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Seriously the best chocolate chip cookies! These cookies are crispy on the outside and soft and chewy on the inside. Extra thick and chewy with brown sugar and loaded with chocolate chips.
Chocolate chip cookies are such a classic cookie. There is nothing better to coming home to a house smelling of freshly baked cookies. Everyone needs a good chocolate recipe in their collection.
These are everything a chocolate chip cookie should be…crispy on the outside, soft and chewy center and packed with chocolate chips. Perfect for dunking in a tall glass of milk.
How to Make Chocolate Chip Cookies
- Start with room temperature butter. You should be able to press down on the butter and make an indent. Your finger won’t sink down all the way into the butter or be to firm to make an indent. You can set the butter on the counter an hour or so before baking depending on how warm your house is.
- Cream the butter and sugars (white and brown) together. The brown sugar makes these cookies super chewy. Be sure to mix it for at least 2 minutes to get the mixture light and fluffy.
- Add the egg and vanilla. The vanilla extract gives it a nice warm flavor.
- Add the dry ingredients (flour, salt, baking soda, cornstarch). The cornstarch keeps the cookies soft and tender. It also helps retain the shape of your cookie.
- Add the chocolate chips. Make sure there is 1 1/3 cup or 200 grams of chocolate chips. You can also used chopped chocolate from a bar if you would like.
- Chill time! Don’t skip this step. You need to chill the dough for at least 30-45 minutes in the fridge. It can rest while you preheat the oven. You can leave them to chill longer, but basically you want the dough to be cold to prevent them from spreading. If the dough is too warm when baking, the cookie will spread out and be thin.
- Bake at 350 degrees for about 11 minutes. You want to watch them carefully. As soon as the edges turn golden brown, pull them out. The inside of the cookie will look underdone. Don’t worry, they will continue to bake on the tray. If you want a crunchier cookie, leave them in for a minute longer.
Tips for Making the Perfect Cookie
- Butter is room temperature – Make sure your butter is at room temperature. This means you need to pull your butter out about 1-2 hours before baking. Room temperature butter sits at 68°-70° so you can check if you have a digital thermometer. Another way to check is to press your finger down into the butter, if it makes an indention then you are good to go.
- Don’t overmix – Once the dry ingredients such as the flour is added to the dough, you don’t want to overmix it. Barely mix to incorporate the dry ingredients and the chocolate chips and then turn off your mixer. If you overmix the dough, it can lead to a tough cookie.
- Don’t skip the chilling step – When a girl has a chocolate craving, you need to get those cookies baked up fast! I get it. But, don’t skip this part. The dough needs to be cold so it doesn’t spread out too thin.
- Use a cookie scooper or ice cream scoop – Using a scooper makes things so much faster. For the larger cookies (pictured), I use an ice cream scoop which is about 2 tablespoons of dough. For smaller cookies, I use a cookie scooper which is about 1 tablespoons of dough.
- Do not overbake – When you see a slight golden brown edge, pull the cookies out of the oven. The will look super soft and not done in the center. That is ok! They will continue baking on the pan. If you overbake them, the cookies will be too hard and you’ll miss out on that super chewy center.
If you like this recipe, check these out:
- White Chocolate Cranberry Cookies
- Skillet Chocolate Chip Cookie
- Rolo Cookies
- Peanut Butter M&M Monster Cookies
- Sugar Cookie Bar
Soft and Chewy Chocolate Chip Cookies
- 1 1/2 cups of flour 210 g
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 1/2 tablespoons of cornstarch
- 1 stick + 2 tablespoons of butter 135g - room temp
- 3/4 cup of brown sugar 150 g
- 1/4 cup of white sugar 55 g
- 1 teaspoon of vanilla
- 1 large egg
- 1 1/3 cup of chocolate chips 200 g
- In bowl, combine the dry ingredients (flour, baking soda, salt and cornstarch) and set aside.
- Using a hand mixer or a stand mixer with a paddle attachment, cream together the room temperature butter and sugars (brown and white) on medium speed (4) for about 2-3 minutes until the mixture is fluffier. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and vanilla on low speed (1) and then increase the speed to medium (4) for about 30 seconds until it is incorporated.
- Slowly add the dry ingredients to the wet ingredient and beat on low until it is mixed together.
- Add the chocolate chips and mix on low. Stop mixing when the chocolate chips are incorporated.
- Cover the bowl with plastic wrap and chill in the fridge for at least 30-40 minutes. Chilling is critical for these cookies to not spread.
- While chilling, preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Using an ice cream scooper, (about 2 tablespoons) scoop the cookie dough into balls and place on the parchment lined pans. Make sure that the cookie dough balls are about 2 inches a part.
- Bake at 350°F (177°C) for 11-12 minutes until slightly golden brown around the edges. The cookies will not look done in the center when you pull them out of the oven. They will continue cooking on the baking pan. Allow them to cool on the baking pan for 5 minutes and then transfer them to a cooling rack.