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! |

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! |

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! |

(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! |

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! |

…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! |

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! |

…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! |

You know, like that.  ;)

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! |

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!!


  • 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


  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! |

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479 comments on “My All-Time FAVORITE Chocolate Chip Cookies”

  1. Thank you for this recipe! My 10 year old son is allergic to the wheat plant (not gluten) and corn. He has been cleared by his allergist to eat spelt, and tolerates it beautifully. I have made bread, cakes, but could not figure out cookies! They just never came out like I wanted. I tried your recipe, subbing 1 2/3 cup white spelt flour for the all purpose and arrowroot starch for the corn starch. They are SO good! Thank you thank you- I can make easy, great cookies for my son and his buddies, and no one would know the difference!

    • You’re so welcome Leslie! We’re happy you were able to adjust this recipe for him, and that he and his friends enjoyed them! :D

  2. They look lovely. Congrats.

  3. Just made these for my hubby and they are amazing!! I was looking for a new recipe as my Mum’s calls for shortening and I’ve never been pleased with how they turned out. I doubled the recipe (easy to do!) and everything was perfect. I had to chase hubby away from the kitchen because he kept sneaking the cookies off the rack as they cooled. 

    I think it would be nice to make a double or triple batch and then freeze the dough balls – that way you could just bake off a couple of cookies when you were craving them or when company was coming. There’s nothing quite like a freshly baked cookie! 

    Thanks for such a great recipe. It’s sure to be a long time favourite around here! 

    • Thanks for sharing Jacqueline — we’re so glad you both loved them! :D

  4. I just made these cookies.  I followed the recipe to a tee,  and OMG,  they were amazing!  My oven required me to cook them 3 minutes longer,  but I also let them set in the fridge for a good 40 minutes so maybe that is why.  But they came out perfect.  My husband said these are probably the best cookies he has EVER had.  I am so glad I found this! 

    • Thanks for sharing Corina! We’re so glad to hear you and your husband loved these! :D

  5. My husband and kids love these cookies.
    They are so fluffy and stay soft. They call them my muffin top cookies 

    • We’re so glad to hear that Tera! And we love that they call them “muffin top cookies” — so cute! :D

  6. I love your blog! I just started learning to cook and bake and your blog has seriously helped me so much. The first one i used was how to bake chicken breast. Thank you! Oh,  made these cookies today and they are delicious! 

    • Thanks Heather — we’re glad you’re here! And we’re happy you enjoyed the cookies! :)

  7. My family loved these. I have made these two times already, every weekend. My mom said that we can never run out of the ingredients needed to make these.

  8. Hi Hayley!

    I plan on making these for a friend’s birthday. Really excited. How long can I store the dough in the fridge? I want to make the dough and bake them later. :)

    • Hi Hima! We’re excited you want to make these for your friend — we hope they’re a hit! And you can store the dough in the fridge for up to a couple of days. :)

  9. How many cookies does each batch make? I think I’m making these to sell at a bake-sale type thing later this week and am not sure if I need to double or triple the recipe.

  10. So excited to bake these! Question – if I don’t have a stand mixture, how else could I make these?

    Thanks so much! I’ve used your recipes countless times and these cookies are too impress my in-laws so I’m super excited!!!

    • Hey Nicki! Do you have a hand-held mixer with beaters? If so, you can definitely use that! These will be rather tricky to make without a mixer though.

  11. These cookies were the best ones I’ve ever had! I have never made cookies before but I am so glad I chose this recipe to be my first try. I left out the cornstarch because I didn’t want them to be chewy, just my preference. I let the dough chill and then added more chocolate chips when the balls were on the cookie sheet for the added taste and appeal. That was a great idea! This is going in my cookbook and will be a family favorite from now on. Thank you for this recipe and for anyone who is hesitant to try it, don’t be! You won’t regret it. They are also so easy and quick to make. (:

    • Thanks for sharing Mychael— and thanks for your sweet words! We’re happy to hear you love these so much! :D

  12. I am so excited to make these today! I started a recipe book yesterday. :) I’m a bit confused as I do not see a step to add the brown sugar. Do you add the town sugar with the white sugar and butter?

    Thank you??

