My All-Time FAVORITE Chocolate Chip Cookies

This is my all-time FAVORITE chocolate chip cookies recipe!  They’re perfectly soft and chewy, loaded up with chocolate chips, and absolutely delicious.

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

I feel like everyone out there probably already has their own favorite recipe for how to make a killer batch of chocolate chip cookies.

But just in case you don’t…I have one for you to try.  :)

These cookies are soft, they’re nice-and-chewy, they’re deliciously-buttery, they’re ooey-gooey-chocolatey, they absolutely melt in your mouth when they’re fresh out of the oven, they are also strangely delicious when frozen (something my grandma taught me – who knew!), they are unfailingly always the hit of a party, they have been baked countless times in my kitchen, they will surely be baked countless times more, and…they are without a doubt…

my all-time favorite chocolate chip cookies.

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

And I do mean favorite.

I have tried a lot of chocolate chip cookies in life, and have been baking up batches of my own ever since my dad taught me how to lick the beater — er, help stir in the chocolate chips — as a young pup.  And while I’ve tried out many a “healthier” recipe over the years, and random ingredients substitutions like with my coconut oil chocolate chip cookies, let’s be real.

There’s no comparison to classic cookies made with butter and good ol’ sugar.

Sure, these cookies aren’t going to win any healthy-eating awards.  But hey, when it comes to an indulgent treat every now and then, they’re not meant to.  And I do enjoy an indulgent treat every now and then.  :)

So let’s make some.

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

(Heads up — I made a double batch here, so this is some extra dough!)

We begin by whipping up the dough.  Now there are all sorts of opinions out there in the baking world about brown sugar vs. white, butter vs. shortening, what type of flour is best, how much vanilla to use, and on and on.

To each, her own.

Here’s what I have decided I like:

  • All butter, all the way: I grew up making ccc’s with half butter and half shortening.  And boy, while that shortening did help make them nice and chewy, it creeps me out and I much prefer the flavor of butter.
  • Go heavy on the brown sugar: A little extra brown sugar helps add extra chewyness (and that extra-delicious molasses flavor), so we’re good to go with the butter.
  • Use lots of vanilla, and good vanilla: If you can, I highly recommend splurging on good vanilla for baking.  (This organic vanilla is only about $11 on Amazon.)   It really makes a world of difference, especially when we use 2 full teaspoons for this recipe.
  • Excuse me, cornstarch?:  That’s right!  Baker’s secret — cornstarch is magic when it comes to making cookies nice and chewy.  (Can you tell I’m a little obsessed with “chewy”?)
  • Extra chocolate chips for the win: Food stylist’s secret — poke a few extra chips in your dough balls before baking, and that way you’ll be able to taste and see lots of chocolate chips in the final product.
  • Refrigerate that dough: A must with butter-based cookies.  Be sure to chill your dough after it has been whipped up (or after you have formed the dough into balls) for at least 10-20 minutes so that the butter can firm up again before baking.  This will help it melt a little less, thus making your cookies a little bit thicker and less spread-out.
  • And don’t forget to bake on parchment: Or a silicone baking mat.  I don’t fully understand why, but my cookies always bake so much more evenly when they’re not sitting directly on a baking sheet.

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

So, let’s get to it!  Roll those puppies up, place them on your parchment, poke some extra chips on the tops of each ball, pop the sheet in the fridge (they chill more quickly when already formed into balls)…

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

…and then bake them up until they’re lightly golden on top.

Just lightly.

The #1 crime of un-chewy cookies is overbaked cookies.  So resist the urge to leave them in an extra minute.  Pull them out when the tops are lightly golden, and after they sit on the tray for another minute, they will likely be cooked through to perfection.

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

Transfer them to a wire rack to rest for just a bit…

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

…but not for too long.  Because let’s be real, cookies are their absolute best when they are still warm and melt-in-your-mouth-delicious.  

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

You know, like that.  ;)

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

So if you’re looking for a solid new chocolate chip cookie recipe, I recommend that you bust out that mixing bowl immediately and enjoy the ooey-gooey mess out of these.  Please.  :)

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My All-Time FAVORITE Chocolate Chip Cookies

This chocolate chip cookies recipe is my all-time FAVORITE! They’re soft and chewy, perfectly buttery, and full of gooey chocolate chips. Perfection!!

Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract, store-bought or homemade
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
  2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.  (I break the rules and usually just sprinkle these dry ingredients evenly over the top of the dough and then mix them in.  But if you’d like to make sure they’re super evenly mixed, just whisk together the dry ingredients in a separate bowl before adding them to the dough.)
  3. Fold in the chocolate chips by hand until just combined.
  4. Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)
  5. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

 

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

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

  1. I also melted the butter in the microwave….I wonder if this has to do anything with the dough spreading after baking…

    • Oh no, you definitely don’t want to melt the butter! You want softened butter (so it should be at room temp). It’s fine if you’re pinched for time and need to briefly heat the butter in the microwave to soften it (but only do it for a few seconds at a time and keep an eye on it so it doesn’t start melting). It sounds like this is likely what made them spread too much and come out flat. :( We’re sorry this happened!

  2. Why did my cookies come out cakie like it was puffy? I followed all of your instructions.

    • Hi Kristina! How do you measure your flour? If you spoon the flour loosely into a measuring cup than level the top, that’s what we do. If you scoop the cup directly into the container, that adds more flour than the recipe calls for, which could be why your cookies turned out cakey. These cookies are supposed to a little bit cakey but not hugely. We hope this helps!

  3. Best ccocolate chip cookies I’ve made… This one goes in the recipe box. Thanks!

  4. I prepared this dough last night to freeze it, and I just wanted to say it was a DREAM to work with..so smooth and not sticky at all, got 18 uniform scoops out of all the batter. Baking 4 of them right now, I’ll update how it goes :) 

    • Thanks for sharing with us, Jasmine — we’re so glad to hear you enjoyed the recipe — we hope you love the cookies! :)

  5. I loved these! I haven’t made them yet but my friend made them for us the other night and I loved them

  6. I don’t bake cookies often, and I’ve only used one recipe before, but this recipe hit the nail on the head for exactly what I wanted.  I was craving a classic chocolate chip cookie, but one that was soft and a little gooey.  This recipe was exactly that.  I’ve never chilled the dough before baking and that definitely helped to prevent the cookie from expanding a lot.  I liked baking it on parchment paper too.  Very easy clean up and no sticking to the pan.   The only drawback that I had was that I had to increase the cooking time by at least 15 minutes to get that light golden brown color on top.  Other than that it was perfect.  I will forever continue to use this recipe.  

    • Thanks for sharing with us, Amanda — we’re so happy you loved these! We’re sorry the baking time took so much longer though — that’s strange!

  7. When measuring the brown sugar and flour, should i measure tightly packed cup(s) of brown sugar and flour or loose?

  8. Followed the recipe exactly and they came out perfect! Chewy and just the right crisp on the edges 

  9. These are so yummy! Will definitely be making again. I am glad that it doesn’t make too big a batch since I want to eat them all!

  10. Definitely a keeper! Thank you so much for sharing!!

  11. you should consider adding 1 cup of rice krispies to this recipe

    – just a thought – a really delicious thought

  12. Thank you for sharing this recipe. I’m a sucker for pre-made highly processed but oh so easy and delicious cookie dough. But this recipe totally worth the effort. I also firmly believe that there is no such thing as a good crispy chocolate chip cookie. So needless to say, this was the chewy, gooey cookie recipe I never knew I was missing from my life.

  13. These are the best cookies I’ve ever made! They are absolutely delicious- chewy and soft. They turn out exactly as pictured above.

  14. We’re loving everything about these chewy chocolate chip cookies, here in Paris! We can’t wait to give them a try! Thanks! ???

  15. I just made this recipe! This was the best chocolate chip cookie I’ve ever eaten. Thank you for making the recipe so simple and detailed!

  16. I think it would be great if you’d publish the amounts in weight by grams, that’s really the only way true baking can always come out consistently, per Alton Brown.

  17. I feel like I’ve finally found the perfect chocolate chip cookie recipe with this. It’s amazing and everything I’ve been looking for. I did make a few tweaks by melting 2 tbsp of the 1/2 cup softened butter and chilling the dough for 3 hours. I feel like overnight chilling would make these even better but that would mean making the batch last that long and really how can you resist them!!?

    • We’re so happy to hear that! And yes, we’re sure chilling them overnight would give them even more awesome flavor (we’ve just never been patient enough)! ;)

  18. Salted or unsalted butter?

  19. Making these for the third time this month since discovering this recipe. They’re the best and most delicious way to make chocolate chip cookies that I’ve found yet, and I’ve been on a long and tiresome hunt. Thank you!
    -Molly

  20. For some reason, my cookies spread and flattened. The dough was sticky when I was rolling them into balls but I put them in the fridge for the recommended amount of time and they still came out flattened. 

    • Hi Meg — we’re so sorry to hear that! It sounds like maybe your baking soda was old?

