The best chocolate chip cookies are bakery-style thick with soft, chewy centers and crisp golden brown edges. A simple classic cookie recipe with perfect results every time!
Crispy Chewy Chocolate Chip Cookies
Homemade chocolate chip cookies are one of my favorite things and this recipe is both simple and delicious! Try oatmeal chocolate chip cookies for a lighter side, cowboy cookies for a loaded version, Levain cookies for bakery style or indulgent brown butter chocolate chip cookies!
These cookies taste amazing and are super soft and chewy just the way a chocolate chip cookie should be! They’re not as flat as a Nestle Toll House cookie recipe, but are perfectly crispy on the edges and filled with sweet gooey chocolate chips in every bite. Everyone who tries them declares them the best cookies!
Key Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter: You want the butter barely softened by the time you need to cream it. We’re using unsalted so we can control the amount added to the dough. Learn tips for how to soften butter quickly.
- Brown and White sugar: I love to use a combination of both to bring out the best flavors.
- All-purpose flour: For amazing texture, be sure measure the flour correctly using the the spoon and level method.
- Pure vanilla extract: Make sure you’re using the real stuff to really amplify the flavor.
- Chocolate chips: I love using a mix of semi-sweet chocolate chips and milk chocolate chips. If I have chocolate chunks on hand, I love to add some of those as well.
- Flake sea salt: If you have some on hand, I love to sprinkle it on top right when they come out the oven.
A Simple Secret Ingredient
Have you guessed what the secret ingredient is that helps makes these cookies so delicious? Cornstarch! You won’t find this ingredient in most traditional classic recipes, but boy does it make a difference in these and my mini chocolate chip cookie recipe.
Making this chocolate chip cookie recipe with cornstarch helps make the texture extra thick and delicious. It’s an easy way to elevate your cookies without hardly any work. If you don’t have corn starch on hand, you can add an extra Tablespoon or two of flour in its place.
How to Make Chocolate Chip Cookies
- Mix the wet ingredients. In the bowl of a stand mixer using the paddle attachment, or a large mixing bowl with an electric hand mixer, cream the butter, brown sugar, and granulated sugar until nice and smooth. Then mix in the eggs and vanilla extract.
- Add the dry ingredients. To the same bowl, add 1/2 of the flour, sea salt, baking soda, and cornstarch. Mix until just combined and then add in the remaining flour and chocolate chips. Be careful not to over mix.
- Scoop. Use a medium cookie scoop (or ice cream scoop) to scoop the dough onto prepared baking sheets. I like to line mine with parchment paper.
- Bake. Put the pan in the oven for about 8-10 minutes or until the edges are just lightly golden brown. For softer cookies take them out a little early, and for crispier cookies, let them bake a little longer. Then move to a cooling rack.
Tips for the Best Chocolate Chip Cookies
Here are some delicious tips for making these chocolate chip cookies even better!
- Measuring flour. It may seem simple, but have you learned how to accurately measure flour? By spooning the flour into a measuring cup and then using a knife to level it off, you’re guaranteed the perfect amount of flour each time.
- Scooping and rolling. I like to use a large cookie scoop and then roll the dough into a ball. Then I’ll press extra chocolate chips onto the tops. This recipe will make 24 cookies with a large cookie scoop and 36 total with a medium scoop.
- Avoid sinking. I find that mixing the chocolate chips in with the flour helps them not sink to the bottom.
- No chips? All out of chocolate chips? Make these chocolate chipless cookies instead!
- Removing from oven. When you remove cookies from the oven, let them set on the baking sheet for 2-3 minutes before adding to a cooling rack. The centers may look a tad bit underdone at first, but they’ll continue to bake as they cool and the edges will remain perfectly crispy.
- Want a bar cookie instead? Make these chocolate chip cookie bars!
Recipe FAQ
Use quality ingredients, especially butter. Add a mix of semi-sweet and milk chocolate or chop from a chocolate bar. Add flaky sea salt on top or make M&M cookies with both chocolate chips and M&Ms!
More white sugar creates crispier cookies and more brown sugar created chewier cookies. Baking the cookies longer will also yield a crunchier cookie.
Make sure to add enough flour. Also, make sure to refrigerate the dough before baking. Cornstarch will also help them from falling flat. I love how using discard makes these sourdough chocolate chip cookies bit more soft and chewy!
Yes, I would absolutely recommend that you chill the cookie dough if you have the time. I like to refrigerate mine for at least 30 to 60 minutes before baking. By chilling the dough, the cookies are less likely to spread and will result in a thicker consistency. It also brings the flavors together. And who doesn’t love soft, chewy and ultra thick cookies?