    • Awesome Ana, we hope you love them! And you just add the brown sugar when you add the white sugar (with the butter). :)

  13. Thank you for sharing this recipe! The taste is perfection but I’m having a hard time with my cookies expanding/flattening. Could I be using too much dough? Should they be in a ball form or flattened prior to baking? 

    Also, if you put them in the fridge for 20 mins, how long should I bake? 10 mins or 12 mins? (This is my first time baking so bare with me) ?

    And how many cups of chocolate chips do you use for this particular ingredient? 1/2 cup? 1 cup? 

    Thanks again and would appreciate your help because these cookies are so delicious! 

    • Hi Amy! You might be using too much dough, or not chilling the dough longer enough. You want to chill it at least 10 min, but longer is ideal, if you can (like 20 min or more). That will really help them not spread out. Make sure you’re not placing the cookies too close together either. We used a cup of chocolate chips, but also poked a few extras into each cookie (it all depends on how chocolatey you like them). :) We hope this helps!

  14. I made a double batch and the first 6 cookies to come out of the oven were quite disappointing. Then I discovered I’d forgotten tto add the granulated sugar – oops! I was able to salvage the remaining dough, and the rest of the cookies came out amazing!! l thought they looked a little undercooked but resisted the urge to cook them longer, and they turned out perfect after I let them sit for a few minutes. This is now my go-to chocolate chip cookie recipe!  Thanks for sharing! 

    • Oh no! Well we’re glad you were able to salvage the rest of the dough, and that you enjoyed them! :D

  15. This recipe is amazing! I had a couple questions about it though, I followed the recipe spot on, and I still got flat cookies that spread out. Are there any suggestions to make the cookies look like they do in the picture? Thank you! 

    • Hi Annabelle! We’re so glad you enjoyed these! As for the spreading, depending on the fridge, it may take more than 20 minutes to chill the dough. The more thoroughly chilled it is, the slower the butter will melt, which means the less-spread-out the cookies will be.

      Another thing you can try is rolling the dough into balls that are a little more oval shaped and taller, rather than perfectly round (per the picture in the recipe). We hope this helps!

  16. @Mey –  some cheaper quality chocolate chips do not melt well because they have too much wax in them to help hold their kiss- like shape.  Make sure you use a good quality chocolate chip and they should be ooey gooey delicious.  

  17. I made these yesterday and OMG they were absolutely delicious! I cut out the shortening though.  My family had them gone within a couple of hours.  I will definitely be making these again.  Thanks for the fantastic recipe!  

    • We’re so glad to hear they were a hit Kait! We appreciate you giving them a try! :)

    • Thanks for sharing Kait — we’re so glad you and your family loved them! :D

  18. Why didn’t my cookies spread when baked?
    I need to know why immediately because im going to make some to impress a friend

    • Hi Sabrina — your cookies didn’t spread at all? Did you gently press down a little on each dough ball before baking?

  19. I too was lookng for a different ccc recipe. Glad to find cornstarch has another use besides gravy and pudding. Husband couldn’t wait for them to cool.  They are a hit!  Something new to send the college granddaughters.  Can’t wait to hear their reactions.  Thank you!!!

  20. sooo, my friends and I were making these cookies and they forgot to put the brown sugar in. My friend’s words as I quote, “Do we have to take the wrapper off the butter?” To say the least the cookies tasted like plastic with pieces of paper in it lol.

  21. Made these cookies as stated. Really no need to refrigerate as they come out great anyway. I have been looking for the perfect chocolate chip cookie for a long time. These are Declicious! I am done looking and experimenting. But….use good butter no store brand. It does make a difference. Cheaper butter has more water. Also, the kitchen temperature makes a difference too. Too warm and you may want to refrigerate the cookies first. 

    • Thanks for sharing Gloria — we’re so glad you enjoyed them! And thank you for your feedback too! :)

  22. Thank you so much for this recipe! It is so easy and they turn out perfect every time. I’ve made a lot of chocolate cookie recipes in my time and this one is by far the best. I even made a batch for a dessert platter and they were the first things to go. At the end of the party i was passing this recipe out to several guests.

