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
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)
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.
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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!!
These cookies are the best ever. My new ‘keeper’ recipe that I am making for the grandkids.
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!
You’re welcome Mallory! They’re super yum!
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.
It would be one whole egg and one egg yolk
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!!
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!)
These cookies were amazing and tasted amazing definitely worth making
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.
You’re so very welcome Spike! Glad the tips helped!
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.
You’re welcome Jackie! So glad you love these cookies!
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!
I’ve never tried with arrowroot powder so cannot say for sure. Maybe some other readers can help!
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!
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.
BEST chocolate chip cookie recipe I’ve ever tried…and I’ve tried a lot
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!
What can I use to replace the baking soda? Can I use baking powder
I’ve only tried this as written so I can’t say for sure.
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.
Oh no, how disappointing MB. I’m sorry you misread the recipe. This needs 1 cup, not 1 stick of butter.
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.
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
You’re welcome ❤️
1 stick of butter is only 1/2 cup. It says right on the butter stick wrapper. 2 sticks = 1 cup.
It clearly says 1 cup. Not her fault you misread it.
Mine came out thin and crispy. I did chill them before baking. Any advice would be appreciated
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.
If I only have one cookie sheet can I take them off the cookie sheet nothing cool on the counter
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.
Amazing cookies! I’ve made them several times and they are trustworthy. I don’t usually get 45.
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.
Thank you Sandy, so happy to hear that you and your husband love these cookies as much as we do!
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?