Few things beat the smell of warm chocolate chip cookies baking in the oven. The sweet scent fills the kitchen, bringing comfort and joy with every batch. If you’ve ever searched for the perfect cookie recipe that gives you soft centers, crispy edges, and gooey chocolate in every bite, this is the one. I’ve been baking these cookies for years, and they never fail to impress family, friends, or anyone lucky enough to taste them.
This recipe is simple, quick to prepare, and full of rich flavor. Whether you want to make a batch for a weekend treat, a bake sale, or just because you love fresh cookies, this is the only recipe you’ll ever need.
Why These Chocolate Chip Cookies Are So Loved
There’s something special about homemade cookies. The mix of brown sugar and melted butter gives them a rich, deep sweetness, while the cornstarch adds that signature soft bite. Unlike most store-bought cookies, these taste fresh, buttery, and satisfying.
If you’ve tried other chocolate chip cookie recipes before, you’ll notice the difference here. The combination of melted butter, the right balance of sugars, and the chilling time creates a chewy, bakery-style cookie that stays soft for days.
This recipe also uses simple pantry staples no fancy tools, no confusing steps. Just classic ingredients that turn into something truly irresistible.
Ingredients for the Perfect Chocolate Chip Cookies
Here’s what you’ll need to make these delicious chocolate chip cookies from scratch:
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g or 12 Tbsp) unsalted butter, melted and cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
These measurements create the perfect balance of soft and chewy texture. The cornstarch helps keep the cookies thick and tender, while the melted butter adds a deep caramel-like flavor.
How to Make Chocolate Chip Cookies Step by Step
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this mixture aside. This ensures the baking soda and salt distribute evenly throughout the dough.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. You should see no lumps of sugar left. Add the egg and egg yolk, followed by the vanilla extract, and whisk again. The mixture will look glossy and slightly thick.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, stir until a thick dough forms. It should feel soft and slightly sticky. Fold in the chocolate chips gently. If the butter causes the chips to slip off, keep mixing they’ll hold once the dough firms up.
Step 4: Chill the Dough
Cover the bowl tightly and refrigerate the dough for at least 2 hours, or overnight if possible. Chilling helps the flavors develop and prevents the cookies from spreading too much while baking.
Step 5: Prepare for Baking
Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If your dough chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.
Step 6: Shape the Cookies
Scoop about 2 to 3 tablespoons of dough for each cookie. Roll each portion into a ball, then shape it slightly taller than wide this helps create thick, bakery-style cookies. Space them about 3 inches apart on the baking sheet.
Step 7: Bake to Perfection
Bake the cookies for 13–14 minutes, or until the edges are lightly golden. The centers should look soft don’t overbake them. They’ll continue to set as they cool. Let them rest on the baking sheet for 10 minutes before transferring them to a wire rack.
Step 8: Add a Finishing Touch
While still warm, press a few extra chocolate chips on top for that perfect, picture-ready look.
The Secret to Soft and Gooey Chocolate Chip Cookies
The magic in these cookies comes from three things: melted butter, extra egg yolk, and cornstarch.
- Melted butter gives the dough a deeper, richer flavor and a chewy texture.
- The extra egg yolk adds moisture, helping the cookies stay soft for days.
- Cornstarch keeps the dough tender and thick.
The result is a cookie that’s golden around the edges, soft in the center, and full of melty chocolate.
Pro Baking Tips for Perfect Cookies Every Time
- Use Room Temperature Ingredients
When butter is melted, it’s best to use room-temperature eggs. This keeps the dough smooth and prevents lumps. - Chill the Dough
Don’t skip this step. Chilling controls the spread and enhances the flavor. Dough chilled overnight gives the best texture. - Measure Flour Correctly
Spoon and level the flour rather than scooping directly from the bag. Too much flour makes cookies dense and dry. - Don’t Overmix
Once you add the flour, mix gently. Overmixing makes cookies tough instead of soft. - Use Good Quality Chocolate
Semi-sweet chips or chopped chocolate bars work best. They melt beautifully and give a richer flavor. - Bake One Sheet at a Time
Even heat makes all the difference. Bake one tray at a time for the most even results. - Cool Properly
Allow the cookies to rest before moving them. This keeps them from breaking apart while still warm.
Variations to Try
These cookies are easy to customize. Here are some fun ideas:
- Nutty Twist: Add chopped walnuts or pecans for extra crunch.
- Double Chocolate: Mix in a tablespoon of cocoa powder and use white chocolate chips.
- Festive Cookies: Stir in red and green candies during the holidays.
- Peanut Butter Lovers: Add half a cup of peanut butter to the dough and reduce butter slightly.
- Oatmeal Blend: Replace 1/4 cup of flour with oats for a chewy, hearty texture.
Each variation adds a new flavor, but the base recipe stays soft, sweet, and full of chocolate in every bite.
Storage and Freezing Tips
If you want to bake ahead, this dough freezes beautifully.
