These are truly the BEST chocolate chip cookies around. With perfectly soft and chewy centers, crisp edges, and ready in a flash with minimal effort, they're absolutely incredible!
- what makes these chocolate chip cookies the best?
- how to bring eggs up to room temperature quickly
- how to make the best chocolate chip cookies
- how to get perfectly round cookies
- the best way to store chocolate chip cookies
- make ahead chocolate chip cookies
- check out these other recipes!
- The BEST Chocolate Chip Cookies Recipe
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 out there 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 + baking powder: Cornstarch helps absorb excess liquid and really helps with the no chill aspect of the recipe. Baking powder also does it's part to help skip the chill because it allows the cookies to bake UP, while the baking soda helps them bake OUT. They both also help achieve those classic crisp edges.
how to bring eggs up to room temperature quickly
For the sake of keeping this recipe as quick as possible, a quick and 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 boil.
how to make the best chocolate chip cookies
1. Melt butter and cool. It can be a tiny bit warm, but it shouldn't be scalding hot.
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 velvety mixture. The mixture should also thicken and slightly lighten in color. This will take about 2 minutes of whisking by hand or 1 minute with an electric mixer set to medium speed. It'll start off looking kind of separated and grainy, but should firm up and become glossy as you whisk!
5. Whisk in egg, milk and vanilla until smooth.
butter and sugars whisked together in bowl
remaining wet ingredients whisked into butter mixture
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 recipes!
The BEST Chocolate Chip Cookies Recipe
- 1 & ¼ cups (150g) all-purpose flour, spoon and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- ½ cup (100g) packed brown sugar, light or dark
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature *see notes
- ½ tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 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 (150g) 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. Use a whisk to whip the butter and sugars together until the mixture thickens and starts leaving ribbons when you run the whisk through it. This takes about 1 to 2 minutes by hand or 30 seconds using an electric mixer set to medium speed.½ cup (1 stick / 115g) unsalted butter,, ½ cup (100g) packed brown sugar,, ¼ cup (50g) granulated sugar
- Add the egg, milk, and vanilla. Whisk well until smooth and combined.1 large egg,, ½ tablespoon milk, 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 semi-sweet chocolate chips
- Use a 3 tablespoon sized 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 - they will puff up a lot!
- 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 trays 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!