The Ultimate "Kitchen Sink" Chocolate Chip Cookies

Let's be real, sometimes only a truly phenomenal chocolate chip cookie will do. This is my go-to recipe for cookies that are chewy in the middle, slightly crisp at the edges, and packed with so much flavor you won't be able to stop at just one. The secret? A few simple tricks that make all the difference. First, we use a mix of brown and white sugar—the brown sugar gives them that wonderful chew and molasses depth. Second, and this is the hardest part, you absolutely *must* chill the dough for at least an hour. I know, the wait is torture, but it prevents them from spreading into sad, flat puddles and makes the flavor even richer. While you wait, go wild with your mix-ins! I'm talking semi-sweet chocolate chips, of course, but why not throw in a handful of toasted walnuts, a sprinkle of flaky sea salt for the top, or even a handful of rolled oats for extra texture? When they're finally ready to bake, you'll pull out a tray of golden, puffy cookies that are soft and molten in the center. Let them cool on the pan for just a few minutes—this is crucial for setting that perfect chewy texture. Then, dive in. They're best enjoyed with a cold glass of milk and the proud feeling of having made the best cookies of your life.