  23. I bake A LOT. I could never find a chocolate chip cookie recipe that makes. The cookies come out just as soft and warm as I want them to. This does! What I did for my family, since I finished baking ten minutes before leaving to the party, I took all 12 cookies right out of the oven at 11 minutes and scooped them into a small bowl. This was surrounded with foil, and it was like they had just Hardly cooled 3 hrs later! Great cookies

    • Thank you for sharing Danielle — we’re happy to hear you and your family enjoyed these! :)

  24. LOVE this recipe! Would you do anything different with the ingredients/prep steps if you were making bars instead of cookies?

    • Thanks Shannon — we’re glad to hear that! We haven’t tried making these into cookie bars, though we like that idea! They probably will take around 20 min or so to bake (just keep an eye on them in the oven). Otherwise you shouldn’t have to do anything differently. We hope this helps!

  25. Made these last night. Were so good I am going to make another batch right now. They were a big hit in my house. Gone in about a couple hours. thanks! delicious.

  26. I just made them and they are delicious and also soft! My boyfriend loved them!  Btw nutrition facts? Please and thank you! :)

    • We’re so glad you and your boyfriend enjoyed these! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

    • We’re so happy you and your boyfriend enjoyed them! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  27. Omg these are the best cookies I have ever had!!!!!!! This recipe is amazing! 

    • Aww you are too kind! We’re so happy to hear you loved these! :D

  28. I LOVE these cookies! Can’t get enough of them.
    Thank you so much for this wonderful and easy receipt. 

  29. I absolutely loved the recipe with the perfect comments which I find lacking in many other ccc recipes. Thank you so much!

  30. Do you use salted or unsalted butter?  I assume unsalted since it calls for salt…so if I was using salted would you omit the salt?

    • Yes, we use unsalted butter, so if using salted butter, we would omit the salt. We hope you enjoy these! :)

  31. Hi, I’m just wondering if you have the nutrtional value for 1 cookie?

    • Hi Olivia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  32. I’ve been searching for a great chewy cookie recipe and these look amazing…just wondering if you use light or dark brown sugar? 

    • Thanks Stephanie — we hope you love these! And we use light brown sugar. :)

  33. These are amazing!  I must have made my cookies a bit smaller because I got 18 total.  This will be my go-to recipe for chocolate chip cookies.  Thanks for sharing!

  34.                   Hi Ali Thank you so much for what looks like a wonderful recipe. I would love to make these for my daughters youth group’s bakesale for their camping trip they go on every year but I wanted to know if that was alright with you? If so can this recipe be doubled or tripled and if so is there any changes to be made other than doubling the ingredients?Also can you use margarine instead of butter as that’s all I have right now and have no way to get to the store? It says it’s for baking. Thanks in advance for a reply.

    • Hi Renee! Of course, and we appreciate you asking! And you can definitely double or triple this (you shouldn’t have to change anything other than the ingredient amounts). However, we wouldn’t recommend using margarine. We hope everyone enjoys them and that the bake sale goes well! :)

  35. These truly are my my new favorite cookies. So simple and turn out amazing every time!

  36. I’m going to try these tonight! Can’t wait!  I have dark brown sugar is that ok?  Is it ok to use either light or dark in recipes if they don’t specify? Thank you I love your recipes!

    • Yay! I hope you love them, and you can use dark brown sugar if that’s all you have, but for these cookies (and most cookies), I prefer light brown sugar. Dark brown sugar is just a little more pronounced. They’d still be yummy though, they would just have more of a molasses-y flavor.

  37. Hey there! Could I make these without cornstarch? Or substitute something in for it??

    • Hi Jasmine! Yes, you can definitely make it without the cornstarch (we just add it because it gives the cookies a nice chewy texture). They’ll be completely fine without it though, so no worries! :)

  38. Tasted like a ball of salt. 

    • Oh no! That definitely doesn’t sound right Leslie. We’ve tested the recipe several times — we wonder what kind of salt you used, and if it’s possible your measurement on that was off, or possibly the measurement of any of the other ingredients? 1/4 teaspoon of salt is a very small amount, so these definitely shouldn’t be salt bombs.

