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The Best Chocolate Chip Cookies
Thick, chewy centers, crisp edges, and loaded with chocolate. Select how many you want to bake and the recipe will adjust automatically.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 2–3 cups (340–510 g) chocolate chips or chopped chocolate
- Optional2 tsp cornstarch for extra chew, flaky salt for finishing
Instructions
Heat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk together 3 cups (360 g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp fine sea salt in a bowl. For extra chew, add 2 tsp cornstarch. Set aside.
In a large bowl (or stand mixer), beat 1 cup (225 g) softened unsalted butter with 1 cup (200 g) packed light brown sugar and 1 cup (200 g) granulated sugar on medium speed until creamy and slightly lightened, 2–3 minutes.
Beat in 2 large eggs one at a time, then add 2 tsp vanilla extract and beat until smooth.
Add the dry ingredients to the wet and mix on low just until no dry flour remains. Do not overmix.
Fold in 2–3 cups (340–510 g) chocolate chips or chopped chocolate (mix milk and dark if you like) until evenly distributed. If the dough is very sticky, chill it for 20–30 minutes.
Scoop 2–3 Tbsp per cookie (about 50–60 g), roll into balls, and place well-spaced on sheets. For extra craggy tops, pinch each ball in half and stack the rough sides facing up.
Bake 10–13 minutes, until edges are just golden and centers still look a bit underdone and puffy.
Immediately sprinkle a little flaky salt on top if desired. Cool on the sheet 5–10 minutes, then transfer to a rack.
They'll set up as they cool — pull them when they look slightly "too soft" for max chew.