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 made them! We love them, I added chopped pecans on top before baking. No changes to recipe.
I was so bummed… my dough turned out crumbly and I couldn’t even make it into balls :( I followed the recipe exactly. I don’t know what happened!
Most readers have had great success with this recipe. There are some tips included within the recipe so hopefully you can find some help there. Did you measure the flour as suggested in the recipe? That can make a difference to how much flour is added.
I had the same exact issue! I’m glad I wasn’t the only one.
Just made these awesome cookies and can’t stop eating them!!!
So glad you loved them Jackie!
I’m sitting here writing this comment as I’m putting in the first batch. I haven’t even tried the finished product but had a taste of the cookie dough (my guilty pleasure) and am in love. It tastes almost identical to the nestle cookie dough you buy at the grocery store. Thank you so much for this delicious recipe! I’ve yet to find a recipe that makes such great tasting cookies and now I can finally stop my search!
I hope you loved the cookies Natalie!
What a delightful recipe. The cookies are moist, flavorful and fun to make. I took a batch to work and let all the nurses taste test them. Oh my..they were a huge hit! When everyone asked for the recipe, l just sent them to your website..thanks so much for my new favorite cookie recipe!
Holly, If I want to give these cookies as a thank you gift for a friend who is a chocoholic how do I store them? I want to put them in something pretty. Can I put them in a decorative can or will I need to use something thats not air tight? I have made other chocolate chip cookies and if I stored them overnight in an air tight container they got hard. I will have to make them the night before and because I live in Florida you can’t leave sweets out on the counter over night or they will get nasty little visitors, or should I just cover them loosly an pop them in the refrigerator til mornin? They would not be cold by the time she gets them. Can you please help? I need them soon. Thank you I’m going to make two batches. I’m dying to try them. Has anyone ever made them with Stevia? For my diabetic friend I sometimes substitute an adjusted amount of Stevia in things I bake. Any thoughts on this? Thank you! I can’t wait to hear from you!
Hello Kathy! I would suggest storing them in an airtight container at room temperature. You can transfer them to a pretty container just before gifting them. You could also put them into freezer bags to seal them within your container. I haven’t tried these with stevia so I can’t say for sure.
I made these chocolate chip cookies for my daughter & her 2 roommates . They are all college athletes & love to eat!! They loved these cookies, they actually called me for the recipe today, & i gave them your website. Thanks for the recipe!!!
So glad you loved them!
I have tried DOZENS of chocolate chip cookie recipes. My dad loves chocolate chip cookies without chocolate chips (he’s crazy). This recipe has been the answer to all my prayers. My husband and my dad both literally used the phrase “to die for.” I used just a little additional vanilla extract. Like 1/4 tsp extra since I over flowed my measuring spoon. Still tasted amazing. I will use this recipe from now on.
Yay! So glad everyone loved them!
Yes, this is THE perfect recipe. I’ve tried every recipe out there. This is it! I did brown the butter for a few minutes to give a caramelized flavor (as per Cooks Illustrated recipe). This beat even their recipe. No more searching and trying. This is my go to from now on. Thank you so much!! Perfect texture and taste. Not to flat, not to stiff. Chewy and soft on the inside, even the next day. Way to go Holly!!!
Best recipe ever! Read the tips they really work, if you do it exactly it will turn out perfect!
The recipe had too much flour. Dough was way too stiff, which resulted in dry cookies. I’d recommend using less flour and using even parts of butter and butter flavored crisco for a more chewy cookie.
How was your flour measured? Did you scoop it directly from the container?
Hands down THE best chocolate chip cookies I’ve ever made. I followed all the tips- melting the butter then letting it cool, refrigerating the dough for 30 minutes… I didn’t have parchment paper, so I lightly sprayed the cookie sheets. The cookies still came out perfect from the flavor to the texture. This will be my go to cookie recipe for sure!
I made these with gluten free flour and they were amazing !
Great to know they work well with gluten free flour! Thanks for sharing Dennis!
I just finished baking this recipe and I must say they were perfect ! The only thing I did different is I used margarine and I made them about an inch big and yielded 6 dozen cookies.
Perfect for my family… Thank you for sharing ♥️
I am always looking for a perfect cookie. Right away I noticed the soft smooth texture of the cookie dough and knew prior to baking they would be DELISH!
This is a keeper! Thanks so much
I am so glad you loved this recipe Kate
Best CCC EVER! I’ve tried a lot of recipes and this is my new favorite. However I did notice that the next day the dough was dry and crumbly even though I covered it with plastic wrap. Do you know why this may have happened?
Allow your dough to come to room temperature again if you chill it overnight. I am glad you enjoyed this recipe Jamie!
You weren’t exaggerating about the “perfect” part. I’ve tried a few other recipes, but this was just PERFECT! This recipe is now my family’s favorite!
So glad you enjoyed the recipe! They are my favorite too!
This recipe. It’s “The one” i have always been searching for the perfect chocolate chip cookie recipe..I’ve made some good cookies before but I was never 110% happy. I made this recipe for a work birthday party tomorrow and oh. My. Gosh. Best CCC Ever! And they were a breeze to make. Thank you so much for sharing this amazing recipe. I can finally check this off my lift and have my go to recipe!
I hope your work birthday party enjoyed the recipe! It is my go-to chocolate chip cookie recipe too!
Wow! Where has this recipe been all my life? I followed your recipe exactly, and these cookies turned out perfect, indeed. Thanks!
So happy to hear that Michael!
What can i use if i dont have corn starch
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!