Perfect Soft and Chewy Chocolate Chip Cookies {Melted Butter + No Chilling!}
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!
Chocolate Chip Cookie Dough
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.
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!
A Classic Cookie
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)!
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!
FAQs for Chocolate Chip Cookies
Yes! They freeze great.
Increase the salt by 1/4 teaspoon.
It needs to be completely melted then slightly cooled.
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
Ingredients
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: slightly adapted from Cook’s Illustrated
Recipe posted May 2008; updated September 2022 with new photos, recipe notes, etc.
Greetings from South Africa! Never made cookies before, made these and they turned out fantastic! Loved them so much I made the Crispy Oatmeal ones the following weekend and now my husband thinks I’m lying that I’ve never made cookies before 🙂 love your blog!! Thank you !!
If you freeze the cookie dough, do you have to thaw it before you bake it or can it go straight from freezer to oven? Delicious recipe!
Bessie – I always go straight from freezer to oven – usually need to add another minute onto the baking (more or less, just keep an eye on it) but it works great!
WOW. They really are perfect. I followed the directions exactly- they are a bit different. The texture is AMAZING. Perfect is the only way to describe them. I am looking forward to experimenting with variations in chips and maybe nuts. This time I did just semi-sweet chips. I love your blog so much, you are scoring me mega points with the husband!!!
I made these last Sunday and they were incredible! I was out of chocolate chips (the horror!!) but I had a bag of mini Reeses Pieces, so I threw those in instead, and it was perfection! So much so that I am going to make up another batch today the exact same way and mail them to my brother who is serving a mission across the country! He is going to love them!! Thanks for another amazing recipe!
These turned out perfect! Our favorite is to use Ghiradelli milk chocolate chips, yum!
When I made these they totally flattened out when I took them out of the oven! I was super bummed, but I am wondering if I can do anything to fix it…?
Hi Katie – do you live at high altitude? You might try adding another tablespoon or two of flour and see if that helps.
I can’t believe it, but I think these need to supplant my go-to chocolate chip cookie recipe that I’ve used for the past 13 years. The texture on these is better. I’ve avoided melted butter recipes like this one because of a bad experience before, but these were fail proof. We did half milk chocolate, half semi-sweet and they were delicious. I just need to write a note to double the recipe, because they went fast!
Chilling the dough helped the cookies not turn out so flat…but I’ll keep looking for a recipe with a bit more flavour.
Mel ~ I just found your website today and have your pork roast in my crockpot and just finished baking your perfect chocolate chip cookies. They turned out awesome! My son came home from school & ate 3. I had to tell him to stop because I’m afraid they won’t last but a couple days. I can’t wait to try the pork roast. You are my new favorite for recipes! Thanks!
Kim
These honestly WERE the most perfect chocolate chip cookies – and after eating almost the entire batch, I feel like somewhat of an expert 🙂
I haven’t baked all summer. I made these up and the hubby said that these were the BEST cookies I’ve ever made. Wow! (Quite the compliment because I normally bake pretty frequently.). Kids ate them all before I could share them with a neighbor. So my advice is to save time and just go ahead and make a double batch!!
I’ll be making these again, as soon as I get more brown sugar and chocolate chips! I’ve always made the recipe off the chocolate chip bag…but not anymore! Thanks for posting ingredients by weight, too. It saved me a step of having to convert.
I have made these cookies countless times now! They are perfect every time! EXCEPT:
-when you use margarine. No can do ever again. Margarine stinks.
-when you over bake. They just aren’t the same. Nope.
-when you add oatmeal. I haven’t been able to get the proportions right.
I like this recipe best with dark brown sugar. They’re even really good with coconut added in! I’ll never use another chocolate chip cookie recipe again!
Just made these today. Mine came out absolutely delicious but they weren’t as “thick” as yours. I don’t know why my chocolate chip cookies always come out flatter! 🙁 I baked them at 350 in my convection oven (automatically adjusts to 325) for 11 minutes. I will make them again because they are delicious. Just wish mine were as pretty as yours!!
Um, DARK brown sugar all the way! I don’t know if a bag is exactly 12 oz or 2 cups, but I’m a whole-bag-of-chips-in kind of girl! I’ll let you know if these two alterations excelled your recipe or ruined perfection!! (He he 🙂 )
I have been trying to make Chocolate Chip cookies for years, all being a fail. They taste fine but would look awful, usually all spread out and flat/crispy. Just tried this recipe and they are PERFECT. I am so excited to have finally conquered the Chocolate Chip cookie. I will only use this recipe from now on. LOVE LOVE LOVE the melted butter part. I think that is where I have always screwed up, forgetting to soften the butter and then putting in the microwave, only to partially melt it!! Thanks!!! 🙂 🙂
Hi Mel – I just wanted to say that I’ve tried dozens of chocolate chip recipes and did your butter test on a whim today. You’re right – the cool room temp butter makes the PERFECT cookie. I’m currently fighting off members of my family so I can even get them off the tray!
