The BEST Chocolate Chip Cookies!

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Meet…the absolute BEST chocolate chip cookie recipe.  They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious.

The BEST Chocolate Chip Cookies

Breaking news here from our tiny little kitchen here in Spain…

…we have a brand new oven!!! 

Notably, we have a brand new oven that actually works.  You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer.  For the first time since moving to Spain, I actually feel excited to bake again.  And the timing couldn’t be better with the arrival of holiday cookie baking season!

So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try.  (Which has been super fun so far…they absolutely adore American cookies!)  And here on the blog, I thought that I would circle back with a week full of my favorite cookie recipes for anyone else around the world who’s in the mood for some holiday cookie baking!  I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips.  And today, there of course seemed like only one proper way to kick things off.

Meet…my all-time favorite recipe for the softest, chewiest, dreamiest, hands-down best chocolate chip cookies.

I first shared this chocolate chip cookie recipe on the blog a few years ago.  And years later, it is still my go-to, and I’m happy to report that it has now become so many of yours as well!  These chocolate chip cookies are super-soft and chewy, they’re perfectly buttery and vanilla-y, they’re loaded up with as many (or as few) chocolate chips as your heart desires, and in my cookie-loving opinion, they are simply the best.

So if you’re looking for a few chocolate chip cookie recipe to try this season, bookmark this one and give it a try.  It’s a keeper!

The BEST Chocolate Chip Cookie Recipe | 1-Minute Video

The Best Chocolate Chip Cookie Recipe

Tips For The Best Chocolate Chip Cookies:

So what is it exactly about this classic chocolate chip cookie recipe that makes it such a winner?  Here are a few key CCC factors and tips that I’ve learned over the years…

  • All butter, all the way: I grew up making chocolate chip cookies with a half-shortening, half-butter base.  Then over the years experimented with using coconut oil, to olive oil, to vegetable oil, to melted butter, and everything in between.  But at the end of the day, when I’m craving a classic old-school chocolate chip cookie, I come back to this all-butter cookie recipe every time.  That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for.  They key is just to make sure that your butter is legit room-temperature so that it will cream correctly with the sugars.
  • Use both brown and white sugar: On that note, we will also be using two different sugars in this recipe — classic white granulated sugar and brown sugar.  Because we’re goin’ for it.
  • Extra vanilla: My dad taught me the secret when we were kids to always (always) use two full teaspoons of vanilla per batch of dozen cookies.  And I’m convinced it’s the small secret that makes these cookies extra delicious.
  • Add cornstarch: Yep, sounds strange, but I learned from Anna Olsen years ago that adding a hint of cornstarch is the secret to making your cookies extra chewy.  It really works!
  • Chill your dough: To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking.  (This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.)  Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet.  Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled.  Then…
  • Don’t forget those extra chocolate chips: Food stylist’s secret — to make your cookies look extra delicious, poke a few extra chocolate chips into your dough balls just before baking.  That way the chocolate chips will be nice and visible, and also, who can argue with some extra chocolate in their cookies?
  • Bake on parchment: Always bake on parchment or a silicone baking mat for the perfect cookies.
  • Sprinkle on flaky sea salt: Totally optional, but I love sprinkling a pinch of flaky sea salt onto the cookies (either onto the dough balls just before baking, or on the cookies hot outta the oven) for an extra bit of crunch and saltiness.  So good.

Chocolate Chip Cookie Dough Recipe

Chocolate Chip Cookie Ingredients:

Alright, now that you know the tips, let’s make our ingredient list!  To make this chocolate chip cookie recipe, you will need:

  • Butter: Softened completely to room temperature.  It’s very important that the butter is not too hard, and definitely not melted, for it to cream properly with the sugars.
  • Sugars: I like a blend of brown sugar (for that delicious molasses flavor) and white granulated sugar.  But feel free to experiment with different ratios if you prefer.
  • Egg: Just one. :)
  • Vanilla extract: Either store-bought or homemade.
  • All-purpose flour: As I said, when I’m craving this classic recipe, I unapologetically go for the old-school AP flour, butter and sugars.  But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.
  • Cornstarch: To help make the cookies extra chewy.
  • Baking soda: Be sure that your box of baking soda is fresh and not expired.
  • Salt: We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.
  • Semisweet chocolate chips: I usually use standard-sized semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.

