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.
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:
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.
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.
Great recipe!! I always say I am better at cooking than baking. In the past, I always manage to get disappointed with baking recipes. But this recipe was so simple that even when I thought I might be messing it up, the cookies still came out delicious. The cooling tips were so helpful. This one is a keeper!
Thank you Sylvia, we’re so happy you enjoyed this recipe! :D
I was really excited to make these when I saw them on Pinterest. I forgot that all I had was whole wheat flour, but I gave them a go anyway. They turned out really good!! I had to add a little water to the batter because I didn’t compensate for using the whole wheat flour. (Didn’t know prior to mixing that it’s not a 1:1 substitution). Anyway, the edges are slightly crunchy and the middle is soft and chewy. If they’re this good using whole wheat flour, I can only imagine how good they’ll be with regular flour. Also really makes a difference to roll them into balls and refrigerate for a good 15 minutes before baking. This recipe is definitely a keeper!
That’s so great to know that they turned out well with all whole wheat flour, thanks for sharing with us Kristin! :) We’re so happy you enjoyed these!
I find using extra large chocolate chips improves the chocolaty-ness of these cookies.
We can’t argue with more chocolate! :D
I’ve been looking for the perfect ccc recipe. I prefer chocolate chipless cookies. So the right ratios of vanilla and brown sugar are really important. The texture is as well. These were really good and so easy. I think with chocolate chips they would have been exceptional. I think in the future I will use this recipe as a starting point for my perfect chocolate chipless cookie. Thank you!
Thanks Mitsuko, we’re so happy you enjoyed these! :D
Mine came out a little too thick and puffy. I pulled them at 11 minutes and the middle was a little raw even after cooling since they were so thick. Baked a few more minutes and now they’re perfect!
I believe used a little too much brown sugar, which would explain the thickness and puffiness. I read the “1/2 cup brown sugar, packed” too literally; I pushed the brown sugar down into the 1/2 cup until it was densely packed. I also measured the baking soda over the mixing bowl so a little extra probably spilled in even though I added less than a teaspoon in an attempt to compensate for that (won’t be measuring over the mixing bowl again). All in all it was a great first experience with baking. I’ve literally never baked anything in my life, so I’m at the very beginning of the learning process. :)
Thanks for the recipe! I’ll post pictures on instagram.
Hey there! We’re happy you enjoyed these, and good for you for your first foray into baking! Yes, you definitely don’t want to push the sugar down into the cup. We like to take the cup and firmly scoop the brown sugar out of the bag (or jar, if you’ve got it one of those), and just lightly pat down the top to even it out. We hope that makes sense and is helpful next time! :)
Hi there! I’m looking to try this recipe out for my family but I was wondering, do you use salted butter or unsalted? I’m assuming unsalted since you add salt later but I want to be sure so they come out as perfect as they sound! Thank you! :)
Hi Alyssa! We use unsalted, but you could totally use salted and just omit the salt in the recipe. :) We hope you enjoy these!
This recipe is a keeper. Superb. Just made first batch. Perfect, Thank You.
Thanks Rebecca, we’re so glad you enjoyed them! :)
We have made these FOUR TIMES in the past two weeks. ☺️? They are amazing! I’ve tried many CCC recipes and I do believe this is my new favorite. After I refrigerated the dough and it was firm and ready to go, I broke each ball in half and stuck them back together where the crumbly side (where they were broke apart) was facing up and pushed a few more cc’s in the top. They came out gorgeous, just like those fancy cafe cookies that seem to be a little bumpy on top with perfectly placed cc’s! Thanks for the awesome recipe! :)
Thanks for sharing with us Alysa! We’re so glad you’re a fan of the recipe, thanks for your sweet words! :D
This recipe is DIVINE!
i only had a few chocolate, so I added raisins and dried cranberry and it came out awesome. I like that the cornstarch made the perfect chewy texture! Thank you for the delicious recipe! Definately is the keeper!!!
Thank you Karen, we’re happy you enjoyed these, and the dried fruit sounds like a yummy addition! :)
Just made these tonight and my husband said they are the best cc cookies he’s ever had. And I am not much of a baker, so the recipe gets all the credit! I will never make cc cookies another way. Thank you!
Thanks for sharing Kelly, we’re thrilled that you and your husband loved these – what a compliment! :D
Amazing!!! I’ve never been able to make ccc but your recipe turned out fantastic thank you
Thank you Meghan, we’re so happy you liked them! :)
Love this recipe! I ad marschmellows to the last half of the batter ( use sissors to cut them a bit smaller). It tastes fantastic and what seepes out becomes wonderfully crunchy :0)
Thanks, from a kitchen in Denmark
Kamilla, we think that is such a cool thing to do – awesome idea, we have to try that ourselves next time! :D And we’re so happy you like the recipe!
Wow. Cornstarch is amazing. These cookies turned out so wonderful. I used a convection oven so lowered the temp to 325F. Hats off to the chef!
