Chocolate Chip Cookies are a lunchbox favorite for good reason! This chocolate chip cookie recipe has been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.
You’ll never need another chocolate chip cookie recipe again.
A Cookie Classic
I present to you… the PERFECT Chocolate Chip Cookie. Perfectly Soft. Perfectly sweet. Perfectly Chewy. Perfectly Perfect.
Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.
To Get The BEST Chocolate Chip Cookies
- Melted butter: This makes cookies chewier (and gives them a much better flavor, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
- 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!
- 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.
- Brown sugar: Brown sugar is made with molasses and has more moisture than white sugar. Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
- Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK). It 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 for Cookies
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 Make Ahead
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 Frozen Cookies: 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.
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.)
So those are our favorite tips for soft, chewy, perfect chocolate chip cookies.
Our Favorite Cookie Recipes
Sam from Sugar Spun Run has some other great cookies over on her site, you can check out her cheesecake stuffed or even “worst ever” chocolate chip cookies!
How To Make Chocolate Chip Cookies [Video]
Perfect Chocolate Chip Cookies
Cook Time 11 minutes
Total Time 26 minutes
I’m pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You’ll never need another cookie recipe again!
- 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed (250g)
- 1/2 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
- 3/4 teaspoon salt
- 1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
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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 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
Bake on 350F (177C) 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.
*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Calories: 138, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 67mg, Potassium: 58mg, Carbohydrates: 17g, Sugar: 10g, Protein: 1g, Vitamin A: 135%, Calcium: 12%, Iron: 0.9%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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