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 unsalted butter melted and cooled at least 10 minutes 226g
- 1 ¼ cup packed brown sugar 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
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Combine melted butter and sugars in a large bowl. Stir very well.
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Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside.
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In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
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Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed. Stir in chocolate chips.
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Place dough in refrigerator and chill for 30 minutes.
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Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
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Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
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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.
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If desired, gently press additional chocolate chips into the tops of the warm cookies.
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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
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More Great Cookie Recipes
- Funfetti Filled Chocolate Chip Cookies
- Reese’s Stuffed Chocolate Chip Cookies
- Chocolate Chip Cookie Dough Brownies
The BEST chocolate chip cookies ever. Hands down. And I’ve been successful at halving and even thirding the recipe. So so good.
I love these cookies I found it better to cook them 9min 30 sec to 10 minutes is perfect for me, cookie come out more to my liking
I love this recipe, the cookies come out perfect every time. Unfortunately, I found out I have a mild allergy to egg yolks. Does anyone know how I can adapt this recipe to use no yolks?
Hello Anne. There are a couple of options for replacing egg yolk. But remember you may need to alter the cooking time, and this may affect the texture of the cookies. Use two egg white to replace each egg yolk. This may may make the cookies a little less chewy. Or use 2 tablespoons of unsweetened applesauce per egg yolk. This will make them softer and less rich. There are also a couple of commercial egg replacements on the market. I hope this is helpful.
Can I use a stand mixer? Thanks
Hi Lesa, it can be done in a stand mixer :)
So easy and perfect!
I think I have found my forever chocolate chip cookie recipe!! They are definitely the best I ever had and easy to make!!
Thank you!!
These are great! Heed the “do not overbake” instruction for the softest, gooey-ist cookies. And thank you Holly, for listing both types of measurements. Metric weighing is so much easier to do, and less measuring cups/dishes to wash!!
So glad you enjoyed them, Kathy!
How would you convert this recipe to ounces?
I would suggest using an online converter for accurate conversion amounts.
My family is obsessed with these, especially my sister-in-law. She has requested I make her a bunch of the dough so she can just make them on a whim. Can I make a double batch of the dough and freeze it like in a log so she can just slice and bake?
I usually portion mine into cookies and freeze. Then once frozen toss them into a bag to store but I love the idea of making them into a log to slice and bake! That sounds great. I would love to hear how it turns out for you.
I have been making this cookie recipe for a few years now, it is the only one I will use. I have people asking me to make them cookies all the time. I always share the recipe too. Thank you so much for this great recipe!
These are the only chocolate chip cookies Iwull make! My family and friends love how soft and chewy they are! I have to hide some in the freezer as my husband will eat them all! I made some for his coworkers too and they said they are the best they have ever eaten!
Perfection! I’ve been making these for many years. My picky 10 year old son picks these as his favorite dessert of all time. Will never stop making these!
These were delicious. But I was wondering if this recipe can be used with M&Ms?
Sure, I think M&M’s sounds like a great substitution