The BEST Chocolate Chip Cookies!

Meet…the absolute BEST chocolate chip cookies recipe.  They’re perfectly soft and chewy, loaded up with chocolate chips, and absolutely delicious.

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.  :)

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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.

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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.

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.  (This organic vanilla is only about $11 on Amazon.)   It really 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.

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)…

…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.

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

…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.  

You know, like that.  ;)

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.  :)

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The BEST Chocolate Chip Cookies!

Hands-down the BEST chocolate chip cookies recipe!  These cookies are perfectly soft and chewy, loaded up with chocolate chips, and absolutely delicious.

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, store-bought or homemade
  • 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 sugars 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 the chocolate chips by hand until just combined.
  3. Shape the dough into balls that are about 1-inch in diameter, 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.

 

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502 comments on “The BEST Chocolate Chip Cookies!”

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  1. Currently making the recipe right now! I always add more brown sugar and vanilla so it’s nice to now I’m not alone haha The batter looks great and I can’t wait till I can share them with my family. I added semi sweet chocolate chip, Reese’s chips and white chocolate chips… way excited for the extra goodness!!

    Rating: 5
  2. Wonderful! My kids ate it all, so next time I will have to make a double portion. Though it would be nice if measurements were for both US (cups, Fahrenheit) and Europe (grams, Celsius) … (I had to convert everything, so that was annoying).

    Rating: 4
  3. These are so amazing!!!!! Best recipe ever!

    Rating: 5
  4. LOVE LOVE LOVE!! These cookies are so good!! My husband thought I bought them at the store! I just wish this recipe had the nutritional information!!

  5. This is by far the best chocolate cookie recipe I’ve ever made thanks to you. My friends love them as I do love to spread the joy.

    Thank you for all your great recipe’s

    Ann C

  6. Hands down the best chocolate chip cookie recipe I’ve come across yet! SO GOOD!!

    Rating: 5
  7. I have tried a lot of chocolate chip cookie recipes over the years, but this one is the best. Ali’s instructions are very easy to follow and her tips are all much appreciated (such as using cornstarch to make the cookies chewy, baking on parchment, taking care to use good vanilla, etc.) I also like that this recipe is not fussy (no browning the butter, no 24-hour chilling, etc.) This recipe came out perfectly the first time I made them and appeal to both the adults and children in my family. We used to disagree about which cc cookie recipe was best — but now we’ve settled on this one. Thank you, Ali, for the thoughtfulness and care that goes into each of your recipes!

    Rating: 5
  8. These cookies were delicious! I made a batch and put them in the fridge before dinner. Then baked them when we were eating…..yum….warm, gooey chocolate chip cookies for dessert! I’m making another batch tonight! Thanks for sharing the recipe!

    Rating: 5
  9. Thank you so much for posting this! I have tried so many cookie recipes and never found one that was quite right until this one. It’s so nice and chewy and perfect. I have come back to make this many times. Just want you to know I really appreciate you making it available for everyone.

    Rating: 5
  10. This was the best choc chip cookie recipe i ever made. I changed some ingredients to make it vegan and it worked. Will it work without white sugar?

    Rating: 4
  11. Turned out perfect will absolutely make them again.

    Rating: 5
  12. My go to recipe for cookies every time. We love them!

    Rating: 5
  13. I finally found the only CCC recipe I’ll ever need again :) I make mine gluten free and the gluten eaters can’t tell any difference. I’ve used both Bob’s Red Mill 1-to-1 Baking Flour and Krusteaz Gluten Free All Purpose Flour.. perfect results every time! Thank you for this recipe

    Rating: 5
  14. When I make these I can’t roll them up into balls it’s too gooey what am I doing wrong?

    • Try using butter that is at a colder temperature. It will be harder to mix but the dough will definitely be firmer :)

    • I had the same problem. If you leave them to chill they are easier to handle.

  15. Hi! Love these! They’re everything you everyone commenting said they’d be. I too love the fact that I can. Make a batch at dinner time and have them cooking while we’re eating. I just have one question…can the cookie dough be frozen and baked when desired? Are there any adjustments you can suggest? While it is easy to make it still takes time for butter to come to room temp, especially if you live in a cooler area than others.

  16. I have a ton of recipes for chocolate chip cookies…always searching for “the” cookie. This is definitely among the very best, if not “the” best! Fabulous taste and loved that they held their shape (cornstarch and refrigerating before cooking, I assume?). Thank you!

    Rating: 5
  17. Amazing, everyone loves them. You don’t specify light or dark brown sugar. Have used both, which do you use?

