One stormy evening, I baked these chocolate chip cookies by candlelight. No power, just a bowl, a spoon, and hope. The result? Warm, gooey, chewy cookies that felt like a hug.
Table of Contents
Why These Are the Ultimate Chocolate Chip Cookies
Soft centers. Crispy edges. Loaded with chocolate. These chocolate chip cookies have it all. They’re tested, trusted, and always turn out thick and chewy. You don’t need fancy skills. Just good ingredients and a chill time.
What makes them special:
- Melted butter = chewy texture
- Brown sugar = moisture and depth
- Extra egg yolk = richness
- Cornstarch = softness
1 Ultimate Chocolate Chip Cookies (Soft, Chewy & Perfect Every Time)
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft, chewy chocolate chip cookies with gooey centers and golden edges. Made with melted butter and brown sugar for the ultimate texture and flavor.
Ingredients
2 and 1/4 cups (281g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch (optional)
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and slightly cooled
3/4 cup (150g) packed brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
Instructions
1. In one bowl, whisk flour, baking soda, cornstarch, and salt.
2. In another bowl, stir melted butter, brown sugar, white sugar, egg, yolk, and vanilla.
3. Mix wet and dry ingredients together.
4. Fold in chocolate chips.
5. Cover and chill dough for at least 2 hours or up to 3 days.
6. Preheat oven to 325°F (163°C).
7. Scoop chilled dough into tall, rough balls (2–3 tbsp each).
8. Bake for 13–14 minutes until edges are golden and centers look soft.
9. Cool on baking sheet for 10 minutes, then move to rack.
Notes
Optional: Press extra chocolate chips on top after baking.
Store cookies in an airtight container for up to 1 week.
To freeze: Dough balls or baked cookies can be frozen up to 3 months.
Bake frozen dough balls without thawing, add 1–2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Ingredients You’ll Need (and Why)
- Flour (2 1/4 cups) – base structure
- Baking soda (1 tsp) – helps rise
- Cornstarch (1 1/2 tsp) – keeps cookies soft
- Salt (1/2 tsp) – balances sweetness
- Melted butter (3/4 cup) – creates chew
- Brown sugar (3/4 cup) – soft and flavorful
- White sugar (1/2 cup) – adds light crunch
- Egg + yolk – gives richness
- Vanilla (2 tsp) – adds warmth
- Chocolate chips (1 1/4 cups) – the star!
Use semi-sweet chocolate chips or chunks. Add extras like nuts or sprinkles if you want.
Step-by-Step Instructions
1. Mix Wet and Dry Separately
Combine flour, soda, cornstarch, and salt. In another bowl, mix butter, sugars, egg, yolk, and vanilla.
2. Chill the Dough
Cover and chill for at least 2 hours. Cold dough keeps chocolate chip cookies thick.
3. Scoop Tall Balls
Use 3 tbsp per cookie. Make tall mounds. This helps them stay chewy.
4. Bake
Bake at 325°F for 13–14 minutes. Edges should look set. Centers soft. Cool 10 minutes on the pan.
Pro Tips
- Always chill the dough
- Use more brown sugar than white
- Don’t overbake
- Add extra chips on top after baking
- Sprinkle sea salt for flavor boost
How to Freeze
Scoop dough into balls. Freeze up to 3 months. Bake from frozen—just add a minute or two. Baked cookies also freeze well.
Why These Chocolate Chip Cookies Work
Simple steps. Easy ingredients. No mixer needed.
These chocolate chip cookies bake thick, soft, and chewy—every time. Melted butter makes them rich. Brown sugar keeps them moist. Chilling the dough is key.
They don’t spread too much. They stay soft for days. And they look great with extra chocolate chips pressed on top.
Quick to make. Always delicious. That’s why these chocolate chip cookies are a go-to favorite.
FAQ About Chocolate Chip Cookies
Why are my cookies flat?
Dough wasn’t cold or butter too soft.
Can I use just white sugar?
Yes, but they’ll be crisp, not chewy.
Best chocolate to use?
A mix of chips and chopped bars.
How do I keep them soft?
Store with a slice of bread in the container.
Try my chocolate chip banana bread recipe next! Or check out these lemon pound cake cookies—so good with tea. Want something rich? Don’t miss this cocoa coffee cake for dessert lovers.
Want to geek out? Read the science behind chewy vs crispy cookies. Or check the Nestlé Toll House original chocolate chip cookie recipe and cookie history.