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.
Have you ever frozen these before? Don’t know how they would freeze w the pudding in it? Thanks. Tracey
Hi Tracey! We normally eat them too quickly to freeze any! I would recommend freezing them within a day or two to keep them fresh. :)
This is the 2nd recipe that calls for brown sugar but doesn’t include it in the directions
Hi Debbie! The brown sugar and white sugar are added at the same time. :)
In LOVE!
This recipe is absolutely amazing! I followed it to a tee and they turned out exactly the way Chocolate Chip Cookies should be – sinfully sweet, chewy, and delicious.
I’m so glad you liked this recipe Frances! It is definitely our favorite chocolate chip cookie recipe! Thanks for stopping back to leave a comment!! :)
I am so glad I found this recipe.! Thank you js much for posting this(:
I hope you enjoy these cookies, they are really yummy!! :)
Love the cookies and love the milk bottle. Can you tell me where I can get those type of milk bottles from?
found this recipe on pinterest and made them immediately….they ARE the best!
Love this site!!!
Everyone loves when I make these chocolate chip cookies! I’ve been meaning to bake a batch to introduce myself to the new across the street neighbors.
seriously look sooooo yummy…. just put a double batch in the fridge to firm up for freezing later. ;) fresh baked cookies and cold milk for our night snack tonight. :)
I have these in the oven right now. Well the first two batches anyway. I took it by flour you mean’t plain flour (that’s what i’ve used anyway, and the second lot of sugar i used golden caster as i figured that would work?) Anyway time will tell. My son is happy that they are chocolate chip rather than anything nutty, coconutty, fruity lol
Oh my gosh these cookies are so delish! I made them twice already once to send to my pal in Minnesota and last night I made some for my brother to take to the mountians and for my cousin in New York. They are so yummy I had to do a blog post here? http://renislostinpaper.blogspot.com/2012/01/worlds-best-chocolate-chip-cookies.html
Thanks again for always sharing!!!
Just had to let you know I made these for a church activity and they were a hit! So moist and yummy! I want to make them again ASAP !
Just printed out the Recipe… Love having that handy… :) these are GOING to get made for sure.. :)
i’ll try it, i’ll try it, but the perfect chocolate chip cookie still seems so elusive to me! yours look divine.
serious yum going on here.
visiting via TTJ and would love to have you stop by kate spade/vintage jewelry giveaway
smiles.
michele
I made pudding cookies for the first time last week they are SO good. Totally one of the best recipes out there.
WOW!!!! These are sooooo yummy! You were right! Everybody loves them. Thanks “Snow” much for sharing!
-Tonya
Thank you for sharing this recipe. I have made these now several times which is not helping my waistline any but it sure has made my husband and kids very happy :) I used sugar free pudding mix and they still turned out fantastic and I also used mini chocolate chips which are our favorite.
Thanks again.