Go Back

Barrett’s Chocolate Chip Cookies

Chewy on the inside with just the right amount of firmness, sweetness, and chocolate chips spread throughout this chocolate chip cookie recipe is easy, delicious, and straight to the point.
Prep Time 8 minutes
Cook Time 12 minutes
10 minutes
Total Time 30 minutes


  • 2 cups Unbleached all-purpose flour plus 2 tbsp more of flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 12 tbsp (1.5 sticks) unsalted butter, melted and cooled until warm (not hot) 
  • 1 cup Packed brown sugar (I recommend ½ cup light and ½ cup dark)
  • 1/2 cup Granulated sugar
  • 1 large Egg plus 1 large egg yolk
  • 2 tsp Vanilla extract
  • 1 ½ cups Chocolate chips I recommend ¾ cup semisweet chips and ¾ cup dark chocolate chips (I use 72% cacao)
  • 1 tbsp Coarse salt  for topping, optinal


  • Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.
  • Line  2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  • Using a stand mixer with the paddle attachment, or electric hand mixer, mix the butter and all sugars  together until thoroughly blended. Beat in the egg, yolk, and vanilla until combined.
  • Add the dry ingredients and beat at a low speed just until combined. Stir in the chocolate chips until  evenly distributed throughout.
  • Roll the dough into balls using around ¼ cup of dough for each ball. Hold the dough ball with the  fingertips of both hands and pull into two equal halves. Rotate the halves 90 degrees, and with the  jagged surfaces facing up, join the halves together at their base, again forming a single ball – being  careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared  baking sheets, jagged surface up, spacing them appx 2.5” apart.
  • Place the baking sheets in the oven. Rotate them from top to bottom, front to back, at 8 minutes. Bake  until the cookies are light golden brown and the outer edges start to harden yet the centers are still  soft and puffy, a total of 15 to 18 minutes (7 to 10 additional minutes after rotation).
  • Remove from the oven. Let cool for 5 minutes, and sprinkle with coarse salt. Let cool additional 10  minutes and remove to a cooling rack to finish.


Thank you Barrett for submitting this recipe!