Really Good Chocolate Chip Cookies

"That's a really good chocolate chip cookie" is what everyone will be saying once they try these cookies! It's just that. REALLY GOOD. Soft and chewy centers, slightly crisp golden edges, perfect balance of sweetness and the salt from the flaky sea salt on top is chefs kiss. The secret ingredient makes all the difference and I know you'll love these no chill, no mixer, no full, really good cookies!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 189kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup unsalted butter
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 Tbsp. pure vanilla extract
1/2-1 tsp. lemon juice
1 3/4 cup all purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. cornstarch
1 tsp. kosher salt
3/4 cup semi sweet chocolate chips (plus more for decorating on top)
flaky sea salt (such as Maldon), optional for finishing

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Instructions

Preheat the oven to 325°F and line 2 baking sheets with parchment paper or silicone baking mats.
Melt the butter in a microwave safe bowl in 30 second increments until melted. Allow to cool for 5-10 minutes just so it's not super hot.
1/2 cup unsalted butter
Add the sugars to a mixing bowl, and then whisk the melted butter in the sugars until it looks sort of like a paste. Be sure to break up any lumps of brown sugar with your fingertips.
3/4 cup dark brown sugar, packed, 1/4 cup granulated sugar
Add in the egg, egg yolk, vanilla, and lemon juice and whisk until combined.
1 large egg, room temperature, 1 large egg yolk, room temperature, 1 Tbsp. pure vanilla extract, 1/2-1 tsp. lemon juice
Add in the dry ingredients and stir just until combined.
1 3/4 cup all purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. cornstarch, 1 tsp. kosher salt
Fold in the chocolate chips (just fold it in 😉).
3/4 cup semi sweet chocolate chips (plus more for decorating on top)
If the cookie dough feels wet or sticky, let it sit on the counter for a few minutes and the flour will hydrate. Scoop the cookie dough using a 2 Tbsp. scoop and place on the prepared cookie sheet (I bake 6 cookies at a time). You should get about 18 cookies. Decorate the tops of the cookies with a few more chocolate chips on top, ~4-5 chips on top of each cookie is good.
Bake for 8-10 minutes (under baking is super key for this recipe!). Right when you take them out of the oven, place a circular cookie cutter or a circular drinking glass around the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin to give them a perfect circular shape.
Allow to cool on the cookie sheet for just about 5 minutes then carefully transfer to a wire rack to cool completely. Finish with flaky sea salt, if using, and enjoy! PS: I love these cookies the longer they sit, like after an hour or 2 out of the oven is perfect. But next day, with morning coffee? Game over. SO GOOD!
flaky sea salt (such as Maldon), optional for finishing

Video

Notes

Storage: Store these chipless chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Nutrition