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.
©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.
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.
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
- “Worst Ever” Chocolate Chip Cookies by Sugar Spun Run! (Must try!)
- Easy Triple Chocolate Cookies – Chocolate lover’s dream.
- Easy Peanut Butter Cookies
- Chocolate Cake Mix Cookies – 3 ingredient shortcut recipe
- Easy Sugar Cookies – Classic perfection
- Cheesecake Stuffed Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup melted unsalted butter cooled at least 10 minutes, 226g
- 1 ¼ cup brown sugar packed, 250g
- ½ cup granulated sugar 100g
- 1 large egg room temperature preferred
- 1 egg yolk 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
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.
Video
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My new favorite chocolate chip cookie recipe! Everyone loves them ❤️❤️❤️
Making these cookies now. They’re actually in the fridge. I haveave no parchment paper. Does it matter? If not do I grease cookie sheets?
Favorite cookies i made them the other day & the family loved them this is my go to cookie recipe now i just put different fix ins in the recipe
I just made these and they are great. I hate a hard chocolate chip cookie. I always like them freshly baked but not so much cold. These are equally good cold as right out of the oven. Chewy yet crispy. Thank you.
A thank you for putting Measures I can understand over here in UK!
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 :)
Can you freeze this dough?
Yes!
Made the cookies and LOVE them! Ended up freezing about half of the dough to make for later. Any recommendations for baking after dough been in freezer? Do I need to let dough get to room temperature before baking? Thanks!
Can you make these with salted butter if you omit the salt?
You can, they may have a little bit more salt than the recipe calls for though.
Thats what i did and they turned out amazing still. I also add caramel and pecans so they tasted like a salty turtle cookie
These were the best chocolate chip cookies I have ever made, by far!
These are soooo good.. my go to recipe. Thank you
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!
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 ⅓ without needing to make any other adjustments.
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 :/
I have made this recipe several times and it has worked for me, so I cannot say why it did not work out for you.
Less flour!!
Mine are not flat. I followed the recipe to the T. If i need less flour than this recipe lied. This recipe should rate itself a 3 out 5. 1 point for making me do my own adjustments and another point for not being accurate.
Most readers have had great success with this recipe, as shown by the comments. There are some tips included within the recipe so hopefully you can find some help there. The recipe as written is correct. Did you measure the flour as suggested in the recipe? That can make a difference to how much flour is added.
Another thing is that the flour needed can vary significantly based on weather conditions. I’ve used the same recipe for years yet they turn out differently, so I don’t think it’s fair to be so hard on the creator if the recipe. Weighing the flour is your best bet. Hopefully next time it goes better for you!
I did too, and mine did the same thing. i still had chocolate chip balls after 11 mintues. As I was mixing the dough, I kept thinking, wow, this seems like a dry dough. But I checked and I added the right amount of flour. But I think the recipe could be worded differently as far as the BUTTER is concerned, because I filled a 1 cup measuring cup full of cold butter – then melted it. I have Amish Roll Butter at home, which is one big chunk of butter rolled and wrapped. Once I melted the butter, I only had 1/2 cup of MELTED butter. I’m guessing this recipe calls for 2 sticks ( 1 stick is a .5 cup) of cold butter. Once that is melted, it then comes out to 1 cup of MELTED butter. I baked them anyway with my 1/2 cup of melted butter, and I just pressed them down with a spatula and they remind me of a rustic, chocolate chip cookie from a bakery. The taste was excellent! I wouldn’t cook them much longer than 14-15 minutes though.
Thanks for the tip
Hello I just have a question for the brown sugar! Is it better to use light or dark brown sugar??
Hi Amber, I prefer to use light brown sugar.
So easy to make! And the are delicious cookies!
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?
Too many cookies is usually not an issue at my house, but I have seen it suggested to freeze the cookie dough balls. Then you can thaw and cook as many or few as you would like. Also a good idea for portion control, in general. I believe they should keep in the freezer for up to 6 months.
I used the same chocolate cookie recipe for over 20 years UNTIL TODAY! This recipe IS so perfect! They were delicious!
That is a wonderful compliment! Glad you loved them Geneve!
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.
So glad you loved it Claire! Great idea using a variety of chocolate chips.
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!
I’m so glad you loved them Angela!
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.
Thank you Rosemary! Here is a handy chart that can help you with conversions.
cups don’t go to grams. they go to liters
One is a volume measure, one is a weight measure. :)
Rosemary, I happened to have metric measurements for this recipe so I added them above. I hope they are helpful to you!
FYI – The recipe is exactly perfect for high altitude with exception to time. Mine baked for 16 minutes and were perfect! 7600 ft elevation. Were not flat at all. And I don’t bake! I just wanted to do something special for the wife and kids and the cookies did not last long! Thank you!