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.
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
- 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.
Lourdes says
Hi, I want to try this recipe, but I wanna ask if I lessen the sugar a bit, 70 grams of brown sugar and 35 grams of granulated sugar, will it make a difference? Because I’ve been trying a lot of recipes, they do spread but don’t spread like the one in your picture, and sometimes I need to flatten it out so it won’t end up too thick. I’ve tried to bake them with similar sugar amounts and it’s still too sweet for me. At this point’, I feel so clueless 😅, because I’ve followed the recipe and all the tips but still didn’t get the result as I wanted. Maybe do you have any tips?
Jessica Holmes says
Hi Lourdes, I don’t recommend changing the sugar amount in this recipe as it will alter the taste and texture. If you are having trouble with your cookies not spreading, it is likely that you are adding too much flour. Make sure you measure the flour by weight not by cups, as it is easy to overmeasure that way.
Lourdes says
Thank you so much for your reply, Jess…. I’ll definitely try this recipe 🥰
Johanna says
Best recipe for cookies. Thanks for indicating cups & grams.
I make no other cookoes than these!
Jessica Holmes says
Aww thanks Johanna! You just made my day! ☺️
Lou says
Hi
I love this!! but I have a question, how big are these cookies because I want to make a giant version (4 inches) of these?
Lot’s of Love,
Lou
Jessica Holmes says
Hi Lou, these cookies are about three inches in diameter each when baked. Hope that helps!
Molly Hawker says
Awesome recipe! Ive tried a dozen different choc chip cookie recipes but this is the first one that I’ve been truly thrilled with. Especially the tip to add more chips after baking. Brilliant! Thanks Jess!
Jessica Holmes says
Aww that makes me so happy!!! Thanks so much for the lovely review Molly! ☺️
tina says
This is the 1st time ever a choc chip cookie recipe I’ve tried has worked. They look great, yet to try it as it’s just come out of the oven.
Jessica Holmes says
Awesome! Love hearing that Tina!
Kavita says
Your cookies look wonderful. But are there any substitute for eggs. I want to avoid them.
Jessica Holmes says
Hi Kavita, I’m sorry but I haven’t tested this recipe without eggs so I can’t recommend any substitutions.
Rebecca says
I’m sure you could use powdered egg substitute mixed up to the right amount 🙂
Rosamonde Simone @ KetoBotyToneAvis says
Your recip[e of ‘chocolate-chip-cookies’ looks very delicious and yummy, My kids love it. Thank you for sharing it.
Jessica Holmes says
So glad you liked them Rosamonde!
Jash Sanga says
You bake everything yummy! Thanks for sharing with is! God bless you Jess
Ella Higley says
IT as so delicious
Jessica Holmes says
Glad you like them Ella!
Natalie says
I love a good chocolate chip cookie! These look so delicious and by-the-book – simply perfect!
Jessica Holmes says
Thanks Natalie!
mirza says
great taste
Jessica Holmes says
Glad you enjoyed them mirza!
Denise Lowe says
In the US, we have cane sugar (regular), super sugar (smaller granular than cane) and confectioners sugar (powedered sugar). Which one is caster sugar most like? Thank you!
Jessica Holmes says
Hi Denise! Great question. Caster sugar is similar to granulated sugar and can be swapped 1:1 – which sounds like the super sugar you’ve described. I actually wrote a blog post with a bit more detail about the different types of sugars here.
Cookin from the heart says
Great recipe-easy to make and has a great texture!
Jessica Holmes says
So pleased you enjoyed them!
Kirsten says
Good day
I made these cookies and they were abosoulty delicious. The only problem was mine didn’t spread out as much as yours did they just slightly flattened therefore I was wondering if i did something wrong?
Jessica Holmes says
Hi Kirsten! So glad you enjoyed the cookies! The spreading of the cookie has a lot to do with the butter and the temperature of the cookies. If you would like them flatter next time, leave them at room temperature for 10-15 minutes after chilling them and then bake them – that should help! 🙂
Josh says
These are great, thanks for posting!
Jessica Holmes says
Your welcome Josh!