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 tried this recipe today and I they worked out well, however they had a bit of a weird aftertaste which I think might have been from the baking soda or cornflower. Next time I try them I will try reducing these ingredients.
This recipe is the best chocolate chip cookie recipe ever ! The cookies came out moist, chewy, and just the right amcount of sugar.
I love your site, your posts!!!
I made this recipe and found delicious cookies, but they spread a lot and got a little too greasy. So I was wondering if the butter we use here in Brazil is no more greasy than the one used there. In the butter I used says that in every 10 g are 8.6 g of total fats… I wonder if that’s the problem.
Thank!
A hug!
Thank you for your kind words Geane! I can’t say for sure why they would be flat, as most readers have had success with this recipe as written.
The best chocolate cookies I have ever made. Seems you have to flatten them a bit while cooking to make them the perfect cookie! Great recipe
So happy to hear you loved them Dawn!
Thank you so much for sharing this recipe! I can’t believe how well this recipe worked! The cookies were so good and were perfectly chewy. They were gone so fast I will definitely be making more!
I made these tonight and they are heavenly! My family and the kids I nanny just adored them. Thank you!
You’re welcome! Glad your family loved them!
These are the best chocolate chip cookies in the universe. The recipe is perfect!
Universe! Made my day Sebastien!
Can I use gluten free flour in place of the all purpose?
I have only tried the recipe as written. Let us know if you try it Erica.
Yummy!! These are by far the very best chocolate chip cookies I have ever made! Chewy and flavorful and delicious! Thank you for the recipe!
You’re welcome Jennifer!
I wanted to try a great recipe for chocolate chip cookies since I always had bad luck making them. THIS RECIPE WAS (STILL IS) SUPERB! Everyone loved them! Thank you, Holly, for sharing your recipe!
You’re welcome Naomi – so happy to hear you love these cookies!
I took a chance on this recipe because we just LOVE cookies. I didn’t have regular chocolate chips, only Hershey’s Minis, so I added the whole bag. Absolutely THE best tasting cookies ever! The trick is to leave those cookies alone in the pan until they are COMPLETELY cool….very hard to do!
So glad to hear that you love these cookies!!
I’m a 31 year old single dad. Just made my first chocolate chip cookie ever from this recipe. Never made a cookie in my life (the grill is usually my thing). Well with the exception to no-bake oatmeal cookies I learned to make as a teenager because I loved them then but have since lost interest.
I’ll let you know how it tastes in a few mins.
I usually like to eat my cookie dough raw but I’m gonna cook a few of these for the sake of testing the flavor.
I didn’t have corn starch so I used 1 tsp of baking powder instead. Half of what it called for but if it’s wrong maybe using less will salvage it some. That’s my logic anyway!
That’s great Isaac – I am sure that you will love them!
So yeah they were pretty close to perfect. They would’ve been if I had unsalted butter. But since I didn’t I only used half of the salt that was called for. Thankfully so, otherwise I might not be able to stand them. They’re just a little too salty. But still good enough to devour.
Yay! (You may want leave out the salt next time to suit your tastes!)
Absolutely perfect! I didn’t use the correct scooping size, I made them a little bigger. I will definitely be using this recipe from here on out!
So great to hear Klarissa!
These turned out amazing after 3 days in the fridge. Everyone loved them at work. I added in a bit of cinnamon and cayenne pepper for a Mexican style cookie and they were delicious. All the advice here for measuring etc was very helpful!
I have been in search of the perfect chocolate chip cookie recipe for my whole life, and thank goodness I have finally found them! These are amazing!
I’m dying to know what I did wrong here…maybe just not the type of chocolate chip cookie I like…too much corn starch maybe? Look picture perfect but the taste fell flat
I can’t say for sure Alex. Most readers love this recipe and have had great success. There are some tips included within the post, so hopefully you can find some help there.
Holy cow. I have tried about a dozen cookie recipes and I have NEVER had cookies come out as good as these. Wonderfully perfectly delicious!
I’m so glad you loved them!
Hi, been using your basic recipe for cookies for a while. Everyone loved it. I was wondering if this recipe would work even without vanilla extract? I would go out to get some, but I would like to know if it’s worth walking outside while getting period cramps Thanks!
I’m sure these will work just fine without vanilla!
Thank you! The dough is chilling as we speak. Will follow up on how they turn out after baking. :)
Following up on this, the cookies turned out okay (although I did a few technical mistakes) but they smell like.. Nothing. The vanilla helps a lot in that baked cookie smell. I highly advise not skipping it. XD
Thank you for letting us know!
These cookies did NOT turn out well for me at ALL!! I’m angry! I followed the recipe to a T!!
Too dry to put onto cookie sheet
Did not look like the pictures either
At 11 mins baking time they were still raw, had to keep in longer without great results
Sorry this didn’t work out for you, I can’t explain why without having been there. This recipe has been perfect for me and many other readers.
Did you measure your flour correctly (not scooping from the flour container)? Were your eggs room temp? Did you make any substitutions?
I wanted to try a different recipe. Corn starch? Melt my butter? Ok! Lets try! I was not impressed. They were dry and gritty. … and not soft. I followed the recipe exactly as written. I was disappointed.
I’m sorry these didn’t work out for you.