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.
Terrific cookies, Mel. No worries about “room temperature” butter! I tried a half package of choc. chips and a half package of those bits of brickle in the recipe, and I definately recommend that mixture! Very chewy. Love you, Mel
I doubled this recipe and it worked out well. The cookies turned out crisp on the outside and chewy in the middle. I would definitely only bake them for the time stated above or else they turn out really hard. Oh for the doubling, I just did two regular eggs and one yolk. That seemed to work just fine.
I’m wondering if this cookieis is soft and chewy?
If So, I prefer a crispy chocolate cookie not real sweet. Can this recipe be adjusted or would you have a recipe for a crispy chocolate chip cookie.
IHave read somewhere the differents in baking with butter- margarine – shorting
What baking soda does and what baking powerd do in baking, and how to adjust these for differents results.
Do you know about this information and can you share
I use many of your recipe always with GOOD results
Thank you for sharing your recipes
Yes, this cookie is soft and chewy. My only crispy cookie recipe is this oatmeal cookie recipe. You will just have to adjust sweetness according to your taste. I always cook with butter so I am not sure how the results would be with margarine or shortening. There are a lot of great resources online about baking soda and baking powder and how they work in baking. Good luck!
Thank you, thank you!!! I’ve been searching for a great chocolate chip cookie recipe and this is perfect! I’ve been having a hard time recently with cookies spreading in the oven, so I added a couple extra Tablespoons flour and the cookies baked up perfectly. Crispy on the outside and soft on the inside. I was skeptical since the dough was on the soft side, but I’ll definitely be turning to this recipe again.
I love your website, I use it a few times a week. When we eat dinner my husband says “Is this from Mel?” (as if we personally know you.) We LOVE this recipe. Have you ever frozen the dough? I’m wondering if they will taste as amazing if I double the recipe and freeze half to pop in the oven in a few days?
I just thoroughly read the recipe and imagine that, you already answered my question!
.
Mel! Weird question… My go to chocolate chip cookie for years has been the America’s Test Kitchen perfect chocate chip cookies with browned butter. Is your recipe a variation of this? The measurements seem similar. If so I’m just interested in finding out if you’ve tried the browned butter one and how you’d compare it to yours? I love the one I’ve been making but sometimes I don’t like making them because I feel that they’re a bit inconsistent. Sometimes I brown the butter a little more than others or less. They’re delicious I just am hoping yours are as good without that added step!
Yes – this recipe is from America’s Test Kitchen/Cook’s Illustrated although lately I’ve been modifying it quite a bit for my browned butter version (increasing all the amounts slightly to use 2 sticks butter). I agree that browning the butter makes the outcome a little inconsistent. I usually brown the butter and put it in the fridge to cool until it’s thick and cool to the touch. However, this non-browned butter version is probably my favorite of all time. Let me know if you try it!
Hi! First I’d like to say, you have an amazing website with even more amazing recipes! I’ve made quite a few of your recipes, and they’ve all turned out fantastic… so THANK YOU for sharing!!
For your chocolate chip cookies, you say to ‘melted and cooled slightly’ butter… am I to microwave the butter until completely melted? To the point of it being liquid, or are you talking sort of melted with some kind of soft form still? Thanks for clarifying!
Hi Grace – I usually melt it completely and then let it cool until it is kind of syrupy and not hot too the touch.
Thank you for clarifying! I’ve never baked a cookie with completely melted butter before, this will be a first! 🙂
Wow, these are so good dude. I made these with trader joes chocolate chuck instead of chips (which gave them a really nice rustic feel) I might try to reduce the chocolate amount so that every bit that does have chocolate in it will be savored more.
Also I used a tsp of almond extract and a normal tsp of vanilla and my class and professor seemed to really like that addition but I wasn’t a fan. Leaving them in the fridge for 48 hours really changed the texture for me, they looked more like your picture, evenly raised (I called them “more mature looking”) whereas when I baked them directly they look like a mountain range, with really big bumps and shallow areas which is great if you really want that rustic look and people seemed to like more but I’m on the fence.
I’m gonna try to add some pecans next, hopefully that goes well.
Anyways I just wanted to say thanks for the recipe, and I guess share my experience with them, (it’s hard to find another college guy to talk cookies with haha)
The weighted measurements are a lifesaver, and when you use a silicone baking mat, its dangerously too easy to make these
Thanks!
These cookies are awesome. First time I made them they turned out kind of flat…totally my fault bc I didn’t cool the butter long enough, but they tasted really good. Made them again this morning with properly melted and cooled butter and they we plump and tasty. Thanks for another great recipe.
Hi Mel,
Your recipe calls for 1 large egg + 1 large yolk, now i only can get my hands on medium-sized eggs… So how many medium sized eggs should i use for this recipe?
Btw, i’m new to your blog and honestly i’m so happy i’ve found you!
Hi Ruby – glad you found your way here! You know, I’m not certain on the medium eggs issue. Have you tried googling to see the difference in mass between a large egg and a medium egg? I have no idea really but maybe start with three medium eggs and two yolks? Just a suggestion – good luck!
