The Best Chocolate Chip Cookie Recipe Ever


Katie Jain

Freshly baked cookies, courtesy of the Spokesman! (Photo/Katie Jain ’21)

Skye Harris, Print News Editor

Have you ever made terrible chocolate chip cookies, and wondered to yourself, what went wrong?

Over the past few years, I’ve made my fair share of bad chocolate chip cookies. However, recently, on one of my nightly scrolls through TikTok, I stumbled across a recipe for chocolate chip cookies. After reading hundreds of positive comments, I knew I had to make them. 

The video is by TikTok user @flakeysalt, and it has over 11 million views and 1.8 million likes, which basically means it must be a good recipe. If you’re a dedicated pre-made cookie dough lover, please try these. They are life changing and you will never go back. 

The next morning, I sifted through my kitchen cupboards, and cleared the counter to prepare these God-tier cookies. Here is @flakeysalt’s recipe, written down so you can make these right now! (maybe after AP exams, though…)



1 1/2 cups all-purpose flour 

1/2 teaspoon salt 

1/2 teaspoon baking soda

3/4 cup brown sugar

1/2 cup granulated (white) sugar

1/2 cup of melted, unsalted butter

1 egg

1 egg yolk

2 1/2 teaspoon vanilla extract

3/4 cup milk chocolate chips (or dark chocolate, and you can choose whatever amount you want—it’s definitely a personal preference. I like 3/4 cup for the perfect mix of dough and chocolate)

Flakey salt for garnish (optional)



  1. Preheat your oven to 350 degrees Fahrenheit!
  2. Measure out your flour, salt, and baking soda into a bowl. Whisk to mix! Set this mixture aside (you’ll incorporate this later).
  3. In a separate, large bowl, measure out your brown and white sugar, and mix. 
  4. Pour your melted butter into the bowl and add the egg and the egg yolk. Then, add your vanilla extract. Mix again!
  5. Add half of your flour mixture into this bowl. Mix more! Then add the other half until the wet and dry ingredients are combined.
  6. Here’s the best part: add your chocolate chips! Mix (for the last time) until combined.
  7. Cover your cookie dough bowl with plastic wrap, and refrigerate it for 20 minutes to 2 hours. I refrigerated my mixture for 2 hours (longest 2 hours of my life), but it definitely made the flavor better!!
  8. Scoop out medium-sized balls of cookie dough onto a parchment-paper lined baking tray (or if you have non-stick, that works too). Make sure to leave space between each cookie, because they spread out.
  9. Bake your cookies for 12-15 minutes, or until they are golden brown. Add the flaky salt on top, and let cool for 10 minutes. Serve!

If you try this recipe or have any other recipe suggestions, let the Spokesman know! Happy baking 🙂