My all-time favourite Classic Chocolate Chip Cookies. These amazing cookies are made using melted butter, so they’re extra soft and chewy, with crispy edges and plenty of chocolate chips!
Classic Chocolate Chip Cookies – is there anything better? ❤️ These soft and chewy cookies are made using melted butter which ensures a super soft and buttery texture – my absolute favourite.
Take that texture and add a bucketload of chocolate chips and you have the perfect chocolate chip cookie.
Honestly, I’d take one of these Chocolate Chip Cookies over almost ANY other dessert. And you are going to LOVE how easy they are to make.
Why you will love this recipe
- Soft and chewy: These buttery cookies have a beautiful soft and chewy texture.
- No electric mixer: Since this recipe uses melted butter, there’s no need to get out an electric mixer – just a bowl and spoon is all you need!
- Freezer-friendly: You can freeze the cookie dough and make these cookies whenever the cookie cravings strike.
Soo delicious! These are one of the only cookies I’ve made that are perfectly crispy on the outside and so chewy on the inside. Seriously delicious
– Amy
Recipe testing
Did you know this is one of the very first recipes I ever posted on Sweetest Menu, way back in 2014? And it’s still to this day one of my absolute favourite things to make AND eat.
I mean really, is there anything better than a fresh out of the oven Chocolate Chip Cookie? One that’s gooey in the middle and loaded with chocolate chips?
I love CCC’s so much I’ve made a number of recipes, including Rye Chocolate Chip Cookies and Single Serve Chocolate Chip Cookies.
But while the recipe stands the test of time, my photos certainly didn’t. So I’ve republished the recipe today with improved photos and instructions. I hope you love them as much I do.
This Chocolate Chip Cookie recipe produces golden brown cookies that just about melt-in-your-mouth. The secret is in the melted butter and brown sugar.
The melted butter ensures they stay soft and chewy even after they cool. But because of this, you HAVE chill the cookie dough. Sorry, there’s no way around it but the results are TOTALLY worth it. Trust me!
Chilling the dough will help prevent the cookies from spreading too much in the oven, as it gives the butter time to firm up again.
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Meanwhile, the brown sugar adds flavour and moisture.
Obviously there are so many variations of cookies these days, but the old Classic Chocolate Chip Cookie is still one of the best.
You’ll find these cookies produce a nice buttery dough that blends perfectly with milk chocolate chips. Of course, you could add whatever chips you prefer, white, dark, even butterscotch!
For extra chocolatey goodness, you can even get a block of chocolate and cut it by hand instead of choc chips. Either way – deliciousness guaranteed!
Tips for making perfect chocolate chip cookies
- You can just use a bowl and wooden spoon to make these cookies, you don’t have to use an electric mixer.
- When melting the butter, just use the microwave. Keep checking it every 20 or 30 seconds or so, until the butter is mostly melted and you can stir with a fork to get rid of any lumps. You don’t need to melt the butter until it’s hot or bubbly, just until it’s smooth.
- Add the sugars – I use both brown sugar and caster sugar in this recipe. If you don’t have caster sugar, swap for granulated sugar.
- Add vanilla and egg, then sift in flour and baking soda. Stir together until a soft cookie dough forms.
- Lastly, add chocolate chips – a whole cup! You can use any chocolate chips you like. I prefer milk chocolate chips.
- Melted butter is used in this recipe which means these cookies MUST be chilled before baking. If you baked the cookies straight away, they would spread way too much in the oven. You need to give the butter time to set and get cold again.
- Spoon out your cookie dough and roll into balls using your hands. Place on oven trays that have been lined with baking or greaseproof paper. Leave room for the cookies to spread out and bake until just golden on the edges. The cookies will firm up as they cool.
