These are the best chocolate chip cookies. Ultra soft, thick, chewy and perfectly crisp around the edges. This is the perfect classic cookie recipe that everyone always asks for.
Crispy Chewy Chocolate Chip Cookies
Is there anything better than homemade chocolate chip cookies?? I think not! Seriously, they’re one of my favorite things in the world. And if you’re looking for a delicious and simple recipe…this is it. Try these oatmeal chocolate chip cookies for a lighter side too!
These cookies taste amazing and are super soft and chewy…just the way a chocolate chip cookie should be! They’re perfectly crispy on the edges and are filled with sweet chocolate chips in every bite. My mouth is watering just talking about them. :)
These really are the best cookies (according to my husband and kids at least). And everyone who tries them always asks for the recipe.
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.
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.
- 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.
Use quality ingredients, especially butter. Add a mix of semi-sweet and milk chocolate or chop from a chocolate bar. Also, add flaky sea salt on top.
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.
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 Go-to Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- M&M Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip and Sprinkle Birthday Cookies
- Neiman Marcus Cookies
Best Chocolate Chip Cookies
- 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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