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.  (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in.  But if you’d like to make sure they’re super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
  3. Fold in the chocolate chips by hand until just combined.
  4. 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.)
  5. 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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432 comments on “My All-Time FAVORITE Chocolate Chip Cookies”

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  1. I’ll have to try these! The chocolate chip cookies I once loved have recently started to fail me (what the heck!?), so I’m in the market for a new recipe. They look great :D

  2. Hm.. sounds like I’ve got to give corn starch in my ccc’s a go!

    Josh | The Kentucky Gent
    http://thekentuckygent.com

  3. Chocolate chip cookies are my weakness! Especially when they are soft and gooey in the center:) I’m definitely going to try this recipe out over the weekend. Thanks for sharing!!

    XO – Sarah

  4. These cookies look fantastic!!!

  5. I have never added corn starch to my cookies, but you have convinced me it is necessary! Looks amazing!

  6. Oh my goodness they do look amazing! So fluffy and chewy and chocolately <3 love all your tips as well, will need to try the cornstarch one! And totally agree that heavy on the brown sugar is aaaallways a good thing :)

    • Thanks Claudia, we hope you love them — extra brown sugar and cornstarch are definitely game-changers! :D

  7. These look perfectly chewy and I second extra chocolate chips making the BEST cookies. What I wouldn’t give for one right now to finish up my last bit of coffee! :)

  8. FINALLY a cookie recipe that isn’t so focused on being “healthy.” Sometimes, you just can’t beat the classic recipes! I’m with you on the brown sugar and butter! I will DEFINITELY be trying these out one day. Thank you!

  9. Can’t have enough Chocolate chip cookie recipes in my life! these look perfect! :)

  10. oh my God, these look amazing! I probably shouldn’t have read this when I was starving haha. xx,kenz

  11. I made these today and they are delicious! I chilled them for about two hours. They baked up so perfectly. Thanks for sharing!

  12. Oh my goodness just looking at those photos made my stomach rumble! xx

  13. These look beyond delicious! I cannot wait to make them on a cold Autumn afternoon!

  14. Delicious! Literally just baked these. My favorite chocolate chip cookies have always been break-and-bake. I’ve never found a recipe good enough that warrants the effort required with baking. These are amazing! Such a simple recipe, but soo mouthwateringly delicious. For sure new go-to. Thank you! 

  15. Thanks for the recipe! How many grams is a half cup?

    • You’re welcome Marjolein! For 1/2 cup butter, that should be 113g, 1/2 cup of flour should be 64g and 1/2 cup packed brown sugar should be 110g. We hope this helps, and that you enjoy the cookies! :)

  16. When I read this recipe and looked at the pictures I was like wow great recipe, now time to make it. So I made them and they were really chewy and delicious except that they didn’t really 

  17. These look wonderful! Do you know if I can substitute Gluten Free flour  and GF sugar(s) in this recipe? I sure would love to try.

    • Thanks Terry! We honestly haven’t tried GF flour or sugars in this, so we can’t say for sure. However, we think it’s worth a try! If you attempt them, definitely let us know how they turn out! :)

  18. I tried your cookies and they are absolutely delicious.  Best part is the tips on cooling them, how if you make balls first you save cooling time etc.  I’ve been frustrated with some recipes that you must cool overnight.  I sometimes, ok I’ll admit, I always want those cookies when I decide to mix them up..  having to wait until the next day is horrible!  I tried your rolling into balls and then cooling and you’re so right!  They seem exactly the same as overnight cooling.  Thankyou for these time saving and frustration free tips.  Your recipe is one of the best I’ve tried.  Thankyou, thankyou, thankyou! !!♡♡☆☆☆☆☆

  19. I’ve been searching so long for a good cookie recipe and these look awesome!! How many eggs do I put in the batter? Thanks!

  20. Hi there!

    Could you leave the cookie dough in the fridge longer than 10-20 minutes? I was hoping to make the cookie dough before I go to work in the morning and take it out anywhere between 10-12 hours later.

    Thanks!

    • Yes, completely! In fact, the longer, the better! The longer the dough sits in the fridge, the longer the flavors have time to meld and get happy. :)

  21. Okay so I’ve always been a “break and bake”er too because homemade ccc have never been a strength for me in the kitchen. My last batch of them, my kids called “chocolate chip biscuits” they were so fat and cake like. (Of course that didn’t stop them from eating every last one of my biscuits! Ha) I don’t know if it’s the humidity where we live or what but my dough never is doughy…..it’s like think pancake batter and never firm enough even after chilling to form into balls. LOL
    Anyway I’m trying this recipe tonight! They look amazing!!!! Thanks!

    • Oh no! Well we hope you enjoy this recipe (and your kiddos too)! :D Let us know how they turn out (you can take a photo if you’re on instagram, and just use this hashtag: #gimmesomeoven

  22. This really is the perfect recipe! Kid and adult approved! The last secret I would add here is to use land o lakes butter and viola!!!

  23. Hi Ali,

    I made these cookies last night and they turned out perfect.  I was skeptical about using cornstarch, but I think it just made the cookies moist, soft and chewy, just like I like ’em. I’ve made chocolate chip cookies with several different recipes but, this is definitely a keeper and will be  “My all-time favorite chocolate cookie recipe”  Thanks for sharing!!!

  24. I made these cookies and they turned out amazing and chewy just like you said. I wanted to make a bigger batch to bring to a party, could this recipe be doubled easily without changing the texture?

