This is the best chocolate chip cookie recipe. No chilling is required. It’s just a simple, straightforward, amazingly delicious chocolate chip cookie that turns out amazing every time!
At the time of this post, it is National Chocolate Chip Cookie Day Chocolate Chip cookies are a timeless classic and my family loves them in any form, warm, cold, and of course dough form. Everyone has their favorite recipe either passed down from generation to generation or a beloved recipe from the back of the chocolate chip bag like toll house or Hershey’s.
The ingredients for chewy chocolate chip
- Butter: Melted butter produces the chewy cookie you’re looking for in this recipe.
- Brown sugar: I use more brown sugar than white sugar because brown sugar adds more moisture, which will make the cookie extra soft.
- Cornstarch: It is used to ensure that the cookie holds its structure and gives it both a light and chewy texture.
- Egg: I use extra egg yolk for a few reasons, it adds the flavor of it coming from a bakery, gives some tenderness to the cookie, and helps bind the dough together.
- All-purpose Flour: You want to make sure that you measure it exactly.
- Baking Soda: You don’t need a lot for this recipe, just enough so you don’t get flat cookies.
- Pure Vanilla: I like to use pure vanilla, but you can use what you have on hand.
- Chocolate Chips: Use your favorite chocolate chips. I like to use either milk chocolate chips or semi-sweet chocolate chips.
How to Make Chocolate Chip Cookies
- Room temperature eggs: I like to use room temperature eggs to avoid re-solidifying the melted butter and to ensure that everything mixes properly.
- How to measure flour: The best way to measure is to place the flour in a metal or plastic measuring cup and then, using a straight edge, remove the excess.
- Chill Time: I know how easy it is to want to skip this step, but it really helps your cookies from spreading too much.
- Do not overbake: Cookies should be baked just until the edges are brown. You want your cookies slightly undercooked in the middle because once they are pulled from the oven they will continue to cook.
Chocolate Chip Cookie Frequently Asked Questions
Why did my cookies flatten?
There are a couple of reasons why your cookies might turn out flatter than you expected. The first is that your ratio of flour, butter, and sugar might be a little bit off and the cookies will spread too quickly. Another thing that might have happened is you put your cold cookies on a hot baking sheet. So your first batch might have turned out great, but your next batch went on the hot cookie sheet and then the butter starts to melt right away and your cookies are flattened.
Why are my cookies puffy?
This usually means that there is too much flour in the dough and it stopped the cookies from spreading out.
Can I freeze Chocolate Chip Cookie dough?
Yes, you absolutely can freeze the cookie dough. I prefer to flash-freeze them. To do this, you roll them up into balls and place them on parchment on a cookie sheet and freeze them for around 30 minutes or until slightly frozen, and then place them in an airtight container or plastic bag for up to 2 months. When you are ready to bake them, allow them to sit out for a few hours to reach room temperature, and then put them in your preheated oven.
Can I make the chocolate Chip cookie Dough in advance?
Yes, place it in the fridge covered overnight and you can bake it the next day. Allow it to sit at room temperature for around 15 minutes so that it’s easy to form your cookie shapes.
The Best Chocolate Chip Cookie
- 1 cup butter melted and cooled for 10 minutes
- 1-1/4 cup brown sugar tightly packed
- ½ cup granulated sugar
- 1 egg plus 1 yolk, room temperature
- 1-1/2 tsp pure vanilla
- 2-3/4 cup flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1-3/4 cup Chocolate Chips plus extra for the top optional
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, and baking soda,
- Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed. Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
- Bake for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.