These classic chocolate chip cookies are hands-down the best cookies! They're soft and chewy on the inside, has a slight crunch on the outside, and are filled with plenty of semi-sweet chocolate chips!
This recipe was originally published in June of 2020, but was updated on May 17, 2022 with newer content and fresh pictures.
These homemade chocolate chip cookies makes the most perfect cookies every time and does not require chilling before baking.
Everything you love about this classic cookie can be found within the simple ingredients, semi-thick cookie texture, and a buttery interior.
Craving even more chocolate chip recipes? Then check out these: bakery-style chocolate chip muffins, chocolate chip cookie pie, and chocolate chip sheet cake.
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Why You'll Love These Cookies
- They're slightly crispy on the outside and soft and chewy on the inside.
- The ooey-gooeyness from the chocolate chips is tasted in every bite.
- You only need simple ingredients.
- The cookies are not too thin and not too thick.
- They take less than 30 minutes to make!
I love recipes where you don't have to chill the cookie dough balls before baking. All you have to do is make the chocolate chip cookie dough, bake, and enjoy!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Salt: Enhances all of the other flavors.
- Butter: Make sure to use unsalted butter and that it's at room temperature before baking.
- Brown Sugar: Use either light brown sugar or dark brown sugar.
- Eggs: Helps to bind all of the ingredients together and the extra egg yolk adds chewiness.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk, dark, or even chocolate chunks.
Instructions
Here are the step by step instructions on how to make these soft and chewy chocolate chip cookies.
Step 1: Dry ingredients. Whisk together the flour, corn starch, baking soda, and salt together in a medium-sized mixing bowl. Set aside.
Step 2: Beat together the butter and sugars. In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and white sugar on medium-high speed for at least 3 minutes.
Step 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk on medium speed and mix for 1 minute.
Step 4: Combine ingredients: Add the flour mixture and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place onto a prepared cookie sheet.
Step 6: Bake. Bake the cookies for 10-14 minutes in a 350 degree oven. Allow the cookies to cool for 10 minutes before transferring them over to a wire rack.
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).
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
- Room Temperature Ingredients: We want the butter, egg, and egg yolk to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
- 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 10-14 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
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
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 different.
Yes, you can use a handheld electric mixer to make these cookies. Just be sure to beat everything in a large bowl.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
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, room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chocolate chips, plus more to top each cookie
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until fully combined and creamy (about 3-4 minutes). Add the egg, egg yolk, and vanilla extract and mix on medium speed for 1 minute (scrape down the sides of the bowl if needed).
- Add the dry ingredients and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips just until combined.
- 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 10-14 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.
Notes:
Nutrition
Here's what I have learned on how to bake a perfect chocolate chip cookie every time:
- properly measure your flour
- cream the butter and sugars together for at least 2 minutes
- add an egg yolk in addition to a whole egg
- chill the cookie dough
- use a round cookie cutter to get a perfectly shaped cookie
Who doesn't enjoy a delicious chocolate chip cookie and these are so yummy.
Thanks 🙂
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!
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!! 🙂