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.
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?
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.
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.
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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
- 150 grams (1 cup) chocolate chips, plus extra 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.
- 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.
Nutrition Information
Mary Juno Jude says
Hi Jessica,
The cookies turned out really well and they disappared just like that. I baked twice using the same recipe and my kids just loved it. I wanted to know how long can we store the cookies in the jar and also can i make more quantity of cookie dough and store in the freezer and bake them whenever i need it.
Jessica Holmes says
That’s wonderful to hear Mary! So glad you and the kids loved them. You can absolutely freeze this cookie dough and bake as needed! And the baked cookies generally keep well for 4-5 days at room temperature.
Katariina says
Thanks for the recipe! So easy to make! As I don’t have a scale, I converted cups to dl, and they turned out great. However, bakers should understand that plain flour is different in different countries and may require adjusting. In the country where I’m living, I always need less flour than in my native country. Keeping the dough in the fridge is definitely the key. Previously my cookies had turned out flat, but these were nice and thick. I added pecans to a half of the batch after baking when still soft. Yummy.
Jessica Holmes says
So glad you enjoyed them Katariina! And thank you for the feedback re: flour. It is so tricky when ingredients are labelled so differently across the world.
julie says
just made these, they are so yummy 🙂 not too sweet either! i enjoy the way the dough comes together easily. i am wondering if these would still perform well if i used brown butter instead? i feel like my dough was missing some flavor or just a little push of something. nonetheless, the cookies were amazing and i used half milk and half semi-sweet chocolate chips and it was the best decision. next time I’m thinking of doing brown butter, but id prefer to keep it to 1 stick still. id love to know if that would be okay. thank you for the recipe!!
Jessica Holmes says
I’m so glad you enjoyed them Julie! Over the years I’ve found that using good quality vanilla and doubling the amount helps tremendously with creating that beautiful depth of flavour. I haven’t tested this recipe exactly with brown butter, but did create a similar Brown Butter Cookie recipe that you might like to try. The main issue with using brown butter is that there is some water loss so after browning you end up with less liquid. If you compensate for that, it might work well!
Becky says
Blinked and they were gone!! My family loves this recipe!! Waiting that bit longer like you advised really paid off the second time. They were next level! Such an easy recipe with simple pantry ingredients! What a win… thank you!
Jessica Holmes says
Hooray! Love hearing that Becky!
Julie Lopez says
Hi! I was wondering if it is okay to just double the recipe for a bigger batch? Or do I need to add extra stuff in?
Thank you!!!
Absolutely loved the cookies when I made them the first time!
Jessica Holmes says
Hi Julie, so glad you loved them! Doubling the recipe should be absolutely fine 🙂
Denise says
I am sorry but these are a thumbs down. Yes I followed the recipe,chilled the dough,used parchment paper,etc. I was going to make the Nestle recipe but only had 1 stick of butter on hand. I was just going to cut that recipe in 1/2 but did a google search and this one came up. From the start, I didn’t think the dough tasted sweet enough. These were cakey and the bottoms were cooking too fast so I lowered the oven temp and flattened them down. I don’t like puffy cookies anyways and plus, these would have never cooked through. I don’t need an overly sweet cookie, but these lacked sweetness and were too cakey. I am sorry to leave a negative review but wanted to be honest.
Jessica Holmes says
Thanks for your honesty Denise! Sorry to hear these were not what you were after. If they were cakey and not spreading, it sounds like you may have added too much flour. Did you use a baking scale to measure the flour? Adding too much flour would have also thrown out the sweetness and made them more crumbly and dry.
D says
I followed the recipe but my cookies just spread out into one giant thin cookie……. Don’t think melting the butter was a good idea. I’ll stick to grating a firm butter in. Sorry
Jessica Holmes says
I’m sorry to hear that! Did you chill the cookie dough? That should prevent too much spreading. I actually wrote an article all about flat cookies with some common reasons why cookies spread you might also find helpful.
isabelle says
Hello Jessica! Thank you so much for your recipe, my entire family and friends adore these cookies. Just one question, can I freeze the cookie dough for later use? And how long can it be frozen for without spoiling?
Love from Singapore <3
Jessica Holmes says
Yes you can! The dough will keep well for 2-3 months.
Dave King says
I tried this buy the cookies were very brown, any idea why please?
Jessica Holmes says
Hi Dave, sounds like your oven might be running a bit hot? Get hold of an oven thermometer to double check the temperature.
Mojgan says
OMG!!! It is amaaaaazing. I can’t even believe that I cooked them myself!!!
I looked for a good recipe for a long time… and it is THE PERFECT
thank you sooo much for being so generous with your audiences.
Jessica Holmes says
Hooray! So glad you loved them Mojgan!