These chocolate chip cookies are soft in the middle, crispy on the outside and have the perfect amount of butter to make them irresistible and truly the best ever!
Mix them up for a quick dessert or afternoon snack. You will want to keep coming back for more!
I love that this cookie recipe doesn’t require chilling the dough or having room temperature eggs, it uses very basic ingredients.
Also there is no need to mix the dry ingredients separately!
I use a kitchen aid mixer to make these but if you don’t have one, a hand mixer works just fine!
Remove the cookies from the oven while they still look underdone. You do not want to overbake them!
Let them sit on the baking sheet for a couple minutes and then transfer to a cooling rack.
Chocolate Chip Cookie Ingredients
Here are the staples you will need to make the best ever chocolate chip cookies!
- Butter: This recipe starts with two sticks of butter and with the combination of sugars, it makes the perfect pair!
- Sugar: There’s two kinds of sugar in this recipe; brown and white. I think it add the perfect amount of sweetness and makes for a delicious cookie
- Eggs: Eggs are what binds the dough together and also add moisture
- Vanilla: Adding vanilla enhances the flavor!
- Baking Soda: Baking soda helps the cookies rise, so don’t forget to add it!
- Cornstarch: Cornstarch is the “secret” ingredient in these cookies! While it adds structure, it also makes them softer and a bit more crispy around the edges!
- Salt: While you won’t necessarily be able to taste the salt, it also is another flavor enhancer
- Flour: The flour adds structure to the dough.
- Chocolate Chips: What would Chocolate Chip Cookies be without the chocolate chips?! You can use semi sweet or dark. If you want to take things up a notch, you can also use milk chocolate. Yum!
- Kitchen aid mixer or hand mixer
- Measuring cups
- Measuring spoons
- Cookie scoop
- Baking sheet
- Cooling rack
How to make Chocolate Chip Cookies
In a stand mixer with paddle attachment (or hand mixer) add the butter and sugars and cream until light and fluffy, about 2 minutes. The butter should be room temperature, or you can microwave for about 8 seconds.
Next add the eggs and vanilla and mix well.
Add the dry ingredients and mix until just incorporated.
Add the chocolate chips and combine just until mixed together.
The cookie dough should not be dry and crumbly, or super sticky. See photo above for optimal texture.
Using a cookie scoop (highly recommend!) drop onto ungreased baking sheet.
Place in a preheated oven for approximately 10 minutes or until barely golden around the edges.
Remove from oven and allow to sit for three to five minutes until cookies have set, then transfer to a cooling rack.
How to freeze Cookies
You can freeze cookies two different ways: before baking or after. I like to have cookies in the freezer ready to pull out for company or when I don’t feel like mixing up a fresh batch.
I prefer to freeze the cookies after they are baked, and then microwave until a little warm.
Freezing cookie dough
Make the dough and scoop cookie dough balls out onto parchment lined baking sheet and freeze.
After dough is frozen, transfer to an air tight container or place in a Ziploc freezer bag. When you are ready to use them, bake according to directions above
Freezing baked cookies
After you have baked the cookies and they have cooled, place in an airtight container. You can place parchment paper between layers so they don’t stick, but usually its not a problem for me.
When ready to eat, remove from freezer and allow to thaw for a couple hours, or place in microwave for approximately 2-3 minutes for a warm cookie that tastes fresh out of the oven!
What is the secret to a good cookie?
The secret to a good cookie is definitely the bake time. Do not overbake them or they will be very dry.
Is it ok to use melted butter instead of softened?
I do not recommend using melted butter as this will change the texture of the cookie and make them pretty flat.
Can I substitute the butter?
You can use margarine but I would highly recommend real butter!
Variations for Chocolate Chip Cookies
These cookies are delicious as is, but there are so many variations you can try!
- Walnuts or Pecans
- Butterscotch chips
- Vanilla chips
- Dark chocolate chips
If you want to add coconut or walnuts, use 1/2 cup. If you want to add any of the other items listed, you can completely swap them with the chocolate chips or do half and half, which is often what I like to do!
You can get really creative here 🙂
What combinations have you tried?
Do you make homemade chocolate chips cookies? Let me know what your favorite combinations are in the comments below!
Shop this post
- 1 cup butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1 egg
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 375 degrees.
- In a stand mixer with paddle attachment, cream butter and sugars together until light and fluffy
- Add egg and vanilla and mix until incorporated
- Add the dry ingredients and chocolate chips and mix until everything is combined.
- Drop by spoonful or cookie scoop onto ungreased baking sheet
- Bake for 10 minutes or until barely brown around edges
- If you don't want to wait until butter is room temperature, you can microwave for about 7 seconds or until the butter is slightly soft. You don't want it too soft as this will effect the texture of the cookie.
- Do not bake the cookies too long! They will not look quite done when you take them out of the oven but they will set up after a few minutes and be perfectly soft and chewy
- You can change out the chocolate chips for m&m's or do half m&m's and half chocolate chips, this is our favorite combination!