  39. made these last night and personally not a fan =(
    i along with my family felt like there was a weird taste and we assume it was the cornstarch taste? since that was the only ingredient that seems to differ from other chocolate chip cookie recipes we have tried. they were definitely gooey and look great but we are just not a fan of the flavor.

    maybe i will try doing like another commenter and leave the cornstarch out next time…ive also heard potato makes things gooey…any thought on this or recipe with potato?

    do enjoy some of your other recipes! =) 


    • Hey there! We appreciate your honest feedback, and we’re sorry you and your family didn’t care much for these. You could certainly try the recipe without the cornstarch!

  40. Thank you for the wonderful cookie recipe. I had a cups worth of peanut butter & milk chocolate morsels mix that I had left over from another dessert I had made my family. I didn’t want to store it so I searched pinter estate for a cookie recipe that only asked for what I already had. Dessert was already made, but there is nothing wrong with making cookie dough to store in the freezer for a later date. After mixing I was able to scoop  (2-tbsp cookie scoop) 27 vs the 12 servings listed. I refrigerated the uncooked dough and opted to leave 2 out for baking while the rest I froze. Gotta try a few for quality and WOW simply amazing and delicious. This will be go to recipe for simple chocolate chip cookies.

  41. Hi! I would love to make these cookies, but I have a question. What should I do when making a double batch of this? Should I double the quantity of each ingredient? ? please help! im a beginner so I have no idea how to do this hahaha 

    • Hi Gabby! If you want to make a double batch of these cookies, just double each ingredient amount. We hope you enjoy these! :)

  42. I am planning to make them and bring them to my.boyfriend. they won’t be eaten for 3-5 days. Will they still be soft and chewy by then??

    • Hi Kyrie! They should still be good in 3 days, especially if they’re packed well so no air can get in, but after that they might get kind of stale.

  43. These are amazing, just like the picture. Super Easy. My go to chocolate chip cookie recipe from now on. Maybe not the healthiest recipe but to me its not the amount of calories and fat, its that all the ingredients I can pronounce. I know what is going in them. So to me they are healthy for my family. Thank you for all your hard work making great recipes, so that when I make them I know there going to be hit.

  44. I made these just 30 minutes ago, and they are already a family hit! I loved them SO much, that I HAD to share the link of the recipe to my Facebook family and friends. I hope you don’t mind. You might gain some traffic from it though. :D

    • That’s wonderful Felicia — thanks for sharing the recipe with folks, that’s so kind of you! :)

  45. These cookies are delicious and the best recipe I have found. I am a beginner in baking and these were easy to make by hand. The ingredients are simple and they turned out beautifully. These did not last long in my house, my family loved them! They do not usually like cookies that are overly sweet but these had the perfect amount of sweetness and had a really great buttery taste. I baked these for 10 minutes and the outside had a golden finish that had a great crunch whereas the inside was soft and chewy. I would reccomend this recipe to everyone.

    • Thank you Amy — we’re so happy you and your family loved them! Thank you for giving them a try! :)

  46. I accidently mixed up the sugar measurements. I did 1/2 white and 1/3 brown. Is that going to significantly change the taste?

  47. I made these last night for my boyfriend and his son.
    It was a breeze to make and the best part, is my boyfriend said it was the most amazing cookies I have ever made. Thank you for sharing your recipe :)

    • Wow, thanks so much for your sweet comment Charlene! We’re happy these were a hit! :)

  48. Hi! 
    I live in Colorado, is there a high altitude step that I need to add with these?

    • Hi Alyssa! That’s a good question. We haven’t ever made these at a high elevation, but since you’re in Colorado, you probably do want to make a few adjustments. For high altitude baking, we love this guide from King Arthur Flour! We hope this helps! :)

  49. I made these for a church function and they turned out beautifully! Adding the chocolate chips on top was a real must. They made the cookies so much better than without plus they looked so much prettier! My toddler kept saying they were so “bewicious!” I had to shoo him off the table away from them several times! Thank you for this recipe! I think it’s my new fav!

    • Thanks for sharing Rebecca — we’re so glad to hear that! And your toddler sounds adorable! :D

  50. I tried baking these tonight and im disappointed they came out of the oven flat…the dough seems to have spread everywhere. I want to make it again in a few hours for a birthday…any advice? Thanks!

    Also I’ve rolled the dough into mini balls while it was wet before putting it into the fridge to chill…should I have done this first or put the dough to chill then roll them into balls?

    Thank you kindly,