New to your site and just love it.
Mel, do you use your Bosch or a hand mixer when you make these? I’m only used my hand mixer, but I’m just starting a batch in my Bosch. Just curious if you’ve done both and could tell a difference. Thanks!
Hi Brittany – I almost always use my hand mixer for these cookies unless I’m doubling the batch, then I pull out my Bosch. I haven’t seen a huge difference in outcome either way.
I’ve made these twice and they are awesome! I thought they’d go flat, but sure enough they turned out perfect. I’m at high altitude and have never had success with all butter chocolate chip cookies, so I’m excited to have this recipe!
My cookies turned out delicious but flat. What did I do wrong?
Carina – several things can make a cookie flatten; even though the butter is melted here, make sure that it isn’t really hot (cooled slightly like the recipe indicates). Also, you might need to add a few tablespoons more flour, especially if you live at a high elevation. Good luck if you try them again!
Hi! I’ve been making these bad boys for a couple of years now. The first several times, they turned out perfectly! But lately, my dough has been really sticky. Any idea why? I don’t think I’m doing anything differently! I did just realize I used unsalted butter after reading that you NEVER use it. Could that make that big of a difference in the texture of the dough? The cookies themselves turn out great usually, but to form the dough is a little tricky when its so sticky.
Hi Amanda – I don’t think the unsalted vs salted butter would impact the stickiness of the dough. That’s strange that the texture of the dough is different from before. I honestly don’t know what to tell you other than perhaps add a tablespoon or two more flour. Good luck!
Lady you are the best!! I’ve been searching for the perfect chocolate chip cookie for years!! I love you lol
Ok… wow. I will never make another chocolate chip cookie recipe ever again. I used 1 stick of butter and subbed the rest with coconut oil, used half milk chocolate chips and half semi sweet chips. Other than those two changes, everything was the same. And they are amazing. Which is dangerous, because now I have a whole bunch of cookies in my house that I can’t stop eating. =]
Love your blog! If you haven’t tried the New York Times chocolate chip recipe, you are missing out. The “aging” in the fridge for 24 to 26 hours does something magical: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0
Hi Mel, the first time I made these cookies they turned out awesome! But I’m baking them right now and they look terrible! All flatten out like pancakes..i don’t know what went wrong..pls help.. Could it be bcos my butter melted before I put it in the oven? My cookie batter looked really soft, like yogurt type..
Kenny – if your batter was as soft as yogurt then yes, that is most definitely the problem. The butter should be melted but not hot – cooled to room temperature before using in the recipe.
These are so yummy! I love that melted butter is actually called for because that’s what I usually end up with because I forget to soften the butter.
Just a question, it says for flour that you need 2 1/8 cups and that it equals to about 10 1/2 oz. I might be reading this wrong but if one cup is 8oz, how can 2 cups plus 1/8cups equal only 10 1/2 oz? Or do you mean (2) of 1/8 cups of flour, not 2 cups plus 1/8?
Hi Melanie – you are thinking of two different types of measurements. A measuring cup is 8 fluid ounces but if you measured out an 8 ounce cup of flour and then weighed just the flour, it should only weigh 5 ounces or so. Does that make sense?
I just made these cookies. Baked 16 of them and put the rest of the dough in the freezer for another time. For some reason mine didn’t spread out to a flat cookie. They stayed in a dome shape. They do taste delicious though of course so I could care less what they look like haha
My husband, two girls (almost 2 and 4), and I made these cookies tonight after dinner. The cookies were easy to make, and they turned out amazing. These cookies will definitely be my go to chocolate chip cookie.
I made these tonight, with the help of my 5 year old niece. I can admit 100% that I am one of the worst cooks ever, but these came out PERFECT! Just like the picture, chewy and crispy, and delicious! I love your blog because you break down the instructions for those like me! I will def be trying more recipes! Bookmarking you right now! Thanks 🙂
This recipe is awesome! I timed it exactly 11mins and they came out soft. I left them to cool on tray for 10 mins then they became crispy/crumbly on the outside but yet soft n chocolaty inside. I don’t usually eat cookies (these are for friends) but I ended up clearing 6 with a glass of milk. N they look so pretty! They cracked up a little n look even tastier. Yum Yum!
Made these tonight! The best cookies ever! Thanks for the recipe!
