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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.
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
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 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.
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:
To make chocolate chip cookies, simply…
Combine the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
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.
Add egg and vanilla. And mix on medium-speed until combined, about 1 minute.
Add in the dry ingredients. And beat on medium-low speed until just combined.
Fold in the chocolate chips. Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.
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.)
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.
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.
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.
Serve! Then dive in while they’re nice and warm and ooey-gooey-chocolately. Yum.
Possible Add-Ins:
Want to mix things up with your CCCs? 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.
M&Ms: Feel free to swap plain M&Ms for chocolate chips to make M&M cookies.
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.
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.
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:
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
Scale
1/2 cup (115 grams) butter, softened to room temperature
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
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.
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Once the cookie 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.
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.
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: Please note that the prep time listed above does not include chilling time.
To chill the dough faster: 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 the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through. Then bake as directed.
Love this recipe. I have tried so many others but this gets the most love. I add toasted salted walnuts to it as well and it is delicious. Thank you for sharing!
I followed recipe to the T, including the chilling part, and my cookies were too fluffy? They were smooth all around and more like little puffed pancakes rather than soft CCC. Not sure what I did wrong but they didn’t look like the pictures at all. It was my first time using this recipe but was just surprised by the final product. I’ll try it again but hoping to read more from others on how the cookies turned out or substitutions.
Sylvia —
Judy, you’re not the only one! I also followed to a T and came out same way. They didn’t flatten out like cookies do. I made a second batch and left out the cornstarch, and even the dough was alot moister. My suggestion is to leave out the cornstarch. Second batch was much better!
Ho —
I found that using dark brown sugar vs light brown sugar made them more chewy and less fluffy.. I made this recipe with light brown sugar once and I also got the same round fluffiness as which I wasn’t a fan of.
Lora Sharpe —
With regard to the puffy cookies, I flatten mine just slightly with a very small piece of parchment paper (to prevent sticking) and a small flat bottom juice glass or wooden press. I also wonder about your altitude. I recently stayed with a friend in Arizona and found that the altitude there was much higher than where I live and everything I baked turned out very different than it does at home in Wisconsin (on the shore of Lake Michigan). I even took many of my kitchen utensils with me, knowing my friend never bakes. Could that be a factor? Just a thought, hope it helps.
Thank you for this lovely recipe the cookies were so Delicious I couldn’t stop at just one. I couldn’t even wait for them to cool the smell was driving me crazy lol. I can’t wait to make these again.
This recipe is wonderful! The cookies came out very thick, chewy, and soft! I baked them for just a few minutes longer than directed just because I wanted to be sure they were cooked completely. I also added a handful of roughly chopped chocolate. Great recipe!
Really just OK. I bake a lot of cookies, and have tried several recipes. The texture of these is nice and interesting, but overall–of all the chocolate chip cookies–id put these on the lower end of mediocre.
This is seriously the best chocolate chip cookie recipe. Made a double batch and it was gone in no time. Will make again and try to freeze half for a treat later. :)
This is my all-time favourite ccc recipe, and it’s become a staple recipe for me for two years since they just come out perfect every time! I’m just wondering though, if I wanted to make matcha cookies, would it be possible to make with this dough, and if so, how might I do that? Thank you so much if you see this and respond! I’m a big fan!
I made this recipe at least eight times. Every time they come out so good! The cornstarch really keeps them chewy for days. They’re totally worth the chilling time! Today I added extra white chocolate chips, 3 teaspoons of vanilla and a dash of almond extract. Delicious! Thanks for this great recipe I’ll make over and over again.
The best recipe of all time!!! Came out perfectly, crispy, chewy and just enough sweetness. Love, love the salt! BTW I didn’t chill and form balls but still amazing.
After 5 attempts to find the best chocolate chip cookie recipe online I’m done looking This is it for me. I didn’t have cornstarch so used arrowroot powder. They were perfect. Thank you. Can you give any direction for making them gluten free?
