Perfect Chocolate Chip Cookies | Dinners, Dishes, and Desserts

Perfect Chocolate Chip Cookies – These thick, chewy, and soft chocolate chip cookies are everything a cookie should be—crispy edges, gooey centers, and loaded with melty chocolate chips. Cookie perfection in every bite!

If you’re chasing the ultimate chocolate chip cookie, this thick, chewy, and soft version is it. With just the right balance of golden edges and soft, gooey centers, these cookies are everything you love about a bakery-style treat. But you can make them right at home in no time.

These cookies are rich, indulgent, and loaded with melty chocolate chips, making them the perfect go-to for satisfying any sweet tooth. There are a few keys to making the perfect thick, soft and chewy cookie. But they are still simple and easy just like cookie recipes should be.

The key to making soft chocolate chip cookies? Cornstarch. There is something it does in the batter that just leaves them soft, they bake up thicker and they are perfectly chewy. The key to making thick cookies? Chilling the dough, plenty of flour and chocolate! The cookies need structure to stay thick.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Butter – I always use unsalted butter in baking
• Brown Sugar
• Granulated Sugar
• Egg
• Vanilla Extract
• All-Purpose Flour
• Cornstarch
• Baking Soda
• Salt
• Chocolate Chips – you can use any variety that you like, mini chocolate chips mean more chocolate in each bite though!

How To Make Chocolate Chip Cookies

1. Cream. Using an electric mixer cream together the butter and both sugars until light and fluffy. This will take a few minutes, and you might need to scrape down the sides of the bowl as you go.
2. Beat. Add in the egg and vanilla and beat the mixture until the egg is fully incorporated.
3. Dry Ingredients. Next add in the flour, cornstarch, baking soda and salt. You can mix until it is just barely combined. You want the white flour streaks to just disappear, but not to over mix or the cookies will lose their soft texture.
4. Chocolate. Add in the chocolate chips and use a spatula to incorporate them.
5. Scoop. Scoop balls of dough, how big you make your cookies is entirely up to you. I like to use a 2 Tablespoon cookie scoop, but you can make them smaller or larger.
6. Chill. Arrange the balls of dough onto a baking sheet, they can be touching, you aren’t baking them on the baking sheet. And chill for at least 30 minutes, up to 24 hours.
7. Bake. Preheat the oven, arrange balls of dough on a baking sheet about 2 inches apart and bake for 9-11 minutes until the edges are golden and the centers appear just barely set.
8. Cool. Remove from the oven and leave them on the baking sheet for 5-10 minutes to cool before removing.

Recipe Tips & Suggestions

• Mix-Ins. I use semi-sweet chocolate chips, but dark chocolate, milk chocolate, butterscotch, peanut butter, white chocolate and more are all equally delicious. You can top with M&M’s to make them festive. Use a combo of chocolate….literally anything you want works!
• Base Recipe. You can use this as a base recipe for just about anything. Skillet Cookie is delicious with this cookie recipe. Or you can bake them into bars if you don’t want to shape a bunch of individual cookies. S’mores Cookie Bars start with this recipe as do Chocolate Chip Cheesecake Bars. Lots of possibilities.
• Chilling Dough. This is an annoying step, I get it. You can absolutely skip it and bake the cookies right away. But for the best results you really do want to chill the dough. This allows the butter to solidify some, the flavors to combine, and you just get a better taste and texture.
• Chocolate Chips. I love using mini chocolate chips in cookies. You get more chocolate in each bite!

Storage

After your cookies have cooled you can store them in an airtight container for 3-4 days.

Freezing

Chocolate Chip Cookies are super easy to freeze. Just store in an airtight container for a few months. Take one out whenever a craving strikes and it will thaw on the counter quickly.

Freezing Dough – Once you have scooped the balls of dough onto a baking sheet and can place the baking sheet into the freezer for a couple of hours. Once the balls of dough are frozen you can transfer to a freezer safe storage container. They will last in the freezer for up to 6 months. Then you can bake fresh cookies whenever you want! Just add a minute to the baking time.

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