These incredibly simple Classic Chocolate Chip Cookies are the ultimate soft, thick, and chewy treat loaded with melty chocolate chips in every bite. They have a slightly crisp edge and a gooey center. Made in one bowl, they're a timeless favorite and perfect for everything from casual snacking to special celebrations!
I'm practically obsessed with chocolate chip cookies, and I'm so excited to share my new go-to recipe!
If you're joining me in the cookie fanatic club, please check out my entire cookie section on the bloggy! You have to try my Bakery Chocolate Chip Cookies that are the love of my life and made without a mixer, or try these Mini Chocolate Chip Cookies for that perfect treat in bite-sized form!
If you're into all things chocolate chips, I highly recommend giving my Easy M&M Cookie Bars a try-they always disappear in seconds at gatherings! And for all things fudgy and chocolatey, my Triple Chocolate Brownies are a must-bake!
Why You'll LOVE This Recipe
- These chocolate chip cookies are a one-bowl wonder-less cleanup, more enjoyment! They come together effortlessly, making them the perfect go-to when you're craving something sweet but don't want to spend hours in the kitchen.
- With simple pantry staples like flour, butter, sugar, and chocolate chips, there's no need for a last-minute trip to the store.
- In just about 10 minutes of prep time, you'll have cookie dough ready to bake into soft, golden cookies with melty chocolate in every bite!
- Feel free to make them your own! Swap out regular chocolate chips for your favorite mix-ins like peanut butter chips, chopped nuts, or even festive sprinkles.
Ingredient Notes
Unsalted Butter: Using cold butter straight from the fridge slows the melting process during baking. This helps the cookies maintain a thicker, chewier texture. Make sure to cube the butter into small pieces for easier incorporation into the dough!
All-Purpose Flour: PLEASE measure your flour properly! Either use the spoon and level method by spooning your flour into your measuring cups before using knife to sweep across the top of the cup, or use a kitchen scale to measure 385g exactly.
Cornstarch: Cornstarch is a secret ingredient that enhances chocolate chip cookies by creating a softer, chewier texture and helping to retain moisture, keeping them fresh for longer. It also prevents excessive spreading to help the cookies to maintain their shape while baking. Don't skip this ingredient!
Chocolate Chips: For the ultimate flavor experience, try using a mix of different chocolate chip sizes and flavors. Doing so creates a variety of textures and provides a rich and unique flavor profile!
Step by Step Process
STEP 1: In the bowl of your stand mixer, or using a hand mixer, add the cold, cubed butter, packed light brown sugar, and granulated sugar and beat until the mixture is light and fluffy.
STEP 2: Add the eggs one at a time, beating well after each addition.
STEP 3: Add the flour, cornstarch, baking soda, and salt to the wet ingredients. Mix on low speed until just combined to avoid dense cookies.
STEP 4: Pour the chocolate chips into the dough and mix until they are evenly distributed
STEP 5: Portion out the dough into ¼-cup (70g) sized balls.
STEP 6: Stick additional chocolate chips into the tops of each cookie dough ball before baking. Bake the cookies for 7-9 minutes or until the edges are golden and the centers are slightly soft.
Frequently Asked Questions
Your cookies are going to naturally spread a bit, but if they are thinner than you'd like, it may be because the dough got too warm. To prevent spreading, use cold butter or chill your dough in between each batch of cookies in the oven!
Absolutely! You can freeze the cookie dough balls on a baking sheet for about 15 minutes to firm up, then transfer them to a freezer bag. Bake the cookie dough balls straight from the freezer when you're ready by adding an extra minute or two to the recommended bake time.
Make sure not to overmix when adding the dry ingredients to the wet batter. Doing so can create a dry, dense cookie texture. Additionally, make sure to only bake the cookies the cookies until light golden brown on top and slightly soft in the center. Overbaking past this point can lead to dry, crunchy cookies.
Substitutions and Variations
While I love when we can follow the recipe exactly as it's written, sometimes we need a little flexibility! Here are a few easy swaps you can make:
- Gluten-Free Option: Substitute any 1:1 gluten-free flour blend to make these cookies gluten-free! Keep in mind, doing so will likely alter the texture!
- Egg-Free Option: If you're avoiding eggs, replace each egg with ¼ cup of unsweetened applesauce (so you will use ½ cup). This will make the cookies softer and a bit more cakey in texture rather than fully chewy and fudgy!
- Dairy-Free Option: Swap the butter with a dairy-free alternative like vegan butter! Make sure to still use stick butter and not a butter spread, though!
- Mix-ins: While chocolate chips are a classic, feel free to swap them out for chopped candy bars like Snickers or Reese's, peanut butter chips, butterscotch chips, or white chocolate chips in place of the traditional chocolate chips. For extra texture, try folding in ½ cup of chopped nuts (walnuts or pecans work great) or even pretzel pieces for a sweet and salty crunch!
