My All-Time FAVORITE Chocolate Chip Cookies

This is my all-time FAVORITE chocolate chip cookies recipe!  They’re perfectly soft and chewy, loaded up with chocolate chips, and absolutely delicious.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

I feel like everyone out there probably already has their own favorite recipe for how to make a killer batch of chocolate chip cookies.

But just in case you don’t…I have one for you to try.  :)

These cookies are soft, they’re nice-and-chewy, they’re deliciously-buttery, they’re ooey-gooey-chocolatey, they absolutely melt in your mouth when they’re fresh out of the oven, they are also strangely delicious when frozen (something my grandma taught me – who knew!), they are unfailingly always the hit of a party, they have been baked countless times in my kitchen, they will surely be baked countless times more, and…they are without a doubt…

my all-time favorite chocolate chip cookies.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

And I do mean favorite.

I have tried a lot of chocolate chip cookies in life, and have been baking up batches of my own ever since my dad taught me how to lick the beater — er, help stir in the chocolate chips — as a young pup.  And while I’ve tried out many a “healthier” recipe over the years, and random ingredients substitutions like with my coconut oil chocolate chip cookies, let’s be real.

There’s no comparison to classic cookies made with butter and good ol’ sugar.

Sure, these cookies aren’t going to win any healthy-eating awards.  But hey, when it comes to an indulgent treat every now and then, they’re not meant to.  And I do enjoy an indulgent treat every now and then.  :)

So let’s make some.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

(Heads up — I made a double batch here, so this is some extra dough!)

We begin by whipping up the dough.  Now there are all sorts of opinions out there in the baking world about brown sugar vs. white, butter vs. shortening, what type of flour is best, how much vanilla to use, and on and on.

To each, her own.

Here’s what I have decided I like:

  • All butter, all the way: I grew up making ccc’s with half butter and half shortening.  And boy, while that shortening did help make them nice and chewy, it creeps me out and I much prefer the flavor of butter.
  • Go heavy on the brown sugar: A little extra brown sugar helps add extra chewyness (and that extra-delicious molasses flavor), so we’re good to go with the butter.
  • Use lots of vanilla, and good vanilla: If you can, I highly recommend splurging on good vanilla for baking.  It makes a world of difference, especially when we use 2 full teaspoons for this recipe.
  • Excuse me, cornstarch?:  That’s right!  Baker’s secret — cornstarch is magic when it comes to making cookies nice and chewy.  (Can you tell I’m a little obsessed with “chewy”?)
  • Extra chocolate chips for the win: Food stylist’s secret — poke a few extra chips in your dough balls before baking, and that way you’ll be able to taste and see lots of chocolate chips in the final product.
  • Refrigerate that dough: A must with butter-based cookies.  Be sure to chill your dough after it has been whipped up (or after you have formed the dough into balls) for at least 10-20 minutes so that the butter can firm up again before baking.  This will help it melt a little less, thus making your cookies a little bit thicker and less spread-out.
  • And don’t forget to bake on parchment: Or a silicone baking mat.  I don’t fully understand why, but my cookies always bake so much more evenly when they’re not sitting directly on a baking sheet.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

So, let’s get to it!  Roll those puppies up, place them on your parchment, poke some extra chips on the tops of each ball, pop the sheet in the fridge (they chill more quickly when already formed into balls)…

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

…and then bake them up until they’re lightly golden on top.

Just lightly.

The #1 crime of un-chewy cookies is overbaked cookies.  So resist the urge to leave them in an extra minute.  Pull them out when the tops are lightly golden, and after they sit on the tray for another minute, they will likely be cooked through to perfection.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

Transfer them to a wire rack to rest for just a bit…

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

…but not for too long.  Because let’s be real, cookies are their absolute best when they are still warm and melt-in-your-mouth-delicious.  

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

You know, like that.  ;)

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

So if you’re looking for a solid new chocolate chip cookie recipe, I recommend that you bust out that mixing bowl immediately and enjoy the ooey-gooey mess out of these.  Please.  :)

My All-Time FAVORITE Chocolate Chip Cookies

This chocolate chip cookies recipe is my all-time FAVORITE! They're soft and chewy, perfectly buttery, and full of gooey chocolate chips. Perfection!!

Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
  2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
  3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)
  4. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

 

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

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Comments

  1. Jenny — August 8, 2016 @ 3:24 am (#)

    I also melted the butter in the microwave….I wonder if this has to do anything with the dough spreading after baking…

    • Hayley @ Gimme Some Oven — August 10th, 2016 @ 12:27 pm

      Oh no, you definitely don’t want to melt the butter! You want softened butter (so it should be at room temp). It’s fine if you’re pinched for time and need to briefly heat the butter in the microwave to soften it (but only do it for a few seconds at a time and keep an eye on it so it doesn’t start melting). It sounds like this is likely what made them spread too much and come out flat. :( We’re sorry this happened!

  2. Kristina — August 10, 2016 @ 10:06 pm (#)

    Why did my cookies come out cakie like it was puffy? I followed all of your instructions.

    • Hayley @ Gimme Some Oven — August 11th, 2016 @ 9:20 am

      Hi Kristina! How do you measure your flour? If you spoon the flour loosely into a measuring cup than level the top, that’s what we do. If you scoop the cup directly into the container, that adds more flour than the recipe calls for, which could be why your cookies turned out cakey. These cookies are supposed to a little bit cakey but not hugely. We hope this helps!

  3. Ashley — September 4, 2016 @ 11:08 am (#)

    Best ccocolate chip cookies I’ve made… This one goes in the recipe box. Thanks!

    • Hayley @ Gimme Some Oven — September 4th, 2016 @ 8:33 pm

      We’re so happy you loved the, Ashley!

  4. Jasmine M — September 7, 2016 @ 9:38 pm (#)

    I prepared this dough last night to freeze it, and I just wanted to say it was a DREAM to work with..so smooth and not sticky at all, got 18 uniform scoops out of all the batter. Baking 4 of them right now, I’ll update how it goes :) 

    • Hayley @ Gimme Some Oven — September 8th, 2016 @ 1:02 pm

      Thanks for sharing with us, Jasmine — we’re so glad to hear you enjoyed the recipe — we hope you love the cookies! :)

  5. Shawn — September 18, 2016 @ 7:11 pm (#)

    I loved these! I haven’t made them yet but my friend made them for us the other night and I loved them

    • Hayley @ Gimme Some Oven — September 19th, 2016 @ 12:54 pm

      We’re so happy to hear that, Shawn! :)

  6. Amanda Trimboli — September 19, 2016 @ 4:47 pm (#)

    I don’t bake cookies often, and I’ve only used one recipe before, but this recipe hit the nail on the head for exactly what I wanted.  I was craving a classic chocolate chip cookie, but one that was soft and a little gooey.  This recipe was exactly that.  I’ve never chilled the dough before baking and that definitely helped to prevent the cookie from expanding a lot.  I liked baking it on parchment paper too.  Very easy clean up and no sticking to the pan.   The only drawback that I had was that I had to increase the cooking time by at least 15 minutes to get that light golden brown color on top.  Other than that it was perfect.  I will forever continue to use this recipe.  

    • Hayley @ Gimme Some Oven — September 20th, 2016 @ 9:49 am

      Thanks for sharing with us, Amanda — we’re so happy you loved these! We’re sorry the baking time took so much longer though — that’s strange!

  7. Leslie — September 23, 2016 @ 4:21 am (#)

    When measuring the brown sugar and flour, should i measure tightly packed cup(s) of brown sugar and flour or loose?

    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 11:51 am

      Yes, exactly! :) We hope you enjoy!

  8. Andrea — September 23, 2016 @ 9:59 pm (#)

    Followed the recipe exactly and they came out perfect! Chewy and just the right crisp on the edges 

    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 11:25 am

      We’re so glad to hear that, Andrea — thanks for giving them a try! :)

  9. Shelley — September 25, 2016 @ 4:23 pm (#)

    These are so yummy! Will definitely be making again. I am glad that it doesn’t make too big a batch since I want to eat them all!

    • Hayley @ Gimme Some Oven — September 26th, 2016 @ 11:09 pm

      We’re so happy you enjoy them, Shelley! :)

  10. Danielle — September 29, 2016 @ 11:40 am (#)

    Definitely a keeper! Thank you so much for sharing!!

    • Ali — September 29th, 2016 @ 11:42 am

      Awesome! So glad to hear it! :)

  11. gary vachon — September 30, 2016 @ 3:32 am (#)

    you should consider adding 1 cup of rice krispies to this recipe

    – just a thought – a really delicious thought

  12. Cassi — October 2, 2016 @ 12:10 pm (#)

    Thank you for sharing this recipe. I’m a sucker for pre-made highly processed but oh so easy and delicious cookie dough. But this recipe totally worth the effort. I also firmly believe that there is no such thing as a good crispy chocolate chip cookie. So needless to say, this was the chewy, gooey cookie recipe I never knew I was missing from my life.

