The BEST Chocolate Chip Cookies!

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!!! 

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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 2/3 brown sugar (for that delicious molasses flavor) and 1/3 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

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The BEST Chocolate Chip Cookies!

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.

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 (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

Directions:

  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.

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

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The BEST Soft and Chewy Chocolate Chip Cookies

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508 comments on “The BEST 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!