Perfect Chocolate Chip Cookies

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There are few things better than Chocolate Chip Cookies warm from the oven. This recipe has been carefully crafted to make cookies that are perfectly soft and perfectly chewy.  

You’ll never need another chocolate chip cookie recipe.

soft chewy chocolate chip cookies on brown parchment

©SpendWithPennies.com

A Cookie Classic

As much as we love a great oatmeal cookie, there’s really nothing like a Chocolate Chip Cookie. Perfectly Soft.  Perfectly sweet.  Perfectly Chewy.  Perfectly Perfect.

How to Make 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.
  • How to Measure Flour: The best way to measure flour for this recipe is to gently spoon it into a measuring cup and use a straight edge to remove the excess. Using a measuring cup to scoop up the flour — packs it in and can cause to overmeasure.)
  • Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
  • Do not overbake: Cookies should be baked until they are just browned on the edges. They should be very slightly undercooked in the middle.

overhead of soft chewy chocolate chip cookies

Ingredients

  • Flour – Use all purpose flour in this recipe. be sure to measure it by spooning it into the measuring cup and leveling it. Do not scoop the flour with the measuring cup or it will pack too much in the cup causing a dry dough.
  •  Melted butter – Melted butter makes cookies chewier (and gives them a much better flavor, as the melted butter is in every morsel of the cookie!). Be sure to cool after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
  • Sugar –  This recipe contains both brown and white sugar.  Brown sugar has more moisture which makes for softer, chewier cookies so we add a higher ratio of brown sugar for great texture.
  • Cornstarch – Cornstarch (or cornflour if you’re in the UK) makes these chocolate chip cookies extra chewy and soft and helps give the cookies a little lift that we lose by melting the butter.
  • Chocolate Chips – We prefer semi-sweet in these cookies but you can sub in your favorites or use a mixture of either dark or milk chocolate or even chocolate chunks!

To Freeze Cookie Dough

Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop onto a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag.

To Bake from Frozen

Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.

soft chewy chocolate chip cookies

To Avoid Flat Cookies

If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

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.

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

More Favorite Cookie Recipes

overhead of soft chewy chocolate chip cookies
4.84 from 283 votes
Review Recipe

Perfect Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 45 cookies
Author Samantha M.
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!

Ingredients

  • 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
  • 1 ¼ cup brown sugar tightly packed (250g)
  • ½ 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
  • ¾ teaspoon salt
  • 1 ¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)

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Instructions

  • Combine melted butter and sugars in a large bowl. Stir very well.
  • Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside.
  • In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed. Stir in chocolate chips.
  • Place dough in refrigerator and chill for 30 minutes.
  • Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
  • Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
  • Bake 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.
  • If desired, gently press additional chocolate chips into the tops of the warm cookies.
  • Allow to cool completely on cookie sheets.

Recipe Notes

*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
  • 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.
  • How to Measure Flour: The best way to measure flour for this recipe is to gently spoon it into a measuring cup and use a straight edge to remove the excess. Using a measuring cup to scoop up the flour -- packs it in and can cause to overmeasure.)
  • Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much -- a small price to pay for perfect chocolate chip cookies!
  • Do not overbake: Cookies should be baked until they are just browned on the edges. They should be very slightly undercooked in the middle.

Nutrition Information

Calories: 138, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 67mg, Potassium: 58mg, Sugar: 10g, Vitamin A: 135IU, Calcium: 12mg, Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chocolate chip cookies, perfect chocolate chip cookies
Course Dessert
Cuisine American

More Great Cookie Recipes

About the author

Samantha

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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.

More Posts by Samantha

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Recipe Rating




Comments

  1. These cookies are heavenly!! I’ve tried tons of chocolate chip cookie recipes and these are downright the BEST. Don’t skip chilling the dough it gives them the perfect texture, and add extra chocolate chips!!5 stars

  2. I made these last week and my daughter, husband, and father all said these are the best cookies they’ve ever had. I will be making more today! Thank you!5 stars

  3. Do I use one whole egg and then a egg yolk or one egg white and one egg yolk. Sorry dont want to mess it up.5 stars

  4. I have tried my whole life to make chocolates chip cookies with zero success, until I found this recipe ♥️ they are sooooo good! EVEN WHEN I burn them they are good!! Thank you for sharing!!5 stars

    1. You’re welcome! If you slightly burn the bottom, you can gently rub the bottom of the cookie on your grater to remove a bit of the burned part :) (That’s what I do!)

