How to Bake Chocolate Chip Cookies

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Chilling the dough firms the fat so the cookies spread less and stay thicker.
• Howcompass Baking Team notes that checking your progress before moving on to Step 2 prevents the most common beginner mistakes.

Beat 1 cup (225 g) of softened butter with ¾ cup (150 g) of white sugar and ¾ cup (165 g) of brown sugar for 3 minutes until light and fluffy. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Pull the tray when the centers look a little wet. Carryover heat finishes the job.
• Have your hand or stand mixer within reach before starting this step so you do not have to pause mid-process.

Beat in 2 eggs one at a time, then 2 teaspoons of vanilla extract. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Chilling the dough firms the fat so the cookies spread less and stay thicker.
• Do not bake on a hot tray from a previous batch — the dough will spread before it sets.

Whisk 2¼ cups (280 g) of flour with 1 teaspoon of baking soda and 1 teaspoon of salt, then mix into the butter mixture just until no dry streaks remain. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Pull the tray when the centers look a little wet. Carryover heat finishes the job.
• Have your parchment paper within reach before starting this step so you do not have to pause mid-process.

Fold in 2 cups (340 g) of chocolate chips, then chill the dough for 30 minutes. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Chilling the dough firms the fat so the cookies spread less and stay thicker.
• Howcompass Baking Team notes that checking your progress before moving on to Step 6 prevents the most common beginner mistakes.

Scoop 2-tablespoon balls onto the sheets, leaving 2 inches between them. Take your time with this stage of making the dough so your setup stays consistent from start to finish.

• Pull the tray when the centers look a little wet. Carryover heat finishes the job.
• Do not bake on a hot tray from a previous batch — the dough will spread before it sets.

Bake for 9–11 minutes, until the edges are golden but the centers still look slightly underdone. Take your time with this stage of baking and storing so your setup stays consistent from start to finish.

• Chilling the dough firms the fat so the cookies spread less and stay thicker.
• Howcompass Baking Team notes that checking your progress before moving on to Step 8 prevents the most common beginner mistakes.

Let the cookies rest on the hot tray for 5 minutes — they finish setting as they cool. Take your time with this stage of baking and storing so your setup stays consistent from start to finish.

• Pull the tray when the centers look a little wet. Carryover heat finishes the job.
• Have your baking sheets within reach before starting this step so you do not have to pause mid-process.

Transfer to a rack and sprinkle with flaky salt while still warm. Take your time with this stage of baking and storing so your setup stays consistent from start to finish.

• Chilling the dough firms the fat so the cookies spread less and stay thicker.
• Do not bake on a hot tray from a previous batch — the dough will spread before it sets.

Store in an airtight container for up to 5 days, with a slice of bread to keep them soft. Take your time with this stage of baking and storing so your setup stays consistent from start to finish.

• Pull the tray when the centers look a little wet. Carryover heat finishes the job.
• Have your cookie scoop within reach before starting this step so you do not have to pause mid-process.