Soft, Chewy, & Perfect Chocolate Chip Cookies Every time!

Marie’s Very Best Chocolate Chip Cookies are the kind of cookies you can count on—simple ingredients, easy steps, and perfect results every time. Whether you’re a seasoned baker or just getting started, this recipe is foolproof. No complicated techniques, no fancy ingredients—just classic, homemade cookies that come out soft, chewy, and packed with chocolate chips! In this video, I’ll walk you through Marie’s go-to method for making these cookies, sharing a few tips along the way to ensure they turn out just right. If you’re looking for a reliable chocolate chip cookie recipe that’s quick to make and delivers on taste, this is the one! Try them out and let me know how they turn out in the comments. And if you enjoy this video, don’t forget to like, subscribe, and hit the bell so you never miss a recipe from Ben’s Jazz Kitchen! Ingredients: • 90g all-purpose flour • 56g salted butter with at least 75mg sodium per serving. (we use Kerrygold) • 62g light brown sugar • 26g granulated sugar • ½ teaspoon pure vanilla extract • 1 large egg yolk • ¼ teaspoon baking soda • 150g semi sweet chocolate chips • Pinches of flaked salt for topping — Instructions: • First, start with your bowl of melted butter. Add the brown sugar, white sugar, and then mix them all together very well. Mix all these ingredients very well. Add in the Vanilla and mix that in as well. Mix in just the yolk of 1 egg. Sift the flour into the bowl to remove chance of clumps. Add in the baking soda. Stir it a bit to incorporate everything, but not too much. You don't want to overtax this. Lastly, add in the chocolate chips and use your hands to fold them into the dough. Cover the bowl of cookie dough and place the mixture in the fridge and then turn the oven on to 350F. The cookies shouldn’t be in the fridge for longer than 15 minutes before the oven is heated up. Place parchment paper on a baking tray. After 15 mins in the fridge, remove the cookie dough. Roll the dough into nine 45g balls. Place them on the baking tray and set in the oven for 13 minutes. The cookies should have a light golden color at this point and bottoms will be darkened a smidge from the cook. As soon as you take the cookies out, top with the flaked salt. Let them rest on the tray for 5 minutes before transferring to a cooling rack. After 10 minutes, eat them all! ------- Links for ingredients and tools in this recipe: Dough Scraper - https://amzn.to/4adePIc Silicon Spatula Set - https://amzn.to/40D1moN Mixing Bowls With Lids - https://amzn.to/42FhEA2 Nordic-Ware Baking Trays - https://amzn.to/40Hlp5h Parchment Paper - https://amzn.to/40VZetB Toll House Semi-Sweet Chocolate Chips - https://amzn.to/3WHvtub All Purpose Flour - https://amzn.to/4aJFBrO Kerrygold Salted Butter - https://amzn.to/4hHfKD9 Arm & Hammer Baking Soda - https://amzn.to/3EfaRms Vanilla Extract - https://amzn.to/4hiYepg Light Brown Sugar - https://amzn.to/4gkVt5n Granulated Sugar - https://amzn.to/42FhZmi Maldon Flakes Salt - https://amzn.to/3EkxTZk **Some of the links are from companies from which Bens Jazz Kitchen will earn an affiliate commission. These help to support the channel at no cost to you. -----