These are the best chocolate chip cookies ever! They are soft, chewy, fudgy, and super light and fluffy. You will fall in love with just one bite!
I have been hard at work perfecting this chocolate chip cookie recipe, and I am so excited to share it with you! I’ve included for you my best tips and tricks that make these cookies worthy of their bold title.
Chocolate Chip Cookies Ingredients:
- Butter- softened to room temperature: Butter is the most popular and most recommended type of fat to use when making cookies. It adds amazing flavor and is what causes the cookies to spread during baking. Creaming softened butter with sugar produces a cookie that is incredibly light and fluffy.
- To soften butter to room temperature: Set it out on the counter for at least 1 hour. It should be firm but slightly pliable. To speed up softening you can cut it into even-sized pieces, about 1 tablespoon each.
- Room temperature eggs: Eggs that are room temperature are easier to mix into the dough, which means less mixing, which is always recommended!
- Bring eggs to room temperature by leaving them out for 1 hour or by placing them in a bowl of room temperature water for 5 minutes.
- Extra egg yolk: The extra egg yolk gives these cookies a super fudgy texture.
- Baking soda and baking powder: This is my best trick to making these cookies super light and adds extra insurance against spreading.
- Brown sugar and white sugar: Brown sugar adds moisture and makes the cookies chewier and more caramel-y. The acidity found in molasses also reacts with the baking soda and helps the cookies to rise. White sugar adds a crispy exterior through caramelization.
- Cornstarch: Cornstarch is another secret ingredient that makes these cookies extra thick and chewy.
How to Prevent Flat Cookies:
Cookies spreading too much in the oven is a common problem that can be easily avoided.
- Bake at a lower temperature: An oven that is too hot is a big contributor to cookies melting during baking. Bake the cookies at 325° for the best results.
- Refrigerate the dough before baking: If the butter isn’t cold enough when the cookies go into the oven it will melt before the flour has a chance to cook. The solution: After you’ve formed the dough into balls, refrigerate them for at least 2 hours and up to 48 hours before baking.
- Check that your baking powder and baking soda aren’t expired: Baking powder and baking soda are leaveners that cause the cookies to rise. If you have baking powder/soda that is slightly older or are unsure, you can check to make sure they are good to use. Pour boiling water over baking powder and vinegar over baking soda. Both should produce a strong reaction if good to use.
How to Make Chocolate Chip Cookies:
- In a large bowl, combine the softened butter and the brown and white sugar.
- Using an electric mixer, cream the butter and sugar until smooth. This will take about 3-5 minutes.
- Add the room temperature eggs, 1 at a time, and mix until just combined after each. Be careful not to overmix.
- Add the egg yolk and vanilla extract and mix until combined.
- In a separate bowl, sift together flour, baking soda, baking powder, cornstarch, and salt.
- To add the dry ingredients to the wet ingredients you will need to work in batches. If you add it all at once you will end up with half of it on the floor. Add about a ¼ of the dry ingredients at a time and mix until mostly combined. Once all of the dry ingredients have been added beat until smooth. Scrape down the sides of the bowl as needed.
- Fold in the chocolate chips to the dough. The dough will be thick and sticky.
- Form dough into balls that are about 1-2 tablespoons in size.
- Refrigerate the formed cookie dough for at least 2 hours and up to 48 hours. You can also freeze the formed dough at this point for up to 3 months.
- Preheat your oven to 325°.
- Line a baking pan with parchment paper and spray with non-stick spray.
- Arrange the chilled cookie dough on the pan, leaving an inch or two between them. You will have to bake the cookies in batches since they won’t all fit on one pan.
- Bake for 15 minutes. Allow cookies to cool on the pan for 5-10 minutes before using a spatula to transfer them to a plate.
- Cookies are best enjoyed fresh out of the oven. Leftovers stay fresh covered at room temperature for up to 1 week.
Best Chocolate Chip Cookies Recipe
The best recipe for soft and chewy chocolate chip cookiesPrint Pin Rate
Servings: 30 cookies
- 1 cup butter softened to room temperature
- 1 cup sugar
- 1 cup brown sugar packed
- 2 large eggs + 1 egg yolk room temperature
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cornstarch
- ½ tsp. salt
- 1 and ½ cup semi-sweet chocolate chips
- In a large bowl, use an electric mixer to cream the softened butter with both sugars until smooth.
- Add eggs, 1 at a time, and beat until just combined. Do not over mix.
- Add the egg yolk and vanilla and beat until combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, cornstarch, and salt.
- Add ¼ of the dry ingredients to the wet ingredients and beat until somewhat combined, don't overmix. Working in batches prevents the dry ingredients from going all over the place (you want them in the bowl, not on the floor). Scrape down the sides of the bowl as needed. Once all of the dry ingredients have been added beat until smooth.
- Fold in the chocolate chips with a spatula.
- Roll the dough into balls, about 1-2 tablespoons each. The dough is sticky so expect to get your hands pretty messy.
- Arrange the formed dough balls on a plate or bowl and refrigerate, covered, for at least 2 hours and up to 48 hours.
- Preheat your oven to 325°.
- Line a baking pan with parchment paper and spray it with non-stick spray.
- Arrange the dough balls with about an inch or two of space between them. You will have to bake the cookies in batches since they won't all fit on one pan.
- Bake for 15 minutes.
- Allow the cookies to cool on the pan for about 5-10 minutes before using a spatula to transfer them to a plate.
- Cookies are best enjoyed warm out of the oven.
- Cover cookies and store at room temperature for up to 1 week.
Store cookies in the freezer or store cookie dough balls in the freezer for up to 3 months. If baking cookie dough from frozen add an extra 2 minutes to the baking time.