Thanks Jaimi, we’re so happy you liked them! :)
Brown sugar… do you use light or dark brown sugar?? I can’t wait to try this recipe. And thanks for great tips, my cookies always go flat so I will refrigerate them.
Hey Amanda! We like light brown sugar for these — we hope you enjoy! :D
BEST RECIPE E-V-E-R!!!!
Amazing, second time we make these in the same week! We absolutely love the way cookies turn out! So addicted. Eternally thankful!
Thanks Andrea, that’s such a wonderful compliment! We’re SO happy you love these! :D
Thanks for this classic and amazing recipe! was looking all over pintrest for a recipe that doesn’t call for melting the butter and is more of the classic chocolate chip cookie recipe and finally found it. They are baking now – can’t wait!
This really is the BEST chocolate chip cookie I’ve ever made. These cookies are so good, when I’ve had three in a row, I feel better about myself, than worse. That says alot. haha
Thanks Tessa, we’re so happy you loved these, what a nice compliment! :D
These cookies are amazing! Definitely a new favorite. We added sea salt on top before baking. So good!
Thanks Natasha, we’re so happy you love these, and good call on the sea salt on top – you can never go wrong there! :)
Do you use insulated cookie sheets?
No, we just use regular baking sheets, but you could!
Thank you for this amazing recipe. I was using an old standby recipe that I came up with years ago and my cookies were flat and lifeless. I chose your recipes due to the simplicity of the ingredients. I’m so glad I did! Thank you again
You’re so welcome Danielle, we’re happy you enjoyed these! :)
I made these and they were delicious! The only probably was they came out of the oven flatter then a pancake. My husband wants me to make them again though because they tasted great but I don’t want them to be flat again. Any advice?
Hi Marlee! We’re sorry to hear that! The only two things we can think of are if your baking soda was old, and/or if you didn’t chill your dough/didn’t chill it long enough.
Thank-you so much for this recipe I’ve done it so many times and my kids and guest love it..
You’re welcome Elena, we’re so glad to hear you and your kiddos love them! :)
Tried these CCCs today and they were divine, love them <3
We’re so happy you enjoyed them Lisa! :D
Made these tonight with my girls and they loved them!
Thanks for sharing Kelly, we’re so glad to hear that! :)
These are the best cookies ever! This is now my go to chocate chip cookie recipe…and my husband LOVES them!! Thank you for sharing your amazing recipe! !
What a nice compliment Ashley, thank you for sharing with us – we’re so glad you guys like these! :)
Hi dear, I tried making this. It turns out to be so goood. But why my chocolate chips do not melt like yours? It melt just slightly, and does not have that runny consistency. I tried to bake it longer, but turn out to be the same.
Hi there! We’re glad you enjoyed these, but we’re not sure what you mean about the chocolate chips – they should melt completely when the cookies bake.
I love this recipe! Best CCC ever!
I was wondering if I could freeze the cookie dough?
If so, should I freeze it all together or preportioned into balls? And how long would it be good for?
Thanks, we’re so glad you enjoy it! And yes you can definitely freeze the dough. We would recommend freezing individually scooped portions (you can store them in a freezer-friendly container or ziploc bag). It should keep in the freezer for about three months. We hope this helps! :)
Wow, these are freaking yummy! I used m&ms instead of chocolate chips. Definitely my go to ccc recipe. Super easy to make. Thank you!
Thank you, we’re so glad you enjoy them! :D
Hi there. I have never baked or cooked anything in my whole life but during my holiday I really wanted to eat ccc. Like really. So I found out this recipe and drooled right away! You make me want to learn how to bake and cook. Thank you for inspiring!
But I was wondering how much is 1 1/2 cup of all-purpose flour because I really dont know what kind of measuring cups you’re using (cause I actually know nothing at all about baking. Ha!) Thanks in advance! :)
Alvina, thank you for your sweet comment! We’re happy you’re inspired! Are you not sure about the cup measurement because you’re using the metric system? 1 1/2 cups of all-purpose flour should weigh 180 grams.
Hi I so want to try this recipe. Just wondering what chocolate chips do you use. Look forward to your response. Can’t wait to make these!!
Hi Nancy! We like Ghirardelli semisweet chocolate chips, but sometimes we’ll use bittersweet (those chips are a bit bigger), but also very yummy. We hope you enjoy!
I always struggle with making chocolate chip cookies. They always really greesy and buttery. This recipe turned out the same way but not as bad. Do you have any suggestions to make mine less buttery?
Hi Hailey! Hmmm, we haven’t found these to be greasy, but we suppose you could try cutting back a little bit on the butter. Did you chill your dough before baking? If you do cut back on the butter, we wouldn’t advise eliminating more than 2TBS. Ali also has a coconut oil chocolate chip cookie you might like, and you can check that out here. We hope this helps!
