Chocolate Chip Cookies

Bakery-style chocolate chip cookies with crisp edges, chewy centers, mixed chocolate, and a finish of Maldon sea salt.

Prep

25 min

Bake

11-13 min

Total

1 hr 30 min

Yield

12 cookies

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A note from my kitchen

Before you bake this

These are the chocolate chip cookies I come back to when I want crisp edges, chewy centers, and enough chocolate that every bite feels intentional.

Use the chocolate you love. Guittard Super Cookie Chips and Guittard 46% semi-sweet chips can be used almost interchangeably here; for contrast, I like adding super dark chocolate chunks on top, or mixing in milk chocolate chips if you want the cookie to lean sweeter.

The Maldon sea salt at the end is small, but it makes them feel like the kind of cookie you buy from a special bakery.

Save me a slice ;)

Read this first

The quick notes.

Flavor

Brown sugar, vanilla, mixed chocolate, and flaky sea salt.

Texture

Crisp edges, chewy centers, and pockets of melted chocolate.

Best moment

Sprinkling Maldon over the warm cookies while the chocolate is still glossy.

Pan check

Pan and oven notes

Cookie timing

Cookie bake times can shift by a couple of minutes depending on oven speed. Look for edges that are set and slightly golden; that is what gives you the crisp edge while the center stays chewy.

Sheet material

The baking sheet matters, too. Light aluminum sheets bake more gently and evenly; darker sheets can brown bottoms faster; insulated or very heavy sheets may need a little more time. None of these are wrong, they just bake at their own pace.

Ingredient notes

Key ingredients

Mixed chocolate

Different shapes and cacao percentages melt differently, which makes the cookie more interesting. Chips hold their shape, chopped chocolate melts into puddles, and larger wafers give you those bakery-style pools.

Brown sugar and granulated sugar

Brown sugar brings moisture and chew because of the molasses, while granulated sugar helps the edges spread, set, and crisp. The balance is what keeps the center soft without losing that golden edge.

Yogurt

A small amount keeps the dough tender and helps the center stay soft. It adds moisture without making the cookie cakey.

Cornstarch

Cornstarch softens the flour's structure just enough to keep the middle plush and chewy.

Maldon sea salt

The flaky salt gives a clean little crunch and makes the chocolate taste deeper. It is the finishing touch that makes these feel special.

Brand notes

Brands that matter here

For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.

Yogurt

Plain unsweetened yogurt

Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.

01
Forager Unsweetened Plain Yogurt
02
Silk Plain Unsweetened Yogurt

Milk

Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create body and a creamier finish than many thinner nut milks.

01
Silk Original Unsweet
02
Plain unsweetened soy milk
03
Ripple Original
04
Oatly Barista Edition

Butter sticks

Plant butter sticks

Use plant butter sticks, not tubs, especially for buttercream and fillings that need to hold their shape.

01
Country Crock Plant Butter Sticks
02
Violife Plant Butter Sticks
03
Earth Balance
04
Miyoko's

Testing notes

Why this works

How the crisp edge and chewy center happen

The edges hit the heat first, lose moisture faster, and set into that golden crisp ring. The center stays thicker and softer, especially when the dough is chilled and the sugar balance is right.

Why the dough chills

Chilling gives the flour time to hydrate and the butter time to firm back up. The cookies spread more slowly, bake thicker, and develop a deeper flavor instead of rushing straight into the oven.

Why I like weighing the dough

When every cookie is the same size, they bake at the same pace. It is the easiest way to get the edge and center exactly where you want them.

Why the centers should look a little soft

Pull them when the edges are set and the centers still look slightly underdone. They keep baking on the hot sheet pan, and that carryover heat is what gives you the chewy middle.

How it comes together

From Instagram

Watch the reel

Watch the dough come together, the chocolate go in, and the cookies finish with flaky sea salt.

Open the reel

Small things that matter

Tips for the best cookies

Use chocolate you truly like eating on its own.

Mix chips, chopped chocolate, and larger cookie chips if you want more texture.

Chill the dough for at least 45 minutes, or overnight for a thicker cookie with deeper flavor.

Portion the dough by weight if you can. I like 70-75 g for bakery-style cookies.

Press a few extra chocolate pieces on top right before baking.

Sprinkle Maldon sea salt on the cookies while they are still warm.

Before you slice

Texture and serving notes

These are best slightly warm, when the chocolate has softened again.

If they have been stored overnight, warm one for 8-10 seconds before eating.

I love them with coffee or a cold glass of milk, especially while the edges still have a little crispness.

Keep it good

Storage

Counter

Store baked cookies airtight at room temperature for 2-3 days.

Note 2

Refrigerate the dough for up to 48 hours if you want to bake them later.

Freezer

Freeze portioned dough balls and bake from frozen, adding 1-2 minutes as needed.

Recipe FAQ

Questions that come up

How do I know when Chocolate Chip Cookies is done baking?

Use the edges first. They should look set and slightly golden, while the centers can still look a little soft. The cookies keep setting on the hot pan after they come out of the oven.

Which brands work best for Chocolate Chip Cookies?

Only for the ingredients where brand choice changes texture, set, or flavor. Those are listed in the brand notes on this page so you know where to be more specific and where you have room.

Why is my cookies taking longer to bake?

That is normal. Cookies may need a couple of extra minutes depending on your oven. Look for slightly golden edges and a center that still has some softness.

How should I store Chocolate Chip Cookies?

Store baked cookies airtight at room temperature for 2-3 days.

Recipe card

Chocolate Chip Cookies

1 hr 30 min · Beginner

Ingredients

Chocolate Chip Cookies

115 g butter, room temperature (1/2 cup)
100 g light brown sugar (1/2 cup)
100 g granulated sugar (1/2 cup)
1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, gelled)
45 g plain yogurt (3 tablespoons)
2 teaspoons vanilla bean paste or vanilla extract
300 g all-purpose flour (2 1/2 cups)
5 g cornstarch (1 teaspoon)
3 g baking soda (1/2 teaspoon)
3 g fine sea salt (1/2 teaspoon)
250 g mixed chocolate chips, chunks, or chopped chocolate (about 1 1/2 cups)

To Finish

Extra chocolate pieces
Maldon sea salt

Instructions

1Line two baking sheets with parchment paper.
2Make the flax egg by stirring together the ground flaxseed and water. Let it sit until thickened, about 5-10 minutes.
3In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and slightly lighter, about 2-3 minutes.
4Mix in the flax egg, yogurt, and vanilla until combined.
5In a separate bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt.
6Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
7Fold in the mixed chocolate, saving a handful for the tops.
8Cover and chill the dough for at least 45 minutes.
9Preheat the oven to 350°F.
10Portion the dough into 70-75 g balls and place them on the prepared baking sheets with room to spread.
11Press a few extra chocolate pieces onto the tops.
12Bake for 11-13 minutes, or until the edges are set and lightly golden while the centers still look soft.
13Sprinkle with Maldon sea salt as soon as the cookies come out of the oven.
14Let the cookies cool on the baking sheet for 10 minutes, then move them to a rack to finish cooling.

Notes

I test all of my recipes using non-dairy ingredients, but you can substitute with the ingredients you have on hand.
Guittard Super Cookie Chips and Guittard 46% semi-sweet chips work similarly here. For more contrast, add super dark chocolate chunks on top, or use milk chocolate chips if you like a sweeter cookie.
For a thicker cookie, chill the dough overnight. For a softer middle, pull the cookies while the centers still look a little underdone.

Keep baking