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.
Adriana says
Hi Jessica!
I would like to ask, for how long can I keep these cookies stored? I’m thinking about making them for our next trip, but I’m not sure how long they last.
Jessica Holmes says
Hi Adriana, the cookies keep well for 3 days or so! Hope you enjoy them!
Carol says
We just made these cookies. Recipe was easy to follow and spot on, down to the baking time. The result is absolutely delicious, we burnt our fingers tasting the first golden, chewy, gooey cookie straight off the baking sheet. Thank you for this, it’s a real treat 🙂
Jessica Holmes says
Aw love hearing that Carol!
Rachael says
Tried this recipe this afternoon but they came out all flat and taste more like cake than a cookie 🙁 any thoughts or tips?
Rachael x
Jessica Holmes says
Hi Rachael, cookies can become a bit more cake-like if you added too much flour. I highly recommend weighing out your dry ingredients using a kitchen scale for most accurate results. In saying that, this recipe is designed to make a classic soft and chewy cookie. If you are looking for more of a thinner, crispier cookie, you might prefer this recipe.
Maryam says
Whenever I wanna bake something really delicious and be satisfied by the result I know Jessica has the recipe for it Thank your for that.. I really enjoyed baking these cookies. They came out just right. So tasty and nice. But the problem I had was they all out so chewy. At first, I put them about 10 minutes in 180 degree convection oven but it sounded like they need some extra time in the oven so I put them back for another 10 minutes but still I thought they seem under baked. So I put them back for 5 more minutes. They came out fully baked but that soft center was totally gone. For the next time that I wanna bake them, what are your suggestion to have that soft center? I’ve used glass tray and convection oven ( 180 degree for 25 minutes) I put a tooth pick in the center, I actually didn’t know if it should come out clean or not.
Jessica Holmes says
Hi Maryam, so glad you enjoyed the cookies! 25 minutes is a very long time to bake a cookie. Keep in mind even they firm up as they cool, so even if they look a little underbaked, leave them for 30 minutes and they will firm up but should still have that chewy centre you are looking for.
Virginia Aspesi says
Hi Jess:
I made the cookies and it came out exactly like your photos. However, the texture was more cakey and not chewy.
I used extra large egg. Is that the reason?
V.
Jessica Holmes says
Hi Virginia, so glad you enjoyed the cookies. If they were cakey, it’s likely you added too much flour and may have overbaked them. Make sure you measure the flour using a kitchen scale rather than cups. Hope that helps!
shreya khandelwal says
i made these cookies but mine tend to break in oven even though I baked it for 15-20 mins. what could have gone wrong??
Jessica Holmes says
Hi, I’m not 100% sure what you mean by break in oven? Sounds like they might either be overcooked or perhaps you just need to let them cool before enjoying.
Bev says
These were great! Even without chilling the cookie dough before baking 🙂
Jessica Holmes says
Awesome! Glad you enjoyed them Bev!
Afifa says
I tried cookies for the first time and used your recipe. They turned out soooo good! Made another batch and added a large chocolate button into the middle….to create a oozy centre. Thank you Jessica for your fab recipe! Much love from the UK.
Jessica Holmes says
Aw so glad you enjoyed them Afifa! Thank you for your kind feedback!
Nafisa says
Hi,
If i double this recipe but only have medium eggs how many should i use? And can we add a bit of milk to the batter?
Jessica Holmes says
Hi Nafisa, just use two eggs if you want to double the recipe. It shouldn’t need any milk.
Nafisa Mehmood says
Hiii, i made these cookies and they were soft when i took them out but they have seemed to hardened any tips as to why this hapened?x
Jessica Holmes says
Hi Nafisa, most cookies will harden as they cool. You can try under baking if you want them a little bit softer next time.
Nafisa Mehmood says
Okay thankyou so much!!xxx
Rachel says
My daughter loves helping me make these. Thanks so much for this delicious recipe.
Jessica Holmes says
I’m so glad you enjoyed them Rachel!
Angie Rie says
MOST DELICIOUS cookies I have ever had. No lie. They were so easy to make. I added only about 90grams of dark chocolate chips and replaced the rest with chopped pecans and added just a pinch of cinnamon to the batter. Turned out super awesome. These will be our go-to cookies from now on. Thank you so much for the recipe!
Jessica Holmes says
Aw love hearing that Angie! Thank you for your kind feedback!
Aiste says
This recipe is really easy! I already made these crispy cookies at least 5 times – every time it comes perfect. Thank you for an amazing recipe! 🙂
Jessica Holmes says
Aww so happy to hear that!!
ella says
Just made these! I used whole-wheat flour instead, couldn’t find any plain flour. Still turned out very yummy! My family and I enjoyed making and eating them! Thank you, and i will definitely be back for more desserts☺️
Jessica Holmes says
Aw so happy to hear that Ella!
Kathleen A Williams says
Love this recipe! Really great and the batch size is perfect for 2 of us! Thank you!💓
Jessica Holmes says
So happy to hear that Kathleen!!