our favorite chocolate chip cookies

prep: 15 MINUTES | bake: 10 TO 12 MINUTES PER BATCH | makes 33 COOKIES

This is a very exciting moment for me: I’m finally sharing my all-time favorite chocolate chip cookie recipe. I have baked a lot of chocolate chip cookies over the years, and it’s helped me hone the perfect Cookie Monster–approved treat. As a family, we agree that the ultimate CCC should be crisp around the edges, soft in the center, chewy, and have the perfect amount of chocolate chips and chocolate chunks. (I like using both because the chips are classic while the chunks make little chocolate puddles throughout the cookies.) Plus there should be a hint of vanilla and a little sea salt to round out the sweetness of the chocolate. And the final secret? Adding an extra egg yolk for an even richer, moister cookie. You’re welcome!

My three biggest recommendations for making these cookies are: First, don’t be afraid of salt in your cookies! It really does help bring out the flavor of the chocolate. Second, make sure to use good chocolate. It makes a huge difference. (My favorite brand is Guittard.) Third, refrigerate the dough before baking it. I know the wait can be tough, but it makes for a chewier, more flavorful cookie. Aim for 24 to 72 hours—but feel free to bake off just a few right away to satisfy your Cookie Monster appetite. The cookies are still really good without chilling, but they’re the best after some time in the fridge. Oh, and definitely freeze some of your portioned unbaked cookies! There’s nothing better than having a batch ready to go in the oven for fresh-baked cookies on demand.

3¼ cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon coarse sea salt

1 cup (½ pound) unsalted butter, at room temperature

1½ cups packed light brown sugar

½ cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon pure vanilla extract

1 cup (6 ounces) semisweet chocolate chips, plus more for finishing

1 cup semisweet chocolate chunks

Maldon sea salt flakes, for sprinkling

1 Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.

2 In a medium bowl, whisk together the flour, baking powder, baking soda, and coarse sea salt. Set aside.

3 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 30 seconds so it gets a little creamy. Add both sugars and beat for about 1 minute, stopping about halfway through and scraping down the sides of the bowl with a spatula, until the mixture is smooth and fluffy.

4 Add the egg, egg yolk, and vanilla and mix until combined. Reduce the mixer to low speed and add the dry ingredients, mixing until just combined. Don’t overmix! Use a spoon or spatula to fold in the chocolate chips and chocolate chunks.

5 Wrap the dough in plastic wrap and chill for 24 to 72 hours. (Hang in there!)

6 Remove the dough from the refrigerator. Form the dough into balls the size of 2 heaping tablespoons and arrange 2 inches apart on the prepared baking sheet. Not all the cookies will fit on the sheet for one batch.

7 Bake the cookies for 10 to 12 minutes, until the edges are light golden brown. Gently press a few more chocolate chips into the tops of the cookies. (It makes them look extra-delicious!) Sprinkle the cookies with the salt flakes and let cool on the baking sheet for 2 to 3 minutes before transferring them to a wire cooling rack to cool completely—or eat them gooey and warm, dunked in a glass of cold milk. Once the baking sheet has cooled completely, repeat with the remaining dough.

8 Store the cookies in an airtight container at room temperature for as long as they’re around (it won’t be long), or in a freezer bag in the freezer for up to 1 month.

NOTE: This recipe calls for 1 whole egg and 1 egg yolk, which results in a chewy cookie. If you’d rather have a crispier cookie, use 2 whole eggs instead.