Enjoying the warm flavor of tasty best chocolate chip cookies is like dreaming the day away in the sweet by and by…The soft sugary bliss of cookies that puts a smile on your face can happen in 20 minutes or less with these simple drop cookies.
This cookie recipe is really phenomenal! These thick warm chewy chip-heavy gems are melt in your mouth delicious and they are my current FAVE! This simple versatile chocolate chip cookies recipe fills your kitchen with its sweet aroma and your heart with scrumptious happiness!
If you’re like me, you never have too many chocolate chip cookie recipes! I hope you’ll try our chocolate chunk cookies, Hershey chocolate chip cookies, Toll House cookies, and peanut butter chocolate chip cookies!
What I Love About This Recipe
- 20 minutes from start to finish
- Sweet simple ingredients
- LOTs of chocolate chips
- Simple versatile recipe
- Soft chewy inside, crispy outside
The Best Chocolate Chip Cookies Recipe Ingredients
- Flour: All-purpose flour. I use Gold Medal.
- Cornstarch: This helps to keep the cookies soft and chewy!
- Baking Soda: Give the dough some lift.
- Salt: Aides in the lift and enhances flavor,
- Butter: I use unsalted butter. Making nice chewy chocolate chip cookies starts with the butter. Butter performs differently at different temps. Butter that is room temperature (70-degrees) produces a lighter airy cookie. Butter that has melted and cooled produces a chewier chocolate chip cookie.
- Sugars: We use a combo of brown sugar (pack firmly when measuring!) and white granulated sugar.
- Eggs: I use large eggs that have been brought to room temperature.
- Vanilla: I use pure vanilla, not the imitation extract.
- Chips: Semisweet is my go to for this recipe. Feel free to mix it up with any type chip you’d like!
Notes
Start of by mixing the dry ingredients first and separately. This is the biggest secret behind light airy cookies that can’t sub as hockey pucks or heavy biscuits and they don’t crumble prematurely.
It also ensures the leavening agents are well incorporated and evenly dispersed, so your chocolate chip goodies puff up nice and even. Plus, you’ll have to do less mixing when incorporating the wet ingredients. Over mixing toughens and strengthens the gluten in the flour producing a tougher denser baked good. Less is better here.
Storing + Freezing + Make-Ahead
- Storing: Keep it in an airtight container for best results and these tasty little concoctions should be fine on the counter. People often keep a piece of bread in the container to absorb moisture.
- Can You Freeze These cookies? Sure! These really well. The best part is that you can choose to cook them and then freeze them for a ready-made snack or you can freeze your best chocolate chips cookies recipe raw.
- Simply portion out your raw cookies and set the entire cookie sheet in the freezer for about an hour. When your cookie portions harden, toss them in your freezer baggie to bake up later.
- Make-Ahead Tips: Toss together a double batch and freeze half of them. The other batch gets baked up fresh for a warm chewy family treat with a touch of chocolatey bliss. Toss a couple in brown bag lunches with a nice little note for an afternoon pick me up.
- How Long Can You Keep This In The Fridge? Your cookies will stay fresh in the fridge for about a week but good luck getting them to stick around that long. These delectable little morsels tend to get gobbled up quickly. You can also keep them on a counter in an airtight container.
More Chocolate Chip Cookies
- Soft Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookies
- Alton Brown Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
Best Chocolate Chip Cookies
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 1/2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Place the butter in a small microwaveable bowl and melt. Allow to cool for 10 minutes.
- Meanwhile, in a medium mixing bowl, whisk together flour, cornstarch, baking soda, and salt until evenly combined; set aside
- In another mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add eggs 1 at a time, mixing just until incorporated. Stir in vanilla. Gradually add the flour mixture mixing just until incorporated. Mix in 2 cups of chocolate chips until evenly combined.
- Use a 2 tablespoon cookie scoop to scoop the dough. Roll into balls between your hands. Arrange dough on prepared baking sheet placing 2 inches apart. Press extra chocolate chips unto the top of each cookie.
- Bake in preheated oven for 8-10 minutes or until the edges are slightly golden and the centers are still soft. Do not overbake!
- Allow to cool on cookie sheets 3 minutes then remove to a wire rack and cool completely.
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I just made these and they are WONDERFUL!!! I was hesitant to try because of the corn starch (had not used that in cookies before) but they are great! Chewy, chocolatey and yummy! Will definitely make these often!! Thanks for the terrific recipes—-everything that I try from your site has been super!
Thank you so much, Esther! This should be a staple in your house! 🙂 <3
Any chance of amounts by weight rather than cups please
350 degrees what ? Fahrenheit or Celsius ?
Fahrenheit ?
The ingredients and instructions are so simple, I love this!
Thank you!