I’ve made these a few times. Taste great but I’ve only ever had them not spread once. I didn’t beat the sugars with an electric mixer the one time they didn’t spread. Tried it again yesterday and they spread. I don’t know. Maybe going to add more AP flour will do the trick. It’s annoying especially when you go through every step meticulously.
Oh my gosh..my dough is currently chilling in the fridge and I cannot stop sneaking in there to eat it!!! Let me tell you, I LOVE chocolate chip cookies… and I’ve made so many different recipes. Im always on the search for the BEST chocolate chip cookie…and I can already tell that this is it. I haven’t even baked them yet, but the dough is so freaking amazing that I already know they will turn out awesome! Thanks for the best CCC recipe ever!!!!
I am known as the cookie queen to my friends. I have been making chocolate chip cookies for as long as I can remember. I found a recipe that I loved that I’ve been making for a couple years now and just came across this. I’ve decided to make them and these are literally the best chocolate chip cookies I’ve ever eaten. I will be making these from now on! Follow the directions exactly and they are absolutely delicious!
These cookies are soft and perfect! The dough was rather difficult to roll, but they turned out great. My husband deemed them the best CCC he’s ever had! Thanks for the recipe.
This has to be one of best recipes I have EVER made….and I have made my fair share of chocolate chip cookies!! The actual base of the cookie can be used with so many variations of additions. I doubled the recipe when I made these and added 1/2 cup milk chocolate chips, 1/2 cup peanut butter chips, 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips. I also added in about 1/2 cup of coconut for fun! THEY WERE A HIT WITH THE FAMILY!! DEF a 5 STAR!!
Time for me to join the choir and confirm that these really are the best cookies ever.
I didn’t have cornstarch on hand so I omitted it, and they were still very chewy and the perfect consistency. I’m sure with the cornstarch included they’re absolutely amazing. Even without the cornstarch, they’re still the best chocolate chip cookies I’ve ever made.
For anyone wanting to know how long the dough lasts: I made one batch after it had sat in the fridge for two hours, and another batch after it had sat in the fridge for two days. All of them were good, but the batch that had chilled for two days was my favorite! The sprinkle of sea salt is a MUST, it makes the cookies incredible!!!
Give Me Some Oven’s recipes are literally the best-and this chocolate chip cookie is one of many. She tweaks simple recipes, and those tweaks make all the difference. (i.e the cornstarch in the dough or the pinch of flaky sea salt on top). There isn’t a recipe of hers that I’ve tried that wasn’t 5*****!
This is my go to chocolate chip cookie recipe, never fails. My daughter calls them “deli cookies”. Today we are getting our roof replaced & l have cookie dough chillin’, sure roofers will be happy to get deli cookies ?
The cookies are amazing! I want to make them for a family gathering but they need to be gluten free. Can I use gluten free flour in the recipe instead of AP? The flour I have is equal exchange AP to gluten free. Not sure if it will change the texture.
Love this recipe. I have tried so many others but this gets the most love. I add toasted salted walnuts to it as well and it is delicious. Thank you for sharing!
the best chocolate chip cookie i’ve ever made!
thank you so much for these! they really were the best. mixed up half with oatmeal, and half of another with raisins and it turned out really well!
So good! Like there is never enough.
If I leave the ccc overnight will it effect the flavor in a good way or a bad way
I’ve always refrigerated mine over night and have noticed no ill effects.
I always get a good cookie recipe and this is the best! My children and husband loved it! a best cookie recipe in the world.
i accidentally used baking powder instead of baking soda so they didnt come out chewy :(
I followed recipe to the T, including the chilling part, and my cookies were too fluffy? They were smooth all around and more like little puffed pancakes rather than soft CCC. Not sure what I did wrong but they didn’t look like the pictures at all. It was my first time using this recipe but was just surprised by the final product. I’ll try it again but hoping to read more from others on how the cookies turned out or substitutions.
