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 brown sugar tightly packed (250g)
- ½ cup sugar (100g)
- 1 large egg + 1 yolks (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.
Like our recipes?
Follow us on Pinterest!
I’ve made all kinds of chocolate chip in my lifetime… crispy, chewy, thin, thick. These are incredible! I don’t understand those who say the cookie dough was crumbly. I always use a kitchen scale to measure dry ingredients. These turned out perfect and are now my favorite chocolate chip cookie recipe. Thanks!
This has been my go-to chocolate chip cookie recipe for a while now. Comes out perfect every time! It also worked tremendously well modified for my vegan friend using Earth Balance butter and aquafaba as an egg replacement.
Well, I got the ok from my husband that these are the perfect chocolate chip cookie! Mine have been coming out not very good. I agree with him that these are the one!! I did make mine slightly larger only because I used a scooper, but I still cooked them for 11 minutes. One cookie sheet I left in for 45 seconds and they looked great! Another one to save for sure. Thanks you made our day!!! :)
I followed the recipe EXACTLY and QUADRUPLE-CHECKED everything. All exactly the same. Totally different cookies. Ridiculous. I was really looking forward to the photos but the photos are clearly not this recipe.
Oh no! I am sorry you had this experience RJ. I have many this recipe exactly as written many many times with perfect results. Did you weigh your ingredients? I find following the weights can be a big help with baking if you’re having troubles!
I wish I could post my photos. They look just like the author’s photos. This recipe is a winner. I used a kitchen scale to measure the flour. They were perfect in looks and texture.
I LOVE this recipe.The only question I have is ,If I’m making these cookies larger(like 3or 4 oz) should I increase the baking time or is the time 11 minutes regardless?
I haven’t tried it so I can’t say for sure Jason, but if making larger cookies you may want to increase the bake time slightly. You will want to bake until the edges are slightly browned. If you try it I would love to hear how it turns out!
This is my go-to recipe for CC cookies. Never fail! My grandsons love them.
I don’t know what I did wrong but the dough was too crumbly. I rolled it into balls and forced them to stick together and flattened them with the bottom of a glass about half way through baking. The rest of the crumbly dough I put on the other sheet pan on the parchment and smashed it together with a rolling pin and just baked the whole thing. Cut with a pizza cutter and have square cookies and a lot of crumbliest that will go well on some vanilla ice cream I think. Tastes great and won’t be wasted. Thinking I might have added too much flour.
Hi Linda, did you measure flour with the spoon and level method? You want to be sure to not over add flour as it can make these cookies very crumbly.
I’ve made these cookies time and after and they have always been a hit.This recipe is by far the best I’ve EVER found!
These are the best cookies I’ve made so far. There perfect size,texture,taste. It’s not too sweet nor is it too much salt everything is balanced well. Definitely will be making more tonight.
Delicious and almost all gone. Lol! I’ll be making more soon.
These cookies are delicious. I also sprinkle a little flaky sea salt on top for a nice touch. However, I noticed that if you double/triple the recipe using the buttons in the recipe, it only multiplies the cup measurements and not the metric measurements.
Hi J, the built-in doubling button on the recipe only doubles the bolded ingredient, not the writing beside it or the recipe. So if you are doubling, those need to be done manually. I hope this helps!
These cookies were so delicious soft & & chewy as promised, the maple syrup was such a nice touch. Definitely will be making these again
I made these for our model train club and they were a big hit. Nothing but compliments. I really appreciated the info about how to get eggs to room temperature and the size of bowls to mix the various ingredients.
Uhm what did I do wrong? The dough is crumbly, falling out of the scoop, and didn’t flatten at all when baked. the crumbly structures stayed standing. Double checked ingredients and measurements- it seems like it needs more moisture. 2 sticks of butter (plus eggs and vanilla), 4.5 cups dry ingredients? Did this happen to anyone else? Not a baking novice, but not sure what happened. Help?
Oh no! We haven’t had this issue Sarah and I’ve made these cookies a lot of times so I can’t say for sure what happened. Sometimes with cookies if they are overly crumbly then they need to be mixed more.
My family absolutely loves this recipe, best cookies I ever made!
These cookies are delicious! They are buttery and chewy with a crispy edge. 5/5 for taste!
Note on yield size: the recipe states it yields 45, but I ended up with 27 cookies. I made these cookies with a standard ice cream scoop and they came out as standard size cookies. Just be aware of this is you are trying to make a large batch of cookies.
This recipe is AMAZING! I am so thankful I happened upon it and made it. I love all the helpful tips and I followed each step exactly. Thank you!!
Sooooo good! Just made this today and it was perfect! ❤️