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 have made many different recipes in my life and had settled on the toll house recipe. For some reason I decided to look for a new one an settled on this one after seeing the melted butter difference in it and it is the new SUPER STAR in my recipe repertoire. I made a double batch and used a semi-sweet baking bar for 1/2 of the chocolate and the shavings guarantee chocolate in every bite. Also, I am someone who loves the whole salted caramel, salted chocolate trend and so I used salted butter and left the salt in the recipe the same and the resulting flavor was ah-MAZ-ing!!! I’ll be experimenting with different add-ins and flavor profiles for what I’m sure will be a lifetime!!! Thx for the recipe as well as all the little tips.
***For those having issues with the recipe, you obviously didn’t read the tips and the recipe in full. Many of the issues had “fixes” &/or recommendations in the recipe. For example, too much or too little flour, refrigerating the dough, room temperature eggs so that you don’t solidify the butter, etc. Please don’t blame the recipe. It’s fabulous!
I’m so glad you loved this Heather!
Hi! This sounds great and I can’t wait to try it. Can I use self rising flour and omit the salt and baking soda?
I’ve only tried this as written. Please let us know how it goes if you try it!
These cookies are delicious but didn’t spread out much! I followed directions just like you said. Any suggestions of what to do?
I can’t say for sure why yours didn’t spread. When measuring your flour, did you scoop the flour into your measuring cup and level? (Using the measuring cup to scoop your flour from your container can cause excess flour).
I have been baking for 40 years, and usually make a pretty mean chocolate chip cookie, so thought I’d try this one. I usually change up the recipe a bit but kept this one to a “T”. As I’m mixing the batter i’m thinking, no way, there is not enough flour here, and these are going to spread. Sure enough, they were totally flat, and after the first batch added another half cup of flour and they were much better. I have no idea how others are saying there cookies were perfect – or heavens – too cakey!!? I went over the ingredients and yes, I did everything exactly as written. Didn’t anyone else have the way too little flour problem?
I can’t say for sure why these didn’t work out for you, most readers (including myself) have had great success with this recipe.
By far the BEST CHOCOLATE CHIP COOKIES I have ever had! I am keeping this recipe for ever, my son is 13 and has a very particular taste when it comes to food, he is very honest when it comes to telling you if the food taste good or not, even if he hurt your feelings, with all that said He loves ❤️ the cookies! Thanks for sharing!
I am so glad that you family enjoyed this recipe!
I don’t feel this recipe should have gotten as high of a rating as listed currently. The flavor is there but the consistency is not what I was expecting. I followed the recipe precisely, including the tips, and it seemed a bit dry. I suggest adding a bit less flower, but I haven’t tried that out for myself yet.
These are GREAT! I followed the recipe exactly except I used a mix of milk, white and butterscotch chips and OMG They are PERFECT. Taking them to a work potluck tomorrow, good thing the recipe made so many…
I am so glad you enjoyed this recipe! I hope your co workers do too!
I just tried these and OMGsh — they are DELISH — and I even missed the vanilla. Thank you so much for sharing this recipe!!
These cookies are very good. They are chewy and soft. They are wonderful. They are one of the best cookies I have ever made. I strongly recommend these cookies.
I just made this recipe, the flavor is great. However I followed the instructions to the “T” and they barely spread at all. They look like little domes. I wish I could share a picture. Maybe if I hadn’t chilled them they would have spread?
Fantastic chocolate chip cookie recipe! Great balance of flavors and crispy/chewy texture. Just what I was looking for and everyone else sure is enjoying them as well! Have tried several ccc recipes, must say this has surpassed! Thanks for sharing!
I do not have corn starch
Would the recipe still work
I have only tried the recipe as written. You could try vanilla pudding mix, or replace with flour. It may change the cookies a little. Let us know if you try it!
The first time I made these chocolate chip cookies they were amazing! I decided to make them again but unfortunately they came out puffy/cakey. I don’t know what I did wrong this time and I was hoping you could help.
I can’t say for sure why they didn’t work out for you as I haven’t had that problem.
Cakey cookies can be caused by not enough fat/butter, too much baking soda, or too much flour for example. Hopefully they’re perfect for you next time!
I have never successfully made homemade chocolate chip cookies that were perfect until now!
I am so glad that you enjoyed this recipe Angie!
I am on my third batch in less than a week. I cannot keep them around longer than 24 hours!
I just made these tonight after waking with an attack of the sweet tooth, only 1/2 cup granulated sugar, and no desire to leave my house.
I’ll admit I was a little skeptical reading after reading “perfect” in the title, but these turned out delicious.
Thanks for the recipe- I’ll definitely make these again!
I am so glad you liked this recipe!
Oh my goodness….I am 43 and this is THE BEST chocolate chip cookie I’ve ever had! Thank you so much for sharing. The little bit of extra work was well worth it!
I am so glad you enjoyed this recipe Shannon!
Oh my goodness, what a great chocolate chip cookie! I have tried dozens of different recipes but I have finally found my favourite. Thanks for posting this, and for the video as well. Very easy to follow.
I am so glad you enjoyed this recipe!
I love this recipe I make it for my family all the time,they absolutely love the cookies.Great soft cookies!!!!!
Hi,
I just tried the recipe but my dough does not turn out to be the same as what was shown in the video. It’s like a sticky dough. Any idea what has went wrong?
Perhaps one of the measurements were off a slight bit. Did you refrigerate the dough in step 7?
P.S. My husband was late for work this morning. :P He forgave me after eating the cookies when he got back. Great holiday treats too!