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! You can also find this recipe in my cookbook, Something Sweet, on page 124.
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
Serving Size: 1 cookies Calories: 185 Sugar: 14 g Sodium: 191.8 mg Fat: 8.9 g Carbohydrates: 24.7 g Protein: 2.5 g Cholesterol: 27.1 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Zarina Khan says
Hi, thank you love this recipe! Perfect and delicious. Do you think you could add something like biscoff or pistachio paste?
Jessica Holmes says
Absolutely! I also have a lovely Biscoff Cookie recipe. I’ll have to try a cookie using pistachio paste next!
Christine says
Easy recipe to follow. Although I didn’t read the part about melting the butter, just softened it at room temperature. Taste delicious. I measured out 30gram balls which made 21 cookies. These are my go to recipe from now on.
Jessica Holmes says
Oh so pleased it worked well for you Christine!
Gen says
This is my go to recipe now,so easy to make and turn out amazing each time. I probably add more choc chips than the recipe says but who doesn’t love extra chocolate. Only downside is they don’t last long!
Jessica Holmes says
Oh love this Gen!
Jen says
Hi! Greta recipe but my cookies didn’t spread. How do I make them look like the ones in your picture?
Jessica Holmes says
Hi Jen, I’m sorry to hear that didn’t spread. Were you able to use a kitchen scale to measure the flour? Using cup measures means you might have added some extra flour which will prevent the cookies from spreading. Otherwise, I would just skip the chilling next time and try one cookie straight away and see how it spreads.