You deserve better than the chocolate chip cookie recipe on the back of the yellow bag. You deserve cookies that are perfectly soft and chewy with a rich, buttery flavor, easy to make and guaranteed to wow anyone lucky enough to receive one. Hundreds of recipe reviewers agree — this is the BEST chocolate chip cookie recipe you’ll ever try! So, what are you waiting for?
What Makes These Cookies the BEST
- Melted butter = maximum flavor + perfect chew. The best chocolate chip cookies start with melted butter for the deepest flavor and softest, chewiest texture.
- Heavy on the brown sugar. The higher ratio of brown sugar not only gives us a deep hints of caramel flavor, but it also helps the cookies stay soft for days.
- Cornstarch = perfect softness. Just a small bit of cornstarch works behind the scenes for a super tender crumb without making the cookies cakey.
- No fancy ingredients. We’re using basic pantry staples you’re already familiar with (it’s all about how we use them).
- Pull them early for chewy perfection. Perfectly under-baking cookies is something of art, and one that’s well worth mastering. Pull the cookies from the oven while the centers still look slightly underdone. They’ll finish baking on the tray and stay soft for days.
A sister recipe to my worst chocolate chip cookies, these are appropriately named the best chocolate chip cookie recipe. There’s not a drop of maple syrup in this recipe (a common reader request), yet the flavor and texture are still just as incredible. While the “worst” will always be my favorite, this is my own sisters’ favorite version!
Try them both and tell me which you prefer (I know which one is my favorite!) 😉
Ingredients
What do you need to make the best chocolate chip cookies? Surprisingly, just basics (it’s more about how we use them)!
- Melted butter. This is your secret weapon when it comes to making chewy chocolate chip cookies. Melting the butter infuses flavor into the cookies in a much different way than creaming it with the sugar does (and gives you cookies that are chewier and stay chewier). So melt your butter, but make sure to let it cool before adding the sugars; if your butter is scorching hot, it will melt the sugars and you’ll end up with a greasy, runny mess rather than cookie dough.
- Egg + egg yolk. Adding just the yolk and omitting the white enriches the dough and encourages that tender, chewy texture we’re aiming for.
- Brown sugar. While you could use all light brown, I prefer using a mixture of light and dark brown sugar here (when I happen to have both in my pantry). This blend adds a more complex flavor. All dark brown will yield even richer cookies, if you really have a sweet tooth.
- Cornstarch. Cornstarch helps the cookies hold their shape and creates a super soft, melt-in-your-mouth texture. If you don’t have it or can’t use cornstarch, subbing it for a Tablespoon of flour will “work”, it’s just not the best option.
- Vanilla. A hefty pour (half a tablespoon!) adds such a nice flavor here, just like in my vanilla cupcake recipe. Bonus points if you use homemade vanilla extract! Hint: sometimes if I want to be extra indulgent I bump this up to 2 teaspoons.
- Flaky sea salt. Not pictured, and technically optional, a sprinkle of flaky sea salt while the cookies are still warm will put send you into gourmet cookie territory.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Measure out a few extra chocolate chips for pressing into the top of your cookies after they come out of the oven. This will give them a bakery-style look!
How to Make Them
Step 1: Melt the butter
Cut your butter into pieces (makes for more even melting and less likelihood of your butter splattering in your microwave!) and heat it in 15-second intervals until it’s melted. Now wait. It is key that your butter not be warm before you proceed with the recipe, or your sugars will melt. Feel the butter, and/or feel the bottom of the bowl. Once it doesn’t feel even a tad warm, then you can add your sugars, then egg and yolk (room temp is best!) and vanilla.
Step 2: Make the dough
After this, the dough comes together easily and quickly. Whisk the dry ingredients together in a separate bowl, then gradually add them to the wet ingredients. Doing this gradually allows the flour mixture to fully absorb into the dough; it will make combining much easier than if you were to dump it all in at once!
Add your chocolate chips, saving a few for pressing into the tops of the cookies when they finish baking (makes ’em extra pretty!). Cover the dough tightly and let it chill in the fridge for at least 30 minutes so the flavors develop and the cookies don’t spread too much.
Step 3: Scoop & bake
Scoop the dough, and I like to roll it into a smooth ball before baking. This makes them more round and uniform after baking, but if you don’t care about such things simply drop them right on the baking sheet, unformed). Give the cookies some room on the baking sheet so they don’t spread into each other.
Bake until the edges are just (!) starting to turn a very light golden brown, then remove from the oven (bonus points if the centers of the cookies look almost underdone still). If you saved some chocolate chips, press them gently into the tops of your chocolate chip cookies now.
