The Best Chocolate Chip Cookies

Prep 15 mins
Cook 10 mins
Add'l 5 mins
Total 30 mins
This post may contain affiliate links. Read my disclosure policy.

Get those glasses of milk ready, because I’m sharing my must-make recipe for the Best Buttery Chocolate Chip Cookies ever. Sharing is caring when it comes to warm, chewy chocolate chip cookies, just out of the oven. These are comfort food at its finest!

Classic Homemade Chocolate Chip Cookies

Before we begin: go ahead and turn your oven on to 350°F. While you’re at it, pour yourself a tall glass of milk. Believe me. You’re going to want to be on standby for these cookies!

My hunt for my perfect chocolate chip cookie is 5 years in the making. I’ve been adventurous with Chunky Monkey Chocolate Chip Cookies and White Chocolate Key Lime Cookies, and then there’s one of my other favorites, Brown Butter Chocolate Chip Cookies. All delicious, but not a simple, classic chocolate chip cookie in its purest form.

All I have ever wanted was to be able to make the perfect chewy chocolate chip cookie in under 30 minutes. It has taken me many a-try, but I think I’ve finally aced my perfect chocolate chip cookie recipe.

Obviously, I say my perfect chocolate chip cookie, because we all know that everyone has their own idea of what makes a cookie perfect. But no matter where your loyalty lies on the cookie spectrum, I think these are pretty darn close to perfection!

What Makes These Cookies the Best?

The hunt is officially over and my jeans are officially tight. But what are the characteristics that make a binge-worthy chocolate chip cookie? I’m glad you asked:

  • Easy Ingredients: This classic cookie recipe is so straightforward. It only needs a handful of basic ingredients for the utmost flavor payoff! 
  • Zero Chilling: These chocolate chip cookies are quick. Those who know me, know it wouldn’t be a perfect cookie recipe unless it’s ready to bake without having to chill the dough!
  • Soft & Chewy: I love a soft, thick and chewy chocolate chip cookie, with crispy edges and the supreme chip to cookie ratio. These cookies are just that, and the dough for this recipe is made with butter (no shortening, please!) so the flavor and texture is really the definition of comfort food.
A stack of classic chocolate chip cookies next to a glass of milk and jar of chocolate chips.

The Ingredients

  • Flour: Regular all-purpose flour will yield the most consistent results when it comes to cookies (and baking in general). 
  • Cornstarch:
  • Butter: Unsalted butter that’s been softened. If you use salted butter, I’d omit adding extra salt to the recipe!
  • Sugar: I use a combination of granulated and light brown sugars, for the perfect amount of sweetness with a rich, caramelized flavor.
  • Vanilla: For the best chocolate chip cookies, use pure vanilla extract and not the synthetic kind.
  • Chocolate Chips: You’ll need a heapful of semi sweet or milk chocolate chips. Pick a good quality brand for best results!
  • Egg
  • Baking Soda
  • Salt
A stack of classic chocolate chip cookies next to a glass of milk and jar of chocolate chips.

Let’s Bake Some Cookies!

This cookie recipe has no grand secrets or tricks up its sleeves. It’s simple and classic, just the way I like it! Here’s how to make these best-ever chocolate chip cookies:

Make the Dough: Whisk together the flour and dry ingredients. Cream the butter with the sugars, then add in the egg and vanilla. Finally, add the dry ingredients into the wet ingredients and mix until the dough is just combined, then stir in the chocolate chips.

Roll the Dough: For the best possible cookies, I use a special technique when rolling and placing the dough balls! First, roll two tablespoons of dough into a ball, then tear the ball in half. Place on half torn-side-down onto a line baking sheet, followed by the second half directly on top. This hack makes all the difference in the final cookie texture! Continue with the remaining dough.

Bake: Bake the cookies in a preh-heated oven until the edges are lightly browned. Don’t fret if the cookies don’t look done in the middle, as they’ll set up as they cool! Once they’re out of the oven, let the cookies rest for a few minutes on the baking sheet before moving them to a wire rack.

There is absolutely no better way to eat fresh baked chocolate chip cookies than warm from the oven with a big glass of milk. I am drooling just thinking about them!

Can I Make the Dough in Advance?

You can easily make chocolate chip cookie dough a day or two in advance, and store it in the fridge until you’re ready to bake it! You can also freeze the dough to thaw and bake at a later date. Wrap the dough tightly in plastic wrap and store it in the fridge or freezer.

Classic Chocolate Chip Cookies on a black rack

Tips for Extra Tasty Chocolate Chip Cookies

  • Don’t Overbake: These cookies are pure heaven in your mouth, largely because they’re ever so slightly underbaked. The secret to soft, tender, chewy chocolate chip cookies is to take them out of the oven when the time is up – even if they don’t look done – as they’ll continue to set up while they cool. Leaving them in longer can lead to crunchy, crumbly cookies.
  • Make Picture-Perfect Cookies: Ok, so this is more of a cosmetic tip than anything else. But did you ever wonder how food bloggers capture such swoon-worthy cookies? Get your chocolate chip cookies ready for their close up by shaping the dough as usual, and then placing a few chocolate chips directly on top before baking. This way the chocolate chips sit on top of the cookies, to really show off the texture.