Thanks for replying!
Hi mel! Im just starting to bake and I tried baking this today but the cookie did not spread at all. What can be the problem? Thanks!
Hi Cathy – it sounds like the dough might have been over floured. How do you measure your flour? Here’s a post I have on measuring flour using the dip and sweep method.
Thank you for your reply! I measured thru a scale, but I will try baking them again!
These are the BEST! I have made so many chocolate chip cookie recipes, these are hands down the best, truly amazing! Thank you for sharing!
Just wanted to send you a THANK YOU! My 13 year old son makes these pretty much every week (for at least a year). He now has our 2 year old as his apprentice and they bake way too much. They are whipping up cookies now for a meeting he has later today. Thanks for a great recipe and an excellent site- you have done so much for families!
Love this, thanks, Suzanne!
Mel, how many cookies does this recipe make? Also, do you have the calculated nutritional info anywhere?
Hi Ben – this makes between 2-3 dozen depending on how big you make them. And sorry, I don’t have the nutritional info but there are several online calculators if you google.
Hello Mel,
I’m looking for a crispy chocolate chip cookie recipe. Do you have one or can you suggest how to alter your recipe so the cookie is crispy?
Thanks.
I don’t have one like that, Sharon – but I suppose you could try making these with a few tablespoons milk and then baking them several minutes longer.
This is a delicious recipe for crispy chocolate chip cookies. Everyone loves them!
http://www.thekitchenmagpie.com/chocolate-chip-cookie-recipe-crispy-crunchy-delights
I can honestly say these were the PRETTIEST cookies I’ve ever made. I usually just follow the recipe on the back of the chocolate chips. But these are delicious and look like the traditional,non flat choco chip cookie.
There’s just one weird thing about them… they’re kind of shiny. The tops look almost waxy in appearance, although still delish. I don’t know if it’s because I let the butter cool for too long, or because I didn’t line my baking pans like instructed. Those were the only differences in following the recipe.
Either way, a great cookie recipe!
These turned out perfectly!! Another great recipe. Thank you, Mel!
A note to cookie researchers: This is my second time making these cookies. The first time, I did not totally melt the butter because I’m lazy and impulsive and didn’t want to wait for it to cool. The texture was off. They turned out too thick. I also used unsalted butter and didn’t increase the salt and they were bland. This time, I followed instructions (when will I ever learn?) and used salted melted butter, cooled to room temp. I doubled the recipe and it made exactly 36, large (4 inch) bakery-style cookies. They have perfect texture and delicious flavor. The larger cookies definitely did better in my gas oven on the lower temp, longer time. At 350 the edges got too crisp with middle slightly raw. Thank you, Mel!
First time I’ve taken the time to comment… 2nd cookie recipe of yours I’ve made. All I can say is YOU ROCK!!! I’ll be making more of your recipes!
I have never in my life been able to make thick chewy chocolate chip cookies…even when I used recipes with shortening. These turned out beautifully. I particularly appreciate the weight measures. For me, that method is much faster and more precise than scooping and leveling off measuring cups. These are keepers, for sure.
Mel, I have been a fan of your page for a while now, and tried different recipes. They always turn out wonderful. This one is no less! I just made a batch of chocolate chip cookies the other day but they were so runny and flat. But these ones are just the best! The shape is perfect. The texture is crunchy on the edge but soft inside. And most importantly, they are so delicious! I won’t have to go look for any other recipes anymore. Thank you! 😀
I tried these yesterday. Super yummy! They were a little flat despite adding in extra flour. I’ll probably add a little more in next time so they can look as good as yours.
Classic and delicious!
I made your cookies about a month ago, although once baked they looked pretty but were very hard. Also, I’ve read comments about the dough being gooey, mine was crumbly and hard to get it to stick together when I rolled them into balls to bake. What could I have done wrong? I made another cookie recipe from someone else this weekend and the same thing happened with the dough & same taste & look.
Claudia – Sounds like too much flour…are you weighing the flour or using measuring cups? Everyone measures flour differently and if too much flour gets packed in the cup, it can affect the outcome. Try cutting back a bit in the flour.
I have made these twice and, while they are very good, they are kind of “crunchy” (even though I bake them the bare minimum of brown-nesss). I would prefer a softer cookie. Any ideas on how to achieve that? I follow your recipe exactly.
Isabelle – Try dropping the oven temp to 325 and baking a minute less.
Hi, Mel! I hope you’re having a great family weekend!
I am wondering – as I just “met” you through the coconut oil post – if you think adding CO or substituting it for some of the butter would work. I don’t bake much – well, not at all, really. My oven is not trustworthy and I live in a mobile home in Florida – nuff said!
But, I am looking for a house and when I move I hope to make up for all the years I couldn’t bake!
Hi Christine! I’m glad you found your way here! Have you seen this cookie post?
http://www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/
It’s tailored specifically for coconut oil. Give it a try!
