Perfect Chocolate Chip Cookies

I’m pleased to introduce you to your new favorite chocolate chip cookie recipe!  These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.  You’ll never need another cookie recipe again!

These really are the perfect chocolate chip cookies. They have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

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How to Make Perfect Chocolate Chip Cookies

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I’m slightly obsessed with chocolate chip cookies.  I have stuffed them with cheesecake, with Reese’s cups, with Funfetti, and I even have my own “worst ever” chocolate chip cookie on my site.

But one thing I haven’t shared yet is a classic chocolate chip cookie.  I’ve spent the past few weeks working on developing an ultimate guide to chocolate chip cookies, and while the guide is still in the works, this recipe is the product of lots of research and taste-testing, and I’m extremely excited to share it with you today.

These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.

Melted butter:  This will make your cookies chewier (and gives them a much better flavor, in my opinion, as the melted butter infuses into every molecule of the cookie!).  Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.  We’ll also have to chill the dough for 30 minutes to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!

Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify.  This also keeps your ingredients from mixing as well as they should.

Brown sugar:  Brown sugar is made with molasses and has more moisture than white sugar.  Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.

Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK).  That’s because it’s a small addition that makes cookies extra chewy and soft.  It also helps give the cookies a little lift that we lose by melting the butter.

These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

One more thing before we get to the recipe — measurements.  Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour.  If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

The best way to measure your flour for this recipe is to gently spoon it into your measuring cup (don’t use your measuring cup to scoop up the flour — that packs it in and can cause you to overmeasure) and then use a straight edge (like the back of a knife) to level off the excess.

These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

So those are my tips for soft, chewy, perfect chocolate chip cookies.

I hope you love them!!

Perfect Chocolate Chip Cookies

I’m pleased to introduce you to your new favorite chocolate chip cookie recipe!  These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.  You’ll never need another cookie recipe again!

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Ingredients:

  • 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
  • 1 ¼ cup brown sugar tightly packed (250g)
  • 1/2 cup sugar (100g)
  • 1 large egg + 1 yolks (room temperature preferred)*
  • 1 ½ teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour (350g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)

Directions:

  1. Combine melted butter and sugars in a large bowl. Stir very well.
  2. Add egg and egg yolk, stir well.
  3. Stir in vanilla extract. Set aside.
  4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
  6. Stir in chocolate chips.
  7. Place dough in refrigerator and chill for 30 minutes.
  8. Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
  9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
  10. Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
  11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
  12. Allow to cool completely on cookie sheets.
  13. Enjoy!

Notes:

*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.

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Other Recipes You May Enjoy

Funfetti Filled Chocolate Chip Cookies

Reese’s Stuffed Chocolate Chip Cookies

Chocolate Chip Cookie Dough Brownies

These really are the perfect chocolate chip cookies. They have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!
These really are the perfect chocolate chip cookies. They have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

Samantha

Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

30 comments on “Perfect Chocolate Chip Cookies”

  1. I am from the UK, and have just joined your site. We don’t work in cups, so I am unsure how cups would convert onto grams.
    Can you advise me please.
    I love your site you have some truly amazing recipes on here.

  2. The recipe directions doesn’t show adding the flour. I’m assuming it’s added with the other dry ingredients before incorporating them with the wet ingredients?

  3. This recipe lives up to its reputation of being the perfect chocolate chip cookie recipe! It reminds me of my childhood! Simply the best I’ve ever tried! Thank you!

  4. Made Perfect chocolate chip cookies. They were wonderful. I Always use more than one kind of chip in my cookies, and so many people have aske what my secret it. I just use a combo, varies, bittersweet, dark, milk chocolate, semi, some of each or any combination.

  5. I used the same chocolate cookie recipe for over 20 years UNTIL TODAY! This recipe IS so perfect! They were delicious!

  6. These are terrific cookies! The one thing I changed is the gram weight for the flour. I always weigh my flour when I cook, and according to my calculation, 2 3/4 cups flour is equivalent to 385 g, not 350 g. I used 385 g, resulting in cookies with a nice thickness.

    • If I split everything in two will the results still be the same as 45 cookies is a little too many, or do I have to alter some things?

  7. So easy to make! And the are delicious cookies!

  8. Hello I just have a question for the brown sugar! Is it better to use light or dark brown sugar??

  9. I followed this recipe exactly as it’s written and for some reason my cookies stayed in balls and did not end up looking like cookies… instead I have chocolate chip balls….? Not sure what went wrong :/

  10. Do you ever reduce the sugar in this recipe? I want to try it but I’m not sure if I should adjust other ingredients.

    • Hi Sarah, you can generally reduce the sugar in any recipe by about 1/3 without needing to make any other adjustments.

  11. While attempting this recipe, halfway through baking I realized I had only added half of the butter called for. Decided to bake them through anyway and see how they came out…had to bake a few minutes longer, but BEST doughy, soft, bakery-like cookies that i’ve EVER made with literally HALF of the butter! Would definitely reccommend trying this!!

    • I am so glad that the recipe turned out well for you with only half the butter, I will have to try this too!

  12. These are soooo good.. my go to recipe. Thank you

  13. These were the best chocolate chip cookies I have ever made, by far!

  14. Can you make these with salted butter if you omit the salt?

  15. Can you freeze this dough?

  16. I just pulled the first sheet out and let it rest for a while before sampling. All I can say is WOW!!! This is the best recipe for CCC I’ve tried in a long time. THANK YOU HOLLY :)

    Rating: 5

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