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 have to say, I’m not much for sweets, or baking, or stovetop cooking…. or kitchens really, unless there’s a fire and the “oven” says “Weber” on the side, but had a sudden craving that only the perfect chocolate chip cookie would satisfy, and you most certainly delivered!!
So that’s what I searched for, and *Boom!!* Here we are!! Amazing I might add!
Now, I’m a single father of 2 boys and 2 beautiful Grand babies, and typically stay clear of the stove, because truth be told, I tend to burn water!! lol jk
However, 11pm is when the craving hit, so I used what I had…. Salted butter, (I didn’t think to omit the salt addition… oops!) as well as I didn’t have any corn starch… (That stuff tends to fall through the grates on my Charcoal grill… haha) Beyond that, I followed the recipe to the letter, Room temp eggs & melted butter, chilled dough, the works…. Not having any idea what ingredients do what exactly, I took the chance, and I have to say, they did everything you said they would, and despite the missing indredient, they STILL turned out to perfection!!!
I was a bit skeptical taking them out @ 11 minutes, because they appeared to be mushy, spread out versions of the balls of chilled dough I put in, HOWEVER, after slapping my own hand a few times fighting the urge to grab a puddle fresh out of the oven, the cooling/rest period after, is SO incredibly spot on, that after 10-15 minutes cooling, they were EVERYTHING you promised they would be!!
Although these were everything promised, I still don’t dare deviate beyond my average scrambled eggs, bacon, burnt water and now, your perfect cookie recipe, so having said that…. Will you marry me? LOL!!!
Of course I’m teasing, I read somewhere you were married, never the less, this IS going into my families personal recipe book!
Thank you!! ❤️
*Craving satisfied* CHECK!
Mark
Well Mark, I’m so glad they turned out so well for you! We LOVE them too. You’ll have to make them again, and try some other recipes from Spend With Pennies! Thank you for your comment!
What temperature should the butter be before adding to the sugars
Hi Lesa, the butter should be about room temperature but melted. Enjoy!
I made these cookies a few weeks ago and then again Christmas eve, but they did not turn out! What temperature should the butter be when adding to the sugars??
The butter should be melted and it’s usually warm when I add it (not hot).
These are absolutely fabulous cookies! I used 1 teaspoon butter vanilla emulsion along with 1/2 teaspoon vanilla extract. Everything else I followed exactly and perfect cookie. I love that that don’t flatten out when baking. Great flavor and perfect size. Thank you! This will be my new choc chip cookie recipe!
It’s our favorite too, so glad you loved them Christine!
Just baked these and they turned out very nice looking and delicious. Thank you so much.
Best chocolate chip cookies!!! My husband rarely eats sweets and he had 4 cookies the same night they were made! Will definitely be making these again!! Next time I’m doubling the batch
It’s great to hear what a hit the cookies are Stephanie!
Has anyone tried making these with Eggbeaters? I’m making some for my family for Christmas and my sister is allergic to egg yolks.
I have only tried this recipe as written, but I am sure someone will be able to help you!
I just made the chocolate chip cookies tonight they were great! Thank you!
You’re welcome Dede :)
Is it one cup of melted butter? or 1 cup of solid water that’s then melted?
solid butter*
You measure 1 cup butter then melt it Asma. Enjoy the cookies!
I gotta admit, that I learned a couple new tricks from reading this blog\recipe. I didn’t realize that you could make a “better” chocolate chip cookie. They were coming out looking greasy, spread out, and no rise to them at all. This time, they turned out beautiful!!
So glad that you loved these cookies Kimberly!
This is the perfect Chocolate Chip Cookies I give it a AAA+ Love Them!!!!
So glad you love them Lesa!
Can I use any chip in this recipe
You sure can Kandy. Enjoy!
Hi! I have made the dough for these, but something came up and I don’t want to cook them for another two days. Will the dough be okay if I made it on a Thursday and I want to bake the cookies on a Sunday? Or should I freeze the dough?
The dough should be just fine if it is refrigerated for a few days.
Super easy recipe to follow. Everything went exactly as you wrote.
11 mins was a bit much, but my oven tends to be a bit ferocious!
Thanks Holly!
So glad you loved them Sharon!
Hi. The cookies look absolutely beautiful. Why do the cookies look differently on the video?
Thank you! Photos and videos are sometimes taken at different times :) Enjoy!
I like to add a mix of mini semi sweet and dark chocolate. I also like to brown my butter and use dark brown sugar. Its really rich and intense flavor. but I love the basic recipe by itself as well.
I love all of the rich flavors you add (especially the brown butter).
These look so perfect I’m definitely taking this recipe they look so delicious!
When the recipe calls for 1 large egg + 1 yolks, does this mean to use 1 entire large egg and then only the yolk from the second egg? I’m sorry, I’m not much of a baker so I just want to be sure before attempting this recipe!
Great question Lauren, that’s exactly what it means!
If someone else’s cookies didn’t turn out right, I don’t know why. As promised, mine were PERFECT. I knew when I saw it this was the ccc recipe I have been searching for all my adult life. All of the notes/explanations were so helpful. They disappear quickly!
I’m so glad you enjoyed these as much as we do!
I’ve just recently started making my own chocolate chip cookies. Out of the few recipes I’ve tried, this is it! I was looking for a recipe that would give a chewy texture and not come out too flat.
Spoon measuring the dry ingredients made a big difference. A big hit with my family. I’ve added to my recipe book. Thanks for sharing!
You’re welcome. I’m so glad you found the perfect cookie recipe KT :)!