Believe me when I say, these chocolate chip cookies are truly the best of the best! Soft and chewy, they start with melted butter and can be mixed by hand!

There are so many recipes out there for “the perfect chocolate chip cookie” but this one wins by a mile.

Not only are the cookies soft and chewy and everything a chocolate chip cookie should be, but they start with melted butter and don’t require any chilling. Easy and simple!

Two baked chocolate chip cookies on parchment paper.

The dough for these chocolate chip cookies can be made in a bowl (no stand mixer needed) and stirred by hand.

The ingredients are simple and pretty much what you’d expect for chocolate chip cookie dough.

  • melted butter (brown the butter for even more delicious flavor!)
  • granulated + brown sugar
  • salt + baking soda
  • egg + egg yolk
  • vanilla
  • flour + chocolate chips

Don’t be tempted to add the full egg for the egg yolk called for in the recipe. It will make the cookies cakey instead of chewy.

Glass bowl with eggs, brown sugar, white sugar, butter, flour, chocolate chips.
Glass bowl with chocolate chip cookie dough.

Scoop and Bake

The cookie dough can be baked right away. No chilling! (HOORRRAAAAYYYY!)

I use a #40 medium cookie scoop {aff. link} to plop the cookie dough onto baking sheets.

However, this cookie dough can be baked as smaller OR larger cookies. It’s pretty much a no-fail recipe, so scoop the cookies in whatever size you want!

Cookie scoop scooping out chocolate chip cookie dough onto parchment paper.

For a classic soft and chewy chocolate chip cookie, this recipe can’t be beat.

The cookies literally always turn out amazing, and are met with rave reviews every single time I make them.

Feel free to sub in different kinds of chocolate chips (I’m a semisweet girl myself)!

Baked chocolate chip cookies on parchment paper.

A Tried-and-True Recipe

I’ve been making this cookie recipe for over ten years, and it never gets old. That’s the sign of a good recipe!

With over 200 five-star reviews, these cookies are a fan favorite!

Rachel says: I’ve made this recipe a million times and it’s the BEST! I use a silicone mat on my baking sheet and they come out perfect. Thanks for sharing this recipe!

Loana says: This is the best freaking chocolate chip cookie recipe I’ve ever tried. The cookies look like bakery cookies and my entire family demolished all (52!!!) cookies this recipe made in a few days. Soooo good! 

Jen says: OMG. I am converted! Melted butter IS key! These are the best chocolate chip cookies I have ever made (and I have made a ton in my 50+ years). Thanks for sharing your recipe – now it is just our little secret!

One chocolate chip cookie broken in half with melty chocolate chips.

FAQs for Chocolate Chip Cookies

Do these cookies freeze well?

Yes! They freeze great.

What if I only have unsalted butter?

Increase the salt by 1/4 teaspoon.

What consistency should the melted butter be?

It needs to be completely melted then slightly cooled.

Can the cookie dough be frozen?

Shape the dough into balls, place in a covered container and put them in the freezer. I take them straight out of the freezer, place on a cookie sheet, and bake as directed, adding another 1-2 minutes to the baking time.

Perfect Chocolate Chip Cookies

4.73 stars (318 ratings)


  • 12 tablespoons (170 g) (1 1/2 sticks) 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 ¼ cups (320 g) all-purpose flour (see note)
  • ½ teaspoon table salt
  • ½ teaspoon baking soda
  • 2 cups (340 g) semisweet or milk chocolate chips


  • Preheat oven to 350 degrees F. Make sure an oven rack is in the center of the oven. Line several baking sheets with parchment paper.
  • In a medium bowl, combine the melted butter, brown sugar, and granulated sugar together until well-combined.
  • Add the egg, egg yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes.
  • Add the flour, baking soda, and salt and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined (don't over mix).
  • Scoop the dough into heaping tablespoons (I use a #40 cookie scoop) and place a couple inches apart on the prepared baking sheets. Optional: roll the cookie dough into smooth balls.
  • Bake the cookies for 10-12 minutes. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.


Flour: the original recipe (posted in 2008) called for 2 1/8 cups flour. Over the years, I’ve started making the cookies with 2 1/4 cups flour (just two tablespoons more) and love the result, so I’ve updated the recipe to reflect that. If you prefer the original, stick with 2 1/8 cups flour.
Freezing: the baked cookies freeze very well (I place the baked and cooled cookies in freezer ziploc bags, seal and freeze). The cookie dough (shaped into balls) can also be frozen. When ready to bake, the cookie dough can be baked from frozen – add 1-3 minutes onto the baking time. 
Serving: 1 Cookie, Calories: 235kcal, Carbohydrates: 30g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 129mg, Fiber: 1g, Sugar: 19g

Recipe Source: slightly adapted from Cook’s Illustrated
Recipe posted May 2008; updated September 2022 with new photos, recipe notes, etc.

four chocolate chip cookies stacked in a white bowl