This easy chocolate chip cookies recipe guarantees irresistibly soft and chewy cookies that are generously loaded with heavenly chocolate chunks. They're the perfect cookies to enjoy with coffee and only take 10 minutes to bake - so you can make a big batch in no time!
🌟 Why this recipe works
If you want the best chocolate chip cookies, look no further! This chocolate chip cookie recipe is amazing and produces the perfect soft and chewy cookies that get instantly devoured.
The combination of both brown and white sugar gives these cookies the perfect chew, and the inclusion of cornstarch and baking soda gives them the perfect lift that makes them puff up during baking.
These delicious soft chocolate chip cookies are great for gifting to neighbors and friends or snacking on throughout the week because they stay soft and delicious for ages.
The dough is also versatile and easily adaptable to include nuts, dried fruits, peanut butter, or more chocolate chips. One of the best things about making chocolate chip cookie dough is that you can make a big batch of it and freeze it so that you never run out of freshly baked cookies!
🍽 Key Ingredients
All you need is a few pantry staples to make these irresistible chocolate chip cookies.
Flour mixture - A combination of all-purpose flour, baking soda, salt, and cornstarch is the secret to perfect rising cookies.
Sugar - You'll need both dark brown and white sugar for this recipe. The key to the best chewy cookies is using more dark brown sugar because of the molasses.
Melted unsalted butter - Another key point when making cookies is to use melted butter, which is beaten with sugars and eggs to start the dough.
Egg - Eggs are a vital ingredient for making cookies and cakes. You'll need 1 extra yolk for this recipe to give the cookies that signature fudgy chew.
Vanilla extract - A teaspoon of vanilla will help to flavor the chocolate chip cookie dough.
Semi-sweet chocolate chips - A cookie isn't a cookie if it doesn't have chocolate chips. Use semi-sweet chips for this recipe.
If you don't want to use semisweet chocolate chips, you can use white or dark chips.
In case you don't have baking soda, you can substitute it for 4x baking powder.
Use light brown sugar if you can't get dark.
🔪 How to make
Making chocolate chip cookies is super easy that any home cook can whip up a batch or two of these irresistible cookies. Follow the step-by-step instructions below to get started:
Whisk the all-purpose flour, baking soda, cornstarch, and salt together in a large bowl.
In a separate bowl, beat the melted butter and both sugar until no sugar lumps remain. Add the egg and yolk to the mixture and beat for another minute to incorporate, then whisk in the vanilla extract.
Gradually pour the flour mixture into the wet mix, mixing with a wooden spoon or spatula until thoroughly incorporated.
Fold in the semi-sweet chocolate chips, then cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
Remove the cookie dough from the refrigerator after 2 hours and preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line 2 baking sheets with parchment paper.
Scoop the chilled cookie dough into medium-large balls (around 50 grams per ball). Place the balls on the lined baking sheets 2 inches apart, as they will spread during baking.
Tip: Bake chocolate chip cookies in the preheated oven for 12 minutes. The cookies will look pale in color with light brown edges and soft to the touch.
Remove the baking trays from the oven and allow the baked chocolate chip cookies to cool for about 10 minutes to set and harden.
Tip: While the cookies set and are still warm, press a few chocolate chips into each chocolate chip cookie.
Once they cool completely, they're ready to serve.
💭 Cooking tips
Don't over bake cookies
You may think that the cookies are not baked enough because they will be pale in color and soft after 12 minutes, but that is the trick to the best cookies!
Chill the dough
Chilling cookie dough before baking is the most important step when it comes to thicker cookies. Without chilling the dough, the dough balls would just flatten from the heat of the hot oven. The chilling process helps the dough to become stiff, which, when baked, will slowly spread, resulting in thicker cookies.
For the best results, chill the dough overnight in the fridge to achieve the best texture and thickness.
📖 Recipe Variations
Chocolate chip cookies are perfect for combining with other ingredients, like nuts and fruit. Give one of these variations a try:
Mint chocolate chip cookies
For a minty twist, swap 1 teaspoon of vanilla for 1 teaspoon of mint extract and mix it into the dough to give your cookies a mint flavor. You can also use a few drops of green food coloring to give them a brighter green color.
Double chocolate chip cookies
Instead of just using semi-sweet chocolate chips, use white chocolate chips as well for a double dose of chocolatey cookies. You can also dip the cooled cookies in melted chocolate for chocolate-coated cookies.
