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!

Ingredients:

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

Ingredients 

  • 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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Instructions 

  • 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.

Video

Notes

  • 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.

Nutrition

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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75 Comments

  1. Jessica Lather says:

    5 stars
    By far the best chocolate chip cookie recipe EVER!! I made them for a BBQ and they were a hit! I will definitely make extra next time and freeze the dough.

    1. Melissa says:

      Seriously loved hearing this, made my day! I hope you make them again and again like we do 🙂

  2. Cathy says:

    5 stars
    Love these! Made them with my 9 year old autistic grandson and his almost 5 year old sister. They had a blast and gobbled up several before they were completely cool. We will definitely be making these again! Thank you so much for sharing your gift of baking.

    1. Melissa says:

      Cooking with your people, I LOVE IT! Go grandma go!

    2. Mary says:

      5 stars
      My daughter is home from college and requested homemade chocolate chip cookies. I alternate between a few different recipes but came across your blog/recipe and gave it a try tonight. It’s wonderful and I’ll be making it again for sure. Thank you!!!

  3. Abby says:

    5 stars
    This has become my go to chocolate chip cookie recipe! They melt in your mouth! ? My husband asks me to make these almost weekly and I don’t ever object. ? I’ve made them for get togethers, to bring to new mamas, and taking them to my new principal tomorrow. Thanks for sharing!

    1. Melissa says:

      Loving hearing that! That is 100% how we feel about them too. Thank you for taking the time to tell me, that made my morning!

    2. Ruby says:

      5 stars
      It makes the perfect chocolate chip cookie. Love love LOVE this recipe!!!

    3. Melissa says:

      I couldn’t agree more, thanks for coming back to comment!

  4. Amy hines says:

    I need this! Thanks!

  5. Bernadette B. says:

    5 stars
    So good!

  6. Bhakti Chan says:

    5 stars
    These are amazing! I made these for an event I attended today, and they were really well received. I used large chocolate chips and sprinkled some sea salt on top to offset the sweetness. Fabulous recipe, delicious cookies!

  7. Vera says:

    This recipe sounds so good! Did anyone weigh the ingredients? My tablespoons all have different sizes and I don’t know how much butter I need to add. I would also bet that 1 stick of butter is not the same size in Europe and the states. 🙂

    1. Tim Hinson says:

      What does 11/2 sticks of butter mean.
      Also why 2cups flower and 2 tablespoon how does 2 tablespoon make a difference.
      Also do you sift flower.

    2. Melissa says:

      That’s 3/4 cup butter and yes, the tablespoons matter, and no you don’t need to sift the flour! Good luck!

  8. Courtney says:

    Just made these following your recipe and they are magnificentttt!! Simply Devine!! Thank you so much for sharing your recipe and enjoyed browsing your page!

  9. Tara says:

    5 stars
    Just made these again last night!!! They are amazing!

  10. Susan JECHORT says:

    These cookies are amazing better than the other brand thank you this is our new favorite cookie