This is the only recipe for old fashioned Chocolate Chip Cookies that you will need. These have all the elements of the best chocolate chip cookies with a soft and moist center, melty morsels of chocolate, and satisfying flavor. Best of all the ingredients can be found right in your very own cupboards, everything you were looking for to satisfy that cookie craving.
I have been looking for that perfect soft but packed full of flavor chocolate chip cookie recipe. A recipe I can bake again and again for years, simply the best chocolate chip cookies, . Don’t worry I have tested many different variations, many different flavors and many different ingredients and it is safe to say I have found a recipe I will continue to bake for years and possibly centuries. And I know you’ll enjoy these cookies too!
Which is the Best Chocolate for Cookies?
Semi-sweet chocolate chips (46% – 60% cocoa content) – A classic Chocolate chip cookies are made with regular semi-sweet chocolate chips, but mini chocolate chips but feel free to use chunks. Chipits, Our Compliments, Kirkland, Hershey’s,… whatever you have available.
Milk chocolate chips (10% cocoa)- For a sweeter cookie milk chocolate chips are a good option, think chocolate bar explosion, best for kids. You can also mix milk chocolate with semi-sweet.
Dark chocolate chips (70%+ cocoa) – We always have dark chocolate at our house and they do provide a rich chocolatey flavor, less sweet. This one is my favorite.
chocolate chip cookie ingredients
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- chocolate chips
Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.
Brown sugar: Feel free to use light or dark brown sugar. I tend to prefer the sweeter tastes of light brown sugar but if you prefer the deeper, richer caramel flavors of dark, use that instead!
Vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
how to make the softest Chocolate Chip Cookies
Step one: Use room temperature butter. You can set the butter out 15-30 minutes before you begin or plop it in the microwave for 10 second increments. Line baking sheet with parchment paper and set aside.
Step two: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minute. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewy cookie and more flavor, use more brown sugar than white sugar.
Step three: In a medium bowl combine all wet ingredients including eggs and vanilla extract. Eggs provide structure and richness, while vanilla adds flavor.
Step Four: why cornstarch you ask? This helps thicken the cookies and without it you may loose that rise and softness we are going for. Don’t worry you can’t taste it! You also need to combine flour, baking soda, and salt.
Step five: In a large bowl combine all the flour mixture in the wet ingredients, then add the chocolate chips of choice. Stir using a wooden spoon.
Step six: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. An easy ways to remember why we chill cookie dough, so our large cookies don’t overspread. This is super important for this recipe! If you’re having trouble here is my crazy simple cookie making guide.
step seven: I like to roll out the dough partway through the chilling process so it is easier to make balls. You will need roughly 1.5 tablespoons using large cookie scoop.
step eight: Bake at 350F for 10-12 minutes. Cool on wire rack for 15 minutes.
can i make these cookies gluten-free?
Sure can! Feel free to swap the all-purpose flour with a 1:1 gluten-free flour, the old-fashioned oats for a gluten-free brand, and use your favorite gluten-free chocolate chip brand!
how to store
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
can this cookie dough be made ahead of time?
Cookie dough can be made 3 days in advance. When ready to bake, all dough to come to room temperature, form into balls, and bake in a 350°F preheated oven for 10-12 minutes.
can i freeze these cookies?
Yes! You can freeze baked and unbaked cookies.
Baked cookies will freeze well up to 3 months. Unbaked cookie dough balls will freeze well up to 3 months. When ready to bake the frozen dough, just bake according to the recipe card, adding an additional minute, no need to thaw!
bbqbakers tips and tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- Feel free to use dark, milk, or semisweet chocolate chips
- Add in dried cranberries or cherries, raisins, or even chopped walnuts or pecans!
- To make dairy-free, use your favorite plant-based butter
These homemade chocolate chip cookies will be enjoyed by family and friends for special occasions or simply just because.
Check out stories for step by step process
Super Soft Chocolate Chip Cookies
- ¾ cup unsalted butter 1.5 sticks, room temperature
- ¼ cup granulated sugar
- ½ cup light or dark packed brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet, dark, milk… it's up to you
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- Stir in slowly flour, cornstarch, baking soda and salt. Add into the wet ingredients. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with plastic wrap or environmentally friendly alternative and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and start to form balls of dough with your hands.
- Bake for 11-12 minutes, until barely golden brown around the edges. Cool for 5 minutes on the baking sheet. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 5 days or until gone, which is usually 24 hours!
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3.
- Freezing Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Recipe adapted from Sally’s Baking
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