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.
Allison says
Hooray! Finally found a cookie that stays chewy and delicious after days. My family loved them!
Jessica Holmes says
Aww that makes me so happy! Thanks for the kind feedback Allison!
Lamiya says
Hello,
I tried the cookies and I guess I may have added more flour because something went wrong on my scale…I still have most of my cookie dough left can you please advise how I can fix this.
Thanks
Jessica Holmes says
Hi Lamiya, I’m not sure what’s wrong with your cookies? But if you want to troubleshoot, please feel free to email me at jessica@sweetestmenu.com
Laura says
Hello i just made these cookies and they are puffy not flat i followed the recipe… any ideas why mine did that? They are balls….not cookies.. I’ll eat them anyway….
Jessica Holmes says
Hey Laura, there can be multiple reasons why your cookies don’t spread in the oven. The most common though is adding too much flour (I always recommend measuring your flour by weight). You can also bring your cookie dough back to room temperature if your chilled dough isn’t spreading – try doing 1 tester next time before cooking the whole batch if you’ve had a issue with your cookies spreading. Hope that helps!
Nina says
Hi this is just amazing, I had this craving a few days ago and decided to try this recipe!
Jessica Holmes says
So glad you like them Nina!!
Lucy says
As usual these are perfect. Soft and chewy and the right amount of chocolate. Curiously what would happen if I used chocolate melts next time instead of chips? Thanks Jess.
Jessica Holmes says
Hi Lucy, so glad you enjoyed them! You can definitely use chocolate melts if you prefer, they will melt more than chips and give you gooey pockets of chocolate. My fave thing to do is chop up a block of chocolate by hand – the big, uneven chunks make for an extra special cookie!
Lucy says
Oh yes, good thinking. I could do a mix of the two also. I can always count on your recipes, you’re my go to baker now.
Jessica Holmes says
Aw that’s so kind, thank you for saying Lucy! ❤️
India says
What do we have to do with the butter ??
Jessica Holmes says
Hi India, in step 1 you need to melt the butter and then add the remaining ingredients in step 2 and 3.
Anan says
Hi Jess!
I wanted to ask if theres a reason why you use castor sugar instead of granulated. Does it give a different texture?
Jessica Holmes says
Hi Anan, here in Australia we only have caster sugar and it’s what we use for baking. You can definitely swap 1:1 for granulated sugar. I actually wrote a post about it you might like, you can read it here.
Hannah T says
These came out perfect!!! Thanks so much for sharing your recipe. I look forward to trying some of your other recipes. These are declicious and not overly sweet.
Jessica Holmes says
So glad you like them Hannah! Thank you for your kind feedback!!
Min says
Hello Jess! Thank you for sharing this delicious cookie recipe. My children loves them. May I ask if I could make the cookie dough (shaped into balls) ahead of time and store them in the freezer? If so, can I bake them straight out from the freezer? Many thanks!
Jessica Holmes says
I’m so glad you enjoy these cookies Min! Yes you can def store the cookie dough in the freezer. I would just bring them back to room temp before baking or at least let them thaw a little before baking to ensure they still spread out. They might take a minute or two longer to cook as well.
Min says
Thanks for the reply Jess! You’re awesome! I hope this time I could make the cookies perfectly rounded shaped like the one in the picture😊..
Jessica Holmes says
Roll the balls of cookie dough in your hands before you bake them, that should help!
Alma says
So easy and yummy very convenient as i only had one stick of unsalted butter!!!!
Jessica Holmes says
Love hearing that!
Yuthara says
these were literally THE BEST cookies I’ve ever baked. They turned out amazing and tasted so freaking good!!! All my friends loved it!
Jessica Holmes says
Yaaay! Love hearing that!
John Harnwell says
The kids and me made them, so easy and we all loved them! Thank you
Jessica Holmes says
Love hearing that! Thanks for the kind feedback John!
Rosemary Pinsent says
I am eating one now that i’ve just made and they are sooooo good! soft and moist and just the right amount of sweetness. and such a good recipe to follow as well. thank you!!!
Jessica Holmes says
Aw thank you so much Rosemary! I’m so glad you like them!
sophie lee low says
im going to cook hem in school
Jessica Holmes says
Hope you love them Sophie!
Milly says
2nd recipe I’ve tried of yours. (Apple cake was first last weekend, went really well! Lots of nice comments from friends and family). Made these cookies this evening. Mine didn’t really spread but still super delicious. I gave them a little pat down towards the end. Packing the rest for snacking on our day out in London tomorrow. Thank you!
Jessica Holmes says
Hi Milly! Aw thank you so much for the lovely feedback! I’m so glad you enjoyed the Apple Cake and these cookies. Next time, you could try chilling them for a little less time to help with the spreading ☺️ Enjoy your London adventure!
Milly says
Thank you Jess! I did chill for 5 hours so that’s a great tip to not leave them as long next time. London was great thanks and the cookies are all gone! 😉