Judy, you’re not the only one! I also followed to a T and came out same way. They didn’t flatten out like cookies do. I made a second batch and left out the cornstarch, and even the dough was alot moister. My suggestion is to leave out the cornstarch. Second batch was much better!
I found that using dark brown sugar vs light brown sugar made them more chewy and less fluffy.. I made this recipe with light brown sugar once and I also got the same round fluffiness as which I wasn’t a fan of.
With regard to the puffy cookies, I flatten mine just slightly with a very small piece of parchment paper (to prevent sticking) and a small flat bottom juice glass or wooden press. I also wonder about your altitude. I recently stayed with a friend in Arizona and found that the altitude there was much higher than where I live and everything I baked turned out very different than it does at home in Wisconsin (on the shore of Lake Michigan). I even took many of my kitchen utensils with me, knowing my friend never bakes. Could that be a factor? Just a thought, hope it helps.
Thank you for this lovely recipe the cookies were so Delicious I couldn’t stop at just one. I couldn’t even wait for them to cool the smell was driving me crazy lol. I can’t wait to make these again.
This recipe is wonderful! The cookies came out very thick, chewy, and soft! I baked them for just a few minutes longer than directed just because I wanted to be sure they were cooked completely. I also added a handful of roughly chopped chocolate. Great recipe!
Love it!!!
Really just OK. I bake a lot of cookies, and have tried several recipes. The texture of these is nice and interesting, but overall–of all the chocolate chip cookies–id put these on the lower end of mediocre.
I followed the recipee exactly – 1 0 minutes in oven- good golden bottom and soft center.
A Great classic taste ”
“delish!”
Would this recipe still work if I replace half the butter with coconut oil?
This is seriously the best chocolate chip cookie recipe. Made a double batch and it was gone in no time. Will make again and try to freeze half for a treat later. :)
This is my all-time favourite ccc recipe, and it’s become a staple recipe for me for two years since they just come out perfect every time! I’m just wondering though, if I wanted to make matcha cookies, would it be possible to make with this dough, and if so, how might I do that? Thank you so much if you see this and respond! I’m a big fan!
This recipe is amazing, and the flaky sea salt – it’s the perfect compliment to the perfect cookie!
Can I freeze the dough for later?
I made this recipe at least eight times. Every time they come out so good! The cornstarch really keeps them chewy for days. They’re totally worth the chilling time! Today I added extra white chocolate chips, 3 teaspoons of vanilla and a dash of almond extract. Delicious! Thanks for this great recipe I’ll make over and over again.
Defining one of my favorites! I’ve made these twice in the last month. Glad I found this recipe and all the tips that were included.
The best recipe of all time!!! Came out perfectly, crispy, chewy and just enough sweetness. Love, love the salt! BTW I didn’t chill and form balls but still amazing.
Truly the best and I’ve tried so many CC recipes. My husband will no longer allow me to try or make another recipe. DON’T SKIP THE SALT.
4 yrs making these cookies and they haven’t failed me yet.,. Next time I’ll use browned butter. Yum. Thank-you!
I made this exactly as indicated, and it’s the best ccc recipe ever. Run-don’t walk!-to bake these!
After 5 attempts to find the best chocolate chip cookie recipe online I’m done looking This is it for me. I didn’t have cornstarch so used arrowroot powder. They were perfect. Thank you. Can you give any direction for making them gluten free?
I’ve made these a few times. Taste great but I’ve only ever had them not spread once. I didn’t beat the sugars with an electric mixer the one time they didn’t spread. Tried it again yesterday and they spread. I don’t know. Maybe going to add more AP flour will do the trick. It’s annoying especially when you go through every step meticulously.
Hello!
Can you clarify whether the butter in this recipe should be salted or unsalted?
Thank you!!
Hi Ali about the first step should I add water to the flour, baking soda etc.
And also do you have any guacamole recipes here?,I’m having a sleep over at a friend’s place and I hope to take some with me if you reply please ???
