These are truly the BEST chocolate chip cookies around. They're super quick and easy to make - ready in under 30 minutes and no chilling required! With perfectly soft and chewy centers, crisp edges, and an almost fudgy texture, they're absolutely incredible!
I just realized that, despite having a huge library of cookie recipes, I didn't have a single classic chocolate chip cookie recipe. Which honestly is crazy, and consider this my public apology. But we're finally doing it!! So let's get right into it!
what makes these chocolate chip cookies the best?
Now there are a ton of "the BEST" chocolate chip cookie recipes floating around out there, and I've honestly never met a chocolate chip cookie recipe that I didn't like. So there's no doubt there's an endless supply of recipes that are amazing and perfect. These cookies are their own kind of perfect for a few reasons:
- ready in no time: If you remember my chocolate chip cookie brownies, my idea behind using melted butter in that recipe was to be able to forgo any wait times for bringing ingredients up to room temperature. We're using melted butter here for that same reason so we can shorten the time between craving and eating!
- no chill: Kind of on the same topic of ready in no time. This is a no chill cookie dough - although, it's still very good for make ahead cookies (more on that below). So again, possibly the quickest chocolate chip cookies you could make!
- balance of soft and chewy and crisp: A perfect chocolate chip cookie should not chip a tooth or be impossible to hold, and these beauties are the perfect balance!
- cornstarch: Cornstarch helps prevent overspreading by absorbing excess liquid and it really helps with the no chill aspect of this recipe. Cornstarch also has double the absorption power of flour - so you can achieve the same dough consistency with less weight, making for an extra tender cookie.
how to bring eggs up to room temperature quickly
For the sake of keeping this recipe as quick as possible, an easy trick to bringing eggs up to room temperature is to submerge the eggs in a bowl of warm water for 5 minutes. They'll be the perfect temperature to use by the time you finish cooling your melted butter!
Just watch out for the temperature of the water! It shouldn't be hot otherwise the outside of the eggs will start to cook.
how to make the best chocolate chip cookies
1. Melt butter and cool. While the butter cools, prep the eggs if they're not already at room temperature.
2. Submerge eggs in warm water for 5 minutes to bring up to room temperature.
3. Whisk together dry ingredients to combine. Set aside.
4. Whisk together butter and sugars until it forms a smooth and ribbony mixture. As you mix, the butter will try to separate around the edges. Just keep whisking until it thickens slightly and starts leaving behind ribbons. This will take about 2 minutes of whisking by hand or 1 minute with an electric mixer set to medium speed. You can see what it should look like in the bottom left photo.
5. Whisk in egg and vanilla until smooth.
6. Add dry ingredients then chocolate chips. Right before the dry ingredients are fully combined, add the chocolate chips then fold together until you have a soft cookie dough.
7. Scoop & bake. Leave AT LEAST 3 inches of space between each cookie - these will spread quite a bit!
8. Cool for 5 minutes on the baking sheet then transfer to a wire rack. Cool to your desired serving temperature! These are best served warm or at room temperature.
how to get perfectly round cookies
These cookies are going to spread and puff up quite a bit, so expect some wonky edges! The simple fix to get perfectly round cookies simply involves either a round cookie cutter or rim of a cup!
When the cookies are fresh from the oven, use your cookie cutter or inverted cup to push in the misshapen edges of the cookies. Make sure to pick a cookie cutter or cup that's slightly larger than however big the spread out cookies are so you don't cut off any edges. It's also very important to do this as soon as the cookies come out of the oven - as they cool, they will firm up and won't be as malleable.
the best way to store chocolate chip cookies
The thing that will dry out and age your cookies the most is air, so it's important to keep cookies in an airtight environment to keep fresh longer. An airtight container or plastic bag is best, but a plate covered tightly with plastic wrap also works.
Cookies will keep for about 5 days at room temperature or 1 to 2 weeks in the fridge. They are best served warm or room temperature. If you store them in the fridge, I'd recommend setting them out at room temperature for at least 30 minutes before enjoying for a softer texture!
make ahead chocolate chip cookies
You can make the cookie dough up to 3 days in advance and keep it stored in the fridge. Before scooping, set the cookie dough out at room temperature for about 15 minutes or until soft enough to easily scoop. Portion and bake as normal.
