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
- 150 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
best says
Hi Jessica! I tried your recipe and it’s absolutely perfect. Chewy, right crisp and so flavorful. I agree with you. It’s always the butter and the sugar that brings out the flavor in many chocolate chip cookies
Jessica Holmes says
I’m so glad to hear that!
Katie Brugman says
I haven’t made these yet but the reviews are great so I’m going to. I just have a question about chill time. I plan on making the dough ahead to be baked the next day so is that ok or will that be too much chill time? Thanks
Jessica Holmes says
Hi Katie, you can definitely do that! You may just want to thaw the dough for 15 minutes or so at room temperature before baking. The best way to know is to do a tester cookie. See how it spreads and then adjust according to your liking. If it doesn’t spread enough, thaw it for a little longer.
Tina says
I thought I reviewed, this is my favorite CC cookie recipe ever. I started with a single batch I now triple it as my kids insist they be able to take some home when I make them. I love that they don’t spread and flatten out. I use to manage an Italian bakery and I’d tell my boss not everyone like thin spread out cookies. I use chocolate chunks in mine . I’ve baked a lot of cookies in my almost soon to be 60 years this is my and my families favorite. .
Jessica Holmes says
Wow Tina! This is so kind, thank you so much for sharing. And I’m with you! Chunky cookies for the win!
Evi says
The taste is great but I made them two times and they don’t spread. I was careful not to use too much flour. That being said I do not have a scale so I can’t measure. Should I just use less flour?
Jessica Holmes says
Hi Evi, yes definitely. Too much flour is the most common reason and it’s very hard to determine if you don’t have a kitchen scale. You could also try skipping or reducing the chill time. Here’s a post outlining some of the main reasons why cookies don’t spread.
Tamsin says
I have experimented with countless chocolate chip cookie recipes in an attempt to find “the one”.
This is it!! I have made these many times and they consistently turn out perfect. This recipe is perfect for any baker, from a beginner to a seasoned pro
Jessica Holmes says
What lovely feedback! So glad you love them as much as I do!
Tammy says
My favorite part of ccc is the crispy edge and I found that this recipe is too soft and lacks the crispness at the edges that make for a satisfying texture. This recipe is good enough to satisfy a ccc craving, but simple not the *best* that I’ve ever had.
Jessica Holmes says
Hi Tammy, thanks for your feedback. You are right! This recipe is designed to make soft and chewy cookies. For one with crispy edges, try this cookie recipe and swap out the white choc chips for regular ones.
Linda says
Where do I find the video? I’m assuming I am just going to heat til the butter is very soft, not melted.
Jessica Holmes says
It’s just above the recipe card. Yes, heat it until its very soft and you can stir it smooth with a fork.
Linda says
I can’t find a “recipe card” to find the video to watch. I’ll just wing it. Won’t melt it completely, just warm, very soft so I can mix it with a fork.
Jessica Holmes says
The recipe card just refers to the recipe, the video is embedded above or you can view it here on YouTube.
Karrie says
Followed exactly. Used an ice cream scooper although the dough was quite firm. But the cookie didn’t spread much.
Jessica Holmes says
Hi Karrie, if you want your cookies to spread more, you can skip or reduce the chill time. Did you use a scale to measure the flour? It’s very easy to overmeasure flour using cups which can affect cookie spreading. This post I wrote on why cookies don’t spread also might be helpful!
Linda says
Another question (please answer as I would love to make these very soon). You say, “You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth” I’m a little confused. How can ‘melted’ butter be soft enough to stir if it is melted? If melted, it will be just a liquid, no? Thanks
Jessica Holmes says
Hi Linda, I mean that you don’t need to heat the butter until it’s hot and completely liquid, but just heat it in short bursts, until you can stir it smooth with a fork. It shouldn’t be hot. See the video for a visual guide.
Linda says
Do you have to melt the butter?
Jessica Holmes says
Hi Linda, yes you do, see step 1 of the method.
Bina says
OMG!!!The most amazing cookies I have ever made.I have tried many recipes but this is the best..followed the recipe and guidance,will now confidently try your other recipes. All must attempt! Absolutely 💯 results.
Jessica Holmes says
Yes! So happy to hear that Bina! Thank you for the lovely feedback.
Sandra says
You can make your own Caster sugar if you have a food processor or even a blender. I make it all the time out of cane sugar just pour it in and blitz it a few times its just a finer sugar than cane. it will feel like fine sand rather than coarse, careful not to over do or you could end up with Powdered sugar
Treva says
Hi. I’d like to try this recipe. However I don’t have a microwave. Would warning it on the stove be okay? Should I just warm it up on low so it doesn’t get tooo hot?
Jessica Holmes says
Absolutely! Or if it gets too warm, just let it cool for a few minutes before continuing with the recipe.
Gina says
Can I double this recipe?
Jessica Holmes says
Yes you can!
Marisa says
Can I make and roll the dough into balls and freeze it? Would I bake it from frozen ?
Jessica Holmes says
Yes you can! I would just them thaw a little before baking. The best way to know would be to bake one tester cookie and see how it spreads. If it doesn’t spread, the dough is too cold and you can let the remaining dough thaw before baking.
Shaikha says
I made these and they were the best cookies ever chewy in the center crispy on the outside and the chocolate pools 🤤 it’s my go to recipe !! Thank you so much for sharing.
Jessica Holmes says
Yes! Love hearing that Shaikha!