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.
Nutrition Information
Bhanu Varma says
Hey Jessica… Hello from Mumbai, India 😊 I follow ur recipes closely
I attempted making this cookie. They looked stunning, but the cookies did not firm up. Any idea why? (I exactly halved all ingredients as per the recipe, since I was trying for the first time and did not want to waste stuff)
Jessica Holmes says
Hi Bhanu, this recipe is designed to make soft and chewy cookies. Halving the ingredients might have made a difference since it’s hard to exactly halve an egg etc. If you want a firmer cookie, you could try baking them for a bit longer or try a different recipe that doesn’t use melted butter.
Jane C says
You’ve done it again, Jessica! I baked your classic choc chip cookies today for my 29 year old son and he does not praise unless it’s heartfelt, which doesn’t happen often. He said, “Mom, you nailed it. These are PERFECT!! These are my new favorite dessert!!!” Needless to say, I need to give you a huge THANK YOU for yet another delicious recipe!!!! Thank you for all your hard work to develop these amazing recipes.
Jessica Holmes says
Aw Jane, that makes me so happy to hear that! Sounds like you nailed the recipe, so well done! 😉
Mikhaila says
I’ve done lots of baking and made lots of choc chip cookies in my life, and these are definitely the best. My whole family loves them and they never last long! Thanks for a great recipe, Jess.
Jessica Holmes says
Yay! Love hearing that Mikhaila!
Emma Kendrick says
we use your recipes a lot for baking
Jessica Holmes says
I’m so glad you enjoy them Emma!
allie says
Is there anything lost by rolling the balls before placing the dough in the refrigerator? Seems like it would be easier to do while the dough is softer.
Jessica Holmes says
Hi Allie, you definitely can! Since this recipe uses melted butter the dough can be too soft to roll before it’s chilled. But if you can, go for it!
Rice says
Love this recipe! So easy, delicious, and chewy. My daughter loved it. 🙂
Jessica Holmes says
Yay! Love hearing that!
Juli says
I substituted normal plain flour for Gluten Free plain flour (aldi brand) and OMG – so delicious. Finally a recipe that responds well to GF flour and doesn’t taste like bark. Love this recipe!
Jessica Holmes says
Oh I’m so glad to hear that Juli!
amanda says
so easy to make that my son made them! delicious and properly American. love this recipe 😀
Jessica Holmes says
Yay! So happy to hear that Amanda!
Debbie says
I want to add pecans to this recipe. Will I need to alter any of the other ingredients if nuts are added?
Jessica Holmes says
No that’s fine! Just add them in with the choc chips – delish!
Lizzie Morales says
Can you help me understand why my cookies turned out whiter than yours and stayed more firm and not as spread out as yours? I melted the butter (used salted bc that’s what I had). I didn’t mix the butter after melting it, I just threw it in the bowl after melting in microwave.
Jessica Holmes says
Hi Lizzie, the colour is likely from the brown sugar and perhaps the oven time/setting. If you had trouble with your cookies spreading, it’s likely you added too much flour or the cookie dough was too cold. Check out this post for all the reasons why cookies don’t spread in the oven. Hope that helps!
Mira Augustus says
The recipe is fantastic! Thank you for sharing – they taste delicious! Quick question, can I substitute the all purpose flour for plain flour? If so, would the measurements stay the same? Thanks.
Jessica Holmes says
So glad you enjoyed them Mira! And yes you can – the measurement will stay the same.
Dawn says
Such a lovely recipe. I have made these time and time again, for myself and family.
Thank you for sharing. 😄
Jessica Holmes says
So nice to hear Dawn, thank you!
Parth says
They’re so great and chewy. I love them! Thank you! They were amazing and I’m happy. 😀 I halved the recipe because I had half an egg I needed to use. The chewy softness was what I love the most
Jessica Holmes says
So glad you enjoyed them!
Kim says
These turned out brilliantly! We chilled the dough over night and used soft dark sugar.
They are so soft and gooey inside.. defo hit with the kids x 🇬🇧
Jessica Holmes says
So happy to hear that Kim!
Harold Sapungay says
Lovely cookies. Thanks.
Jessica says
This was a very good recipe my three year old and hubby loved them!
Jessica Holmes says
Yay! Love hearing that!