  5. My husband made these cookies yesterday. DELICIOUS! We prefer harder, more done cookies so he cooked them several minutes longer. We will definitely be making them again. Also, Holly, thanks for the tips.5 stars

  6. This is a great recipe. I like the addition of cornstarch. And I like that you stir rather than beat it with an Electric mixer. I think that’s the downfall of many chocolate chip cookies.
    I only disagree with one of your statements. I believe the best way to measure flour is with a kitchen scale. I always measure 4 1/2 ounces of flour per cup.
    Anyway, thanks for the great recipe.5 stars

  7. Hi, I have a question. Can arrowroot powder be substituted for the cornstarch here? If so, do you know how much arrowroot? Cannot wait to make these! Thank you!5 stars

    1. I’ve never tried with arrowroot powder so cannot say for sure. Maybe some other readers can help!

  8. Absolutely perfect! I made them a few weeks ago and they were good, but this time I weighed my flour and they turned out perfectly. My little guy loved learning how to weigh the ingredients on our food scale. Yummy fun!5 stars

  9. I have made this recipe twice and after adjusting the baking time after the first time, the second batch was perfect. My son says they are ‘dangerously good’. This will be my go-to recipe for chocolate chip cookies from now on. They freeze well too.5 stars

  10. This recipe is AMAZING … but follow the instructions very closely. It’s worth every step and the extra time to measure correctly and the chilling time … cookies are SO DELICIOUS! Also a good recipe to double up to have some cookie dough ready for future. I’ll never need another Chocolate Chip Cookie recipe again!5 stars

  11. CHANGE THE WAY THE AMOUNT OF BUTTER IS LISTED! SO IRRITATED THAT I HAD TO THROW AN ENTIRE BATCH AWAY BECAUSE I THOUGHT IT SAID 1 STICK! TYPICALLY THIS IS INCLUDED IN THE DIRECTIONS. I definitely wasted quite a few pennies throwing all that butter, sugar, eggs, flour, and chocolate in the trash can.

    1. Oh no, how disappointing MB. I’m sorry you misread the recipe. This needs 1 cup, not 1 stick of butter.

    2. Why are you blaming someone else because you misread the directions? You stated it yourself, “I thought it said 1 stick.” If I make a mistake baking, I own it and don’t blame the author of the recipe…just a thought.

    3. Have a heart, you made the error! Uk, Aussie and New Zealand have no clue what a stick of butter is, I love the way this recipe is written. Thanks Spend with Pennies

    1. Did you make any substitutions in the recipe (for the butter or flour specifically). Things that can cause cookies to thin or spread too much would be too little flour, swapping out butter for other fats, adding too much sugar, or using warm cookie sheets from previous batches. Hopefully some of these suggestions help.

    1. Yes, you’ll want to let them cool a couple of minutes first so they don’t fall apart. Ensure your cookie sheet is cool or the next batch will melt too fast causing them to spread too much.

  12. Hands down the best cookie recipe I have ever used. I am 59 and I have tried a lot. There either too flat too bready. These are perfect!! My husband gets a tough critic when it comes to chocolate chip cookies and he says these are the best he has ever had.5 stars

  13. I’ve made these a few times. The first time they were the best chocolate chip cookies I’ve ever made! The couple times I’ve made them most recently though the dough has come out crumbly, which seems to be what some other folks are struggling with. I’ve been weighing out my ingredients so the flour measurement is spot on and hasn’t changed. The only thing I think I’ve done differently was cream the butter and sugars like I have done with other cookie recipes. I took another look at the video and it looks like you only stir them, and then stir in the yolk. Could the crumbly cookie dough issue be because of overmixing the wet ingredients?4 stars