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.
Flavor wise these are amazing! I struggle with chocolate chip cookie recipes tasting too much like vanilla but these were spot on! The only thing was that they seemed a bit too cakey for me and I had to bake them for a few extra minutes because they weren’t cooked, not even around the edges, in just 11 minutes. Perhaps my oven is the issue but, overall I loved the flavor! They weren’t overly sweet and tasted just how a chocolate chip cookie should!
So glad you loved them Victoria!
I love the recipe but it is nerve racking to have to scroll down through a movie to get to the recipe. We just want the recipe not the pictures and the lectures.
So glad you enjoyed the cookies! This is my blog so you will definitely see me lecturing before hand on every post :) . I do try to keep it to useful information to ensure success for readers (as well as share my opinions about a particular recipe). We do have people of all different levels of skills with all different dietary needs so I answer as many questions as possible in each post.
I always click on the Jump to Recipe. After that, If not in a rush, go back read some details. Love your recipes w/ easy to follow instructions and a lot of the ingredients are staples @ my house. This blog must be very time consuming but is greatly appreciated. Thank you, Patricia
Thank you Patricia. I’m so glad you’re enjoying Spend With Pennies :)
Can salted butter be used (grabbed the wrong thing at store) and if so should I omit the 3/4 tsp salt?
Sure it can, yes, you might like to cut back or omit the salt in the recipe. Enjoy!
Love it! I made here at home and everybody loved it. Chocolate chip cookie are usually the favortie sweet at home.
I really loved this cookie so much but it’s too sweet for me can u advise me on how i can reduce it’s sweetness a bit? Thank u so much!
I’m sorry but we’ve only made this cookie recipe as written.
Thank you thank you thank you for the best recipe I’ve found for chocolate chip cookies. They don’t spread and they’re so nice and chewy!
So glad you loved them!
Made these tonight with the kids and had a lot of fun- but the dough was entirely to thick and dry. I did mix half all-purpose and half whole wheat flour just to add a bit of whole grain (I know, cookies aren’t nutritious but hey- we moms try our best to hide some health in what we cook lol), so I don’t know if that made the difference. The cookies did not spread much at all in the oven and the bottoms were more brown than I would like, not quite burned. Also, when I was mixing the flour into the butter mixture, I burned up the motor on my mixer. Flavor-wise- these are FANTASTIC! but I may eyeball the consistency of the dough a bit during incorporating the dry into the moist on the next go around.
The first time I made these they were amazing! And the 2nd and 3rd time the dough is falling apart while I’m mixing the chocolate chips (& m&ms lol) in and then it gets worse when I take it out of the fridge. I follow the recipe to a T so I have no idea what happened from the 1st time to the 2nd and 3rd :(
Glad you loved the cookies Joleen! I can’t say for sure why yours were falling apart. 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). Hoping your 4th time is perfect again!
my cookies was runny! it became flat hahha i wonder what i did wrong..i first measiree my cookies in grams..350 grams..then when i measured by cup..it was more than 2 and 3/4 cup..so i stick w the us metric of 2 and 3/4 cup and dump the rest of the flour..do u think i lacked flour? can i still incorporate flour to my existing batter?
This recipe was created using dry measures so perhaps the different flour measures made it runny.
Can i substitute molasses syrup for brown sugar? or coconut nectar syrup? i have a lot here in my pantry and i wonder if itll work for the recipe :) thank you in advance :)
I haven’t tried this recipe without brown sugar or replacing the sugar, so can’t say for sure. You can make your own brown sugar since you happen to have molasses in your cupboard! Let us know if you try it Michelle!
I love this recipe and make a fresh batch every time I run out. I was wondering if you have any idea how long it would take to bake if I baked it in a foil pizza pan. I want to make one big one for Father’s day.
Thanks
I’m so glad you love these! I haven’t tried this as a single recipe, so I can’t say for sure how it would work. Please let us know how it goes!
This recipe made a great pizza cookie. I left a little gap around the dough when spreading it in the pan and it filled the pan nicely when baked. I baked it for 18 minutes and it came out perfect. I even had some dough left over to freeze for later.
That sounds great Jess! Thank you for the tips
I made these for the first time last week for a meeting at work and everyone gobbled them up and asked for the recipe! I made one batch of cookies and 2 batches in a small pizza pan. My family loved the pizza pan cookies better, as they were a bit softer and just absolutely scrumptious! I baked them at the same baking time as the recipe calls for. They turned out just perfect and the best cookie I have ever made!
SO glad you enjoyed them!! Love the pizza pan idea!
These are the tricks that my grandmothers knew and used in their baking. They really do make the difference between a good cookie and a great cookie. Looking forward to trying this one out.
Enjoy, Janet!
I saved this recipe last year and just got around to trying them this weekend. I always have my doubts whenever a recipe says ‘perfect’ or ‘the absolute best’ or something similar. But GIRRRRRLLLL, you were not playin’! My daughter and I made these to take to church and I’m so glad we did because our family of four would have gone crazy on them if they were left at home. My husband kept commenting how great they were, and he told me that he witnessed a lady at church grab one from the dessert table, take a bite, make a surprised face and then quickly motion for her husband to come and get one right away!
The texture is perfect! They look beautiful! The recipe is super easy but so rewarding. Thank you for sharing this! I’ll definitely be making more again soon. :-)
I’m so glad you loved these Kelly (and happy they were a big hit at church too)!
I want to send this recipe to.my email so I can print at work. How do I do this?
On the VERY left of the post you should see a set of grey icons (on a computer). The last one is email which should allow you to email it.
Excellent cookies. Next time I will double the batch since, for me, it only made around 30 cookies (I think I was closer to 2 tbsp for each cookie). I would cut some of the chocolate chips out, maybe only adding 1 cup. I love chocolate chips but I could hardly taste the dough, it was overwhelming. My family tried 1 when they were warm and had the rest the next day. DEFINITELY better the next day, everyone agreed! Don’t ask me why. lol I think it was because it was a chocolate gooey mess the first day. Anyways – I will definitely be making these again and again. I followed the recipe to the T and everything worked out great.
So glad to hear these cookies were such a hit Katy!
Absolutely loved this cookie! My granddaughter asked to make chocolate chip cookies for her classmates last day of school, I came across your recipe and thought I would give it a try, So glad I did! They are perfect in every way! The only changes I made were using milk chocolate chips and adding some chopped pecans for about half of the batch for my husband. I will always use this as my go to chocolate chip cookie recipe. Thank you!
You’re so welcome Kathy! Pecans in the cookies sounds delicious!
For people in the U.K. do you use bicarbonate of soda of baking powder?
This recipe calls for baking soda, which is indeed the same as bicarbonate of soda. Enjoy, Laura!
Besides substituting dark chocolate chips, I followed your recipe to the letter regarding ingredients and instructions for cooled melted butter, room temperature eggs and refrigerated dough and THEY WERE PERFECT! Absolutely perfect! Cooking time is right on the money for a gooey, soft center. I don’t have any experience making chocolate chip cookies from scratch and, thanks to this recipe, I have no need to keep looking. Thank you for sharing!
I am so glad you loved them David!
Who the hell needs 45 cookies? Recipes need to be made to not over fill the cooking surface. You can’t fit 45 cookies on a single cookie sheet.
Disclosure* I haven’t made these yet so idk if this recipe is good or not.
I don’t bake very often so when I do bake, I prefer to make a larger batch and freeze some for a later date… not to mention with a family of six and kids with friends, 45 cookies doesn’t last all that long. :)
PERFECT COOKIE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Thank you!!!!!!!!!!!!!!