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.
Philippa says
Hi, I made these today and was really surprised how easy the recipe was and how they turned out. Fantastic and can’t wait to make again.
Jessica Holmes says
Love hearing that Philippa!
Victoria says
This is really helpful,, I’m so grateful for your recipes ☺️.
Jessica Holmes says
Thank you Victoria!
Jess says
Hi!
I’ve made these cookies many times and they’re always a hit, everyone loves them! I was just wondering if I could swap the melted butter for the same amount of browned butter. Would it work or would I have to adjust the ingredient amounts? Cheers
Jessica Holmes says
So glad like them Jess! I haven’t tried them with brown butter myself but I think it would be fine. Let me know how you go.
Lola says
Hi!! I just read the recipe before making the cookies and I was wondering the oven temperature! Could you tell me please?
Thank you!!
Jessica Holmes says
Hi Lola, excited you are going to try these! The oven temperatures are mentioned in step 4.
Grace Lee says
Hi, i would like to know the baking temperature for the choc chip cookie please
Jessica Holmes says
Hi Grace, see step 4 of the recipe.
Jasmine says
Easy to bake…
my kids just love it. Bake twice and it gone with 2 days
Jessica Holmes says
Love to hear that Jasmine!
Jasmine says
Hi, just to check how long can we keep this cookie after bake?
Jessica Holmes says
Hi Jasmine, I find they keep well for a good few days – but mine never last that long! You can also freeze the cookie dough to bake at a later date if you prefer.
Jasmine says
Thank You!
Harrison says
Hi I love your recipe it was easy to make and so delicious thank you for sharing. 😊
Jessica Holmes says
So happy to hear that Harrison!
Clare says
Hi there – we love this recipe and make it often.
One thing I can’t figure out is how to get the cookies flat after baked? I follow the recipe exact but they still come out to be close to the same shape as when I put them in the oven. Any thoughts? Regardless, they are great!
Jessica Holmes says
Hi Clare, so glad you like this recipe! There are a few reasons why Cookies don’t spread in the oven – often because too much flour has been added. I actually wrote a blog post about this issue you might find helpful – https://www.sweetestmenu.com/why-didnt-my-cookies-spread/
Clare says
Oh perfect, thanks!
Shar says
Hi Jess! I have had a bit of a day week and I figured cookies was the only way to remedy that. What I find with a lot of cookie recipes online is that the flour to butter ratio is WAY off. Like, there is a recipe I love but even using cold cubed butter the cookie ends up being a greasy mess. This was not the case with this recipe, the ratios were perfect and there was nothing felt on my fingers aside from a few remaining crumbs. Looks like this may be my permanent recipe from now on. They taste inexplicably like the cookies my mother made when I was younger (and who doesn’t love that feeling?). I do however brown and cool the butter since I love the flavour and add chopped chocolate instead of chocolate chip. Love these and I’ve eaten five already!
Jessica Holmes says
Aww I’m so glad you loved them Shar! Thank you so much for your kind review.
Micah says
Hi Jessica! I’m planning to make this cookie recipe, but I just want to clarify some things, since you adviced to chill the cookie dough for atleast 1 hour, will I be baking the cookie dough chilled or should i wait for it to be in room temperature again? Thank you! I’m so excited to try your recipe 😊
Jessica Holmes says
Hi Micah, yes you bake the cookie dough chilled straight from the fridge! If you’re concerned, you can always bake one cookie and see how you go. If it’s too thick, you leave the cookie dough to come to room temperature and then bake. Hope that helps!
Tina says
Call me crazy but I’m basic and my love for chocolate chip cookie goes way back. Been married 35 years and I’m an avid baker and worked in a bakery yet I never thought to melt the butter it’s amazing quick and simple. I’ve definitely been stress baking thru this nightmare including use 4 bottles of pure vanilla that I had to purchase because I ran out of my homemade. They are the perfect cookie especially for us chewy soft chocolate chip lovers. Recipe was easy and simple I literally baked them and it’s hot here almost 90 degrees out but nothing stops me from my stress baking but it’s amazing that the recipe was so easy and quick
Jessica Holmes says
So happy to hear that Tina! Thank you for your kind review!
Nisha says
Simple and easy to make recipe…a must try! Kids will love it !!!
Jessica Holmes says
So glad you like them!
Ross says
Hi Jessica
These cookies are so delicious I’m already preparing to make batch 2! Just wondering if the cookie dough is okay to freeze? (Just to make sure this time I don’t have too many cookies sat there staring at me wanting to be eaten in one go!)
Thanks!
Jessica Holmes says
Hi Ross, awesome! Glad you like them. You can definitely freeze the cookie dough!
Kat says
I have made these twice! The first time I added chopped, toasted hazelnuts and chopped up dark choc instead of chips which was delightful. This time I substituted a little of the flour with cocoa powder. Also amazing! I was looking for a new ‘go to’ recipe after I lost my bookmarks recently and this will definitely be it! There are so many recipes out there but I liked your presentation and writing voice the best out of the approx half million I looked at. Wow, was I lucky to stumble upon a gem or what!? Your instructions are very clear and I love that you explain everything so carefully in the tips. Even though I weigh my ingredients I also appreciated that you provided conversions for folks who may prefer otherwise – so thoughtful. The results are perfect and exactly as you describe, especially if you are careful not to over bake – ten mins really is right! SO SOFT. I’m trialing freezing some of the dough in little portions to have on hand for craving emergencies too. Thank you so much for your sharing! This is my first recipe from your blog but I am looking forward to checking out more! 🙂
Jessica Holmes says
Aw thank you so much for your kind feedback Kat – it means so much! And so happy that you love these cookies as much as I do!
May says
Why some recipe will need to cream the butter and sugar but some just stir mix only ? I would like to halve the recipe for classic chocolate chip and another halve for cornflakes cookies, there are using the same ingredients actually. But just realised that the preparation instruction are different, Do you think I can follow the creaming method to prepare the dough then separate 2 portion for classic chocolate and cornflakes cookie ? So I can bake small portion in more variety for kids to try. Thanks!
Jessica Holmes says
Hi May, this recipe calls for melted butter while my Cornflake Cookie recipe calls for melted butter. That’s why the methods are different. You could try following this recipe and then separate the dough and cover half in Cornflakes – up to you!
Timea says
I made them and they are delicious
Jessica Holmes says
So glad you enjoyed them!