The Best Classic Chocolate Chip Cookies

Prep 15 mins
Cook 10 mins
Add'l 5 mins
Total 30 mins

The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!

The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!

I have been on the hunt for my perfect Chocolate Chip Cookie for over 5 years now. I say ‘my perfect’ chocolate chip cookie, because everyone wants something different!

I want a soft, thick and chewy cookie with the perfect chocolate chip to cookie ratio. I want it to be all butter (no shortening in my CCC please!) and I would really like it to be ready to bake without having to chill the dough.

Over the years, I have made many chocolate chip cookies. Some recipes that turned out crispier than I liked or spread a ton. Recipes that were crumbly and with little flavor.

Some recipes used dark chocolate chunks or had special secret ingredients that made no difference. And some dough that had to rest for 36 hours before you baked them!

All I have ever wanted was to be able to make the perfect chewy chocolate chip cookie in under 30 minutes.

The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!

The past month I did some research on what makes different cookies do different things. After a lot of searching (and looking at past notes about other cookie recipes I have developed) I finally came up with this recipe.

I made it a few more times and tweaked a few more elements and now it’s perfect…at least to me it is!! This cookie has no big secrets or hard to do tricks. It’s simple and classic, just the way I like it.

It has taken me many a try, but I finally found the best chocolate chip cookie recipe and I could not be happier. The hunt is officially over and my jeans are officially tight.

The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!

The dough is divine (as always with chocolate chip cookies). Freshly baked — well, truth be told, just a tiny little bit under baked — they are pure heaven in your mouth.

There is absolutely no better way to eat a Chocolate Chip Cookie than warm out of the oven with a big glass of milk. I am drooling just thinking about them!


I know you were all very excited about these when I shared a photo last week (on facebook & instagram). So I want to put this recipe to the test!

Make these and come back and tell me what you think! They only take 30 minutes start to finish — so no excuses. Get baking!

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


  • 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)


  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.


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:



Serving Size:


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


**To prevent cookies form getting hard when stored, place completely cooled cookies in an airtight container along with a slice of bread. The moisture from the bread will let the cookies maintain their original softness for a longer period of time. Be sure to change the slice of bread every 2 or 3 days…if the cookies last that long. 😉 


The Best Classic Chocolate Chip Cookies (recipe via

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

The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!

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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. 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. 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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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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