Nutty chocolate chip cookies
Mix half a cup of chopped nuts into the dough. Macadamia nuts, walnuts, and cashews are good choices to include in these cookies.
Peanut butter chocolate chip cookies
Combine peanut butter in the dough to make delicious buttery chocolate cookies. Check the full instructions and recipe on how to make chocolate chip peanut butter cookies.
🥗 What to serve with
Although these chocolate chip cookies are great with coffee and a glass of milk, you can also serve them for tea with friends with other tasty treats.
Soft and chewy bars are always a favorite when friends come over for a chat and coffee. Some favorite chewy bars are no-bake chocolate peanut butter bars and double chocolate cherry pie bars. Bar recipes are easy to prepare too, and last for ages refrigerated.
Who doesn't love a dense and fudgy brownie? These dark chocolate fudge brownies are a must-try! They're pure indulgence for any chocolate lover and will pair nicely with your cookies on a tray with coffee and tea. You also make a Mississippi mud cake, which is very similar to a brownie.
🙋 Frequently asked questions
Can I freeze cookie dough?
Yes. Freezing the dough balls before baking is perfect for making cookies whenever you want. Freeze the balls in a freezer bag and bake them from frozen for 15 minutes.
Why did my cookies flatten?
If your cookies are flat and have not puffed up in the middle, this may have been the cause of too much flour in the mixture or not chilling the dough enough. Make sure to measure the flour and chill the dough for more than 2 hours before baking cookies.
These chocolate chip cookies are perfect for storing to enjoy throughout the week and even freezing for long-life storage.
Room temperature - You can keep the cooled cookies in a cookie jar for up to 5 days.
Fridge - Store the cookies in an airtight container for up to 10 days refrigerated.
Freezer - To freeze chocolate chip cookies, transfer them to a freezer bag or container. These cookies will last up to 6 months frozen. Thaw overnight in the fridge before consuming.
🍳 Related cookie recipes
If you enjoyed these delicious chocolaty cookies, why not try your hands at some of these 18 best French cookies and 35 best sandwich cookies? With lots of cookie creations at your fingertips, you'll always have some cookie ideas to bake and treat your kids and friends with.
👪 Serving size
This chocolate chip cookie recipe makes 20 medium/large cookies, but you can easily make more by scaling the recipe.
Once you make these homemade chocolate chip cookies, you'll never go back to store-bought ones again. And because they're easy to make, you can even get the kids involved in the process. Let me know what you think of these chewy indulgent cookies in the comments!
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
Best Ever Chocolate Chip Cookies Recipe
- 2¼ cups All-purpose flour - 280g, spoon and leveled
- 1 teaspoon Baking soda
- 1½ teaspoons Cornstarch
- ½ teaspoon Salt
- ¾ cup Unsalted butter - 1.5 sticks or 170g, melted & cooled 5 minutes
- ¾ cup Dark brown sugar - 150g
- ½ cup Granulated sugar
- 1 large Egg - at room temperature
- 1 Egg yolk - at room temperature
- 2 teaspoons Pure vanilla extract
- 1¼ cups Semi-sweet chocolate chips - 225g
- Whisk the all-purpose flour, baking soda, cornstarch, and salt together in a large bowl.
- In a separate bowl, beat the melted butter and both sugar until no sugar lumps remain. Add the egg and yolk to the mixture and beat for another minute to incorporate, then whisk in the vanilla extract.
- Gradually pour the flour mixture into the wet mix, mixing with a wooden spoon or spatula until thoroughly incorporated.
- Fold in the semi-sweet chocolate chips, then cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
- Remove the cookie dough from the refrigerator after 2 hours and preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line 2 baking sheets with parchment paper.
- Scoop the chilled cookie dough into medium-large balls (around 50 grams per ball). Place the balls on the lined baking sheets 2 inches apart, as they will spread during baking.
- Bake chocolate chip cookies in the preheated oven for 12 minutes. The cookies will look pale in color with light brown edges and soft to the touch.
- Remove the baking trays from the oven and allow the baked chocolate chip cookies to cool for about 10 minutes to set and harden.
- While the cookies set and are still warm, press a few chocolate chips into each chocolate chip cookie.
- Once they cool completely, they're ready to serve.