The best chocolate chip cookies are simple, chewy, and loaded up with chocolate. That is exactly what these cookies are, making them the best classic chocolate chip cookie recipe.
There is nothing wrong with sticking to the classic. Just look at these chocolate chip cookies, for example. They are the best of a classic recipe and couldn't be easier to make.
The ingredients are simple pantry staples, there is no need to chill the dough, and they come together in no time. Seriously, there is nothing else you could want in a classic recipe.
The Best Classic Chocolate Chip Cookie Recipe
Having a go-to chocolate chip cookie recipe is always a good idea. This simple cookie recipe has quickly become mine! The no-frill recipe combines what everyone loves about classic chocolate chip cookies. They are soft, slightly chewy, have crispy edges, and are loaded with chocolate chips.
In order to give these cookies a great texture, I stole a little tip from Sarah Kieffer and her book, 100 Cookies. Sarah uses a technique called a pan banging method. About halfway through baking the cookies in the oven, she recommends taking the pan and banging it down on the oven rack. It basically takes all the air out of the cookies, creating a slight ripple effect and an excellent texture.
Are chocolate chip cookies not your thing? Try out my ginger molasses cookies or sprinkle sugar cookies!
Why I Love This Classic Chocolate Chip Cookie Recipe
- No Chilling Required - The dough can go right in the oven and doesn't have to chill in the fridge.
- Chocolate in Every Bite - The chips spread out, making sure there is chocolate in every nook and cranny.
- Simple and Easy - This recipe is super easy to make, even if you don't bake a whole lot.
Ingredients Needed For Chocolate Chip Cookies
See below for all the details on what you'll need to make the full recipe.
- Cornstarch - Gives the cookies their chewy texture.
- Brown Sugar - Keeps the cookies nice and moist.
- Chocolate chips - Use semi-sweet chocolate chips.
- Unsalted butter - Make sure the butter is at room temperature.
- Eggs - Important in forming the cookie's signature texture.
How To Make Chocolate Chip Cookies
- Prepare. Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Dry ingredients. In a medium-sized bowl, combine the flour, baking soda, cornstarch, and salt. Set to the side.
- Wet ingredients. In a medium-sized bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter with the sugars, until light and fluffy. Add the eggs one at a time, followed by the vanilla.
- Combine. Gradually add the dry mixture to the butter mixture, scraping down the sides as needed. Fold in the chocolate chip cookies.
- Bake the cookies. Scoop the cookie dough onto the cookie sheet, baking about 6 at a time. Bake the cookies for about 9-11 minutes. About halfway through, bang the pan on the rack and continue baking the cookies.
- Cool and enjoy. Let the cookies cool on the pan for about 5 minutes, and then move them to a cooling rack.
Make-Ahead and Storage
Another reason why these cookies are great is because they can easily be made ahead of time. The cookies can be made ahead of time and stored in an airtight container until ready to use. If there are any leftover cookies, store them in an airtight container for 4-7 days or freeze them for 2-3 months.
The balls of cookie dough can also be frozen before baking. Store the unbaked cookie dough in a plastic bag or airtight container until ready to use. When ready to bake the cookies, place them directly into the oven. A few more minutes may be needed during the baking time because of the frozen cookies. The frozen cookie dough balls will last about 2-3 months in the freezer.
Tips and Variations
- Chocolate Overload - If you want more chocolate, add chopped-up pieces of a chocolate bar into the mix along with the chips.
- Be Patient - Don't rush the baking process. The cookies may not look fully done when they come out of the oven, but when they cool, they will firm up. Look for solid edges when they come out of the oven.
FAQs
Make sure to not overbake the cookies. Take the cookies out of the oven when the edges of the cookies are set. The middle may still look underdone, but they will firm up as it cools.
If your chocolate chip cookies come out of the oven too round, you either used too much flour or the batter was too cold. Double-check your measurements and make sure the butter and eggs are at room temperature when making the dough.
If your cookies are running around the pan and look flat, the baking soda may be expired. The dough may also have been overmixed.
Best And Classic Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 teaspoon cornstarch
- 12 tbsp, 1 ½ sticks, unsalted butter at room temperature
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 egg, plus 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 1 12 oz package semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- In a medium-sized bowl, combine the flour, baking soda, salt, and cornstarch. Set to the side.
- In a medium-sized bowl with a hand mixer or in a stand mixer with a paddle attachment, cream the butter with the sugars until light and fluffy, about 2-3 minutes. Scrape the bowl down as needed. Add in the egg and egg yolk, mixing well after each addition. Add in the vanilla. Scrape down the sides as needed.
- Gradually add in the flour mixture to the butter mixture, scraping down the sides as needed. Fold in the chocolate chips, making sure they are evenly distributed.
- Using a medium-sized cookie scoop, scoop the cookie dough onto the prepared sheet, baking about 6 at a time. Bake the cookies for about 9-11 minutes, until the edges of the cookies are set. Let the cookies cool on the baking sheet for about five minutes before moving to a cooling rack.
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