- Refrigerator: Store cookie dough for up to 3 days.
- Freezer: Roll the dough into balls and freeze them for up to 3 months.
- Baked Cookies: Once cooled, keep them in an airtight container for up to a week at room temperature or freeze for longer storage.
When baking frozen dough, add just one extra minute to the baking time. No need to thaw they’ll bake perfectly straight from the freezer.
Why Chilling Cookie Dough Matters
Chilling cookie dough isn’t just about making it firm. It actually changes the texture and flavor. As the dough rests, the flour absorbs the butter and eggs, which deepens the taste and improves the structure.
Cookies baked from chilled dough spread less and bake up thicker. The flavor becomes richer and more buttery, giving that signature bakery-style cookie experience right at home.
Troubleshooting Common Cookie Issues
- Cookies Spread Too Much: The dough wasn’t chilled long enough, or the butter was too hot.
- Cookies Too Hard: Too much flour or overbaking. Try reducing bake time slightly.
- Cookies Flat and Greasy: Check your butter measurement and ensure proper chilling.
- Cookies Dry: Always measure ingredients accurately and avoid overmixing.
Remember, small changes make a big difference in cookie baking. Once you master this recipe, every batch will turn out soft, chewy, and perfectly golden.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to a pinch. The flavor will be slightly different, but still delicious.
Can I skip cornstarch?
Yes, though the cookies will be a little thinner. They’ll still taste great.
What if I want smaller cookies?
Scoop one tablespoon of dough per cookie and bake for 9–10 minutes.
Can I add other mix-ins?
Absolutely. Add-ins like white chocolate chips, M&Ms, or dried fruit work well. Keep total mix-ins to about 1 to 1¼ cups.
Can I make these gluten-free?
Use a high-quality 1:1 gluten-free flour substitute. The texture will be slightly different but still soft and tasty.
Baking Tools That Make a Difference
To make the process easier, here are some kitchen tools that help:
- Mixing bowls (glass or stainless steel
- Whisk and spatula
- Baking sheets
- Silicone mats or parchment paper
- Cookie scoop
- Cooling rack
Having these on hand saves time and gives consistent results every time you bake.
My Personal Baking Experience
As someone who’s baked countless batches of cookies, I can honestly say this is the recipe that never fails. I first made it for a family gathering, and it became an instant favorite. Everyone wanted to know how I got them so soft and thick. The secret was chilling the dough and using that extra egg yolk.
Over time, I’ve shared this recipe with friends, coworkers, and even at bake sales. Every time, people say the same thing these are the best chocolate chip cookies they’ve ever had.
It’s amazing how something so simple can bring people together. Baking these cookies is more than just a kitchen activity; it’s a small act of joy that spreads warmth and comfort.
Final Thoughts
This chocolate chip cookie recipe delivers everything you could want a soft, chewy texture, rich buttery flavor, and gooey chocolate in every bite. It’s simple enough for beginners and reliable enough for experienced bakers.
Whether you’re baking for yourself, your kids, or to share with friends, these cookies always turn out beautifully. The best part? They stay fresh for days and taste even better the next day.
So grab your ingredients, preheat your oven, and start baking. Once you try this recipe, it’ll be the only one you use for years to come.
Chocolate Chip Cookies
Ingredients
- 2 and 1/4 cups 281g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup 170g or 12 Tbsp unsalted butter, melted and cooled for 5 minutes
- 3/4 cup 150g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 1 large egg plus 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups 225g semi-sweet chocolate chips or chunks
Instructions
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this mixture aside. This ensures the baking soda and salt distribute evenly throughout the dough.
Step 2: Combine the Wet Ingredients
- In another bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. You should see no lumps of sugar left. Add the egg and egg yolk, followed by the vanilla extract, and whisk again. The mixture will look glossy and slightly thick.
Step 3: Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, stir until a thick dough forms. It should feel soft and slightly sticky. Fold in the chocolate chips gently. If the butter causes the chips to slip off, keep mixing — they’ll hold once the dough firms up.
Step 4: Chill the Dough
- Cover the bowl tightly and refrigerate the dough for at least 2 hours, or overnight if possible. Chilling helps the flavors develop and prevents the cookies from spreading too much while baking.
Step 5: Prepare for Baking
- Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If your dough chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.
Step 6: Shape the Cookies
- Scoop about 2 to 3 tablespoons of dough for each cookie. Roll each portion into a ball, then shape it slightly taller than wide — this helps create thick, bakery-style cookies. Space them about 3 inches apart on the baking sheet.
Step 7: Bake to Perfection
- Bake the cookies for 13–14 minutes, or until the edges are lightly golden. The centers should look soft — don’t overbake them. They’ll continue to set as they cool. Let them rest on the baking sheet for 10 minutes before transferring them to a wire rack.
Step 8: Add a Finishing Touch
- While still warm, press a few extra chocolate chips on top for that perfect, picture-ready look.
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