The Best Chewy Chocolate Chip Cookie Recipe

5 from 20 votes

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This is the Best Chocolate Chip Cookie recipe EVER! The secret is in melting the butter. No chilling time required, no funny ingredients, just simple, homemade chewy chocolate chip cookies!

woman breaking apart chocolate chip cookie
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Chocolate chip cookies are little morsels of memories. I’m sure you, too, have more than one memory that has a chocolate chip cookie wrapped up in it. These chocolate chip cookies are comparable to my Brown Butter Chocolate Chip Cookies and even these Homemade Soft Oreos from a cake mix , but I promise these will be everyone’s favorite! I love making a big batch of dough and keeping some frozen in case visitors come by or we get an unexpected sweet tooth calling.

Table of Contents:

Why You’ll Love this Recipe:

Melted Butter

The secret key to this chocolate chip cookie recipe is the melted butter. I LOVE that it uses melted butter because you don’t have to wait for the butter to come to room temperature. When you beat the melted butter and the sugars together you beat and beat until the mixture gets light and fluffy (pictures in the post for reference!); the process takes several minutes but it’s where the cookie magic happens! The cookies have a caramel undertone that is so delicious and they turn out great every time you make them. They are crisp on the edges, a little soft in the middle, and the perfect cookie texture all around.

You Don’t Have to Chill the Cookie Dough

Also, you don’t have to chill the dough like many other recipes. The reason is because this dough is sturdy enough to spread a bit as the cookies bake, but not enough to totally flatten the cookies into one another. They hold their shape well, so the extra time spent refrigerating is unnecessary!


how to collage image for best chocolate chip cookie recipe
  • Flour: To bind and fill the cookies. You could also have good luck using gluten free flour, almond flour, or whole wheat flour.
  • Baking soda: For the cookies to rise and puff up a bit as they bake.
  • Salt: To round out the sweet flavors.
  • Butter: And lots of it! Melting it is the key to perfectly soft, chewy, amazing chocolate chip cookies.
  • Egg + an egg yolk: Eggs help add volume to cookies and extra yolk makes them more tender.
  • Vanilla: For a subtle warming flavor.
  • Chocolate chips: Of course! This adds the morsels of chocolate necessary for these cookies. You can use any chocolate chip variety you like here; I use semisweet.
how to make the best chocolate chip cookie dough ever how to collage image

Possible Add-in Ideas:

  • Oatmeal: Use a half-cup less of flour and add 1 cup of oats to the dough at the same time as the flour for a grainy, oatmeal chocolate chip cookie.
  • Chopped walnuts or pecans: Fold in 3/4 cup of chopped nuts to the dough when you add the chocolate chips for an added crunch and nuttiness.
  • Toffee: Break toffee into small bits and fold 3/4 cup in with the chocolate chips to add a bit of crunch and sweetness from the toffee candy.
  • Mini M&M’s: Want a burst of color and an added chocolate boost? Mix in 3/4 cup of mini M&M’s when you add the chocolate chips.
  • Cocoa powder: For double chocolate chip cookies and chocolatey cookie dough, add a 1/2 cup of cocoa to the dough with the flour.
chocolate chip cookie dough in a metal mixer bowl

Frequently Asked Questions:

How do I store Chocolate Chip Cookies?

These cookies will stay fresh stored in an airtight container at room temperature for up to 3 days. After that, store in the fridge for up to a week.

How do you get perfectly shaped cookies?

Invest in a cookie scoop! It’s a game changer. I also like using baking mats. Everyone needs both in their kitchen.

Can I freeze chocolate chip cookie dough?

Yes! I always double this recipe, bake a couple dozen, then form and freeze the rest. Form the dough into balls, stick them in a single layer in an airtight container, and freeze for up to a month.

How can I tell if my cookies are underdone?

They will still look like glistening, soft dough and won’t be golden brown around the edges.

Why are my cookies spreading too much?

If you have too little flour it will make flatter cookies. Make sure you measure the flour well!

Why did my cookies not flatten at all?