    Rating: 5
  18. These turned out great! A little flat even though I cooled the dough as recommended, but I really didn’t mind because they were cooked perfectly at 10 minutes and super soft. Thanks for the wonderful recipe!

    Rating: 5
  19. Hi!! Cannot wait to make these … they look SO yummy!! Can I use mini chocolate chips? If so, would it still be 1 cup or add more? :)

  20. I can say WITHOUT A DOUBT. This is *THE* chocolate chip cookie recipe to beat. I literally deleted all of my other chocolate chip cookie recipes on Pinterest after making this. They are perfect! Crispy outside, chewy inside. They are like Pillsbury but way better. Thank you thank you!

    Rating: 5
  21. This recipe is AMAZING! I’ve made it for potlucks and parties so many times and it has received rave reviews every time. It’s so good that my friends always ask me to make my “famous” chocolate chip cookies…. Little do they know I use your recipe but add espresso powder to amp up the chocolate flavour. I usually make the whole batch and only bake 2 and freeze the rest of the dough balls for cookies whenever I crave them, however, I am headed off to college soon and will not have access to a freezer so I am wondering if its possible for me to make these and leave the dough in my refrigerator and bake 2-3 cookies at a time? if so, how long do you think I could keep the dough in the fridge for?

  22. Any idea what the nutrition information is on these? They sound delicious!

  23. I made the cookies and thought that using cornstarch was very different.. I made them for my family. These are easily the best cookie recipe I have ever came across. I also got the exact number if cookies you did: 12. I am going to write this down it is so good!

  24. Thank you so much for the recipe, everyone in my house loved them and I finally found a recipe thats better than pilsbury!

    Rating: 5
  25. Unfortunately I did not have any brown sugar so i replaced the brown sugar with granulated sugar. They still came out amazing !! The comments do not lie, by far the BEST chocolate chip cookie recipe I have tried !

    Thank you for this amazing recipe me my mom and my sister enjoyed them very much!

    Eglianda

    Rating: 5
  26. OMG…. This recipe is true to the end just follow the directions!!! My hubby is killing these cookies!! Thanks

    Rating: 5
  27. Yum… this is so easy and so delicious. My granddaughter loves these cookies. She is in college and lives with us and loves chocolate chip cookies. I made two batches and am giving one to my nephew for his three little ones.

    Rating: 5
  28. I made these cookies yesterday, my only problem was I didn’t read how many the recipe yields and wish the recipe made more! It says 12, but I was able to make more like 20. I have always had problems making chocolate chip cookies. Too hard, flat, undercooked… this recipe was perfect!! I told my son I was using a new recipe and when he tried the cookie he said I need to use this recipe all the time now! I will say I did skip the salt because I used salted butter. Five stars! Thank you so much! I will be doubling next time!

    Rating: 5
  29. I made 2 batches of these today and LOVE them but mine are so light in colour. Wondering how to get your beautifully golden colour on the outside without over baking! Thanks so much!!

    Rating: 4
  30. I am in complete awe of these cookies. Have been in a quest for a perfect chocolate chip cookie and this IS IT!! Baked last night. When I got up this morning, I grabbed one to check if they were still soft, and I ended up having three as my breakfast!!! I have a Ninja blender. Used the food processer and plastic dough balde to mix the dough. When I took the butter out of the refrigerator, I couldn’t wait to get started. Put a stuck of butter in power level one in my microwave for 30 seconds. Softened just enough. After butter and sugar blended, added all the flour mixture at once and blended in low/dough setting in Ninja blender. When blended, I put the dough in a bowl to hand mix one bag if hersheys milk chocolate chocolate chips. I cooled the entire bowl for an hour while I did other chores I put parchment paper on an air-bake cookie pan. I made the dough into balls with a large soup-spoon sized spoon. Then, opened another bag of chocolate chips and pushed 4-6 chips in the top of the cookie balls. I baked the first batch only 10 minutes. For the second batch, I let them bake for 12… And that was the perfect time. I don’t know if it was timing or letting the dough sit at room temp….each batch was better than the last!! (I will experiment with this for future recipes.) I had doubled the recipe and had 42 cookies total. I have saved this recipe to it’s own board . It is the ONLY recipe I will use from now on!!! My daughter brought these to school today and her classmates are begging for more!!! Thank you SO SO much for sharing your AMAZING recipe!!!

    Rating: 5
  31. Baking these right now and I must say these are looking pretty good! Usually my ccc recipe bakes a flat bready cookie but these are holding good in the oven. Can’t wait to taste them. My husband is a ccc fanatic when he gets home from work I bet these will all be gone! Thank you for the recipe!

    Rating: 5