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.
Andi says
FYI the baking soda at 1/2 is too much. I made this as written, but the batter was perfect at 1 1/3 cup which made the baking soda way too much at 1/2 tsp for the amount of flour used to get the proper consistency. I usually use 1/4 tsp per cup of flour so the mix may need an acid if you add the full 1/2 tsp.
Jessica Holmes says
Hi Andi, thanks for your feedback. I find 1/2 teaspoon of baking soda works perfectly in these cookies.
Sheetal says
Can you refrigerate the dough overnight?
Jessica Holmes says
Yes absolutely!
Lisa says
I followed every step in the recipe and the cookies turned out perfect 😍
Jessica Holmes says
Love hearing that Lisa!
Maryam says
I doubled this recipe and the cookies turned out to be thick, not the chewy in the middle and crispy on the outside. Is it possible to tell me where may be the problem?
Jessica Holmes says
Hi Maryam, if the cookies were too thick, you may have added too much flour. This is especially easy to do if using cup measurements instead of grams, and becomes even more problematic when doubling a recipe. However, if you just prefer a thinner cookie with crispy edges, try this recipe instead.
maryam says
Hello,
I used a digital scale to measure the flour, but still it turned out to be thick and didnt spread well
Jessica Holmes says
Hi Maryam, check out this post on why cookies don’t spread, which might be helpful. You can also try reducing the chilling time next time which will help!
Chris says
I am looking for a chocolate chip cookie that bakes up thick. Does yours? By the pictures it looks like it does.
Jessica Holmes says
Hi Chris, they do but for a really thick and chunky cookie, try my Levain Bakery Chocolate Chip Cookies!
Krystine says
First time I’ve made choc chip cookies & they turned out amazing! Crispy on outside, and soft in middle. Definitely making again!
Jessica Holmes says
Yay! Love hearing that Krystine!
tina anderson says
Sadly these cookies were very disappointing. Odd somewhat cakey texture. Not the chewy gooey cookies we love. My family did not care for them at all.
Jessica Holmes says
Sorry you didn’t enjoy them Tina.
Anisha says
Hii jessica I wanted to ask you what should the temperature of preheated oven for this recipe please…..
Jessica Holmes says
Hi Anisha, see step 4 of the recipe.
Anisha says
Sorry to ask again but I wanted to ask for how much time should I preheat the oven before putting cookies like for 180degree how much time should i set the oven for please i am baking the cookies today
Jessica Holmes says
Hi, every oven is different but it should tell you when it’s heated to the specified temperature (e.g. often a light will switch off). It’s a good idea to buy an oven thermometer, that way you can accurately check when your oven is at the right temperature. My oven usually takes around 15 minutes or so to heat to 180C.
Kristy says
Hi I tried this receipt today but my cookies not spreading so they become hard not chewy. What will be the reason? I measured and followed steps correctly. Hope you can answer my question. Thanks!
Jessica Holmes says
Hi Kristy, if your cookies didn’t spread, it’s likely you added too much flour. This is very easy to do if you use cup measurements so I always recommend using a baking scale if you can. Check out this post which outlines the most common reasons for cookies not spreading in the oven. Hope that helps!
Sue says
Hi Jess! I just whipped up a batch of these yesterday, and they are divine! A bit of crunch on the outside, and soft on the inside. So easy and quick to make, and just delicious.
Jessica Holmes says
So happy to hear that Sue! Thank you for the lovely feedback!
Theresia says
Hey, thanks for sharing this recipe! I’m trying to make this recipe right now, but I have a little concern about the texture of the dough. Mine seem to be a bit more greasy than yours in the video. I have weighed all my ingredients correctly, so I’m wondering this has something to do with my brown sugar.. Tried to add 1 tbsp of flour to the dough, still looks a bit “wet”. Anyhow, I’ve put the dough in the fridge as it is and hoping it won’t spread out to much in the oven!
I’m still new to baking, so I’m wondering; can I make double batch of these cookies just by multiply the ingredients by 2? In case I needed a big batch of cookies for parties! Thanks!
Jessica Holmes says
Hi Theresia! Don’t worry, if you weighed all the ingredients correctly, I’m sure your dough is fine! It might just be the type of butter or how melted/hot it was. But time in the fridge works wonders! If you are worried about spreading, just bake one tester cookie and if it spreads too much, chill the dough for another hour and try again. You might also find this post on cookie spreading helpful. And yes you can double the recipe. Happy baking!
Theresia says
I’ve tried to bake these after refrigerate the dough for about 3 hours and the cookies are magical! This will be my favorite chocolate chip recipe! So easy to make, no need for electric mixer, and the taste is heavenly!
I live in a very humid country so I guess it’s true that the weather here and the different brand of butter made the dough looks “wet”.
I’ll make double batch for this; because we’ll never get enough of chocolate chip cookies, right? 😉 Thank you Jessica!
Jessica Holmes says
Yaaay! I’m so happy to hear that!
Corinne says
This is my family’s go to cookie recipe! They are the perfect chocolate chip cookies, as the name states. Our family and friends always ask me to bring these to events!
Jessica Holmes says
Yes! Love hearing that Corinne!
Jessica says
I followed this recipe, but my cookies didn’t spread at all. What did I do wrong?
Jessica Holmes says
Hi Jessica, if your cookies didn’t spread, it’s likely you added too much flour. Did you measure it using a baking scale? It’s very easy to over measure when using cup measurements. You can bring your cookie dough back to room temperature to help, or next time not chill the cookie dough for as long.
Kate says
Wow! These were just great! Best cookies I’ve made in a long time. Thank you!
Jessica Holmes says
Yay! Love hearing that Kate!
Louise says
Can you but them in the freezer instead???
Jessica Holmes says
Yes! You can freeze the cookie dough. Just thaw it a little before baking.