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.
These are by far the VERY best cookies!! They are the only chocolate chip ones I make now
I’m so happy to hear you love them, Katie! :)
Love this recipe. I make my own vanilla and I make vanilla sugar(granulated). Also vanilla sea salt that I will use.
I bet that will be so delicious! I hope you enjoy :)
Yes and they were really good. Everyone wanted the recipe. so much better than the recipe on the side of the chocolate chip bag.
Love hearing this! So glad the cookies were a hit :)
Loved these cookies! Next time I’ll add pecans.
These are the easiest and yummiest chocolate chip cookies! Every batch I’ve made has turned out perfect! 💗
I’m so happy to hear that, Erin! Thanks for your comment and review :)
💗
Can walnuts or pecans be added to the recipe?
Absolutely! Just fold them in with the chocolate chips :)
It truly is the best chocolate chip cookie recipe out there! I’ve tried so many and this one is the best. Maybe it’s the corn starch? And the perfect ratio of butter and flour. Literally any time I need a recipe for anything I come to your website. I tell everyone I know about Jamielyn and her amazing recipes. Thank you for blessing us with all of your wisdom, kindness, and delicious food!
Thanks so much for the comment Korryn! I’m so glad they turned out for you!
Just have to say..This is my “go to” C.C. cookie recipe! Thanks so much for sharing this with the world! ❤ HUGE HIT! Used them for ice cream sandwiches even.
** My question is if the doe will be ok in the fridge overnight?? I made the doe, put it in the fridge, had to run the kids around..blah, blah.. time got away! Will it be OK for tomorrow, to bake?(I’ve covered the doe with clear wrap).
I’m so glad you love the recipe, Naomi! Yes, the dough will be fine in the fridge overnight. Just scoop and let the dough balls sit on the baking sheet as the oven preheats. You may need to add 1-2 more minutes to the original baking time, so just keep an eye on them :)
Some of the comments mention vanilla pudding which is not even an ingredient in the recipe ???
We’ve updated the recipe over the years and it no longer contains pudding mix. If you are interested in adding the vanilla pudding mix, check out these easy chocolate chip pudding cookies: https://www.iheartnaptime.net/pudding-cookies/
When you add the butter is it melted ? Or room temperature ?
It’s just barely softened :)
Just a quick question…..if I decide to make the 36 count cookies do I need to adjust the baking time? I just don’t want to burn them.
Thanks 😊
Love your chocolate chip cookie recipe!! It really makes the softest, most chocolate-y cookies ever. I love having some ready when kids get home from school. Super easy recipe!
These are amazing! Nothing like a warm, chocolate chip cookie!
This is indeed the best chocolate chip cookies recipe! Thanks a bunch for sharing this, will surely have this again! Well done!
This recipe really is one of the best chocolate chip cookie recipes ever! So chewy and full of chocolatey flavor.
These cookies have been my go-to chocolate chip cookie recipe for several years. They really have the perfect texture and color. The family all loves them too!
I’m so happy to hear that, Esther! We love them too :)
This is my go to chocolate chip cookie recipe!!! So easy to whip up with basic household ingredients. It’s a crowd pleaser, so chewy, and delicious.
So happy to hear it’s always a hit! :)