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.
Najwa says
Tried and tested and absolutely head over heels in love with them. My kids and my neighbours’ kids all love these cookies so much. Thanks for the detailed recipe, really helped 💕
Jessica Holmes says
I love hearing that! Thank you for your kind feedback.
Susan says
Thankyou for this Beautiful Recipe, my cookies were to die for, on my last legs now lol
Jessica Holmes says
So glad you enjoyed them!!
Fatu says
This was absolutely amazing I made this and my whole family was proud of me! Will deffo make again.Thank u Jessica Holmes 💖
Jessica Holmes says
Fabulous! Love hearing that!
Amber says
Is it possible to freeze the dough for later?
Jessica Holmes says
Absolutely! I find it easiest to roll the cookie dough into balls and then place them in a airtight ziplock or plastic bag. Then you can just thaw and bake when needed.
Claire says
Hey im in the middle of making these at the minute. I have my fitness app and trying to put it in that. I’ve been able to link this recipe strat to it. Its say 5 calories per serving? Is that right surly not. Is it 5 calories for 1.5 tablespoon as the serving?
Claire says
Also how many cookies does this dough make?
Jessica Holmes says
Hi Claire, no that doesn’t sound correct. See below recipe, it has 185 calories for one cookie. This recipe will make 16 cookies.
Unathi says
They were so tasty my siblings are begging me to make them again😍
Jessica Holmes says
Yay! Love hearing that!
Sana says
Best chocolate chip cookies I’ve ever had! Just the way I like them, not too thick, soft in the middle with chewy crispy edges and a nice buttery flavour without being too sweet.
Jessica Holmes says
Yay! So glad you enjoyed them Sana!
Phylis says
I’ve made these several times. Always a favorite. How long should I bake them if I am using a 1 tablespoon scoop?
Jessica Holmes says
Hi Phyllis, so glad you like this recipe? I’d check then around the 7-8 minute mark. But look for visual cues like when they go golden on the edges.
Tahlia says
Hi Jess,
Just baked your cookies. Very straightforward recipe, made a few foolish mistakes but overall pretty yummy cookies.
For some reason they were really salty and kind of cakey. Only popped a small pinch of salt in though.
Garnished with mini eggs and caramel chocolates and were divine.
Jessica Holmes says
I’m so glad you enjoyed them Tahlia! Perhaps you used salted butter? Next time, you could omit the added salt. Adding Easter eggs sounds just lovely!
Adriana says
What degree do I put the chocolate chip cookies in for and how many minutes thank you
Jessica Holmes says
Hi Adriana, see step 4 of the recipe.
Summayya says
I have tried this recipe, n honestly it’s amazing. This will be my go recipe 😋 thanks alot🌸
Jessica Holmes says
So happy to hear that!
Jennifer says
My husband and I have been working on the perfect chocolate chip cookie for years. THIS IS IT! I could never get the cookie
To stand up like a bakery cookies.
They flattened out too much. I know to chill the dough, etc. but never quite right. Thank you so much!
Jessica Holmes says
Yaaay! So happy to hear that Jennifer!
Hannah says
Best recipie EVERRRR! With this recipie I don’t think you’d ever want to try any other classic cookie recipie. Honestly the taste of the cookies is just amazing. Thank you Jessica for another great recipie.
Jessica Holmes says
Brilliant! Love hearing that Hannah.
Sara says
It is okay if I use medium size egg?
Jessica Holmes says
Yes that should be fine Sara!
Sara says
Also I forget to ask about the butter .. should it be soften in room temperature or melted completely ??
Jessica Holmes says
It should be melted. Not hot and bubbly, just melted and smooth. Are you able to watch the video for a visual reference?
Sara says
Hi Jessica, hope you are fine , I want to try this recipe but I don’t have large egg! Can I use medium size egg? Will it effects the texture?.. thank!! Can’t wait to try it out!
Amanda says
Is baking soda baking powder or bicarbonate soda?
Jessica Holmes says
Baking soda is the same as bicarbonate of soda.
Amanda says
Thank you 😊 so is it always bicarbonate of soda in all your cookie and cookie bar recipes?
Jessica Holmes says
Yes most of them! Sometimes I use baking powder, but most often, baking soda.