These are amazing cookies! Every time I have made them, they have turned out delicious and always get compliments. My favorite part is I don’t have to wait for the butter to soften!!! : )
For years my fave chocolate chip cookie was the copycat “Mrs Fields” choco chip cookie, but for some reason, I could only get it to work at home in my parents oven! Weird. It didn’t work in my own oven, nor my friend’s and nor when I lived in Asia or where I now live, Europe! How strange. Anyway, I now make THIS recipe and it works EVERYWHERE! Best cookie ever and closest recipe I’ve ever been able to find to chewy bakery cookies.
So, I’m sure long after you posted this recipe, I have tried it. A lot. AMAZING:) I made them the first time for my family and they were gone in -3 days. Then I made over 50 for a bake sale and they ALL SOLD! Not one cookie remained. Now just today I replaced the chocolate chips with peanut butter M&M’s (just for fun) and they are SO delicious! thanks so much for this recipe, the dough probably would taste good with any chocolate chip replacement!
My husband made these today!! 🙂 Loved them! Yum!
Denise – I’m sorry these cookies didn’t work out for you! A couple of things based on your comment, I think it would help to let your butter cool longer. Warm butter (or too soft if the recipe calls for softened butter) can definitely impact how cookies turn out. Also, try adding 1-2 tablespoons extra flour. It’s a small amount but it can help the cookies not flatten in the oven.
I’ve made these at least once a week for the past month now. I’m also making a batch to freeze as we speak. My husband and I have loved each and every recipe of yours that we’ve tried so far, but this one is our favorite. Sooo good and sooo bad for my post-babyness.
Well, I made these cookies and failed! I live in a cold, dry area; elevation 4800. They were flat soon after taking them out of the oven. Dang it! I noticed you’ve recommended that several people increase the amount of flour if their cookies are flat. Would you just recommend 1-2 TBSP for my elevation. Also, how long should I allow the butter to cool? I’m wondering if that effected my bad results. I probably let my butter sit for 10 minutes, or so, before dumping in the mixer. Also, I ALWAYS have struggled on when to take cookies out of the oven. My cookies were crispy! Help, I’ll take any advice I can take in order to get these to turn out!!! Thanks in advice, Melanie!
Kayla – yes, the dough is pretty buttery for these cookies but they should bake up just fine.
I made these and just put them in the oven but were they supposed to be very buttery? the dough was buttery i could smell the butter and when I touched it my hands were buttery. Is that because its melted?
These are awesome. Don’t eat te dough though, because you’ll end up eating to much and getting sick! =)
These ARE the “best chocolate chip cookies”. I’ve made them repeatedly!!
I’ve never posted a comment, but I love your site, Mel! Thanks.
Tiffany – real foodies will tell you to always use unsalted butter so that you can control the amount of saltiness by adding salt yourself. Having said that, I’m lazy and I NEVER buy unsalted butter. If you do use unsalted butter, increase the amount of salt in the recipe by 1/4-1/2 teaspoon. Conversely, if a recipe calls for unsalted butter and you only have salted butter, decrease the salt in the recipe by the same amount. Apparently each butter company can include different amounts of salt in salted butter so that’s kind of the wild card, but I’ve used salted butter for years and years in my baking and haven’t ever had issues with it.
I only ever use butter, never margarine, in my baking. I never knew what difference salted vs unsalted butter made in a recipe, so I just buy the unsalted (I figure we get too much of it anyway, right?!). What difference does it make in this recipe, and should I add extra salt to compensate?
Always get frustrated when I make Chocolate Chip Cookies because they never seem to work, but these worked beautifully!! Love your recipes and always come here when I’m looking for something new to try.
Hi Judy – the ingredients are given in weight and cup measures. If you have a kitchen scale use the weight measure (the ounces), if not, just measure the cup amount (1/2 cup sugar, 1 cup brown sugar).
for the chocolate chip cookies, do
I use 1/2 C sugar or 3 1/2 oz. ? Also, do I use 7oz of brown sugar or 1 C?
Thank you. I would love to try these. They sound and look wonderful!
I made this recipe over the weekend and it was DIVINE!! 🙂 Thanks so much!
Mel,
I never leave comments, but this recipe has restored my faith in my baking ability. I have a gas oven, and live at 4500 feet, and I have never, ever been able to make a thick cookie. I usually have to use shortening to give them a little lift. These are crazy! I have tried everybod else’s “best cookie” recipe, and they have all failed. This is super fantastic! I feel like they would be great for gifts or entertaining. I hand-mixed them and weighed the dry ingredients, which I think is key for getting the right abount of flour. They are crunchy at first, then chewy, chewy. Yummo!
I can’t wait to try some of your other recipes. I am with you on the soaked white bread issue, so I think the sausage/cheese dish will be my next go. thanks a million!!