If there’s one dessert that never goes out of style, it’s a classic chocolate chip cookie. Soft in the center, chewy on the edges, and loaded with melty chocolate chips, this is the perfect homemade cookie recipe for every occasion.
Whether you’re baking a fresh batch for family, friends, or just yourself, these cookies are quick, easy, and absolutely delicious. Plus, with a secret ingredient for extra softness, you’ll get bakery-style cookies every time!
Why You’ll Love These Chocolate Chip Cookies
✅ Soft & Chewy Perfection – Crisp edges with a tender, gooey center.
✅ Simple Pantry Ingredients – No fancy ingredients required!
✅ No Mixer Needed – Can be made with a hand mixer or a simple whisk.
✅ Customizable – Add nuts, caramel, or different chocolate chips!
✅ Perfect for Freezing – Make a double batch and freeze for later.
What Makes These Cookies So Good?
🍪 Cornstarch for Extra Softness – This secret ingredient keeps cookies light and chewy.
🧈 Melted Butter vs. Softened Butter – Softened butter creates a light, fluffy dough.
🍫 More Chocolate Chips = Better Cookies – The more chocolate, the better!
🔥 Slightly Underbake for Gooey Centers – Cookies continue cooking as they cool.
🥶 Chill the Dough for Enhanced Flavor – Chilling makes the dough richer and thicker.
Ingredients You’ll Need
This foolproof cookie recipe is made with simple, classic ingredients:
Dry Ingredients
- 2 cups all-purpose flour – Provides structure.
- 2 teaspoons cornstarch – The secret to soft, chewy cookies.
- 1 teaspoon baking soda – Helps cookies rise slightly.
- ½ teaspoon salt – Enhances the overall flavor.
Wet Ingredients
- ¾ cup unsalted butter, softened – Creates a rich, buttery flavor.
- ¾ cup packed light brown sugar – Adds moisture and chewiness.
- ¼ cup granulated sugar – For sweetness and structure.
- 1 large egg – Helps bind the dough.
- 2 teaspoons vanilla extract – Enhances the flavor.
Mix-Ins
- 1 ¼ cups semi-sweet or bittersweet chocolate chips – Plus extra for topping.
💡 Want an extra chewy texture? Replace ¼ cup sugar with honey!
How to Make the Best Chocolate Chip Cookies
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Set aside.
Step 2: Cream the Butter & Sugars
- In a large mixing bowl (or stand mixer), beat the butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
💡 Creaming the butter and sugar properly helps create a soft, chewy cookie!
Step 3: Add the Wet Ingredients
- Mix in the egg and vanilla extract, beating until fully combined.
- Scrape down the sides of the bowl as needed.
Step 4: Combine the Dough
- With the mixer on low speed, gradually add the dry ingredients.
- Mix just until combined—do not overmix.
- Stir in the chocolate chips with a spoon or spatula.
💡 Overmixing leads to dense cookies—mix until just combined!
Step 5: Chill the Dough (Optional but Recommended!)
- For thicker, richer cookies, refrigerate the dough for at least 30 minutes (up to 48 hours).
- If short on time, proceed to the next step.
💡 Chilling the dough enhances the flavor and prevents spreading!
Step 6: Preheat & Shape the Cookies
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough and roll into smooth balls.
- Place on the baking sheet 3 inches apart.
- If desired, press extra chocolate chips on top for a bakery-style look.
💡 Giving cookies extra space prevents them from spreading too much!
Step 7: Bake to Perfection
- Bake for 8-10 minutes, until the edges are just barely golden.
- The centers may look slightly underbaked—this is perfect!
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Slightly underbaking keeps the cookies soft and chewy!
Fun Ways to Customize Your Cookies
🍫 Double Chocolate Cookies – Add ¼ cup cocoa powder to the dry ingredients.
🥜 Peanut Butter Chocolate Chip Cookies – Swap ¼ cup butter for peanut butter.
🌰 Nutty Chocolate Chip Cookies – Stir in ½ cup chopped walnuts or pecans.
🍪 Salted Chocolate Cookies – Sprinkle flaky sea salt on top before baking.
🎄 Holiday Cookies – Add red & green sprinkles for a festive touch!
How to Store & Freeze Cookies
🥡 Room Temperature: Store in an airtight container for up to 5 days.
❄️ Freeze Baked Cookies: Place in a freezer-safe container and freeze for up to 3 months.
🍪 Freeze Cookie Dough: Roll into balls, freeze on a baking sheet, then transfer to a zip-top bag.
💡 Bake frozen dough directly—just add 1-2 minutes to the baking time!
FAQs About Chocolate Chip Cookies
Q: Why did my cookies turn out flat?
A: Possible reasons:
- Butter was too warm – Use softened, not melted butter.
- Not enough flour – Spoon and level the flour correctly.
- No chilling time – Chilling helps cookies hold their shape.
Q: Can I make these cookies gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend.
Q: Can I make these dairy-free?
A: Yes! Substitute vegan butter and dairy-free chocolate chips.
Q: Why are my cookies too dry?
A: Be sure to measure flour correctly and avoid overbaking.
Q: Can I make smaller or larger cookies?
A: Absolutely! For smaller cookies, bake 7-8 minutes. For jumbo cookies, bake 12-14 minutes.
Final Thoughts
These Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate chips—the perfect homemade treat for any occasion. Whether you’re baking fresh, freezing dough for later, or customizing them with fun mix-ins, this is the ultimate go-to cookie recipe!
Try this easy, classic recipe today, and enjoy the best homemade cookies ever! 🍪✨
Short Version
The Best Chocolate Chip Cookie Recipe
Ingredients
- 2 cups all-purpose flour*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened but still slightly cool
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet or bittersweet chocolate chips plus a few extra for topping, if desired
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until fluffy and lighter in color. Add the egg and vanilla, mixing on medium-low speed until combined. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until just combined. Stir in the chocolate chips.
- The cookies can be baked immediately, but for best results, chill the dough for at least 30 minutes and up to 48 hours.
- When ready to bake, preheat the oven to 350°F.
- Using a cookie scoop or spoon, scoop rounded tablespoons of dough, roll into balls, and place them on parchment-lined baking sheets. If desired, press a few extra chocolate chips on top of each cookie.
- Bake for 8-10 minutes, until the edges are just barely golden. The centers may look slightly underdone—this ensures soft and chewy cookies. Avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