    • Ali — October 12th, 2016 @ 5:11 pm

      Awesome, so glad you enjoyed it! :D

  13. aneesha f. — October 3, 2016 @ 12:19 am (#)

    These are the best cookies I’ve ever made! They are absolutely delicious- chewy and soft. They turn out exactly as pictured above.

    • Hayley @ Gimme Some Oven — October 4th, 2016 @ 6:21 pm

      Thanks for your sweet words, Aneesha — we’re so glad you loved them! :D

  14. Alix @A Hedgehog in the Kitchen — October 9, 2016 @ 4:22 am (#)

    We’re loving everything about these chewy chocolate chip cookies, here in Paris! We can’t wait to give them a try! Thanks! 🍫🍫🍫

    • Ali — October 12th, 2016 @ 4:24 pm

      Awesome, hope you enjoy them! :)

  15. Jennifer — October 10, 2016 @ 2:40 pm (#)

    I just made this recipe! This was the best chocolate chip cookie I’ve ever eaten. Thank you for making the recipe so simple and detailed!

    • Hayley @ Gimme Some Oven — October 12th, 2016 @ 2:17 pm

      Awesome! We’re so glad you loved them! :)

  16. Erin Ledbetter — October 16, 2016 @ 9:36 am (#)

    I think it would be great if you’d publish the amounts in weight by grams, that’s really the only way true baking can always come out consistently, per Alton Brown.

  17. Marshay — October 22, 2016 @ 11:38 pm (#)

    I feel like I’ve finally found the perfect chocolate chip cookie recipe with this. It’s amazing and everything I’ve been looking for. I did make a few tweaks by melting 2 tbsp of the 1/2 cup softened butter and chilling the dough for 3 hours. I feel like overnight chilling would make these even better but that would mean making the batch last that long and really how can you resist them!!?

    • Hayley @ Gimme Some Oven — October 26th, 2016 @ 2:36 pm

      We’re so happy to hear that! And yes, we’re sure chilling them overnight would give them even more awesome flavor (we’ve just never been patient enough)! ;)

  18. Leeia — November 10, 2016 @ 7:24 am (#)

    Salted or unsalted butter?

    • Hayley @ Gimme Some Oven — November 15th, 2016 @ 8:41 pm

      We used unsalted. We hope you enjoy these!

  19. Molly — November 13, 2016 @ 2:40 pm (#)

    Making these for the third time this month since discovering this recipe. They’re the best and most delicious way to make chocolate chip cookies that I’ve found yet, and I’ve been on a long and tiresome hunt. Thank you!
    -Molly

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 2:08 pm

      We’re so happy you love these, Molly! :)

  20. Meg — November 15, 2016 @ 9:45 am (#)

    For some reason, my cookies spread and flattened. The dough was sticky when I was rolling them into balls but I put them in the fridge for the recommended amount of time and they still came out flattened. 

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 3:00 pm

      Hi Meg — we’re so sorry to hear that! It sounds like maybe your baking soda was old?

  21. Larry — November 20, 2016 @ 2:56 pm (#)

    Made these today and dough was very crumbly. Even chilling didn’t help. Baked for longer, but still not ‘doughy’. Never had this issue with cookies before. I may stick to my old recipe next time

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 7:49 pm

      We’re sorry to hear that, Larry! We’re not sure what could have caused the dough to be so crumbly — we’ve never had that issue before. It sounds like the dough might not have been hydrated well enough. Did you use a large egg?

  22. Tannie — November 21, 2016 @ 7:18 am (#)

    Made these the other night…came out perfect, thank you! Didn’t use a mixer and it was fine. My dough was a bit sticky (too much butter?), so I spooned the dough out and left it in the fridge for about an hour. When I took it out, it was so much easier to work with, I then rolled them into balls and baked them for 10 minutes, and then cooled on the sheet for 5 minutes as instructed. The cookies came out soft and crunchy around the edges!
    Thanks again for sharing, I’m keeping this awesome recipe!

    • Hayley @ Gimme Some Oven — November 23rd, 2016 @ 10:26 pm

      Thanks for sharing with us, Tannie — we’re happy you enjoyed them! :)