How To Make Chocolate Chip Cookies

How To Make Chocolate Chip Cookies:

To make chocolate chip cookies, simply…

  1. Combine the dry ingredients.  In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  2. Cream together the butter and sugars.  Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.
  3. Add egg and vanilla.  And mix on medium-speed until combined, about 1 minute.
  4. Add in the dry ingredients.  And beat on medium-low speed until just combined.
  5. Fold in the chocolate chips.  Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
  6. Chill the dough.  Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
    • Or, for a speedier solution, you can go ahead and shape the dough into 1-inch balls, place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.  Then chill in the refrigerator for 20 minutes or until the dough is chilled through.
  7. Form the dough balls.  Then once the batch of dough is completely chilled, remove it from the refrigerator.  Scoop out and roll dough balls that are 1-inch in diameter.  Then place them on a baking sheet that is covered with either parchment paper or a silicone baking mat.
  8. Bake.  For about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.  The centers may look slightly undercooked.
  9. Cool cookies.  Remove the cookies and let them cool on the baking sheet for about 5 minutes.  Then transfer them to a wire rack to finish cooling.
  10. Serve!  Then dive in while they’re nice and warm and ooey-gooey-chocolately.  Yum.

Easy Chocolate Chip Cookies

Possible Add-Ins:

Want to mix things up?  Feel free to add in:

  • Different baking chips: Milk, dark, white, or semisweet chocolate chips are all delicious options here as well.  Or peanut butter chips, Heath bar chips, Andes mint chips, caramel bits, or any other fun baking add-ins that you may love.
  • Nuts: Chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts are also delicious add-ins.
  • Sprinkles: Toss in a handful of colored sprinkles if you’d like to make these cookies extra festive!
  • Dried fruit: Dried cherries, cranberries, apricots, or other dried fruit (presuming it is chopped into bite-sized pieces, if need be) are also delicious in this recipe.

Chocolate Chip Cookie

How To Store These Cookies:

Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days.  Or you can freeze the cookies for up to 3 months.

Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days.  Or you can freeze the dough for up to 3 months.

  • Pro tip: For easy cookie making, I recommend forming the dough into balls before freezing.  Just place them on a baking sheet, and freeze for a few hours until they are completely frozen.  Transfer the frozen dough balls to a ziplock bag or other airtight container.  Then you can keep them in the freezer for up to 3 months.  Once you’re ready to make the cookies, just thaw your desired amount of dough balls in the refrigerator until they have thawed.  Then bake!

Chocolate Chip Cookies and Milk

More Favorite Cookie Recipes:

Looking for more delicious cookie inspiration?  Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:

Soft and Chewy Chocolate Chip Cookies

Print
The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 0 About 12 cookies 1x

Description

My all-time favorite chocolate chip cookie recipe!  See notes above for possible ingredient variations, plus options for how to store your cookies and dough.


Scale

Ingredients

  • 1/2 cup (115 grams) 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 (180 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • optional: flaky sea salt

Instructions

  1. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  3. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
  4. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
  5. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.  Then once the batch of dough is completely chilled, remove it from the refrigerator.  Scoop out and roll dough balls that are 1-inch in diameter.  Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
  6. Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.  The centers may look slightly undercooked.
  7. Remove the cookies and let them cool on the baking sheet for about 5 minutes.  Sprinkle with a pinch of flaky sea salt, if you would like.  Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm!  Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.

Notes

*Prep time listed above does not include chilling time.

*To chill the dough faster, shape it into 1-inch balls.  Place them on a baking sheet that is covered with either parchment paper or a silicone baking mat, then chill the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through.  Then bake as directed.

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The BEST Soft and Chewy Chocolate Chip Cookies

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601 comments on “The BEST Chocolate Chip Cookies!”

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  1. This is now my favorite chocolate chip cookie recipe. Thank you so much for creating it. I like the addition of extra vanilla and the cornstarch. I am getting great reviews from my family!

