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.
Amber says
These were a hit with my family. Thank you for the recipe. <3
Jessica Holmes says
I’m SO happy to hear that!
Zaira says
I have just made these cookies , they r the best . I have tried many recipes but couldn’t find the perfect one. This will be my go recipe. Thanks a lot !
Another my go Recipe is yours brownies recipes. That’s also perfect and amazing.
Jessica Holmes says
I’m so happy to hear that Zaira! Thank you for your kind feedback.
Nadia says
The tastes of these cookies are great but the texture is too soft for me, maybe next time I’ll back them longer. I prefer a bit more chewy and crunch
Jessica Holmes says
Hi Nadia, thanks for the feedback. Since they are made with melted butter, the result will be a softer cookie. Perhaps you might like to try this cookie recipe. It has a similar flavour but the creaming method will result in crispier edges.
Fiona says
Hi Jess, I made the cookies based on your recipe and they taste so great. My mom likes it a little less sweet so I have the following questions and hope you can help:
1. Does it matter if I use dark brown sugar or just brown sugar?
2. Can I don’t use the caster sugar at all in this recipe and just use the brown sugar?
3. Does the size of the cookie matter when I bake them? Will it affect the spread of the cookie and the thickness?
Jessica Holmes says
Hi Fiona, I’m glad you enjoyed them! You can use dark brown sugar if you like, the molasses flavour may just be a bit stronger. You can leave out the caster sugar if you prefer. Just keep in mind that sugar adds not just sweetness but colour, flavour and can help cookies spread. The size of the cookie is really up to you. The bigger the cookie dough ball, the bigger the cookie.
Zoe says
They taste great! I am quite young and my mom let me make them myself. She says they taste weird 😒 i think they taste very good. Maybe it was the fact they didnt spread and turned into balls while they where in the oven lol but overall enjoyed making and eating these
Jessica Holmes says
So glad you enjoyed them Zoe! If they didn’t spread out naturally in the oven, it may be because you added too much flour. This post might help!
Isobel says
Can i add macadamia nuts to the recipe, thank you 🙂
Jessica Holmes says
Absolutely!
Lola says
I had the same problem w spreading and tasted like something was missing. I only used 1.5 cups of flour. Wish I knew what went wrong w this high rated recipe.
Jessica Holmes says
Hi Lola, if you had trouble with your cookies not spreading, it’s likely you added too much flour. This is very easy to do if you using cup measurements over grams. I recommend doing one tester cookie and if it doesn’t spread, then let the cookie dough come back to room temperature before baking. Also check out this post I wrote about cookies not spreading, it has many of the common reasons cookies don’t spread correctly when baked.
Zanna Laczo says
Made it once…. and then weekly ever since! Sometimes adding nuts to it. Sometimes folding some nutella in the centre. So yummy!
Jessica Holmes says
I love hearing that Zanna!
Rupa says
My kids really loved the cookies I made using this recipe but I changed to semi sweet chocolate chips. Making them again today!
Jessica Holmes says
Yay! Love hearing that!
Mary says
Excellent cookies. My husband likes soft cookies and these certainly fill the bill. Personally I thought there were too many choco chips but my husband thought it was the perfect amount. I like that the recipe uses 1 stick of butter. I really dislike when cookies are greasy because they have too much butter in them. I think that going beyond one hour in the fridge may make the batter just a little bit too hard, so when I rolled the balls for the cookies I very slightly squished them down a bit and that worked perfectly (softened the butter a bit too so easier to shape). I will definitely make these again.
Jessica Holmes says
I’m so glad you and your husband enjoyed them Mary! Thank you for the kind feedback.
Britt says
I have made many chocolate chip cookies and they often don’t turn out perfect and I can’t always figure out why. But these turned out great! The second batch (which came directly out of the fridge so the butter was nice and cold) was picture perfect. An easy recipe that I’ll definitely make my go-to chocolate chip cookie recipe.
Jessica Holmes says
Love hearing that Britt! Thanks for your lovely feedback!
Jean says
Can you double the recipe or are there some adjustments that need to be made? Plus, do I HAVE to use salt? Is there some chemical reaction that salt provides. My husband hardly uses any salt cause of his blood pressure so i avoid salt in cooking almost always.
Jessica Holmes says
Hi Jean, yes you can double this recipe if you like. And you can definitely omit the salt! I hope you enjoy them.
Kel says
HI Jess, just wondering if I can reduce sugar for this recipe? If I do that, will it affect the texture? or how much sugar do you recommend to reduce?
Jessica Holmes says
Hi Kel, you can definitely experiment but changing the sugar content will effect the outcome. Sugar not only adds sweetness and flavour but also moisture and colour. In saying that, a small adjustment may not effect the texture too much. Hope you enjoy them!
Nanda says
Hi! Can you freeze these before you bake them?
Jessica Holmes says
Yes, you can freeze the cookie dough. You’ll just need to thaw it before baking.
Christina says
Easy recipe and the cookies turned out wonderful! Thank you!
Jessica Holmes says
Yay! Love hearing that Christina!
Jennifer says
These are the best choc chip cookies I have just made a batch for my adult son! he absolutely loves them, such an easy recipe and I do add more choc chips!!
Jessica Holmes says
Yaaay! So happy to hear that Jennifer!
FRAN says
I made these yesterday and they turned out TERRIFIC! Thank you Jess
Fran
Jessica Holmes says
Yes! Love that Fran!