The Best Chewy Chocolate Chip Cookie Recipe

5 from 20 votes

This post may contain affiliate links. Please read our disclosure policy.

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
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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
    Save This Recipe!
    Get this sent to your inbox, plus get new recipes from us every week!
    Please enable JavaScript in your browser to complete this form.

    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
    Like this recipe? Rate and comment below!

    About Melissa

    You May Also Like:

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    75 Comments

    1. Jessica Bowman says:

      5 stars
      I accidentally used 2 sticks of butter , I’m so used to it that I forgot this recipe used less. So I dropped my temp to 300 and baked for 15min. So yummy, flat but yummy.

      1. Melissa says:

        Great save! I bet they were fabulous!

    2. margaret Taylor says:

      Can you use cake and pastry flour or is it all purpose flour. I was going to make them and realized I only have whole wheat or cake and pastry flour so before I head out to the store, I thought I would ask, thanks

      1. Melissa says:

        Cake flour would work better than the whole wheat for this recipe, it should work just fine.

    3. Kristie Hinshaw says:

      Hey, we’ve tried this a few times now and love it!!! However, I have a question. I melt the butter and let it cool, but my dough is still not a good enough consistency to actually make balls. I have to spoon it on the pan. Today I tried cooling in the fridge, but it still isn’t quite right for rolling a ball. I love the texture of the cookie in your photos. While ours are delicious, I’d like them to be like the ones you have pictured. Wonder if you have any suggestions for me. Is the butter suppose to get o a specific “look’ before incorporating, etc. Thank you so much!

      1. Melissa says:

        I think it has less to do with the butter and more to do with the amount of flour you are using. You can use the butter while it’s still warm and it’s great. If your dough is sticky, try adding 1/4 cup of flour. It should be easy to work with and not stick to things when you are making them into balls. You can always email a picture too! I’m more than happy to help you trouble shoot.

      2. Tim Hinson says:

        Thanks Melissa, for your advice haven’t made chocolate chip cookies yet but made the chocolate , peanut butter, oatmeal balls o my Lord so good. Thanks Tim

      3. Melissa says:

        So good right! You are going to LOVE these cookies too!

    4. Laurie Schemp says:

      Great recipe for cookies came out deliciousis, I used Bailey chocolate chip a must try sooooo good.

      1. Melissa says:

        I’ve never seen those, where did you find them?!

      2. Lynn says:

        I’ve seen them at Walmart.

    5. Holly says:

      Is it salted or unsalted butter??

      1. Melissa says:

        I’ve used both with great success, though unsalted is typical for baking goods, us what you have on hand!

    6. erica says:

      i dont have any parchment paper, do you think greasy a cookie sheet would be okay?

      1. Melissa says:

        Parchment, a baking mat, or a lightly greased sheet will all work, thanks for asking and happy cookie making!

    7. anna says:

      i attempted to make these and when beating the butter and sugar it was not setting up? what butter do you use? how long do you let the butter sit to cool? it stayed really liquidy when i was beating it 🙁 looking for a really good cookie recipe

      1. Melissa says:

        I used a store-brand salted butter, nothing special and I whip it 8-10 minutes if I put it in hot. It’s a long time! It’ll still work even if you don’t beat it a ton, I think it just develops the flavor. Did you make them? What did you think?

    8. Alexis K. says:

      5 stars
      So yummy! I used mini M&M’s instead of chocolate chips and they turned out great. Definitely recommend!

      1. Melissa says:

        Yes! One of my kid’s favorite substitutions for this recipe too! Thanks for sharing friend, I’m so happy you loved them as much as we do!

    9. Areej says:

      I liked it.your explanation are helpfull. I love cookies.
      Can u plz tell us a butter stick how much in grams? Can I use just the amount of brown suger I felt it has alot of suger.

    10. Karina Vance says:

      5 stars
      When I want cookies I always use this recipe as it never disappoints and they stay nice and soft!

      1. Melissa says:

        Thank you for the review Karina! They are forever our favorite too. Come make them at my place?!