These are truly the best ever classic chocolate chip cookies you can make. I've been perfecting this recipe for over 10 years, and after almost 100 recipe tests, I can guarantee these will be your new favorite cookies! They're soft, chewy, no chill, and can be made in under 30 minutes.
Home baker, Jess, says: "I love the texture of these cookies. They make for good ice cream sandwiches too.🙂"
Why You'll Love These Homemade Cookies
- Perfect cookies every time. This recipe is fool-proof and results in soft, chewy, and thick bakery-style cookies every time. The same is true with my best snickerdoodle cookies and classic oatmeal cookies.
- Simple pantry ingredients. You most likely have everything you need in your pantry in order to make these cookies. They require just 10 ingredients.
- No stand mixer required. Because these cookies use melted butter, you don't need an electric mixer in order to make the cookie dough. This is my preferred method with cookies, like with these fluffernutter cookies.
- Ooey gooey chocolate chips. These cookies are loaded with plenty of semi-sweet chocolate chips. You can even use a combination of mini and regular-sized chocolate chips like I do with these marshmallow chocolate chip cookies.
I love to bake with chocolate chips, so definitely check out these mini chocolate chip cheesecakes and baked chocolate chip donuts.
Jump to:
As a busy home baker who's also a mom, I love recipes where you don't have to chill the cookie dough balls before baking. Some of my favorites are these double chocolate crinkle cookies and easy blueberry lemon cookies.
Ingredients For The Best Chocolate Chip Cookies
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
- Corn Starch: Helps the cookies to be soft and tender.
- Unsalted Butter: Melted butter creates the best texture for cookies.
- Brown Sugar: Use either light brown sugar or dark brown sugar.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk, dark, or even chocolate chunks.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Classic Chocolate Chip Cookies
Step 1: In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
Step 2: In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips.
Step 5: Use a medium cookie scoop to scoop out the cookie dough onto the prepared baking pans. Bake for 9-12 minutes, or just until the edges of the cookies start to turn golden-brown.
Step 6: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
Pro Tip! Pull the cookies out of the oven just before they are completely done. This will make the cookies soft for days!
Then use a round cookie cutter to scoot the cookies into a more perfect circle (if needed).
Storing & Freezing
Storage: Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Freezer: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Professional Home Baking Tips
- Baking Sheet: Line two baking sheets with parchment paper. I do not recommend using silicone baking mats.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
- Baking Time: Since all ovens bake differently these cookies will take anywhere between 9-12 minutes to bake. Be careful not to overbake them or they will not be as soft.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Recipe FAQs
In my opinion, it's using melted butter, corn starch, and properly measuring your flour. Following the recipe directions is KEY to baking up the best chocolate chip cookies.
I used a medium-sized cookie scoop this time (2.7 tablespoons) but I also like to use a smaller cookie scoop (1.5 tablespoons). If you use a smaller one, just note that the bake time will be slightly less.
Yes, you can use a handheld electric mixer to make these cookies. Just be sure to beat everything in a large bowl.
📖 Recipe
Best Ever Classic Chocolate Chip Cookies
Equipment
- Silicone Baking Mat
- Baking Sheet
- Electric Stand Mixer
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled for 10 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups chocolate chips, plus more to top each cookie
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. Bake for 9-12 minutes, or just until the edges of the cookies start to turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
I made these the other night and they were so delicious soft and chewy! Thanks for sharing:)
I'm so glad you enjoyed them, Jazmine!! 🙂
I love the texture of these. They make good ice cream sandwiches too.🙂
I'm so glad you enjoyed them!! An ice cream sandwich sounds super good too!
Who doesn't enjoy a delicious chocolate chip cookie and these are so yummy.
Thanks 🙂
I made these and was very pleased as were husband and son. I know a chocolate chip cookie recipe seems like a simple thing, but I recently made a Toll House recipe remembering the old days, and they were awful! These are good, not too sweet, might even need a bit more sugar. Recommend.