  2. I prepared these and then froze the balls so I could bake fresh cookies in the morning before company arrives. Nothing like the smell of fresh baked cookies!
    How long should I defrost the balls before baking them? Or do I bake them frozen, and if so, at one temp and for how long? Thanks

    • Hey Sharon! Recently I had prepared cookie dough similar to this one and I had asked myself the same question! After thorough research and professional advice from my local bakery the answer was clear… No! You do not have to thaw the dough. Preheat the oven at the same temperature you would for chilled dough (350F according to the recipe above). Once the oven is ready pop your frozen dough balls in there and add 2-3 minutes to the recommended time (10-12 minutes would in turn need to be 12-15 minutes for frozen dough according to the recipe above). I hope this helps! Take care and never stop baking! It’s the reason they smile 😉

  3. Absolutely delicious! Crunchy on the outside soft chewy chocolaty on the inside. My family and I can’t get enough of these. If you are a chocolate lover I recommend doubling the semisweet chocolate chip. Also recommended refrigerating if for an hour before baking

  4. I ABSOLUETLY love trying new chocolate chip cookie recipes-I keep trying to find the one that makes me stop “trying” I made these for a party and they were gone in a second-my sister told me to stop looking-this is the best! Thanks for a great recipe! And the advice to ball and chill for 20 worked perfect! Thanks!

  5. These really are the best choc chip cookies. I think the secret is the cornstarch. We up the salt a bit too. Thanks!

  6. This is the first time I deviated from a recipe I used since I started cooking…. all I can say is wow!! These cookies are delicious! My family was saddened when they saw the cookies looked different from my usual.. then they tasted them. This is our new recipe!! Thank you!

  7. Great recipe, cookies came out soft in the middle and all had a great shape. They smell heavenly as well!

  8. I followed the recipe exactly and as others have said my cookies did not spread. They are still balls. Any idea why? I would really like the cookies in the photo. Also, I made 12 cookies and still have a lot of dough left. The recipe says this only makes 12 cookies. My dough seems a little dry but still able to make a ball. Please let me know what is going on with this recipe. Not sure why it works for some and not others. Thanks

  9. These are the bomb!! Delicious and super easy!

  10. I’ve made these cookies a number of times now, and they are my family’s absolute favorite! Today, my two year old son/sous chef was insisting that we add cocoa powder to the list of ingredients. I’ve never attempted substituting cocoa powder into a recipe so we winged it; we used 1 cup of flour and 1/2 a cup of cocoa powder. They turned out delicious, and we anticipate making them this way again.

  11. I followed this recipe to a t two times and my cookies Just didn’t turn out. They look lighter in color than the ones pictured here so in the first batch I used light brown sugar because the recipe doesn’t specify and one the second I used dark but still didnt match the ones on here. Also my cookies were super fluffy like little muffins nearly. Any ideas what could’ve gone wrong? I used the exact measurements listed and let my butter get room temp each time 🤔

  12. I only just realized I neglected to rate the recipe when I wrote my previous comment.

  13. hello my cookies came out flat. what did i do wrong? many thanks

  14. I need help y’all!! This is the absolute best recipe I have found hands down! I am bringing some to thanksgiving dinner but my nephew has a severe egg allergy. I would like to see if anyone has any egg substation I could use without compromising this recipe?

  15. The only chocolate chip cookies I will make from now on – perfect!

  16. BEST cc cookie recipe I’ve ever used!
    Chewy gooey yumminess for days!

  17. I’ve tried a lot of different chocolate chip cookie recipes .. this one by far is my favorite!! Easy to make and came out perfectly..

  18. These cookies came out so yummy! I am just getting into baking (as I bought my first stand mixer this past weekend!) so I have not tried many recipes for chocolate chip cookies; but these hit the spot for me. I was able to get 16 cookies out of the dough, and that may have been why I needed to bake them for a longer period of time?? After about 13 mins, the insides were still raw. I had to pop them back in for another 7. Thanks for the recipe!

  19. Thank you so much for sharing this recipe… made them once almost a month back , turned out amazingly delicious… came back again to revise the recipe for bigger batch this time.. these are the best cookies i ever made. Thanks again