If you properly, just barely underbaked your cookies as instructed, let them cool completely on the warm baking sheets. This lets them finish baking and keeps them soft for days!
SAM’S TIP: I can’t stress this enough, don’t over-bake your cookies! Pull them out when the centers are still slightly underdone; they’ll finish baking outside the oven on the hot cookie sheets. I use this trick for all of my softest, chewiest cookie recipes, like my oatmeal chocolate chip cookies and peanut butter cookies.
Frequently Asked Questions
The best, chewy chocolate chip cookies start with melted butter. When you cream softened butter (like that yellow bag tells you to do) you whip air into the dough, which gives you a fluffier, more cakey cookie. But when you melt the butter, you skip the aeration entirely. The result: less rise, more spread, and a denser, chewier texture. The melted butter better saturates the flour, which slows gluten development and makes the cookies tender, soft, and chewy, not tough.
But that’s not all. Additionally, my recipe also uses a higher ratio of brown sugar (once again, more moisture + better flavor!) and cornstarch, which tenderizes the dough. All these factors, coupled with not over-baking the dough, will give you perfectly chewy chocolate chip cookies, every time.
If your butter was too warm when your sugar was added, if the dough wasn’t chilled long enough, if the cookie dough is placed on a hot cookie sheet or the cookies are placed too close together, or if something was simply mis-measured your cookies may spread all over the pan. If you run into this issue or your dough seems especially soft, try chilling it longer. As a last-ditch save, you can add a few additional spoonfuls of flour and this should help, too.
If your dough is dry, crumbly, or difficult to work and your cookies aren’t spreading as they should, with you may have accidentally over-measured your flour. Another sure sign of this is having your cookies stay in a ball shape after baking instead of spreading properly. I sometimes encourage people to hang on to their extra egg white after they crack their eggs, you can stir this into the dough as a last-ditch resort if your cookie dough is just too crumbly.
Over-measuring flour is easy to do, especially if you are measuring with cups instead of weights. If this happens to you often, make sure you brush up on how to measure your flour the right way!
Yes, and you’ll get even richer, more flavorful cookies if you do, you patient person you. Just make sure to keep it tightly covered in the fridge so the dough doesn’t dry out. If you chill your dough much longer than an your, you’ll likely need to let the dough sit at room temperature for 10-15 minutes before scooping as it gets quite firm. You can also freeze this dough, see my instructions on how to freeze cookie dough.
If you are feeling especially lazy, my chocolate chip cookie bars taste very similar but require zero chilling or scooping.
Alright, when you try them, please leave me comment and let me know what you think of them! I always love your feedback 💜
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
The Best Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
- 1 ¼ cup (250 g) brown sugar firmly packed (see note)
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 ¾ cup (300 g) semisweet chocolate chips plus additional for tops, optional
- flaky sea salt for sprinkling (optional, but recommended!)
Recommended Equipment
Instructions
- Combine melted butter and sugars in a large bowl. Stir very well.1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar, ½ cup (100 g) granulated sugar
- Add egg and egg yolk, and vanilla extract and stir well.1 large egg + 1 large egg yolk, 1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon table salt
- Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
- Stir in chocolate chips.1 ¾ cup (300 g) semisweet chocolate chips
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon (47g) onto prepared cookie sheets, placing at least 2″ apart.
- Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies and sprinkle with flaky sea salt.
- Allow to cool completely on cookie sheets.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this recipe for perfect chocolate chip cookies over on Spend with Pennies! I shared it on my blog as the “second best” chocolate chip cookies, too, and have updated it with new photos and a new video (the recipe remain the same).
Lesa
How many days do they last in the fridge and freezer?
Sam
Hi Lesa! I don’t recommend refrigerating them. They will keep for at least a week in an air tight container at room temperature. They will keep in the freezer for several months. If you want to refrigerate the dough it will last about a week in the refrigerator and again several months in the freezer. 🙂
Evita
Do these cookies turnout EXACTLY like the picture?
Sam
They should look pretty close to the picture when they come out. Make sure to roll nice smooth round balls. When they come out of the oven if they aren’t perfectly round I like to take 2 spoons and push the edges in to round the cookies. I also add just a few extra chips on top within a minute or two of them coming out of the oven. 🙂
Michelle
Hi Sam, I am a perfectionist and your pictures of your cookies look so good. But I really like the aesthetic look of when the recipes have the pictures like that. I end up making the cookies and they don’t look like the pictures. Do these actually come out and look the same as your pictures. Thank you!!!! Hopefully you see this and can respond quickly I wanna try these tonight!!!!