Oh my gosh..my dough is currently chilling in the fridge and I cannot stop sneaking in there to eat it!!! Let me tell you, I LOVE chocolate chip cookies… and I’ve made so many different recipes. Im always on the search for the BEST chocolate chip cookie…and I can already tell that this is it. I haven’t even baked them yet, but the dough is so freaking amazing that I already know they will turn out awesome! Thanks for the best CCC recipe ever!!!!
I am known as the cookie queen to my friends. I have been making chocolate chip cookies for as long as I can remember. I found a recipe that I loved that I’ve been making for a couple years now and just came across this. I’ve decided to make them and these are literally the best chocolate chip cookies I’ve ever eaten. I will be making these from now on! Follow the directions exactly and they are absolutely delicious!
These cookies are soft and perfect! The dough was rather difficult to roll, but they turned out great. My husband deemed them the best CCC he’s ever had! Thanks for the recipe.
These are my go-to Chocolate Chip cookies, they are a hit in my house!
I like this recipe, but my cookies came out flat after I chilled the dough overnight!
This has to be one of best recipes I have EVER made….and I have made my fair share of chocolate chip cookies!! The actual base of the cookie can be used with so many variations of additions. I doubled the recipe when I made these and added 1/2 cup milk chocolate chips, 1/2 cup peanut butter chips, 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips. I also added in about 1/2 cup of coconut for fun! THEY WERE A HIT WITH THE FAMILY!! DEF a 5 STAR!!
I have made this recipe so many times and it’s perfection! Would this work as a giant cake cookie? I am looking to make this week so thank you!
Time for me to join the choir and confirm that these really are the best cookies ever.
I didn’t have cornstarch on hand so I omitted it, and they were still very chewy and the perfect consistency. I’m sure with the cornstarch included they’re absolutely amazing. Even without the cornstarch, they’re still the best chocolate chip cookies I’ve ever made.
For anyone wanting to know how long the dough lasts: I made one batch after it had sat in the fridge for two hours, and another batch after it had sat in the fridge for two days. All of them were good, but the batch that had chilled for two days was my favorite! The sprinkle of sea salt is a MUST, it makes the cookies incredible!!!
Hi! Is your oven conventional or convectional? Hope you see this message :)
I’m planning on making these cookies this coming week. Can I add chopped pecans to this and if so how much should I add?
Thank you
Wow. I used this recipe for Blondie cookies – subbed white chocolate and walnuts for Choc chips and pecans. They turned out incredible!
These cookies are delicious! I wanted a cookie not three dozen cookies. I found this recipe and decided to try it. It was easy. I recommend it.
Give Me Some Oven’s recipes are literally the best-and this chocolate chip cookie is one of many. She tweaks simple recipes, and those tweaks make all the difference. (i.e the cornstarch in the dough or the pinch of flaky sea salt on top). There isn’t a recipe of hers that I’ve tried that wasn’t 5*****!
These really are the best chocolate chip cookies!
The best ❤️?❤️
Not sure where I went wrong but they were really flat and burnt along the edges :( still tasty though.
This is my go to chocolate chip cookie recipe, never fails. My daughter calls them “deli cookies”. Today we are getting our roof replaced & l have cookie dough chillin’, sure roofers will be happy to get deli cookies ?
I make this chocolate cookies all the time. Its my favorite recipe. Thank you!
The cookies are amazing! I want to make them for a family gathering but they need to be gluten free. Can I use gluten free flour in the recipe instead of AP? The flour I have is equal exchange AP to gluten free. Not sure if it will change the texture.
Can I freeze the dough balls? If so, how long should they thaw before baking?
These cookies are a hit every time I make them! I stay true to the recipe and only add walnuts as a variation. Delicious!
I really loved these cookies! So far I haven’t been disappointed yet by your recipes!
Just a random note, the link to how to freeze cookie dough doesn’t work! (although its easy enough to find by searching the site)