These are the best chewy chocolate chip cookies you’ll ever make — soft and gooey in the middle, slightly crisp at the edges, and loaded with melty chocolate chips in every bite. With perfectly golden tops and that classic bakery-style thickness, they taste just like the cookies you dream about, straight from your own oven.
The secret to that irresistible chewy texture is in the details: the right ratio of brown sugar to white sugar, a touch of extra egg yolk, and not overbaking. This easy recipe comes together in one bowl with simple pantry ingredients, no chilling required, and makes a batch of bakery-worthy cookies in about 25 minutes. Get ready for your new go-to cookie recipe!
Table of contents
Why You’ll Love This Recipe
- Soft, buttery, and chocolatey
- Made with simple pantry ingredients
- Uses melted butter, so no mixer is required
- Loaded with chocolate chips and chopped chocolate
- Perfect for freezing, gifting, or everyday baking
Ingredients
Cookie Dough
- 2 2/3 cups all-purpose flour (320 g)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups unsalted butter, melted (2 1/2 sticks / 285 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (170 g)
- 1 cup coarsely chopped chocolate wafers, discs, or chocolate bar, preferably 70% cacao or higher (120 g)
Ingredient Notes & Substitutions
- Butter: Melted unsalted butter gives these cookies a rich flavor and soft texture. Let it cool slightly before mixing with the sugar so it does not cook the eggs.
- Brown sugar: Light brown sugar adds moisture and a soft, chewy texture.
- Granulated sugar: White sugar helps balance the dough and gives the cookies a classic sweetness.
- Chocolate chips: Semisweet chocolate chips hold their shape and give the cookies that classic chocolate chip look.
- Chopped chocolate: Chopped chocolate melts into little pockets throughout the cookies. Dark chocolate works especially well if you like a richer flavor.
- Flour: Spoon and level the flour if measuring by cups. Too much flour can make the cookies dry.
- Kosher salt: Salt balances the sweetness and makes the chocolate flavor stronger.
How to Make Best Chocolate Chip Cookies
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, mix the melted butter with the granulated sugar.
- Add the brown sugar and mix until smooth.
- Add the eggs and vanilla extract, then mix until combined.
- Add the dry ingredients to the wet ingredients and stir until a thick dough forms.
- Fold in the chocolate chips and chopped chocolate.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack.
Expert Tips
- Let the melted butter cool slightly before adding the eggs.
- Do not overmix after adding the flour, or the cookies can become tough.
- Use both chocolate chips and chopped chocolate for the best texture.
- Chill the dough for 20 to 30 minutes if it feels too soft.
- Leave enough space between the dough balls because the cookies spread while baking.
- Pull the cookies from the oven when the centers still look a little soft.
- Let the cookies rest on the baking sheet so they finish setting.
- Add a pinch of flaky salt on top before baking for a bakery-style finish.
Storage & Freezing
- Room temperature: Store cooled cookies in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
- Freeze the dough: Scoop the cookie dough onto a tray and freeze until firm. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding 1 to 2 extra minutes if needed.
Variations
- Dark chocolate cookies: Use all chopped dark chocolate instead of semisweet chips.
- Walnut chocolate chip cookies: Add 1/2 cup chopped walnuts.
- Sea salt cookies: Sprinkle flaky salt on top before baking.
- Mini chocolate chip cookies: Use a smaller scoop and reduce the baking time.
- Double chocolate chunks: Add extra chopped chocolate for a richer cookie.
Best Chocolate Chip Cookies
Soft, buttery homemade chocolate chip cookies made with melted butter, brown sugar, chocolate chips, and chopped chocolate.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, mix the melted butter with the granulated sugar.
- Add the brown sugar and mix until smooth.
- Add the eggs and vanilla extract. Mix until fully combined.
- Add the dry ingredients and stir until a thick cookie dough forms.
- Fold in the chocolate chips and chopped chocolate.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Nutrition
Video
Notes
- Let the melted butter cool slightly before mixing with the eggs.
- Do not overmix once the flour is added.
- Chill the dough briefly if it feels too soft.
- Use chopped chocolate for extra melty pockets.
- The cookies will continue to set as they cool.
Tried this recipe?
Let us know how it was!FAQs
Can I make these cookies without chilling the dough?
Yes, but if the dough feels very soft, chilling it for 20 to 30 minutes helps the cookies bake thicker.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may have needed chilling. Too little flour can also make cookies spread.
Can I use salted butter?
Yes. If using salted butter, reduce the added salt slightly.
Can I use only chocolate chips?
Yes. You can use 2 cups of chocolate chips instead of using both chips and chopped chocolate.
How do I know when the cookies are done?
The edges should look set, and the centers should still look slightly soft. They will continue to firm up as they cool.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours, or freeze scooped dough balls for longer storage.
Key Takeaways
- These chewy chocolate chip cookies are soft, gooey, and loaded with melty chocolate chips.
- The recipe uses simple pantry ingredients and comes together in one bowl, taking about 25 minutes.
- Key ingredients include melted unsalted butter, a mix of light brown and granulated sugar, and both chocolate chips and chopped chocolate.
- Baking tips include not overmixing, using room temperature dough, and letting cookies cool slightly on the sheet after baking.
- Store cookies at room temperature for up to 4 days or freeze for up to 2 months.
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Estimated reading time: 6 minutes
