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.
Sooo good!! Hands down the best chocolate chip cookies I’ve made! Thumbs up all around the house! I think the trick is the melted/cooled butter. That was a first for me.
These are the best chocolate chips cookies! Trust me – I’ve tried so many recipes, but this one is by far the yummiest. I’ve been going back to this for a couple of months, and I’ve gotten so many compliments! Heed her advice: bring the eggs to room temperature, let the butter cool down, and chill the dough. If you follow the recipe perfectly, you’ll get a perfect cookie. Thanks for the recipe!
You’re welcome Gabi, happy that you’re loving these perfect cookies!
Ok… so I live in the tropics and since I moved here my baking abilities have crashed! However this recipe was complete perfection! I followed it to the T – recommend highly! Thank-you!
Best chocolate chip cookie recipe I’ve ever used! And I’ve used quite a few!! Followed the recipe except I was too impatient to refrigerate. Will be using this recipe from now on. Thank you for sharing it.
Absolutely perfect. I don”t like chocolate and I don’t like making cookies so I almost never make my husband chocolate chip cookies. When I have in the past, the results have been abysmal. I made these for my husband tonight and he was floored, he said they were probably the best cookies he’s ever had!
I halved the recipe since it’s just the two of us and used 1 whole egg instead of trying to halve an egg white. We’re high altitude (6,000 feet) and these turned out great with no additional modifications.
So happy to hear that Lindsay! Glad he enjoyed them :)
This recipe was so bad!!!!
The cookie dough didn’t spread out in the oven, they stayed in balls!!
And, the cookies were disgusting!!!!
Oh no, so sorry to hear that Emma! I make this recipe all the time and have never had that problem. Possibly too much flour? You can check out this how to measure flour guide for assistance.
So, yesterday, apparently in haste, I reviewed this recipe. The chips were hard to incorporate, I’ll stand by that, they taste delicious, I’ll stand by that. As far as how well done they were in the middle, I have to change that. I ate one this morning and it is perfect! I think I couldn’t wait to try one so didn’t let is cool enough. I did say in my review yesterday that I would try them again, and I will. My new go to chocolate chip recipe! Thank you!!
So glad you enjoyed them Jill!
I will definitely try these again, even tho I’m not thrilled with this batch. It might be because I baked two sheets at a time and switched after 5 mins. I was afraid to go any longer based on the directions (intimidating). They taste good, my husband loves them, but I find them to be too gooey in the middle, which is strange for me as I love a cookie that is crisp on the outside and soft on the inside. These seem uncooked. I have a single sheet in the oven right now, maybe doing them double was the problem. We’ll see. Also, I found the chips hard to incorporate into the dough, I believe it’s because of having melted butter, maybe I didn’t cool the butter enough, I believe it was still a little warm. Wasn’t clear as to how long to cool or how cool the butter should be. They taste good, I will try them again.
Oh my goodness. I’ve tried a few different cookie recipes but this one is divine! The texture is so perfect. It’s got slight crispy edges with soft gooey insides. My first batch did not settle as much, like most reviewers also stated, so on my second batch, I pressed the scoops down a bit for a flatter cookie. I also didn’t have enough semi-sweet chocolate chips so I used 3/4 cup of dark chocolate chunks, and I think it actually made the cookie even better because the sweetness is just perfection! Thanks so much for the recipe! I’ll be making more to share with friends and neighbors :)
I’m not liking this recipe at all!!! I followed the directions to a tee and my dough was/is dry and crumbly! Just awful!!! I had to press the dough together in a ball as I was scooping it. Watching the cookies in the oven and they are not spreading. I won’t use this recipe again! Please don’t tell me that I didn’t scoop the flour when measuring, because I did. Recipe rating:0
My kids loved them. Followed the directions exactly. I am not a huge fan of chocolate chip cookies but I have devoured 5! I used a scoop for size, they were not flat but I could have pressed them down. They were perfect size.
If you don’t want amazing cookies, use a different recipe, because these are AMAZING. I only had 1 cup of brown sugar so I used raw sugar for the extra 1/4 cup. It gave the cookies a **tiiiny** extra crunch that I actually really enjoyed so I end up doing that everytime now. I’ve also tried adding Heath Bars since the corner store was out of chocolate chips, and I won’t lie, it was pretty great. These are seriously the best cookies. You can’t go wrong if you just follow the recipe exactly but there is also room for a little improv as well. Thank you for the recipe!
No idea what happened! We followed the recipe EXACTLY, to the extent that I even thought I was being a little overboard. They still didn’t spread out. They taste okay, but they definitely don’t have the look or texture I wanted. Guess I’ll have to keep looking.
I am not sure what happened either! Did you use melted and cooled butter along with room temperature eggs? Not spreading could also mean too much flour. Did you weigh your flour, or you can check out our handy measuring flour guide.
Is the cookie dough suppose to be crumbly , if not I’m doing something wrong. Could it be the flour and if so how can i save the dough
Hi Teneja, it shouldn’t be too crumbly but you can check the texture in the video just above the recipe card to see how yours compares! It could be the flour, take a read through our how to measure flour guide to ensure it isn’t too much flour being added to the recipe.
This recipe was very easy to follow. Great instructions. The cookies looked beautiful when they came out and the texture is fantastic with the crunchy edge and chewy centers. But I took away a star because I wasn’t blown away by the flavor. They aren’t too overly sweet which is good but I felt like they needed something more. Overall it’s a good recipe and would be a fun and easy recipe to do with the family. Thank you for this recipe.
Can you freeze the dough if you don’t necessarily want to bake all 45?
Yes Joanne, you’ll find the information for freezing right in the post. Enjoy these delicious cookies!
I made these today. Absolutely delicious. Just the cookie I’ve been searching for. Great recipe ❤️
Could you use salted butter and then omit all salt? Some of salt? I don’t have unsalted.
I would omit the salt but otherwise, it should turn out great Kimberly.
These were excellent soft batch cookies. Thank you!
I made these for my boyfriend but ended up eating 1/4 of the baked batch because they were so good!
I made a vegan version using plant based butter and a 1.5 flax eggs. Will use this recipe again!
So happy to hear that Cena! Glad you both enjoyed them :)
Sugar would be powderd or crystal??
Granulated sugar.
I love how they are explicit with their recipe and how they explain from the why of things and if they make us see the importance of each ingredient