If you don’t have time, don’t worry, they’ll still taste amazing! They may just spread a bit more while they cook.
Storing & Freezing
- To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
- To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
- Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
- Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.
More chocolate chip cookie recipes include these chocolate chip pudding cookies, chocolate chip cookies with sprinkles or Neiman Marcus cookies.
More Chocolate Chip Cookies
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Best Chocolate Chip Cookies
Video
Ingredients
- 1 cup unsalted butter , barely softened
- 1 cup light brown sugar , packed
- 1 cup granulated sugar
- 2 large eggs , cold
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ teaspoon fine sea salt , or 1 teaspoon kosher
- 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and beat just until combined once the eggs are added, you don't want to over mix.
- Add the flour, baking soda, salt and cornstarch and mix on low. I like to slowly mix in the chocolate chips with the last cup of flour. Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate dough for 30-60 minutes if time allows.
- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
- Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3 minutes.
- Remove cookies to a cooling rack. Serve while warm if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Freezer-Friendly, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yum, my 4 yr old daughter and I made these today and YUM! I used a mix of dark chocolate, milk chocolate and white chocolate chips because I only had a little of each. Super good. Thanks
ok, these really are THE BEST! My 4 kids say they like this one over the other one I had pinned and this recipe is now in my “tried and true” recipe board. YUM! Thanks for the recipe. =0) Every one does think their’s is the best, but these really are. lol!
I just tried these cookies today, they are ohhhhhhhhh soooo good. thanks for the recipe:)
vanilla pudding make recipes better. it’s like that cinnamon roll recipe you posted last year. best cinnamon rolls i’ve ever made so i believe you about these cookies.
My daughter and I made these today. They are in the oven right now. Followed the recipe exactly except I did half semi sweet and half milk chocolate chips instead. Can’t wait to try them!
LOL! Jamielyn, you’re messing with my resolutions, LOL! These look amazing!
Thanks for sharing this recipe! It was perfect timing… I was looking for a soft cookie recipe to make for a thank-you gift! They turned out perfectly:)
Thanks for making the receipe easy to print!! You make my life soooo simple!! And your blog always brings a smile to my face!! Thanks!!
These look delightful! Your pictures are amazing!
This is my go-to choc cookie recipe as well. The vanilla pudding totally makes it soft. Your cookies are so perfectly round. Mine always end up like lumps, but still taste awesome! What’s your secret?
It totally makes them super soft… YUMMY! I use a cookie scoop from pampered chef…shh don’t tell. ;) It’s one of my favorite kitchen gadgets!
i also made this cookies and it was super delicious!!:) It was my first good cookies, so thank you for the recepie! I am a Hungarian blog writer and I really love your site! I made a post about this recepie, i hope you don’t mind. Of course i linked your site at the end of the post!:)
Thank you for sharing, i am definitely going to try this recipe, my family love chocolate chip cookies
My family loves them too! My husband is always begging me to make them. You’ll have to try these out. :)
These sounds yummy! I can’t wait to make them and try them.
They are so yummy! You’ll have to let me know how you like them. {hugs}
Oh my goodness, I ate way too many cookies over the holidays, but I couldn’t resist pinning this. I’ll definitely need to give them a try after a few weeks back in the gym!
Lol so did i! Way too many! File these away, and make them for Valentines! ;)
Oh these look delish! I think I need to make these with the munchkins today. Perfect for going back to school tomorrow!
Oh yeah! My kids love helping me make these. You’ll have to let me know how you like them.
hmmm… I have a recipe with pudding that I haven’t tried yet, wonder if it’s the same, I will have to try them out. I will be kicking myself if these are really awesome and I’ve just been sitting on it, lol. Happy new year!
Lol try them!! You wont be disappointed. Thanks for commenting, I really appreciate it. xo
I’ve been making these cookies as my go-to choc chip recipe for many years. The only difference for me is that I double the vanilla. Love your blog!
Ooo I’ll have to try that next time. Thank you! :)
I’m curious what vanilla pudding is? Do we have that here in England?
Here is a link to some on amazon, you may have something similar that could work. Maybe a custard? Would love to know if you find something! Hope you like them. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=vanilla+pudding&x=0&y=0
I did wonder about custard and think we have some powdered in the house so may give that a try and let you know :) Thanks and Happy New Year :)
oops, my comment was on the wrong post…anyway, not only am I going to make these, I am pinning them right now! :)
Thanks Nina! You’ll have to let me know how you like them. xo
Linda, what a wonderful proecjt. I really LOVE your fabric choice. I also love the bamboo rods and the creativity you used in figuring out how to hang them. I also really like the side panels in the bottom two pictures. Very nice touches. Thank you for sharing on the boardwalk Bragfest!