  21. Made these today and dough was very crumbly. Even chilling didn’t help. Baked for longer, but still not ‘doughy’. Never had this issue with cookies before. I may stick to my old recipe next time

    • We’re sorry to hear that, Larry! We’re not sure what could have caused the dough to be so crumbly — we’ve never had that issue before. It sounds like the dough might not have been hydrated well enough. Did you use a large egg?

  22. Made these the other night…came out perfect, thank you! Didn’t use a mixer and it was fine. My dough was a bit sticky (too much butter?), so I spooned the dough out and left it in the fridge for about an hour. When I took it out, it was so much easier to work with, I then rolled them into balls and baked them for 10 minutes, and then cooled on the sheet for 5 minutes as instructed. The cookies came out soft and crunchy around the edges!
    Thanks again for sharing, I’m keeping this awesome recipe!

  23. I was craving some chewy chocolate chip cookies the other day. I found your recipe on Pinterest and decided to try it out. I baked a double batch of cookies using this recipe, intending to freeze half, however the cookies were gone before the end of the day!!! Even my super picky daughter LOVED them. They came out looking PERFECT, they smelled DIVINE and the taste and texture was BEYOND AMAZING! I never leave comments on recipe blogs, but these cookies made me come back to your page to send you a virtual hug. Thank you so much for sharing this gem! The little tips and notes you’ve included make all the difference. You have a new fan and I will definitely be trying out more of your recipes.

    • Thank you so much for sharing with us, Saddy — we’re thrilled that you and your daughter loved them! :)

  24. Thank you Ali for this amazing recipe! Seriously the best ever. I make a lot of cookies to give away and everyone loves these!!

    • Thanks for your sweet words, Kelly — we’re so glad these are a hit with folks! :)

  25. Three tablespoons for cookie dough ball size? I did one tablespoon and they came out huge

  26. This turned out amazing! Definitely a keeper! Thanks for sharing! 

  27. I do not have a stand mixer,  just a hand held,  and I am wanting to try this for the first time.  Will they still come out good???  

  28. Sounds delish, omw to baking a batch now 

  29. Should I tightly pack the flour and brown sugar?? 

    • To measure flour, we scoop/spoon flour into the measuring cup and then level it with a knife (never tamp down). To measure the brown sugar, we scoop the cup into it and pack it (not too much or too tightly) with our hands and level it off. We hope you enjoy these!

  30. I wish you would have said to cream the butter, sugar, /and brown sugar/ instead of just saying “sugar” to mean both the white and the brown (which is what I’m assuming you did). I went through the whole recipe and realized that I never put the brown sugar in, because the recipe never said to. They’re chilling and I’m still going to bake them to see what happens, but I’m not optimistic. Will try again.

    • We apologize for the confusion, Eli! We’ve just edited the recipe to say “sugars” so it’s a little clearer. We do hope you’ll give these another try!

  31. Hi! Literally cooling my second batch as we speak! I sampled a warm one and the center seemed to not quite be done. Excellent flavor though! Any thoughts?

    • Hi Erin! They may have needed to bake a little longer, or just cool and set a little longer (how did the bottoms of the cookies look)?

  32. Back again, this time having done it right — these cookies are wonderful! Gooey and chewy, as promised. I might take the salt down to 1/8 of a teaspoon in the future, but other than that they’re great!

  33. What kind of Vanilla do you recommend ? 

    • We love Trader Joe’s bourbon vanilla extract, but any kind of real vanilla extract works great (just make sure you don’t use imitation vanilla).

  34. Hi….i want to know that can I use dark brown suger….n one more thing corn starch n cornflour is a same thing??

    • I recommend using a combination of both granulated and brown sugar. And cornstarch is different than corn flour. Corn flour is finely-ground cornmeal, whereas the starch is a thickener made from refined maize starch. Hope that helps!

  35. Can I skip 1 egg in this recipe ? Any substitute for 1 egg ?

    • The egg is actually pretty essential in this recipe, so it can’t be skipped. You’re welcome to try using a flax egg instead, but I haven’t ever experimented with that so can’t say for sure how well it would work.

  36. Hands down the BEST chocolate chip recipe ever!!!  I made these for my boys and they inhaled them!  Thank you!!!

    • Thank you so much, that’s such a nice compliment and we’re thrilled that you and your kiddos loved them! :)

  37. About the butter:  I read in one of your comments you used unsalted butter.  Can I use salted butter and omit the 1/4 teaspoon salt in the recipe?  Can’t wait to try these!  Thank you!