Mix-In Ideas

Now that you’ve laid the groundwork for the ultimate chocolate chip cookies, you can make them your own with loads of easy add-ins. Here are some ideas: 

  • Nuts like peanuts, almonds, macadamias, pecans and hazelnuts
  • Mini peanut butter cups or Reese’s Pieces
  • White chocolate chips or mint chocolate chips
  • Toffee bits or caramel chunks
  • Craisins or raisins
  • Mini marshmallows

Storage & Freezing

Store these cookies airtight on the counter. They’ll keep for up to 7 days, and they’ll stay soft thanks to a handy trick! Place your cookies into the container with a slice of bread. The added moisture will keep your chocolate chip cookies softer for longer!

More Irresistible Treats to Try

Yield: 24 cookies

The Best Chocolate Chip Cookies

Classic Chocolate Chip Cookies on a black rack

The Best Classic Chocolate Chip Cookies - comfort food at its finest! Who doesn't love a warm, chewy chocolate chip cookie, just out of the oven? Grab a glass of milk and treat yourself!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 heaping cup chocolate chips (semi sweet or milk chocolate)

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
  3. In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract.
  4. Add flour mixture, mixing until completely combined. Stir in chocolate chips until evenly distributed.
  5. Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half, leaving about two inches for spreading. (Watch video above to see what this looks like! It makes all the difference to the final cookie texture!)
  6. Bake for 10 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
  7. Remove from oven and let cookies rest on baking sheet for 5 minutes. (Try not to burn your mouth on that cookie I know you are going to immediately eat as soon as it comes out of the oven.)
  8. Then transfer cookies to a wire rack to cool completely before storing. Store in an airtight container, for up to 7 days, with a slice of bread to keep them soft.

Notes

Recipe Note: To get the look where the chocolate chips stay on top of the cookies, shape as shown in the video and then place a few chocolate chips directly on top of the dough before baking.This is only important if you care how the cookies look. ;-)

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 155mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g

Categories

This post was updated on 01/22/2018 to include new photos and a video. The original recipe is still the same!

This post may contain affiliate links. Read my disclosure policy.

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Comments

63 Responses
  1. Manolo

    Ive been making these perfect for about a year. but recently, my dough sometimes turns out wet/unformed. i have to add more flour to make the dough form. i thought it was the butter as i changed brands. but it started happening consistently even with the original butter i used (kroger). im thinking it might besomething in my technique. would over-beating the butter/egg cause this? any suggestions would be appreciated.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      That’s very strange and I don’t have an answer. I remade them tonight trying to think of what it might possibly be, but I can’t figure out what could be causing this issue. :-( So strange!

      1. Manolo

        Omg I just made these again after having another batch fail. This time I used gold medal all purpose flour instead of the good and gather brand from target. They are back to being perfectly chewy and crispy!!!!! I didn’t know different flour reacts differently.

        I’m so beyond happy right now (and so are my son and wifey)!!!!

        Thanks for your wonderful recipe.

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          So glad you enjoyed them! Usually using a generic flour shouldn’t be an issue, but sometimes it can be. One thing to watch for is the amount of protein in your flour. Some all purpose flours will have a higher amount (or lower amount) of protein which can change how recipes come out. All purpose flour usually has around 10% to 12% protein. You want to make sure your all purpose flour is within that range!

  2. Lance

    I tried the peanut butter cookie recipe. It’s like you know my taste buds. Exemplary flavor and texture.
    I want to try these chocolate chip because of the success of the other recipe, but I have a question. Can I use salted butter, or will it compromise the recipe. I usually do not have unsalted butter in my house.
    Thanks for the recipes that have given me hope that I can bake now.

  3. Brenda

    OHMYGOODNESS!  I made these cookies and they are fabulous.  In the recipe, I put in half chocolate chips and half peanut butter chips and created a chocolate/peanut butter chip cookie that was the best cookie that I have ever tasted.  I am now looking for an equally wonderful oatmeal raisin cookie recipe.  This was the first recipe that I tried from your blog…  needless to say, I have subscribed and will follow you!

  4. Jeanette Vivier

    I am a senior and I made your chocolate chip cookies, not only delicious, easy turned out so great looked just like a picture. Thank you

  5. Jessica

    Made these tonight and they are seriously SO GOOD!! My husband said they might be his favorite ever. Thank you!

  6. Katrina

    These are the BEST chocolate chip cookies ever!
    I made them for our SuperBowl party –  now I have to hide them!!
    They are nice and soft and a little chewy – so yummy. 
    Thank you for this recipe. 

  7. Alice

    Can you use salted butter instead of unsalted butter and is it the same measurement of butter and not use the salt?

  8. Holly

    I started making these cookies my sophomore year of college… Five years later and my college roommates STILL ask for them when we reunite. As far as I’m concerned, these cookies are LEGENDARY.

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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