    • We’re so happy you enjoyed these Elaine! And yes, this recipe should double just fine!

  25. I completely forgot to add the baking soda…and put in the brown sugar just before Choco chips. Cooking with toddlers is hard!! I hope these still turn out ok!

  26. Just made these bad boys. SO delish & hubby approved. First time using corn starch in my chocolate chip cookies and I think it’s a life changer. 

    • That’s great to hear Kristen, we’re so glad you and your husband enjoyed these! :)

  27. Hi, I’ve never made cookies from scratch before, and am very excited to try your recipe. However, I don’t have a stand mixer, can I use an electric hand held mixer instead? Hope so!!!

    • Hi Dana! Yes, an electric hand-held mixer will work just fine – we hope you enjoy! :)

  28. I just baked this and oh my good gracious are they simply delicious!!!!

  29. Does the recipe double well?  I want enough to share and for myself as well.  

  30. I plan to make these today. How many dozen does this recipe make?

    • Hi Joannah, we apologize for just now getting to your comment! The recipe states these make a dozen, if you do them that size. You could always make them bigger if you wanted to, you just won’t get quite as many – we hope you enjoy! :)

  31. Love it! I am going to make these soon for some friends coming over during the holidays

  32. These turned out fantastic!  I am curious to find out what my mom (the cookie baker in the family) thinks of them when I take some home for her later this week (if there are any left!)

    The recipe is perfect!

  33. Thank you for sharing this!!! They are delicious!

  34. Thanks! I actually made them before you responded, couldn’t wait! ?. And the hand held mixer worked fine. Cookies turned out great. Next time I will put more chips. But everyone couldn’t believe how soft and chewy they were, even days later. My sister lovedddd them and took most of them home, but requested nuts for next time. Probably going to make more tonight for the holiday! Thanks for the recipe!

  35. Question – unsalted or salted butter?

    • Hi Ciara, we use unsalted butter, but you can always use salted butter and then just omit the salt in the recipe. We hope you enjoy these! :)

  36. Would it be better to refrigerate overnight?

    • We think these would be awesome if the dough was refrigerated overnight (the longer you refrigerate the dough, the more flavorful they’ll be) :)

  37. I made these yesterday for Christmas and they are absolutely fantastic. I don’t think I have ever successfully baked a chocolate chip cookie that stayed soft like these. I’m baking another batch today!

  38. Do you use salted or unsalted butter?

    • Hi Vicki, we use unsalted butter, but you could always use salted and just omit the salt in the recipe. We hope you enjoy these! :)

  39. I made these today and while I do not have any complaints because the cookies were wonderful, I did notice that mine were very fluffy and more like a cake consistency. They did not look like the pictures and instead were puffy drops. Maybe I over mixed the dough but either way they were still good!

    • Hi Jessica! We’re so happy you enjoyed these, although we’re not sure why they turned out cakey – over-mixing could have been the culprit, you may be right. Either way, we’re glad you still liked them! :)

  40. Can I double the recipe ? A dozen cookies won’t last a day in my house !

  41. These are awesone! I substituted chopped butterfingers for the chocolate chips and that was good too. Thanks for sharing super easy!

  42. I’m just about to make these and then I realized I don’t have cornstarch! As much as I’d love to run out and buy some I’m pressed for time, it is absolutely necessary?

    • No worries Megan, it’s totally not necessary (just something we like to add for a chewier texture). :) We hope you enjoy these!

  43. Made once before and making tonight!! Delish!!

  44. Hi really want to make these but have no cornstarch is there a substitute u can use besides cornstarch or will they still turn out great without using it? 

    • Hey Stephanie! No worries, these can definitely be made without the corn starch – it’s just to make the cookies have a little chewier of a texture, definitely not essential. :) Enjoy!

  45. Baked these. They were fantastic and CHEWY! This will be my go to recipe from now on. Thanks so much

  46. I just would like to say I got a kitchen aid mixer for Christmas and I litterly just cried after making this recipe . I have never made a batch of cookies I was happy with. These are my far the most perfect cookie ever!! This recipe is the best! I didn’t have cornstarch and u don’t really need it! Thank you so much I’m never buying a store bought cookie again! I rate these 30 out of 10!! :)

    • Awww that makes us so happy to hear Stephanie, thank you for sharing with us! And congrats on your new kitchen aid mixer (we’re obsessed)! :D

  47. These look absolutely perfect. I love the gooey photos and easy to follow recipe! 

  48. I am wanting to make these cookies but I want to refrigerate them overnight since I’ve seen a lot about chilling cookie dough for 24 hrs or more. So I was wondering is it best to chill the dough in the mixing bowl or go ahead and make the cookie dough balls and then chill them? 

    • Hey Elizabeth! Honestly, we’d recommend chilling the dough for maybe 30 min to an hour, then portioning out some cookie dough balls and refrigerating (will be easier to scoop if the dough hasn’t been chilled for too long). We hope you enjoy these!

  49. For some reason my usual ccc recipe hasn’t turned out very good the last few times I made them. Found yours and made them for Santa with my son on Christmas Eve…..perfection!
    Those are long gone and I’m craving more already, so there’s a batch of dough chilling in the fridge now. Thanks!

  50. These are the perfect cookies (chewy, delicious, perfect dough/chip ratio): I used a smaller scoop & made 20 for a get-together & only ate one, thinking I’d have a couple leftovers — but I blinked and they’d all disappeared! I think I’ve found my new favorite CCC recipe!