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.
I really don’t know how many stars to rate this recipe. These did not turn out like others have commented. After adding the flour mixture to the wet mixture the dough was so dry the chocolate chips would not mix into the dough. I used my hands to make round balls for the cookies. They baked all right and tasted good. Wish I knew what I did wrong. Have any ideas? Have enjoyed all your recipes I have tried.
I can’t say for sure as most readers haven’t had the same problem. Did you add 1 cup melted butter (not 1 stick)?
I don’t have parchment paper. Can i use aluminum foil?
While I have only made using parchment Denise, other readers have had success lightly greasing the cookie sheet. Let us know if you try it!
Hello, Holly
These are truly the BEST chocolate chip cookies I’ve ever made. My husband is a self-proclaimed cookie connoisseur and I’ve been on a years long search for the perfect recipe. Many were fails, some were ok, a few were good but this one (!!!) is a winner! Thank you, Holly! I’ve found the one!
So happy to hear these have his stamp of approval Jassica!
Does this really make 45 cookies?
Yes, it should yield about 4 dozen roughly.
Excellent Chocolate chip cookies!!
Thanks Shannon!
Best choc chip cookies hands down.
So glad you liked them Bobbie!
Can u use self risking flour and omit salt and baking soda. Not sure about the cornstarch never heard of it being use in it. Thanks kim
Hi Kim, I have only made this recipe as written. If you try this variation please let us know how it works out for you!
My family and friends love when i make chocolate chip cookies, im in love with ur recipe…. Thank u
Thanks Acire! We love this perfect chocolate chip recipe too!
these cookies are delicious! i do have one slight complaint, it says to bake for 11 min and they might look doughy but they finish baking themselves will they’re cooking, but mine didn’t do that, mine had to be put in for at least 15 min to be right, otherwise they’re amazing! :)
Thanks for sharing Caitlyn!
I have been searching for the perfect chocolate chip cookie for years. I’ve tried so many recipes that I’ve lost count, however, after making your recipe I can now say my search is over. These cookies are AMAZING!! Thank you so much for sharing. Lou
Yay, so glad your search is over Lauana!
Uh-oh! I think I made the too much flour mistake! Any suggestions to “water” it down a bit? I’ve made these MANY times before and they are by far our favorite chocolate chip cookie! I just dont remember them being quite this dry in the dough stage :/ LOL can I blame the four year old!?
LOL I can’t say for sure Brittany as I’m not sure what the extra ingredients were. If all else fails, bake them and crumble over ice cream or make an icebox cake out of the extras!
After searching and trying quite a few recipes THIS IS MY GO TO RECIPE for CCCs!!! I wish more bloggers included detailed tips like you did. I feel like they’d work better if I knew why I was doing what they told me or if they gave more detail of how to do the simplest things…making cookies is science and I feel like almost every small thing matters in the outcome. Anyway just wanna say I’m so glad I found your recipe
I am so glad you loved this recipe! And I am glad the baking tips helped you. Enjoy!
Oh I have a question! I wanted to know if I wanted to add oatmeal and make these oatmeal chocolate chip cookies how would I do that? Thanks!
I’ve only made this recipe as written so can’t say for sure. You may like to check out my Oatmeal Raisin Cookies for some ideas. Enjoy Saadiyah!
These REALLY ARE the best chocolate chip cookie ever! Just thought I would mention the bonus of making these chocolate chip cookies along side of these coconut macaroons. If you double batch the chocolate chip there are no wasted egg parts!
Now all I have to find is a recipe that matches exactly with the leftover sweetened milk from the macaroons… THANK YOU for this amazing recipe! It is definitely my go to and will be from now on!
Thank you Margie! So happy you love the cookies, and it’s a great idea to make them alongside coconut macaroons! Can’t go wrong with that combo!
I have made various cookies since I was a teenager, and the standard chocolate chip cookie has been one of my favorite. This recipe with its few small changes to the standard recipe has been fantastic, my family and friends all love it. I’ve played with the recipe a little and one tasty alteration I’ve made is to decrease the flour by 3/4 cup, add 3/4 cup cocoa powder, and use Andes mint chips instead of chocolate chips. But, either way, this is a GREAT recipe for chocolate chip cookies.
Sounds delicious Pat! Thank you for sharing and I’m so glad you love these cookies!
Truly delicious!!!
My husband and kids loved them. Thanks!!!
So glad you loved them!
The Perfect Chocolate chip cookie recipe will be a family classic in this house. I have been baking cooking over 5 decades ( was taught from my Great Grandma and Grandma) and never ever have I had a cookie like this 1 recipe makes almost 3 dozen ( cookie scoop) cookies, they are almost all gone this morning, just made them last night. Thank you
You’re so welcome! Loved cooking with my grandma too. I’m happy to hear this cookie will be your family recipe!
I liked it you always give the nutritional information but I never do find what the serving size is. Like on these cookies is a serving one cookie
Yes the nutritional information is based on 1 serving, in this case, 1 cookie. Enjoy, Wayne!
Such a great recipe!! I’ve been making chicken chip cookies a long time! My go – to was very similar to this one with the melted butter and egg yolk but it didn’t call for the cornstarch, letting the butter cool or chilling the dough. These steps took it up and knocked it out of the park. I so appreciate the attention and time given to the detailed tips! Reminds me of Mary Poppins- “Practically perfect in every way.” I feel the dough is versatile. One could add toffee bits, brown the butter first, add nuts, or use white chips and macadamia nuts, etc. It is the perfect dough!! I doubled it and froze the rest? My family gobbbled the first batch down and begged for more! Thanks so much for your efforts to provide the world with the perfect cookie recipe! 10 stars ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
*Chocolate chip cookies, lol
I’m so happy to hear you love these cookies. Love the Mary Poppins reference :)
These cookies are delicious and a big hit in my house! I’ve made them twice already! Thank you for a great recipe with helpful tips!
Glad you loved them as much as we do Rania!
May these chocolate chip cookies be made with Gluten Free King Arthur all-purpose floor and still come out fine Holly?
I’ve never made these with gluten free flour so I can’t say for sure. Other readers have made them with success, so you may want to read the comments.
I have made these with gluten free flour All purpose, King Arthur ( I use and find is great) and the cookies are very good.
Greeting from Jakarta – Indonesia..
hi, I’m not good in baking till found your recipe. My first try to make this soft cookies was a success.
However, my 2nd & 3rd attempts was a total failure. The cookies is like bread in the shape of cookies (the texture was like bread instead of soft crunchy cookies). What do you think was wrong with it?
fyi, dough of the failed one looked like a bit wet and oily (i did use different brand for butter).
appreciate if you can tell me in which part possibly my mistake.
thank you so much!
I’m sorry you had trouble with this recipe. I can’t say for sure what went wrong with the second batches.