Believe me when I say, these chocolate chip cookies are truly the best of the best! Soft and chewy, it is my favorite!

Well, after years and years of making this classic, best-ever chocolate chip cookie recipe, I’m happy to report that it is still my favorite chocolate chip cookie recipe.

The cookies are buttery without being greasy and bake up thick and soft and chewy.

Whenever I bake these and open the oven to take out a tray of cookies, I surprise myself every time with how flawless they look.

chocolate chip cookies stacked in a white bowl

I seriously can’t help standing back and admiring my work. Did I really just make such a perfect looking cookie? Oh, yes I did. And you can, too!

Over the years, I’ve updated and changed the way I’ve made these cookies…just slightly. I bake them at a slightly higher temperature for a shorter amount of time, never use unsalted butter (sorry, food purists!), and I don’t mess around with the original fussy dough-forming instructions.

As always, the brilliance behind these cookies is the melted butter – I love not having to remember to soften butter.

Consider this the only chocolate chip cookie recipe you’ll ever need!

four chocolate chip cookies stacked in a white bowl

FAQs for Chocolate Chip Cookies {The Best Recipe!}

Do these cookies freeze well?

Yes! They freeze great.

What if I only have unsalted butter?

Just increase the salt a bit – maybe 1/4 teaspoon extra.

What consistency should the melted butter be?

It needs to be completely melted then slightly cooled.

Any tips on freezing the dough?

I do this a lot if I don’t have time to bake them all. I shape the remaining dough into cookie dough balls, place them in a covered container and put them in the fridge. I take them straight out of the fridge, place on a cookie sheet, and just add another 30 seconds to 1 minute to the baking time.

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Perfect Chocolate Chip Cookies

4.71 stars (291 ratings)


  • 2 ⅛ cups (302 g) all-purpose flour
  • ½ teaspoon table salt
  • ½ teaspoon baking soda
  • 1 ½ sticks (170 g) butter, melted and cooled slightly
  • 1 cup (212 g) packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 cups (340 g) semisweet or milk chocolate chips


  • Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
  • In a medium bowl, combine the flour, salt, and baking soda. Set aside.
  • Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
  • Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.
  • Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).


Baking Time: I’ve had great success baking these cookies at 325 degrees for 13-ish minutes or 350 degrees for about 11 minutes (each oven will vary in time). Basically, do what you have the time and patience for. I usually stick with 350 because it is easier to remember and two minutes faster. Time is money, right??
Serving: 1 Cookie, Calories: 235kcal, Carbohydrates: 30g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 129mg, Fiber: 1g, Sugar: 19g
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Recipe Source: adapted from Cook’s Illustrated