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.
This is absolutely the best chocolate chip cookie recipe I have found! No need to ever look for another one, just follow the helpful hints and they turn out perfect, chewy on the inside and slightly crisp on the outside! Love them!!
:) Yay Judy! Happy to hear you love them as much as we do!
This recipe is definitely the BEST! I have tried 4 other recipes and thought I should just give up, but these are amazing. They’re gooey, chocolatey, and perfectly cooked on the bottom. The flavor is so great and the top has all the desired cracks. This will definitely be my go to recipe!
I’m glad they were so perfect for you Makenzie!!
Seriously, the best chocolate chip cookies I’ve ever made, and I’ve made a lot! Your recipe was so easy to follow and the tips made it easier and elevated them to the next level. The corn starch and melted butter and a little pop into the fridge just make these beauties all the more amazing. Your cooking time is dead on, even in my old electric oven! Crispy and yet chewy, plus the added chips on the top made them so appealing to look at, not to mention how flavorful they are! I will not look any farther for another chocolate chip cookie recipe! Thank you for sharing this with the us!!
So glad they were perfect for you Lori! My mouth is watering all over again!
The best cookies ever! I have tried everything under the sun as far as cookie recipes but this one is the best!
All the extra steps are worth taking!
Is it okay to just grease the cookie sheets instead of parchment paper though?
Glad you loved the cookies Beth! While I have only made using parchment, other readers have had success lightly greasing the cookie sheet. Let us know if you try it!
I tried greasing the cookie sheet! I lightly sprayed Pam on the bottom and the only thing that I noticed was maybe they came out a little more brown on the bottom but other then that they were perfect (:
Thanks for the tip Beth!
These cookies turned out perfect! Thank you for this recipe!
You’re welcome Amber! Happy to hear!
My God .. this is a real chocolate cookie of respect! .. Many times I try to make some around here that are good, but they do not even come close to that one .. But with this step by step will be much more simple now .. already took some doubts that I had and I will not need to buy more in supermarket hahaha .. thank you very much!
Enjoy Rayssa!
Wow! I love these cookies. Especially the ones that have chocolate drops .. I spend a fortune buying them at the supermarket, without having the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..
So glad you love them Olivia!
Couldn’t have turned out more perfect, I can’t wait to share them! I’ve got my new go-to recipe! Thanks :)
That’s so great Devon! You’re welcome!
Hi! Do you put the dough back in the fridge while each batch is cooking? Also can the dough stay in the fridge longer than 30mi? Was planning on making tonight and baking tomorrow!
I would keep the dough refrigerated until ready to bake. Some readers have left the dough overnight and it worked fine for them!
Wow! I was a cookie baking virgin when I came across this recipe. I was so impressed with myself because they came out PERFECTLY but I owe it all to your tips. Delicious.
Super happy to hear that you love the cookies!!
I had to thank you sharing this recipie. These are the best, BEST cookies I have ever made. I would dare say they are best homemade cookies I have ever eaten in my life. They are very similare to the cookies sold at the Specialty’s chain. They have a great body, don’t spread out and become flat, ate not oily, are lightly crisp on the outside and moist and rich on the inside. I made them for the first time for guests and everyone was raving. Thank you for your generosity and talents.
That’s so great Nancy! Glad to hear you love these perfect cookies so much! And thank you :)
These were so perfect! I used milk chocolate chips because my husband won’t eat anything else, and I live in a high altitude area so I added maybe a Tbsp more flour. Otherwise I followed the instructions to a T, and I will never go back!
So glad that your husband loved these Kaella!!
This is a stellar recipe!
One question though: I followed the exact recipe but about 8 1/2 minutes in, I had to use a spoon to flatten the cookies because they weren’t spreading. Did I do something wrong? They still taste spectacular.
Glad you loved the cookies Jen! 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 made these cookies now 4x with excellent results each time. Having the butter melted did seem strange at first, but the results are amazing.
I did double the batch for a yield of about 50 cookies.
These are a winner for soft, chewy choc chip cookies!
Yay! So happy to hear that you’re loving these cookies!
Does anyone know if this recipe would work without cornstarch? -In desperate need of choc chip cookies, but don’t have any.
If you omit the cornstarch, your cookies may come out dense. Cornstarch helps to soften the harsh proteins found in flour, making for a softer cookie!
They came out amazing they were crunchy on the sides and chewy in the middle loved them would definitely make again:)
So glad to hear that!
I just made these cookies, following the recipe exactly. I will never look at another chocolate chip cookie recipe in my life! These are exactly as described, maybe better!! I made them as we have company coming for a week and wanted to have some homemade cookies in the cookie jar. Not sure they will last until tomorrow!
I am so glad you loved them Sherri! They are always a hit around here too!
I’m currently baking this cookies (they’re in thw oven right now) but I can tell that they’re going to be really great from the dough texture and how they spread while being cooked.
I’d like to share some with my brother but he’ll be back 2 days later. Do you know how long does this cookies last in an airtight container?
I would suggest storing them in an airtight container at room temperature for about one week, if they will last that long! I’m sure your brother will LOVE them, and love you for making them for him!
Delicious! I followed the recipe exactly, using the measurements in grams. It came out as a super buttery, rich, ooey-gooey cookie with an intense toffee flavor. The outside was crisp, crunchy, and buttery; and the center was nice and soft, but I’m not sure about chewy yet because I just made them. I found there was a nice amount of chocolate inside with 300 g, but some chocolate fanatics might want to increase that by a ton to make a cookie that absolutely bursts with chocolate.
I baked a dozen and froze the rest for easy cookies whenever I want. I’ll definitely make this the next time I finally can eat some sugar (I normally have to restrict myself because I eat too many sweets). I also plan to see if there’s any way I can try to make it a little healthier by replacing some butter with avocado or something similar, but I doubt I’ll be able to replicate the rich butter with a fruit substitute.
Thank you so much for the recipe!
Sounds like the perfect chocolate chip cookie to me! So glad you loved the cookies!
THESE COOKIES WERE A HIT! Everybody absolutely loved them: they were chewy and so soft. Will definitely be adding this as a go-to chocolate chip cookie recipe!
Happy to hear that everyone loved them Crystal!