The BEST Chocolate Chip Cookie Recipe
This is hands-down the best chocolate chip cookie recipe I’ve ever tried. I’ve been making these chocolate chip cookies for at least 10 years and they always turn out perfect – soft, chewy and full of sweet chocolate chips!
One of my favorite things about this easy recipe is that chilling the cookie dough is optional. I like to bake one pan of cookies right away (because I just can’t wait when I’m craving a cookie!), then chill the rest of the dough for at least 30 minutes and up to 48 hours. I find that the flavor of the cookies develops as the dough chills and the chewy texture improves.
This Chocolate Chip Cookie Recipe is the real deal
If I could choose only one dessert to eat for the rest of my life, it would be these chocolate chip cookies. Sure, I love a slice of Apple Pie and I’ll never turn down one of these Brownies, but nothing will ever top this chocolate chip cookie recipe.
These cookies are soft and chewy, with plenty of chocolate chips throughout. The cookie base has such delicious flavor, so much so that even if I they didn’t have chocolate chips I’d happily devour these cookies. (But we’re adding plenty of chocolate chips to make sure that doesn’t happen. 🙂) I can’t wait for you to try this chocolate chip cookie recipe. Now let’s bake some cookies!
Best chocolate chip cookie recipe ever! Baked up perfectly in the time stated!! Made them yesterday and scooped them out onto a cookie sheet and left in the fridge overnight!
Couldn’t believe how great they look and taste!
Thanks!Brenda
Ingredient Notes
- All-Purpose Flour: All-purpose flour is the best flour for making these chocolate chip cookies.
- Cornstarch: I add 2 teaspoons of cornstarch to my chocolate chip cookie dough – it’s my secret ingredient that makes these cookies the best! The cornstarch makes the cookies more tender and soft, and it gives them their incredible chewy texture. I personally think it adds to the flavor as well, since these cookies have the same rich flavor that you would find in a fresh bakery cookie.
- Baking Soda: Helps the cookies to puff up as they bake. Be sure that your baking soda is fresh; it loses its effectiveness over time.
- Salt: Salt is an essential ingredient in baking – it makes all of the flavors pop. Without it, your cookies would be very lacking in flavor.
- Butter: You’ll need 3/4 cup of butter (or 1 1/2 sticks) for this recipe. I use unsalted butter, but you can use salted butter without making any other changes to the recipe.
- Brown Sugar and Granulated Sugar: I use a 3:1 ratio of brown sugar to white sugar in my chocolate chip cookie recipe. The brown sugar both helps to give the cookies their chewy texture and creates a more complex flavor in the cookies. Using less granulated sugar also makes sure that the cookies don’t spread too much as they bake in the oven.
- Egg: You’ll need one large egg. If you remember, let the egg come to room temperature before using so that it incorporates easily into the creamed butter and sugar. (I often forget and the cookies still turn out great.)
- Vanilla: I use 2 teaspoons of vanilla because I just love the warm, sweet flavor that it brings to the cookies.
- Chocolate Chips: Use whatever type you like best! I love to make these cookies with bittersweet chocolate chips. You could also use semi-sweet or milk chocolate chips. Or, try a combination of regular chocolate with white chocolate chips, peanut butter chips, caramel chips or toffee chips. Really, the possibilities are only limited by your imagination!
How to Make Chocolate Chip Cookies
This recipe is very quick and easy to make. I use a stand mixer to mix the dough. You can also use a hand mixer.
Start by combining the dry ingredients. In a medium mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
Using an electric mixer, beat together the butter, brown sugar and granulated sugar until fluffy and lighter in color. Then add the egg and vanilla and mix until well incorporated. Mix in the dry ingredients on low speed until just combined. Then stir in the chocolate chips.
Optional: chill the cookie dough for at least 30 minutes and up to 48 hours.
Scoop rounded tablespoons of dough, roll into balls and place on parchment paper-lined baking sheets. Press a few extra chocolate chips into the top of each cookie, if desired. Bake at 350° F for 8-10 minutes, until barely golden brown around the edges. The centers won’t look quite set. They will finish setting up as they rest on the baking sheet.
Then make sure you try one, warm from the oven!
Tips for Perfect Chocolate Chip Cookies
- Start with butter that is soft, but still slightly cool. I usually leave it on the counter for 30 minutes to an hour, depending on how warm it is in my kitchen that day.
- Use the spoon and level method to measure the flour. This way, you won’t pack too much flour into the measuring cup. First, fluff the flour in the container with a spoon or whisk. Then gently spoon it into your measuring cup and level it off.
- For the best texture and flavor, refrigerate your cookie dough before baking. With that being said, these cookies will still turn out delicious (and they won’t flatten in the oven as some cookies do) if you don’t have time to chill the cookie dough. I recommend chilling the cookie dough for at least 30 minutes and up to 48 hours. The longer you chill the dough, the more the flavors will develop.
- For the best-looking cookies, press a few extra chocolate chips into the tops of the cookie dough balls just before baking.
