Best Ever Classic Chocolate Chip Cookies

5 from 5 votes

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.

Prep Time15

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 215kcal

Author: Karissa Parrish

Equipment

Silicone Baking Mat
Baking Sheet
Cookie Scoop
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

US Customary - Metric

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.

Notes

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.

Nutrition