More cookie recipes to try:
- Classic Peanut Butter Cookies
- Cornflake Marshmallow Cookies
- Malted Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
More tips for making the Perfect Chocolate Chip Cookie.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Classic Chocolate Chip Cookies
Classic soft and chewy Chocolate Chip Cookies made with melted butter.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 160 grams (1 cup) chocolate chips, plus extra for decorating
- Sea salt flakes, for decorating
Instructions
- Place butter in a heatproof bowl and heat in the microwave until JUST melted. You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth.
- Add sugars, vanilla and egg and stir until smooth. Add flour, baking soda and salt and stir until soft cookie dough forms. Add chocolate chips and stir until combined.
- Chill cookie dough in the fridge for AT LEAST one hour. Or speed up the process by freezing the dough for 30 minutes.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- Roll balls of cookie dough, approximately 1.5 tablespoons each, using your hands and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 10-11 minutes. While the cookies are still warm, add a few extra chocolate chips on top. Sprinkle cookies with sea salt.
Notes
Cookie spreading: Be sure to measure your flour using a baking scale. Too much flour and the cookies won’t spread and will be dry. Too little, they will spread too much.
Nutrition Information
Shannon says
My friends and family love this recipe! I will be saving it for later. I find adding an extra egg yolk gives the cookie a richer flavor. I recommend!!
Jessica Holmes says
Oh love that Shannon! Thank you for the feedback!
Lara says
My go to recipe. I have been making them for years and everyone loves them. One question, can the batter be frozen? If so for how long?
Jessica Holmes says
I love hearing that Lara! And absolutely! The cookie dough freezes beautifully. You can just thaw it at room temperature before baking as per the instructions.
Meghan says
The best CCC recipe! I am not sure if my original comment went through, but I was wondering if you could add coco powder (and how much) to the batter to make them double chocolate.
Thank you!!
Meg
Jessica Holmes says
I’m so glad you love these Meghan! And I actually love the idea of making a chocolate version (I can’t believe I haven’t done that!). I think you could try reducing the flour by 1/2 cup and replacing it with 1/2 cup of cocoa powder. That’s a similar ratio to what I use in the Triple Chocolate Cookies. But I haven’t tested it myself. If you do get a chance to try it, let us know how it goes!
Diane says
I made these yesterday and they were an instant hit with my grandchildren. I have been asked to make them again. Great recipe. Thank you.
Jessica Holmes says
That’s wonderful to hear Diane!
Ashley says
Yum! These were gone in 1 afternoon in our house. Delish!
Jessica Holmes says
That’s so lovely to hear Ashley!
Fiona says
I love these cookies! They have become a family favourite!
Jessica Holmes says
Oh that’s wonderful to hear Fiona!
Clara says
Do you have to freeze these?
Jessica Holmes says
Hi Clara, do you mean you would like to freeze them? Personally, I prefer to freeze the cookie dough balls, then just thaw and bake as needed.
Emily says
Great recipe!!!!!!! My only complaint is that the recipe calls for a little too many chocolate chips. I made these for a friend Christmas get-together when I didn’t feel like making Christmas cookies
Jessica Holmes says
Oh love that Emily! And thank you for your feedback re: the choccy chips!
Stephanie johnson says
Delicious will definitely make again!!!
Jessica Holmes says
Yay! So glad you loved them!
Ariel says
Amazing recipe! How long do these last at room temperature? Or in cookie bags?
Jessica Holmes says
So pleased you enjoyed them Ariel! I find these cookies keep well for up to 4-5 days. But I actually prefer to freeze any leftover cookie dough balls and just bake them as needed. Nothing beats a fresh out of the oven cookie!
Eva says
How many calories per one cookie?
Jessica Holmes says
Hi Eva, just click on ‘nutritional information’ at the bottom of the recipe card for the details.
Maya says
Can I add wheat flour to all purpose flour as I am short of it? Will the texture change. I am doubling the recipe , so short of all purpose flour.
Jessica Holmes says
Hi Maya, by wheat flour do you mean wholewheat flour or wholemeal flour? If so, that will change the taste and texture of the cookie (could still be nice though).