- Don’t over-bake them. Take the cookies out of the oven when they are slightly under-baked (the centers won’t look quite set) and let them rest on the cookie sheet for 5 minutes to finish firming up. The cookies will have the softest texture and the best flavor!
More Favorite Cookie Recipes
- Peanut Butter Cookies
- Sugar Cookie Recipe (soft and chewy!)
- Oatmeal Raisin Cookies
- White Chocolate Cranberry Cookies
The Best Chocolate Chip Cookie Recipe
Ingredients
- 2 cups all-purpose flour*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened but still slightly cool
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet or bittersweet chocolate chips, plus a few extras for pressing into the tops of the cookies, if desired
Instructions
- In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until fluffy and lighter in color. Add the egg and vanilla and mix on medium-low speed until combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until just combined. Stir in chocolate chips.
- Cookies may be baked right away, or if you have time, chill the dough for at least 30 minutes and up to 48 hours.
- When you are ready to bake the cookies, preheat oven to 350° F.
- Using a cookie scoop or spoon, scoop rounded tablespoons of dough, roll into balls and place on parchment paper-lined baking sheets. Press a few extra chocolate chips into the top of each cookie, if desired.
- Bake for 8-10 minutes, until barely golden brown around the edges. The centers won't look quite set. Be careful not to over-bake. For the softest cookies you want to slightly under-bake.
- Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Notes
- Use the spoon and level method to measure the flour to avoid packing too much flour into the measuring cup. First, fluff the flour in the container with a spoon or whisk. Then gently spoon it into your measuring cup and level it off.
- I like to store my cookies in the freezer after baking them. Once cool, store them in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy a cookie, let it thaw at room temperature for a few minutes and then enjoy!
I originally shared this recipe in March 2014. Post updated March 2018 and November 2024 with new photos, more success tips and a recipe video.
I totally agree – cookies with cornstarch are THE BEST! I can’t wait to try these out!! I made these several months ago and they are definitely AMAZING!!!
I hope your cookies turn out as delicious as you remember! Have you ever tried pudding mix cookies? Those are pretty tasty, too. 🙂
they look like perfect chocolate chip cookies!
Thank you, Dina!
This is great! I had a go-to cookie recipe but hadn’t used it in months and i made them the other day and it just didn’t turn out how they used to. Appreciate the tips and will give this recipe a go! I also love adding macadamia nuts to the cookies too.
Turned out perfect. So thick and yummy! I added in walnuts and was short on brown sugar so i used 1/2 cup brown and white sugar. Thanks for the recipe!
I’m so glad! This is my all time favorite chocolate chip cookie recipe, so I’m so happy that yours were perfect. 🙂
Just the images alone having me craving these cookies! great tip on using cornstarch to make cookies, never knew that!
Wow, these look the ultimate chocolate chip cookies – soft, chewy, golden AND covered in chocolate chips. I had no idea adding cornstarch made such a big different. Thanks for the tip! ?
I can definitely see why these are your family’s favorite, Kristine! I’m seriously SUCH a sucker for big soft and chewy chocolate chip cookies and these are speaking my language right now! 🙂
I am not sure what I did wrong, but I followed the recipe down to a t, and my dough turned very very crumby, and acted too dry…I have no idea what to do, but it isn’t holding together at all.
Hi Megan, did you spoon and level your flour? It’s important to use the spoon and level method rather than scooping it with the measuring cup for an accurate measurement. Other than that, I’m not sure why your dough turned out that way. I’ve made this recipe dozens of times over the years and I’ve never had that problem. I’m sorry it didn’t work for you!
Hi, made dough last night and baked today. Not overly sweet…just right! These will be my special treat for Christmas….one of my special treats. Who doesn’t love Christmas cookies. I remember my Mom trying out all kinds ….even dates cooked with nuts and sweetened condensed milk and put on a ritz cracker. Then there were the date wheels, peanut blossoms, dough twisted to look like candy canes, Russian tea cakes and not to forget all the Scandinavian ones. They were delicious but sugar cookie cutouts are still THE Christmas cookie.
Those are wonderful memories! Food memories are my favorite. 🙂 I agree, cutout cookies are a must at Christmas. I’m so glad you liked these chocolate chip cookies!
A query.. after putting in fridge for 2 hours,my dough was little hard and could not be dropped. Had to shape it and baking took more than 20 minutes
If you make your cookies large, they could take longer to bake. I’ve made this recipe dozens of times and my cookies always take 9-11 minutes to bake, but I make my cookies on the small side. I actually just made a double batch of these yesterday and just baked some of them today after chilling the dough for 24 hours. You do have to use a spoon to scoop the chilled dough and shape it a bit.
I scoop them out onto a cookie sheet and put in the fridge already shaped!! Much easier!
Where can I find your browned butter and cream cheese chocolate chip cookie recipe?? I had it pinned on pinterest and have been using it for several years but now can’t find it on your site???
Hi Melissa, I just emailed it to you. I’ve recently deleted a few older recipes and that was one of them.
what if i dont own a mixer, can i hand mix the butter and sugars together and still have the same outcome?
That will work fine. Enjoy!
I only have milk chocolate. And white chocolate chips. Will these work?
