This chocolate chip cookie recipe is everything I look for in the perfect cookie—soft, chewy centers, crisp edges, and rich, melty chocolate in every bite. It’s a no-fuss recipe that doesn’t require chilling and delivers bakery-style cookies right from my own kitchen.
Why I Love This Recipe
I love this recipe because it’s simple and never fails. The use of melted butter and brown sugar gives the cookies that soft, chewy texture I’m always after, and a touch of cornstarch keeps them tender in the center. Plus, they come together fast—no waiting, no complicated steps—just warm, delicious cookies in under 30 minutes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, melted and slightly cooled
- Light brown sugar
- Granulated sugar
- Large egg + 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cornstarch
- Semisweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, I whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Then I add the egg, egg yolk, and vanilla, mixing until combined.
- Add dry ingredients: I stir in the flour, baking soda, salt, and cornstarch until the dough just comes together. I avoid overmixing to keep the cookies soft.
- Fold in the chocolate chips: I stir in the chocolate chips evenly throughout the dough.
- Scoop the dough: Using a cookie scoop or spoon, I drop rounded balls of dough onto the baking sheets, spacing them a couple of inches apart.
- Bake: I bake for 10–12 minutes, just until the edges are golden and the centers still look soft. I let them sit on the pan for 5 minutes before moving them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 25–27 minutes
Variations
- Add nuts: I sometimes mix in chopped walnuts or pecans for extra crunch.
- Chocolate variety: I swap some of the semisweet chips for dark, milk, or white chocolate for a fun twist.
- Sea salt finish: A sprinkle of flaky sea salt on top before baking gives the cookies a sweet-salty balance I really enjoy.
Storage and Reheating
I store the cookies in an airtight container at room temperature for up to 5 days.
To reheat, I microwave them for about 10 seconds to get that fresh-baked warmth again.
I also freeze the dough in balls for future batches and bake them straight from the freezer, just adding an extra minute or two.
FAQs
Can I use salted butter?
Yes, I can use salted butter. If I do, I reduce the added salt to ¼ teaspoon to balance the flavor.
Do I need to chill the dough?
No, chilling isn’t necessary for this recipe, but if I have time, chilling for 30 minutes deepens the flavor and makes the cookies a little thicker.
Can I make larger cookies?
Absolutely. For larger cookies, I use more dough per scoop and add 1–2 minutes to the baking time.
Can I freeze this dough?
Yes, I freeze the cookie dough in scoops on a tray, then store them in a freezer bag. When I bake from frozen, I just give them a little more time in the oven.
What if I don’t have cornstarch?
I can leave it out if I don’t have any. The cookies will still be great—just a little less soft in the middle.
Conclusion
This chocolate chip cookie recipe is a tried-and-true favorite that never lets me down. It’s quick to make, full of rich chocolate flavor, and has the perfect texture every time. Whether I’m baking for a group or just treating myself, these cookies always deliver.
The Best Chocolate Chip Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This is the best chocolate chip cookie recipe—soft, chewy centers, crispy edges, and melty chocolate in every bite. No chilling required, and ready in under 30 minutes, this no-fail, bakery-style cookie recipe is perfect for weeknight cravings or weekend baking.
Ingredients
- Unsalted butter, melted and slightly cooled
- Light brown sugar
- Granulated sugar
- 1 large egg + 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cornstarch
- Semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until glossy. Add egg, egg yolk, and vanilla; mix until combined.
- Stir in flour, baking soda, salt, and cornstarch until just combined—do not overmix.
- Fold in chocolate chips evenly.
- Scoop dough into balls and place on baking sheets, leaving space between each.
- Bake for 10–12 minutes, until edges are golden and centers look soft.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Add chopped walnuts or pecans for crunch.
- Use a mix of chocolate chips (dark, milk, white) for variety.
- Sprinkle flaky sea salt on top before baking for a sweet-salty flavor boost.
- Freeze dough balls for future baking; bake from frozen with 1–2 extra minutes.