    • Hi Dolora — yes, we used unsalted butter but you could totally use salted butter and just omit the salt, just like you mentioned. We hope you enjoy these! :)

  38. I tried these cookies and they turned out fantastic! Soft, chewy and so gooey! This will be my go to recipe for the future so, thank you so much for sharing. Also, I tried a little change with the recipe and buried little candy bar pieces in the middle before baking. It turned out just as awesome as the regular recipe! :) :) :)

  39. Can you add nuts to the recipe and have the same result? What type of nut do you suggest?

    • Yes, totally, we just would be cautious not to add too many (maybe start with 1/2 cup and add more from there if you like). And we would do walnuts or pecans, but the type of nut(s) you use and how much of them is all personal preference. We hope you enjoy the cookies! :)

  40. Chocolate chip cookies have to taste good, nice and soft, and look good, not flat and crispy! These are exactly that!!! Love them and yes, the very best ccc!!! Thank you. And by looking at your pictures I see that your scoop of cookie dough is slight taller, so I did that too, and perfect!! These are definitely going to be my go to cookie!!

  41. Should the egg be at room temperature before adding?

    • Yes, that would be ideal (if you want to speed up the process, you can always put the egg in a bowl of hot water for a few minutes). We hope you enjoy these!

  42. After trying many “the best” chocolate chip cookie recipes over the years, I’ve decided this one really is better than my old standby from Betty Crocker. These cookies are perfect. Not at all greasy, not dry and floury. I added nuts because in my opinion, cc cookies must have nuts. A super good recipe. Thanks.

  43. Girl. Friend.

    I had a craving last night and my googlefu brought me to this recipe. I modified it slightly (1/2 coconut oil an 1/2 Earth Balance – plus I used aqua faba in place of the egg) as I’m vegan and didn’t have 1/2 c butter. These cookies are the truth. Crispy edges, plenty of chocolaty goodness, chewy, tasty and very balanced. This is my new official “go to” recipe for chocolate chip cookies. Thanks, Haley! And well done. (But you knew that already.)

    • Haha! We’re so happy you loved the cookies! They’re actually Ali’s recipe, and this is her blog (I just help out with things around here). :)

  44. Hi from South Africa! Just discovered your website and this is the first recipe I am going to try .. I love the fact that although we are all into healthy eating you do leave some room for some decadent treats! 

  45. My granddaughter and I just used your recipe. Was thinking, how different can it taste, major change was cornstarch and extra vanilla. These are my go to cookie from now on. They are absolutely amazing. I use a larger scoop, rolled into a ball and pulled apart in the center (center up on cookie sheet) to give it a textured top. Beautiful and delicious. Thank you for sharing. And always use parchment paper.

  46. I’d like to double the recipe.

    Should I double everything or should I make adjustments ?

    Thanks !

  47. I have been searching for the perfect chocolate chip cookie recipe for months and this is finally it. Every other recipe I’ve tried has been too sweet, too cakey, or too fussy. The only adjustments I made were to use salted butter, and I found that 11 minutes was the perfect amount of time for my oven. Just slightly crispy on the edges, soft and chewy on the inside… ugh, so good. God help us all to resist the temptation to make these on a regular basis. Thank you!

  48. I love this recipe and have made them numerous times, however today I put 2 splashes of milk to the wet mix and thought the cookies where more moist.

    • We’re glad to hear you enjoy these, Melanie, and that’s cool, we’ll have to try some milk next time!

  49. My family absolutely loves these cookies! Thank you for sharing your recipe with us! My first batch was our favorite but now I’m finding that with every other batch I make the cookies are turning out more cakey than I was hoping. I make sure to follow your directions exactly when I measure all the ingredients so I’m not sure what the problem is. Have any insights? One thought I had was that maybe my butter was too soft. I microwaved the butter in 10-second increments to get it to room temperature and I got it to a point where you could slide your fork through it pretty easily. What exactly is room temperature butter and should it be warm or cool to touch? I really appreciate your input because I want to keep using your recipe! :)

    • Thanks for your sweet comment, Sophia — we’re so glad to hear you and your family love these! As for the texture of the cookies, you want to let your butter come to room temperature naturally (leave it out for at least an hour or so. It should not longer be cool or cold, and it should be soft). Microwaving it even in small increments makes it difficult to distribute heat evenly and often times one part of the stick of butter gets melty. Also, how are you measuring your flour? We use the spoon/scoop and level method (rather than sticking the cup into the flour for example, measuring, and then leveling. Spooning/scooping the flour into the measuring cup and then leveling is what you wanna try and do. We hope this helps — let us know! :)

  50. When I baked my cookies they were more thick than the ones in the picture, And i followed the recipe……what did i do wrong?

    • Hi Yasmin! Hmm, we wonder if one of your measurements could have been off (perhaps you added a little too much baking soda)? The only other thing we can think of is how you scooped/mounded your cookie dough. We hope you still enjoyed them!