)
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch (optional)
- 1/2 teaspoon salt
- 3/4 cup
unsaltedbutter, melted and cooled for five minutes (so you don’t cook your eggs) - 3/4 cup packed brown sugar
- 1/2 cup white sugar
1 large egg and 1 egg yolk at room temperature2 eggs- 2 teaspoons vanilla extract
- 1
1/4cup semi-sweet chocolate chips (I like to reserve the extra 1/4 for sticking them on the cookies after)
My notes and where to find it
Baking these chocolate chip cookies is a breeze thanks to Sally’s straightforward directions. She also includes helpful notes and ideas throughout the post above and below the recipe so be sure to check those out while you’re there too. One thing I’ll note, I always go for the regular sized cookies, not the XL ones and 13 minutes seems to be the sweet spot for taking them out of the oven.
If you follow her directions closely, you’ll have a batch of flawless chocolate chip cookies in no time.
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Here’s the original recipe from Sally’s Baking Addiction. Enjoy!