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.
Absolutely the best chocolate chip cookie I have ever made!!! My mom asked me if it was store bought dough!!! Thank you for sharing this perfect recipe.
Better than store bought, right Ebony?! So that you loved the cookies!
3/4 teaspoon was way too salty for me. Next time I think I will only use 1/4 or 1/2 teaspoon. Also I only used 2 cups flour and that was plenty. If I’d used the extra 3/4 cups my cookies would have been way too dry. Also had to adjust baking time to 13 minutes. First batch at 11 the cookies were still raw even after sitting on the hot sheet for an extra 15 minutes. All in all it was a good recipe, and my kids class loved them. Thank you!
Oh also, I forgot the extra egg yolk and they still turned out great. :D
Followed the tips and recipe exactly and they were terrible! They were so bad that I could not bake them fast enough to keep any cookies on the platter because my kids and husband ate them all! That is how terribly good they are! Definitely will save this recipe to make later. I am a bit of a chocolate chip cookie facionodo myself and have been searching a long time for a chewy, soft, buttery, chocolatey cookie recipe. My search has ended. 100 stars! Excellent recipe. Thank you for sharing!
LOL You scared me for a second there! ;) So glad you and your family loved them!!
Made this recipe exactly how it is and the cookies came out perfect!! Definitely a recipe worth keeping! ❤️
Hi! When you say add an egg plus yolk do you mean one egg and the just the yolk from another or just one entirely egg (whites and yolk)? Thanks!
Add one whole egg, plus the yolk of another egg.
I made the dough and left it in the fridge and now the dough is dry and crumbly. How can add moisture to them without ruining the batter?
I can’t say for sure why the dough is crumbly, I haven’t had that problem. Did you read the tips in the post?
Mine did that too
Thank you so much for this recipe ! They were delicious But I have a question, mine came out pretty good but they were only soft and chewy in the middle. Is it normal?
Ms. Holly, my cookies came out a little flat however, that being said these are the best tasting chocolate chip cookies I’ve ever made….NO JOKE! I ate 4 at one time. I’ve always made chocolate chip cookies from scratch for years from a few different recipes but this one takes the cake (pun intended) thanks!
I’m so glad you loved these Jewell!!
Is the dough supposed to be crumbly? I followed this recipe to a “t” and as I’m scooping the dough just crumbles and falls apart. My cookies also don’t seem that flat compared to the photo. They are very round and puffy. The middle is also borderline raw. However, they do taste good, but very annoying to make.
Really good and chewy! Will definitely use this recipe again!
Yay Shelby!
Best cookie I have ever made! Was so fluffy and thicccc! I also accidentally added baking powder and soda? It still worked! They were so easy.
Glad these worked so well for you Riley!
I absolutely love this recipe! I only cooked them for 10 min in oven and then let them cool on sheets for 1-2 min. THEY ARE PERFECT and oh so soft and chewy! Mmmm
Yay! That’s great Christa!
OMG! I’ve been baking Toll House cookies for a very long time, and I’ve always looked for something, well, a little bit better. This cookie recipe is the BEST! I was skeptical. 1 1/4 cup brown sugar? Cornstarch? 2 3/4 cups flour? And MELTED BUTTER? Who’s ever heard of that! Seriously, these cookies came out perfectly. No spreading. Chewy on the inside and crispy on the outside. Toll House…I’m never going back! Thank you, Holly!
I’m so happy to hear how much you enjoyed these Jennifer! They are so so good :)
Would love to know what the cookie part taste like.Way to much chocolate not enough cookie!!! I would have never believed I would say that.I may try again but cut back on chocolate chips maybe then it wouldn’t taste like eating chocolate chips straight from the bag.1 cup should be plenty.
Just got done making these chocolate chips and they turned out delicious! My husband loves them!!!
So glad you loved them!
Can you add walnuts
Sure you can!
I just made this cookies recipe….they came out just as she said. They look as good as they taste! They are my go to Chocolate chip Cookie recipe now. Thank you!
So glad you loved them!
I just tried making these cookies, and the middle of the cookies were raw. I kept adding 2-3 minutes, but the centers never quite cooked. I ended up with with hard, crunchy outer edges and under done middles. I have tried other recipes, and this has never happened. Could it be because I did not add the cornstarch? I also did not melt the butter, but I have not melted the butter with other recipes and they turned out fine. The butter I used was close to room temp. and very soft anyway. Not sure what went wrong.
This recipe works perfectly as written. Skipping the cornstarch and not melting the butter changes the recipe so that’s likely why they didn’t work for you.
This cookie recipe is the best one I have ever come across. I have made them a few times and have had many compliments. Mine usually are nice chewy on the inside with a little crunch on the out side. Thanks so much. This really is the perfect cookie recipe.
I usually don’t have brown sugar and I was wondering if brown sugar is really necessary for the cookies. What would happen if I didn’t use the brown sugar?
I haven’t tried this recipe without brown sugar. You can make your own brown sugar if you happen to have molasses in your cupboard!