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.
Just loved them! The texture its perfect!
Can i use this recipe for bake it into a skillet?
Hi Ivan, we haven’t tried baking this recipe in a skillet but we do have a delicious Pizookie recipe that works perfectly in a skillet!
Simple recipe and they’re absolutely perfect! Crispy outside and soft, gooey center! I will definitely be making these again. I added 2 cups of semi-sweet chocolate chips instead of 1 3/4 cup.
One of the best recipes I’ve come across in a long time! Next time I will make sure I’m handling the flour correctly because I added just a tad too much and the cookies are slightly more bread like than they should be. I added just a little bit of almond extract as well. Thank you for this wonderful recipe!!
Oh, em, gee. I’m making these as gifts and I really shouldn’t be eating them because I’m keto; but they are amazing! Best chocolate chip cookies I’ve ever had!
I just made these cookies, they are delicious. Thank you for sharing
I am so glad you enjoyed the cookies Dorothy!
I have made these around 10 times now, they really are the most perfect chocolate chip cookie! Thank you soooo much!!! Amazing!!!!
So happy to hear that Tina! They really are perfect!
The recipe for these cookies is super easy and delicious! The only thing I changed was the cooking time. I noticed on my first batch that I wanted the edges of the cookies a little more crisp, so I added 2 more minutes onto the cooking time. Totally personal preference though. Thank you for the fantastic recipe!
Glad you enjoyed it Erika!
My favorite chocolate chip cookie recipe! This is amazingly good. Thank you so much!
I am so glad you enjoyed it Dev!
I just made these again, and they’re perfect. If I follow the directions and tips, they are amazing, every time. It’s now my go-to recipe for chocolate chip cookies, and, I dare say, they’re better than my grandmother’s recipe. I get requests for these cookies from my students, family and friends! Awesome, every time!
You made my day Lori! I am so glad these chocolate chip cookies have been a hit with your loved ones!
More of a question then a comment…can you do this with a stand mixer or does it need to be mixed by hand?
Hi Vanessa, it can be done in a stand mixer :)
WAY too much flour in this recipe. And with the cornstarch?!? its way too dense. This recipe is compelete garabage folks. Dont any of you know what a GOOD choco chip cookie tastes like?!
Oh no Jesse, that’s disappointing. As you can see from the reviews, most readers have had great success with this recipe and the cookes should not come out dense. I definitely know what a good chocolate chip cookie tastes like!
I can’t say for sure what went wrong for you. Did you scoop the flour into the measuring cup or did you lightly spoon it into the measuring cup?
Best chocolate chip cookie recipe hands down!!
Thanks Manda! So happy you enjoyed it.
What does it mean one egg and One yolk does it it meant the stuff in the yolk and and add yolk last I’m confused
Hi Kristin, in step 2 you will want to stir in a whole egg (egg white and yolk) as well as one additional egg yolk. Hope that helps!
Good cookies, but when making them I tried a little bit of the dough, and it was too sweet for my taste. It was also looking a bit dry and crumbly (not unlike the video). To compensate I used 3 cups of flour instead of 2 and 3/4, and I used 2 whole eggs instead of 1 egg and 1 yolk. They turned out quite fluffy, and were soft when coming out of the oven, but they hardened quickly as they cooled. I’d probably look for a different recipe for chewier cookies.
Sorry these didn’t work out for you Serena. Changing the ratios of ingredients in baking will change the consistency which may be why they hardened quickly as they cooled.
I absolutely love this recipe! I’ve made it several times. I would love to make double chocolate chip cookies. Can this recipe be altered for them?
So glad you liked the recipe Angela! I haven’t tried making this recipe into double chocolate chip, but I think it would work well. If you try it please stop back and let us know what you changed and how they were!
Best chocolate chip cookie recipe hands down!!
Yay! So happy to hear that Manda.
Your recipe for Perfect Chocolate Chip cookies is amazing. I get a lot of raves whenever I bake them for people.
I am so glad you have enjoyed the recipe Colleen!
These cookies came out delicious! It made approximately 50 cookies and all were great. I have used the same recipe for years but will definitely be switching to these from now on!
That is great Rebecca! So happy you enjoyed them.
cannot wait to try does it matter whether to use light or dark brown sugar
I meant to say I’m an older fan I remember when we could buy liquid brown sugar I so wish they still made it really kicked up chocolate chip cookies another level
Hi Tina, that is up to you :) If using dark brown sugar you will get a richer flavor, but both are delicious!
ok thank you so you usually use the dark brown one
I love these cookies with both. But you’re right Tina, I usually lean towards the dark molasses!
When I melt butter, it separates into a watery liquid and yellow substance.(?)
The result doesn’t seem “right”. Lol
Could I achieve the same benefit you want just by having very very soft butter?
I can’t say for sure if they’d turn out the same as I’ve only made the recipe as written. You may want to try a different brand of butter Lila, that may help.
Maybe you’re overheating the butter. Just barely melt it and then let it cool down before you add it to the sugar. Be sure the eggs are room temperature, and the butter is not warm, or the eggs will cook a little and get stringy.
Has anyone made these at high elevation? I’m at 8500 feet.