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.  (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.

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.  :)

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

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427 comments on “My All-Time FAVORITE Chocolate Chip Cookies”

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  1. Gave them a second try…THEY WERE DELICIOUS and exactly how I pictured it. One question is there a “good” type of chocolate chips that melt properly when they are in the oven?

  2. I just want to say I have made many different kids of chocolate chip cookies form so many different recipes and these are my favorite. I searched the internet to find the best cookie recipe and kept making mediocre cookies. Until I found this recipe. They are so yummy and soft and chocolatey. Why didn’t I think of shoving a bunch of chocolate chips in each cookie, I mean you can’t have enough chocolate. My friends and family and everyone who has tried one has loved it. So in conclusion thanks for making this awesome recipe public.

    • Thank you for your sweet comment, Sydney! We’re so happy to hear you, your friends, and your family love these! :)

  3. I’ve been searching for the best chocolate chip recipe for a while and finally found this one! I make 2 to 3 batches and freeze them all at once so whenever I want fresh cookies I can just pop them in the oven! It’s the best!

  4. I really love this recipe! Is it okay to chill the dough overnight? If it is, should I leave the dough out at room temperature for 10 minutes or so before baking? Thank you!

  5. Omg THESE cookies’!!! They are the best cookies ever…better than any store bought cookies! Thank you for this amazing recipe, actually all of your recipes! :)

  6. Can I use 4tps of baking powder instead of soda and can i use salted butter, removing the salt? would it be the same?

    • Hi Marilyn! Yes, you could definitely do 3-4 tsp baking powder instead of baking soda, and you could use salted butter and just leave out the salt that the recipe calls for. We hope you enjoy these!

  7. what type/kind/brand that make the chochlate chip melted? or it is because of the method of preparing the recipes>

    • Hi there! We’re not really sure what you mean. The chocolate chips just melt from the heat of the oven. :)

  8. I’m in the middle of making these and when I was done making the dough it was kinda sticky? Was this normal?

    • Hi Laura! Hmmm, it shouldn’t really be sticky. We wonder if one of the measurements might have been off? How did they turn out?

  9. The BEST choco chip cookies ever! I haven’t found a recipe that even come so close.

    • Wow, thank you so much, Elisa — we’re thrilled that you loved them!

  10. I made the cookies today and they are delicious. My only issue is that I have a weird oven and had to bake them at 325 degrees. They browned beautifully on the bottom and they were done and chewy. However, the tops didn’t brown. I will definitely give them another try and bump up the oven to 350 and watch them very closely.

    • Thanks for sharing, Sue, we’re glad you enjoyed them despite the oven issues — we hope they work out even better for you next time! :)

  11. Wow! These are so delicious!!!

    Rating: 5
  12. Best recipe ever! It’s REALLY GOOD! So chewy and moist. I’ve tried many different ones and this one never fails.

    Rating: 5
  13. My mixer is broken, can i cream this by hand using a whisk? Or can i use melted butter?

    • Hi Nicky! We think if your butter is soft enough, you can do this by hand (with a whisk and/or wooden spoon or thick spatula). It’ll just take some muscle! ;) We hope you enjoy them!

  14. This is the ONLY chocolate chip cookie recipe I use! I tried this recipe once, about a year ago, and since then I make it at least once a month!

    Rating: 5
  15. Hi, I followed the recipe exactly, but my cookies were not as flat as yours and they did not spread out as much. Do you know why this would happen?

    Rating: 3
    • Hi Sara! We’re sorry about that. :( It sounds like maybe the dough was too chilled? A little less of a chill time will help them spread out and flatten more. Also, if your butter is too cold, that could prevent them from spreading. We hope this helps for next time!

  16. No ty, cookies are best crispy. Unlike bacon which is good chewy, underdone, as well as crispy and overcooked.

    • You can always bake these a bit longer if you want them crispier. We hope you enjoy!

  17. I make these all the time and they are TRULY THE BEST chocolate chip cookies ever. Every person who tries them agrees. Seriously, you make these once and you fall in love with then and you’ll never go back to your old chocolate chip cookie recipe again.

  18. Love these! Made a chips-ahoy-sized army of them with mini chocolate chips and a heaping tsp scoop. Definitely would recommend to fellow tollhouse-lovers. One of the closest cookies to tollhouse I have found –post baking that is. Still on a search to find tollhouse cookie dough.

    Rating: 5