Soft and chewy on the inside with a little crisp on the outside, these truly are Perfect Chocolate Chip Cookies. They’re easy to make (you don’t even need a mixer!), no chilling the dough, and they stay soft for days.
These cookies make my list of absolute staple dessert recipes. Other staples include Hershey’s Perfectly Chocolate Cake, Snickerdoodles, Yellow Cake with Chocolate Frosting, and Classic Chocolate Brownies.
Today I’m sharing the most basic, amazing recipe of all–Perfect Chocolate Chip Cookies. Anyone reading this probably already has at least 1 or 2 chocolate chip cookie recipes they love. I get that–it’s a classic, and I’m one of those people, but these are my all time favorite! Coming in close second is jumbo chocolate chip cookies, because I love giant cookies.
I am boldly declaring these the best chocolate chip cookies out there, and for good reason! This chocolate chip cookie recipe has been specifically tailored and tested to produce the perfect CHEWY cookie.
Tips for perfect chocolate chip cookies:
1. Use melted butter. Unlike most cookie recipes, these chocolate chip cookies are made with melted butter, instead of softened or room temperature butter. But don’t fear, i’ve ensured the melted butter will NOT make these cookies flat.
2. Add an extra egg yolk. Eggs also help with that chewy texture, but rather then using a whole extra egg, this cookie recipe calls for one extra egg yolk. This helps with the thick and chewy texture and helps the chocolate chip cookies to stay soft for days longer than regular cookies.
3. More brown sugar than granulated sugar. Moisture content in cookies helps to make them chewy, and that is why this recipe contains more brown sugar than granulated white sugar. Brown sugar has molasses in it, making the sugar more moist, which will lead to a chewier chocolate chip cookie.
How to make Perfect Chocolate Chip Cookies:
1. Melt butter. Melt the butter for about 45 seconds in the microwave. You want it mostly, but not completely melted. Stir it with a spoon until it’s completely melted and allow the butter to cool completely.
2. Mix dry ingredients: flour, baking soda and salt in a large bowl.
3. Mix wet ingredients. Add the brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined.
4. Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter. Stir in chocolate chips. (If your cookie batter is beaten too much, the cookies will be more dense).
5. Bake. Scoop the cookie dough and place it on a prepared baking sheet. Bake at 325 degrees F (yes, you want to bake them at 325 degrees, not 350 degrees.) for about 10-12 minutes or until they’ve lost their sheen on top and just barely look like they’re starting to set. They won’t be golden brown around the edges.
The cookies will continue to cook and will harden as they cool on the hot baking sheet, out of the oven, so don’t be tempted to over-bake them. You can always put them back in the oven for additional time, if needed.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To make ahead: Make the chocolate chip cookie dough up to two days in advance. Store, covered, in the refrigerator until ready to bake.
To freeze: Freeze cookie dough or baked (and cooled) cookies in a freezer safe container for up to 3 months. Thaw before baking the dough.
CONSIDER TRYING THESE POPULAR COOKIE RECIPES:
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Browned Butter Chocolate Chunk Cookies
- Soft and Chewy Triple Chocolate M&M Cookies
- Edible Cookie Dough
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Perfect Chocolate Chip Cookies
Video
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons butter (1 1/2 sticks) melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large + 1 egg yolk egg
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (or milk chocolate)
Instructions
- Heat oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
- In a medium bowl mix together flour, salt, and baking soda.
- In a separate large mixing bowl mix the butter and sugars together until well combined. Add the egg, egg yolk, and vanilla and stir until combined.
- Stir in the dry ingredients and chocolate chips, just until combined. The dough will be soft.
- Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.
Notes
Nutrition
Adapted from Cooks Illustrated
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe Feb. 2015. Updated May 2018.
Shelly says
Delicious cookies 🍪 and an easy recipe
Michelle says
I made these cookies a few years ago and they turned out amazing but then I tried to make them again this week and they turned out super flat! Any tips?? I’m in Utah so I know altitude can be an issue but last time I made them was in Utah too… Should I add more flour or do even less sugar?
Lauren Allen says
There are a lot of factors to consider here- be sure to mix the wet ingredients, and eggs really well. If in Utah, I would add about 1 Tbs. of extra flour. Also be sure NOT to scoop cookie dough onto a hot pan or let the cookie dough sit on the pan for extended time and soften too much. Hope that helps!
Sharon says
These cookies really are Perfect! I’ve even made them using gluten free flour, and they were still Perfect!
Jewell says
These have been my go to for the past year since I found this recipe. I make my own variations like using gluten free flour , half butter & half Crisco, & rolling the dough in raw sugar before baking. My family of seven and all of my swim team love it when I bake these cookies.
Emily Boland says
AMAZING!!! I just made these and added some of those tiny marshmallow bits (the ones you put in hot cocoa) and goodness are they tasty!! I always check your recipes for what I’m craving, and I’m never EVER let down. <3
Alison Carling says
AMAZING!! Made them for my daughters teenage friends to go boating. They were all gone before we made it home ❤️
AngMax says
Made these this evening and was very surprised at how light and fluffy they were compared to normal cookie recipes. They were more cakey/fluffy and absolutely delicious. I used coconut sugar instead of white sugar and butterscotch chips instead of chocolate. Great recipe. Definitely saving this one for life.
Kate says
It was a miss for me. Mine didn’t turn out chewy. They were more cake like.
Trina says
Our new favorite cookies! They were so easy to make! I love a recipe that does not make me drag out the big or little mixer. Yay! We gave these to two of our best friends and they love them too! We are making another batch now… two in less than a week. Don’t judge! 😉
Terre says
I’ve tried so many chocolate chip cookie recipes, and this is a keeper for sure. Soft and just chewy enough.