I made these gluten free by substituting rice flour 1:1 for the flour, and adding 3/8 tsp of xantham gum. They were the best gluten free cookies I have ever had, and simply the best chocolate chip cookies in general, gluten free or otherwise! Thank you for an absolutely lovely recipe. :)
That’s wonderful Mai! We’re so happy you were able to make them gf, and that they turned out so well. Thanks for sharing! :)
I made these with mini m&ms and they were so good!! This is the only recipe I could manage to get the cookies to be perfect literally!! #love
Thanks for sharing with us Aly — we’re so glad you liked them! :)
Oh my gosh these were UNREAL. My mom is a diehard chocolate chip cookie lover with her own special recipe she has used for over 20 years– and admitted these were even more amazing. Thanks so much!!!
Thanks for sharing Angelica! We’re so happy you and your mom loved these! :D
Not sure what happened, but my cookies have no taste and the family agrees :(. I will have to stick with my go-to, no fail chocolate chip cookie recipe. The cookies looked good, just no taste.
That’s really strange Lisa! We’ve never had any comments like this one. We wonder if you accidentally left out the salt and/or another ingredient, or if you got one of the amounts off?
I just made these cookies and they are scrumptious. I made 2 batches, in one of them I added peanut butter then rolled half of them in raw sugar and the other half in raw sugar and unsweetened coconut (which I ground in my coffee grinder). My husband and I are both in agreement that the next batch will have half the amount of chocolate chips. It’s simply just too much chocolate for us. I also rolled half of the batch of the original recipe with raw sugar …. All 4 variations were yummy-my favorite being the one with coconut!!! I am thinking an addition of cream cheese to this recipe would be worth a try. I always like to experiment no matter what I prepare in the kitchen.
Thanks for sharing with us Melissa! We’re so happy you enjoyed them, and we think that coconut and raw sugar roll sounds amazing! :)
I baked these cookies this evening. It really tastes great! the only regret was I had no extra chocolate chip to decorate the top because I used leftover ingredients. Definitely I’m going to bake this again and it’s going to be my favorite recipe from now. Thanks for the recipe!
We’re glad you enjoyed these Farhana! :)
This is the best recipe for CCC I have ever used! They have turned out perfect every time. All time favorite recipe!
Thanks so much Toni! We’re thrilled that you’re a fan! :D
Wow! Made these this past weekend and I can’t believe how soft and chewy these were! I’ve tried so many chocolate chip cookie recipes but never liked the end results (even if nestles recipe) but this one is AMAZING! Brought them into work and they were a big hit amongst all my coworkers. So simply yet so amazing I’ll definitely be using this as my go to from now on!!
Thanks for sharing with us Gabi! We’re so happy to hear they were a hit! :D
Do you have to use the corn starch because I don’t have any…? will they still taste good?
Hi Rosemary! No worries, you totally don’t have to use the cornstarch. They will still taste wonderful! The cornstarch just helps give them a chewier texture. We hope you enjoy these! :)
We have just sampled the cookies that we have baked from your recipe – Delicious! My daughter of 6 years old picked your recipe out on pinterest because they looked so yummy – we have now decided this is out favourite choc chip cookie recipe. Thanks for sharing!
Thanks for sharing Sam! We’re so glad you and your daughter loved these! :D
Always on the lookout for a fantastic soft and chewy chocolate chip cookie. These were out of this world amazing!!! My husband said they were the best cookies I have ever made woohoo ?? Thank you so much for this wonderful recipe!!
Thanks January! We’re so happy you and your husband enjoyed them! :D
I am going to make these for my hubby for Valentine’s day. However, I have a question. Can I make the dough today, and just keep it in the refrigerator until tomorrow? The recipe says to refridgerate for at least 10 minutes. I wasn’t sure if overnight is too long?
I look forward to trying these!!
Hi Alex, you can definitely refrigerate the cookie dough longer. In fact, the dough will be even more flavorful the next day! We hope you both enjoy! :)
OMG this recipe is the best ever. Your instructions and tips were perfect. This us the best ccc i’ve ever made and they came out just like you described and thet looked just like the picture! Thanks for this recipe!!
Thanks Layla! We’re so happy you enjoyed them! :)
The baking soda was too much for me. It gave my cookies a strong taste which is awful. I don’t think that these are the best cookies,.
We’ve never been able to taste the baking soda, but we’re sorry you didn’t care for these!
the dough doesnt taste right at first but after you cook it, it’s ok.
These cookies have turned out really perfect every time I have made them (3-4 times). They are soft and chewy and thick with great flavor, and pretty much my ideal cookies, too. Thanks for this recipe!
Thanks Steff! We’re so happy you love them!
I have tried lots of different recipes over the years for CC cookies and this is hands down my favorite!! I have deleted all othe recipes from my Pinterest board…this is the only one to use!!
That’s so sweet of you to say Kelly — thank you! We’re so glad you’re a fan! :D
I just licked my computer monitor.
Haha! We hope you enjoy these! :)
I made these last night.
The batter was silky-smooth.
I did overbake them, though, b/c I was busy giving my li’l one a bath.
Luckily, most of the cookie dough is in the fridge.
We’re glad you enjoyed these Coco — thanks for giving them a try! :)