If you have too much flour or did not melt the butter it can cause the cookie dough to remain in a ball.

hands pulling apart a delicious chocolate chip cookie
5 from 20 votes
This is the Best Chocolate Chip Cookie recipe EVER! The secret is in melting the butter (no more waiting for it to soften!). No chilling time required, no funny ingredients, just simple, homemade, amazingly delicious and chewy chocolate chip cookies!
Prep: 15 minutes
Cook: 10 minutes
Total: 45 minutes
Servings: 36 dozen cookies


  • 12 tablespoons 1 1/2 sticks butter, melted and cooled for 5 minutes
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
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  • Preheat oven to 325 degrees.
  • In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. The mixture will be very noticeably lighter in color (see post for before and after pictures).
  • Beat in the egg, yolk, and vanilla until combined.
  • Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour.  Mix in the chips until incorporated.
  • Working with 1 large tablespoons of dough at a time, roll them into balls and place them on a cookie sheet (lined with parchment paper or a baking mat) about 2 inches apart.
  • Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 10 minutes.
  • Let the cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to let cool completely.
  • Repeat with remaining dough.



  • To freeze this cookie dough, simple form it into balls and stick them in a single layer in a zipper-topped bag or an airtight freezer-safe container and freeze. Place the frozen cookie dough balls on your baking-mat-lined baking sheet and bake at 350 degrees for 10-12 minutes. Hot cookies on demand will change your life! These freeze very well. I normally make a double batch and freeze half.
  • When I double the recipe I do 3 eggs instead of 2 eggs and 2 yolks because that’s simpler for me. They turn out great.


Serving: 1 of 36 cookies, Calories: 140kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 82mg, Potassium: 62mg, Fiber: 1g, Sugar: 12g, Vitamin A: 135IU, Calcium: 13mg, Iron: 1mg
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Recipe Rating


  1. Laura says:

    I love this chocolate chip cookie recipe. I would try it out this weekend and give feedback thereafter.

  2. Amy says:

    Trying when I get home!

  3. AnnaBanana says:

    You are a cookie goddess! I’ve made these several times now, and I love them! Any of your cookie recipes I’ve tried are winners, and I am picky with cookies.

  4. Charie says:

    Do you make these with Whole Wheat Flour?

    1. Melissa says:

      Nope, but if you try you should tell me how it goes! I would totally try whole wheat pastry flour though… that stuff is so good!

  5. Stephanie C. says:

    I’ll have to try these! I have another recipe that is similar to this but just softened butter and 3/4 cup dark brown sugar. Have you ever made these with milk chocolate chips? That’s a favorite in our house
    Especially the ghirradelli brand 🙂

    1. Melissa says:

      Oh girl… any thing Ghirradelli in cookies is good 🙂 Yes, I’ve tried those in the cookies too and they are great. I just love dark chocolate! My family likes the milk better though…

  6. Vicki Alder says:

    OMG! This is probably the only chocolate chip cookie recipe that I will make from now on. Don’t know what does it, but it works!

    1. Melissa says:

      It’s the melted butter I think. It does something magical. Thanks for the kind comment; I love feedback!

  7. mommaRx says:

    I started my new eating better/exercising- to-lose-the-baby-weight this past Monday and as my last indulgence I made these cookies! They were fantastic and you are right- I will never need another recipe again! I ate about 7 Sunday night! I’m so happy your blog is doing so amazing!! I love your recipes and ideas 🙂

    1. Melissa says:

      So it takes some turn over time between making, photographing, editing, and then posting. SO the cookie posts are all a little old. I’m totally doing what you are doing! I’m doing 6 weeks with no sugar or refined carbs. Must loose my baby weight! I have a treat once a week (normally Sunday) and these are what I want to make all of the time! I’ve only been doing it for a week though so I haven’t made it to my snack day yet 🙂 What’s your eating plan? We should work together. So much better with a friend!

  8. Rob and Marseille says:

    yum! though I think rob needs to be the one making cookies @ our house. he made some yesterday that were soo chewy and yummy!

  9. Chrissi says:

    I’m making these today after church. The only modification that I have to make for the recipe is I have milk chocolate chips, not semi-sweet. Hope they’re still as delicious!

  10. Amber says:

    This is my favorite ccc recipe also….the melted butter and extra brown sugar make them amazing!

    1. Josannah Terry says:

      5 stars
      This recipe is awesome! My son and I just made a batch and enjoyed them with a guest. I froze some as well and have some formed in balls in an airtight contained in the fridge. Just wondering how long they are good for in the fridge?

    2. Melissa says:

      In an air-tight container I’d say a couple of months. I keep the dough in the freezer too! It lasts really well. So glad you liked them as much as we do!

    3. Tim Hinson says:

      Do you use unsalted butter

    4. Melissa says:

      It’s up to you, they are both fine. Unsalted is traditional but I generally use salted because that’s what I keep on hand.