Yes, milk chocolate chips will work great.
I gave you 4 stars just on the look of the cookie photo. Those look absolutely perfect. Well, I am ready to try and bake my own. And I’m looking to have a successful batch with your recipe. My question is, could I use more sugar–like a full cup of one of the sugars? And if so, would I have to add extra of the other stuff?
You can increase the sugar without adjusting the other ingredients. However, I find these cookies absolutely perfect as is. I make this recipe all the time!
Looks yummy. I will try this recipe. I have a question, why is it that some cookies don’t flatten when baked? Thanks.
Hi Khae, I hope you enjoy the cookies! There are a number of reasons why cookies might or might not flatten when baked. The ratio of the ingredients plays an important role. Chilling the dough and making sure that butter isn’t too soft or melted helps to prevent flattening, as does putting the cookie dough on room temperature or cool (not hot) baking sheets.
If you’re looking for a sweet chocolate chip cookies these were definitely not sweet enough , A little disappointed
I’m sorry you were disappointed in this recipe. I try to reduce sugar whenever I can, and over time your tastes adapt to the less sweet yet still sweet enough flavor. 🙂 I make these all the time to rave reviews, but everyone has different tastes.
This is by far the BEST cookie recipe I have ever made! I have attempted many times to make the perfect chewy and fluffy cookie and this recipe does it. I deleted every single other cookie recipe I had ever saved because this will be my one and only from now on. Thank you so much for sharing :))
That is the BEST compliment! I am so glad you enjoyed these, as this is my go-to chocolate chip cookie recipe, too. In fact, I just made a batch today. 🙂 Thanks for taking the time to leave a comment!
This looks and sounds yummy. I can’t wait to try tomorrow. I have just one question. Since buckwheat flour can substitute for all purpose flour in a 1:1 ratio, do you think it’ll be ok to use 1 cup of white whole wheat flour and one cup buckwheat flour? Thank you.
I don’t have much experience baking with buckwheat flour, so it’s hard for me to give advice on that. My guess is that they will turn out well if you’ve had success with similar substitutions in the past. If you try it, let me know!
I want to bake these cookies for my grandchildren when they come for a Thanksgiving visit. Can I use M&m’s in place of chocolate chips?
Yes, you can. I bet your grandchildren will love them, especially with M&M’s!
Girl!! I’ve made these three times now and they are truly the most amazing choc chip cookies EVER. I’m addicted, and everyone I’ve shared them with has flipped for them. Life-changing! Made yesterday with just a few peanut butter chips mixed in because I was low on chocolate. Delicious!! Thank you so much for this now favorite all-time recipe-you’re a hero!!
PS-I mailed a batch, too, and they held up perfectly! Still soft and delicious when they arrived and for days after. Magic!
I loveeee this recipe, I’ve tried multiple recipes, looking for which one best suits me. I stumbled upon this recipe and I was hooked. I’ve used it every time since then and I’ve never had a complaint. It truly is the best ever and whenever I’m going for a more crispy cookie, I just add more flour, the recipe is truly a godsend because it can easily be modified. 🙂
I have been looking for years the best choco chips cookies… so I tried this one because Kristin has an amazing taste… and it turned to be a keepers for sure!!! Love it!!! But not just the recipe per sé, but the tips as well!!! Thank you very much!
I had never tried choc chip cookies with cornstarch before. They are just the right chewy texture! Made them for my granddaughters who are cc cookie connaisseurs and they raved about them. Instant hit!
Hi. Can you use margarine instead of butter?
Hi Lori,
I have not tested that and margarine does not cream together well with sugar like butter does so, I don’t think the cookies will turn out the same. If you test it let me know how it goes!
These cookies are so good. Nice and chewy. I used stick margarine the second time I made them and they came out fine.
These are the BEST. I definitely see the difference between chilling the dough and not and love the way they form when it’s been chilled. The brown to white sugar ratio is the perfect blend and has such a good flavor. We make these at least once a week since trying them about a month ago. Thank you.
My favorite chocolate chip cookie recipe. I now put cornstarch in all my cookie recipes. Thank you so much
for this recipe.
Best chocolate chip cookie recipe ever! Baked up perfectly in the time stated!! Made them yesterday and scooped them out onto a cookie sheet and left in the fridge overnight!
Couldn’t believe how great they look and taste!
Thanks!
Amazing cookies! I had never used cornstarch in cookies nor chilled cookie dough before – this is my new go-to recipe. Soft and delicious.
Can I use oil instead of butter
I do not recommend using oil in this recipe.
I really like this recipe, I use all purpose flour , lilys dark chocolate baking chips ( stevia sweetened 55% cocoa) coconut sugar for light brown sugar, organic raw cane sugar , arrowroot ( cornstarch substitute) unsalted grass fed butter, and everything else according to recipe. The texture is slightly crispy around edges and soft and moist in the middle. The cookies are sweet enough with The 1 cup total sugar and the stevia sweetened choc chips. They are delicious and the coconut sugar gives them a unique color and flavor. There is also 5g of dietary fiber in the chocolate chips.