Best Chocolate Chip Cookies

We've made our fair share of variations on the chocolate chip cookie over the years, from chewy to brown butter, but this recipe takes the cake: They’re the most classic, least-fussy version—exactly what you want when you’re looking for a no-frills, soft, and fudgy cookie.

Ingreadient:

• 2 2/3 c. (320 g.) all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 1/4 c. (2 1/2 sticks) unsalted butter, melted
• 3/4 c. (150 g.) packed light brown sugar
• 1/2 c. (100 g.) granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 c. (170 g.) semisweet chocolate chips
• 1 c. (120 g.) coarsely chopped chocolate wafers or discs (or from a bar), preferably 70% cacao or higher

Direction

1. In a medium bowl, whisk flour, baking soda, and salt until combined. 
2. In a large bowl, whisk butter, brown sugar, and granulated sugar until combined and creamy. Add eggs and vanilla and whisk to combine. Add dry ingredients and stir with a rubber spatula until about halfway mixed in. Add chips and wafers and fold until just combined. Cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24. 
3. Let dough come to room temperature. Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing about 3" apart. 
4. Bake cookies until edges are golden brown and just set and centers are almost set, 12 to 14 minutes. Transfer to a wire rack and let cool slightly.