Bite into cookie heaven with these Perfect Chocolate Chip Cookies Crispy edges, chewy centers, and bursting with chocolate chips.
These Perfect Chocolate Chip Cookies strike the ideal balance between chewy centers, crisp edges, and rich, buttery flavor. Made with just the right ratio of brown sugar to white sugar, they deliver deep caramel notes and soft, moist texture. A touch of vanilla enhances the flavor, while plenty of semi-sweet chocolate chips ensure melty bites in every mouthful.
Although these are my top chocolate chip cookies, you can never have too many recipes. If you love chocolate chip cookies like I do then you have to also check out my Bakery Style Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and my Dairy Free Chocolate Chip Cookies.
Table of Contents
Why We Love These Cookies
- The Perfect Chocolate Chip Cookies recipe is easy to follow, ensuring great results every time.
- The aroma of baking Perfect Chocolate Chip Cookies fills the home with warmth.
- These cookies are packed with chocolate chips, making every bite filled with chocolatey goodness.
Recipe Ingredients
- Brown Sugar: Provides a deep, caramel-like sweetness and helps keep the cookies chewy.
- Chocolate Chips: Offers bursts of rich, melty chocolate in every bite.
- Vanilla Extract: Adds a warm flavor to the cookies.
See the recipe card for full information on ingredients and quantities.
How to Make the Perfect Chocolate Chip Cookies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
Step 2: Place butter in a microwave-safe bowl and heat for 30-45 seconds (full strength) or until it’s almost completely melted but has a few soft pieces left.
Step 3: In a large mixing bowl, whisk together flour mixture, baking soda, cornstarch, and salt.
Step 4: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars, and vanilla for 1 minute. Add the eggs one at a time, mixing in between additions. Turn the mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours, and bake, store it in the refrigerator for up to 5 days, or freeze it.
Step 5: To bake the cookies, use a standard-size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
Step 6: Place in the oven and bake for 11-13 minutes, rotating the sheet halfway through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
FAQs
Yes. You can swap out the chocolate chips for milk chocolate chips, dark chocolate chips, white chocolate chips, or your favorite chopped chocolate bar.
Use parchment paper or a silicone baking mat instead of spraying your cookie sheet with cooking spray to avoid cookies with greasy bottoms.
Storage Info
To STORE baked cookies, place them in an airtight container at room temperature for up to one week. FREEZE the dough or baked cookies for up to three months.
To REHEAT, place cookies in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave for 10-15 seconds. For frozen dough, bake directly from the freezer, adding an extra minute to the baking time.
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Perfect Chocolate Chip Cookies Recipe
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Ingredients
- 2 2/3 cup all-purpose flour
- 1 ¼ tsp baking soda
- 1 tsp cornstarch
- 1 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar - packed
- 2 tsp vanilla extract
- 2 eggs
- 2 cups chocolate chips (semi, bittersweet or both)
- sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats, and set aside.
- Place butter in a microwave-safe bowl and heat for 30-45 seconds (full strength) or until it's almost completely melted but has a few soft pieces left.
- In a large mixing bowl, whisk together flour mixture, baking soda, cornstarch, and salt.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars, and vanilla for 1 minute. Add the eggs one at a time, mixing in between additions. Turn the mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours, and bake, store it in the refrigerator for up to 5 days, or freeze it.
- To bake the cookies, use a standard-size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
- Place in the oven and bake for 11-13 minutes, rotating the sheet halfway through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on the pan for 3-4 minutes, then transfer to a wire rack to cool completely.
Such an easy recipe to follow, my whole kitchen smelled amazing while they baked.
Do you use room temp eggs? Super excited to try this recipe!
Hi Corryn, the eggs can be fridge temperature or room temperature, either will work!
Hey! So I made these cookies once and they came out PERFECT. Ever since then, my dough has been coming out soupy/sticky even though I’m following to directions to a T. I’m not sure what I’m doing wrong here. The cookies have been coming out flat and spreading like pancakes ðŸ˜
Hi Corryn! I am not exactly sure what is going on. A couple recommendations I would make would be adding in a Tbsp of flour (or more) to help thicken the dough. I would also recommend chilling the dough for at least 30 minutes before baking to keep them from spreading.
This is my go-to cookie recipe that I’ve been making for a few years, amazing! I use 1C dark chocolate chunks, 1C semi-sweet, and 1C chopped pecans. I do have a question though, I needed to print a new copy and noticed the flour amount is different on the copy I have that needs replacing. The recipe I’ve been following has 2 3/4 cup flour + 2 TBS flour, is there a reason for the change or am I losing my mind? lol Thanks!
Hi April, I’m not sure where you saw that flour amount. I double check the internet archive, and didn’t see a change in this recipe.
They definitely are the perfect cookie! I have made many over the years and you get a 5 from me. I will save this one and it will be “my favorite chocolate chip recipe” thank you so much for sharing.
My go to and fave requested cookie recipe 😋
They really are perfect.