- Salted Butter: If you need to use salted butter, reduce the salt in the recipe to ½ teaspoon instead of the full teaspoon!
Expert Tips
Chocolate Chips on Top: Fold most of the chocolate chips into the dough, but save a handful to press into the tops of the cookie dough balls before baking. This ensures a delicious, melty chocolate finish and makes the cookies like they are straight from a bakery!
Parchment Paper: Cookie dough and cookies can get pretty sticky and can often get stuck to the pan even with cooking spray! For easier removal and serving, line your baking pans with parchment paper.
Check for Doneness Early: Start checking your cookies a minute-or-so before the recommended baking time. All ovens bake differently, and I know we all want to avoid dry and cakey cookies! You'll want the cookies to be light golden brown on top, glistening a bit, and looking soft in the center. The cookies will continue to bake and firm up as they cool on the baking sheet.
Reshaping: If your cookies come out uneven or not in as perfect of a circle as you were looking for, use the back of a spoon or a spatula to gently reshape them while they're still warm on the baking sheet. You'll want to do this as soon as the cookies come out of the oven.
Storing
- Let The Cookies Cool: Cool your cookies completely before storing them so they stay perfectly chewy and delicious! You also do not want to smudge the chocolate chips before they have fully firmed up. This can take several hours, so be patient!
- Keep Them Airtight: Pop the cookies into an airtight container to keep them fresh and avoid them drying out- this can be a tupperware container, plate or bowl with wrapping, or a plastic storage bag!
- Room Temp: Store your container of cookies at room temperature to keep them fresh for up to 4 days. They'll be perfect whenever you need a pick-me-up!
- Freezing: Want to save some for later? Wrap them individually in cling wrap and freeze for up to 3 months. When you're ready to enjoy, simply thaw them at room temperature for a couple of hours, or pop one in the microwave for about 15-20 seconds!
Related Recipes
- Bakery Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar
- Crisco Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- M&M Cookies
- M&M Cookie Bars (VIRAL)
Classic Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Chocolate, Chocolate Chip, Cookies
- Method: Bake
- Cuisine: American
Description
These incredibly simple Classic Chocolate Chip Cookies are the ultimate soft and chewy treat loaded with melty chocolate chips in every bite. They have a slightly crisp edge and a gooey center. Made in one bowl, they're a timeless favorite and perfect for everything from casual snacking to special celebrations!
Ingredients
- 1 cup (226g) unsalted butter, cold and cubed
- ¾ cup (165g) light brown sugar, packed
- ¼ cup (53g) granulated sugar
- 2 large eggs, room temperature
- 2 ¾ (385g) all purpose flour, properly measured
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups (450g) chocolate chips
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper. Make sure your eggs are at room temperature for easier mixing.
- In the bowl of your stand mixer, or using a hand mixer, add the cold, cubed butter, packed light brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
- With the mixer on low speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
- Add the flour, cornstarch, baking soda, and salt to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense cookies.
- Pour the chocolate chips into the dough and mix until they are evenly distributed throughout. Feel free to use a combination of sizes and flavors of chocolate chips for the best cookie texture and flavor!
- Using a food scale or measuring cup, portion out the dough into ¼-cup (70g) sized balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
- Roll the cookie dough balls in a bowl of chocolate chips or stick additional chocolate chips into the tops of each cookie dough ball before baking for a bakery-style look.
- Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are golden and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. Store at room temperature for up to 4 days or in the freezer for up to 3 months after they have fully cooled and set.
Notes
Reshaping: If your cookies turn out irregularly shaped or aren't as round as you'd like, simply take the back of a spoon or a spatula and gently mold them while they're still warm on the baking sheet. It's best to do this right after they come out of the oven for the best results!
Chocolate Chips on Top: Incorporate the majority of the chocolate chips into the cookie dough, but reserve a small handful to press onto the surface of the cookie dough balls just before baking. This gives your cookies a gooey chocolate topping and that fresh-from-the-bakery appearance!
Chocolate Chips: For the ultimate flavor and texture experience, try using a mix of different chocolate chip sizes and flavors! Combining mini, standard, and jumbo chips creates a variety of textures! Mixing flavors-semi-sweet to add balance, milk chocolate for some extra sweetness, and dark chocolate for a bold contrast- adds depth to your cookies!
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John Almanacker says
These are a perfect balance of sweet and savory! The mix of chocolate chips keeps your mouth engaged and excited for each bite, while the moist nature of the dough provides a satisfying bite.
Elise says
This is too kind, John! I'm so glad to hear it!
Mary Ellen Carignan says
This is my new favorite ccc recipe! So easy to follow. The cookies came out amazing! I brought most of them to work and they were gone within an hour. I’ll be making them again soon for my co-workers who didn’t get there in time today!
Elise says
You are the best! Thank you for the kind comment 🙂 SO glad you enjoyed these!