Sam
Hi Michelle! They should look pretty close to the picture when they come out. Make sure to roll nice smooth round balls. When they come out of the oven if they aren’t perfectly round I like to take 2 spoons and push the edges in to round the cookies. I also add just a few extra chips on top within a minute or two of them coming out of the oven. 🙂
Mary
Baked these cookies today and they are delicious !!!!$😊
Sam
I’m so glad you enjoyed, Mary!! Thank you for letting me know how they turned out for you, I appreciate it! ☺️
Lori
Absolutely delicious!! I have made your worst chocolate chip cookies a couple of times too : I always go to your website first now for baking.
Sam
I’m so glad you enjoyed them, Lori! I’m happy to be your go to website for recipes. 🙂
Kimberly
Made these today and they are delicious! Thanks!
Sam
I’m so glad you enjoyed, Kimberly!
Debra
I want to try the worst chocolate chip cookie and the second best chocolate chip cookie I live in an elevation of 5000 ft are there any changes??
Sam
Hi Debra! Unfortunately I am not familiar with high altitude baking so I’m not sure if you need to change anything here. I hope you love them! 🙂
Vidula
My cookie spread very less forming a mound instead. I was looking for a flat cookie. I measured everything on a weighing scale and followed the recipe to the T. Don’t know what happened.
Sam
I’m so sorry this happened, Vidula! This is really bizarre. This is typically caused by too much flour. Did you change anything else in the recipe?
Vidula
No i did not. I was looking fr a flatter cookie for a specific reason. But that apart these cookies were absolutely delicious and i dont mind the shape one bit if they are to be eaten as it is.
Sam
Well I’m glad you still enjoyed them. 🙂
Laura
I have tried your recipe and the cookies turned out with a great flavor. I would like these cookies to be thicker not flat, What do I need to do? I love your recipes. I’m glad I found you.
Sam
Hi Laura! These are a flatter cookie. There isn’t really a good way to make them thick without really drying them out. 🙁
Julie Ruch
I have a question about flour weight. The brand I use is 120 grams per cup. It looks like yours is around 128 grams per cup. On your recipes, should I match the weight or the volume?
By the way, these cookies are delicious!
Sam
Hi Julie! I highly recommend using the weights I have listed if possible, all of the weights listed are exactly what I use myself (I don’t use any auto-converters or anything) so the weights are always the most accurate way to make any of my recipes. I hope that helps, and am so glad you enjoyed the cookies!! 🙂
Alondra
Hi! Im a beginner at baking food and the cookies tasted great although they didn’t look that good. My dough was crumbly (it feel apart) but I still rolled it into a balls and put it in the oven. The cookies didn’t flatten they just rised a little and were cracked. Im pretty sure I used correct measurements and I melted/cooled the butter. Do you know what went wrong?
Sam
Hi Alondra! I am so sorry this happened. It sounds like the dough had too much flour if it was crumbly and then they didn’t flatten. Did you weigh the flour when you measured it out? If you don’t have a kitchen scale, I would recommend reading my post for how to measure flour to make sure you didn’t accidentally add too much flour. 🙂
Alondra
Thankyou! That probably was what happened because I scooped the flour directly with the measuring cup. (exactly what you said not to do, oops) I don’t have a scale but I will follow those directions next time. I’m definitely still going to use your recipes, thanks for the help.
Sam
I’m glad I could help! It’s an easy mistake to make. Hopefully they turn out better next time. 🙂
Marie
Hi Sam!
Can I chill the cookie dough overnight before I bake them? Can’t wait to try this recipe! ♥️
Thank you!!
Sam
Absolutely! Keep it covered in the fridge and you might need to let the dough sit at room temperature for 10-15 minutes to make it easier to scoop if you find you’re struggling with the dough being too firm. Enjoy!
Jody Friedman
These are absolutely delicious. So much better than Toll House. Love all your recipes. You are now my go to recipe person. Thank you for all your recipes and explanations. It’s interesting to learn the science behind the baking, and better to do the tasting!
Sam
Thank you so much, Jody! I am so glad you enjoyed them so much. 🙂
Grace
I’ve made the worst chocolate chip cookie recipe and the 2nd best chocolate chip cookie recipe (this one) and I think this is the best! It’s absolutely delicious! I added an extra cup of flour because it was runny then it was perfect! thanks for sharing this recipe!
-Grace
Sam
I’m so happy to hear you enjoyed, Grace! Thank you so much for commenting, I appreciate it! 🙂
Emily
Soft and delicious! If I hadn’t tried your “worst chocolate chip cookie” recipe, I’d say these are the best I’ve made! These will be my go to recipe when I’m out of maple syrup;) Thanks for another great recipe!
Sugar Spun Run
Thank you so much, Emily! I am so glad that you enjoyed them and that you have another go-to recipe. 🙂