The Food Lab's Chocolate Chip Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.

	this recipe	typical
fat	80%	67%
total sugar	100%	95%
brown sugar share of total sugar	50%	53%
egg	36%	27%
leavener	1%	2%
salt	1%	1%
mix-ins	80%	94%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

225 g	8 ounces unsalted butter (2 sticks; 225g)
	1 standard ice cube (about 2 tablespoons; 30mL frozen water)
280 g	10 ounces all-purpose flour (about 2 cups; 280g)
3 g	3/4 teaspoon (3g) baking soda
4 g	2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
140 g	5 ounces granulated sugar (about 3/4 cup; 140g)
100 g	2 large eggs (100g)
9 g	2 teaspoons (10mL) vanilla extract
140 g	5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
225 g	8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
	Coarse sea salt, for garnish

Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I don't know what I'm doing wrong!! I have made this recipe on 4 separate occasions. I have thoroughly read the entire recipe and blog. My cookies always spread out too much and are flat discs out of the oven. I use the metric measurements. I beat the eggs unt” — a cook, 3.0★

“This is my favorite CC cookie recipe, but I usually just use chocolate chips because I'm too lazy to cut up a chocolate bar. I went to Trader Joe's today to pick up some chocolate chips, which Serious Eats ranked the best supermarket brand of chocolate chips, ” — a cook