To freeze cookie dough, it's easiest to scoop and portion out the cookie dough balls before freezing so you can just pop the frozen balls into the oven when the cookie cravings hit! Scoop portions of cookie dough onto a parchment lined baking sheet and freeze uncovered for 30-60 minutes or until firm.
To bake from frozen, arrange frozen cookie dough balls on a baking sheet and bake as normal, tagging on an extra 2 to 4 minutes to account for defrosting time. Frozen cookies will bake up slightly thicker!
check out these other mouthwatering cookie recipes!
• Nutella Chocolate Lava Cookies
• Tiramisu Cookies
• Giant Nutella Stuffed Chocolate Chip Cookie
• Pistachio Snowball Cookies
• Oatmeal Chocolate Chip Cookies
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
BEST Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 9 cookies
Description
These are truly the BEST chocolate chip cookies around. With perfectly soft and chewy centers, crisp edges, and super quick and easy to make!
Ingredients
- 1 ¼ cups (162g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup (100g) packed brown sugar, light or dark
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature *see notes
- 1 teaspoon pure vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt to combine. Set aside.
- 1 ¼ cups (162g) all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, combine melted butter, brown sugar, and granulated sugar.
- ½ cup (1 stick / 115g) unsalted butter, ½ cup (100g) packed brown sugar, ¼ cup (50g) granulated sugar
- Use a whisk to whip the butter and sugars together until the mixture stops separating and starts leaving ribbons when you run the whisk through it (see above post for visual). This takes about 1 to 2 minutes by hand or 30 seconds using an electric mixer set to medium speed.
- Add the egg and vanilla. Whisk until smooth and combined.
- 1 large egg, at room temperature, 1 teaspoon pure vanilla extract
- Add the dry ingredients and mix. Once the dry ingredients are almost completely mixed in, add your chocolate chips and keep mixing until you have a soft and streak free cookie dough.
- 1 cup (170g) semi-sweet chocolate chips
- Use a large 2 oz cookie scoop to portion cookie dough balls onto your parchment lined baking sheet. Make sure to leave at least 3 inches of space between each cookie.
- Wedge a few additional chocolate chips into the top of your cookie dough balls if desired. Bake in the center of your preheated oven for 10-12 minutes or until the cookies are puffed up and the edges are golden brown.
- Take the tray out of the oven and right away (while the cookies are hot) use a round cookie cutter or rim of a cup to push in any misshapen edges to get perfectly circular cookies.
- Cool the cookies for 5 minutes on the baking sheet then transfer onto a wire rack and set aside to cool before digging in!
Notes
* A quick trick to bring eggs up to room temperature in a flash is simply to place them in a bowl of warm water. The water should not be hot or it'll cook the egg, and the egg should be fully covered in water. It should reach room temperature within 5 minutes!
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Category: Cookies
Enjoy!
Kaya says
Best cookies I made them crispy I been trying to make chocolate chip cookies that would satisfy me these are it I am not making any other note I put them in the freezer for 5 min to cool and yes
Suzette Rhodius says
I made these cookies today. I had one before it was cooled completely on the baking rack. They are crispy edges, soft and light in the centre with a perfect amount of sugar. I loved this recipe because it was very easy to follow and the perfect amount of cookies for 2 people.
Delia says
I made these today and they are by far the best chocolate chip cookies I have ever made. They are sweet, salty, and perfectly chewy. This will now be my forever recipe!
Judy Frazier says
I would not use this recipe again. I thought it odd adding cornstarch to a cookie recipe. Cookies very dry and not very sweet
Kayla says
These are so good!! Definitely have a test batch so that you can hone in your oven, and have extra cookies 😉 I have loved all of the recipes I've tried so far and I plan on trying more!
natalie says
oh my gosh these cookies are absolutely divine. i've made them 10+ times already & i chill them for 1-2 days & people have told me they're the best cookies they've ever had in their life!! no joke! i chop up a chocolate bar + use different kinds of chocolate + bake them a few minutes extra for a crispier texture hahaha
thank you so much mimi!!
Courtney says
These are everything I love about a chocolate chip cookie. Crispy edges with a soft chewy centre! And no chill time 🙌🏼 amazing, thanks!
Heisy Kamsler says
These are incredible! Question, how do I prevent my second batch from spreading too much and browning faster than my first one? My first one batch was pure perfection.