Hi… I’ve been wondering for a long time now, baking with cocoa powder and chocolate blocks. I keep wanting to try baking chocolate mint cookies and they always ask for cocoa powder, I don’t want my chocolate blocks to go to waste. Would you mind helping me? 🙁
Amanda – You will have to google information on that. It really depends on the recipe and I usually don’t swap out chocolate for cocoa powder. Good luck if you try it!
Melted butter?
Do i have to melted until into to liquid state or just look creamy.
Noke – It needs to be completely melted then slightly cooled.
Hi… I’ve been wondering for a long time now, baking with cocoa powder and chocolate blocks. I keep wanting to try baking chocolate mint cookies and they always ask for cocoa powder, I don’t want my chocolate blocks to go to waste. Would you mind helping me? 🙁
Sorry, I meant the whole 2 minutes, not 2-3 minutes!
I just want to tell you I absolutely love your site. It’s always my first go-to and most trusted cooking blog! Thank you so much for sharing your recipes and your talent of cooking! I love these cookies. I made them once and they turned out so fluffy and were perfect! They were so good that I have made them at least 10 times since hoping they will turn out again. Each time they have always had a great flavor, but they are very thin. I can’t figure out what I’m doing wrong and it’s driving me slightly crazy! I have tried adding more flour with no success. I was wondering how long you let the butter cool and also how long you cream the sugar and butter? What should the consistency look like with melted butter? Then, I use a stand mixer and it seems that after I add the eggs it turns light very quickly so I’ve wondered if I shouldn’t beat it the whole 2-3 minutes? How light should it be? Anyway, this is probably just due to my lack of baking talent but if you have time for a few tips I would be so grateful! Thank you again for a wonderful site!!
Tiffanie – Thank you for the nice comments. I think a good starting point would be to make sure the butter is cooled to slightly warm or room temperature before using it in the batter. That can go a long way to help the cookies not bake up so thin. Give that a try next time and see if it solves the problem. Good luck!
It has taken me 37 years of life to find a choc chip recipe i love! I try chocolate chip cookie recipes all the time too. This recipe by far is the best I’ve ever made. Wow! Thank you!
I already have the best chocolate chip cookie recipe, but i love this site and will try anything once. I tried these today and the flavor is awesome, but they were not thick at all. Before i cooked them i thought the dough looked a little thin. Have you ever used your bosch mixer to make these? I always use my mixer to make cookies, but maybe i shouldn’t? I’m wondering if i over mixed them? Or maybe I should have weighed my flour? Thoughts?
Hi Michelle – I always use my Bosch or my handheld electric mixer for these cookies. Some people swear by mixing cookie dough by hand but I always use an electric mixer. Weighing the flour definitely makes a difference if you underflour (which sounds like may have happened if the dough was thin and the cookies were flat). I think weighing the flour or adding a bit extra may help. Good luck!
These cookies have been my standby for a few years now and I brought them to a large dinner last night, after which a girl came up to me and begged for the recipe, describing them as the most perfect chocolate chip cookie she’s ever had and went on to detail HOW they earned that title. I made 6 dozen and I’m glad that if there were any left they didn’t come home with me, because I would have probably eaten them to the last crumb by myself last night! These turn out perfect for me every single time and I never alter the recipe a bit.
Maybe a dumb question but I’m a novice baker. What do you mean by tablespoon sized balls of dough? Do I measure out a tbsp of dough and then roll it up into a ball? Thanks!
Shannonm905 – yep, that’s pretty much it. You just scoop up the same amount of dough that would fit in a tablespoon and roll it into a ball – although to be honest, I usually use about 2 tablespoons for a ball of dough.
I am always on the look out for new cookie recipes so I made these yesterday. Kind of a mixed review on them. First I will say they are an absolutely gorgeous cookie, definitely giftable, even DH walked by the oven and said Wow babe those are some nice looking cookies LOL
First thing I noticed was my dough was sticky, I’ve never had a sticky cookie dough, I assume the flour needed increased for some reason but I didn’t want to alter the recipe the first time I tried it. It took much longer than normal to cook them too the centers of the bottom of the cookies wouldn’t finish cooking, they were kind a buttery goo in the middle even though the cookie wasn’t big or thick and the heat in my oven was spot on 350.
Finally got them baked and the kids liked them ok, but I’m not a fan. They are way too chewy for me (think this also could be attributed to mine needing more flour). But the overall flavor wasn’t bad just not mmm perfect. I may try them again and increase the flour a bit.
So while this wasn’t my perfect cookie soulmate in taste or texture it was by far the prettiest chocolate chip cookie to come out of my kitchen and I’ve made a lot of cookies 🙂
Do you prefer to use salted or unsalted butter when you make these cookies?
Sheri – I always use salted butter (I know it’s not popular among real foodies, but it’s what I always have on hand. If you use unsalted you would probably want to increase the salt just slightly).
Hi Mel,
We had a snow day today so I thought I’d mix up a batch too. Unfortunately, I didn’t have enough AP flour so it was 2/3 AP, and 1/3 bread flour. Keeping my fingers crossed. Won’t bake until Friday. Looking forward to hearing about yours. Wow! That browned butter and vanilla combo smelled so delicious, even before baking.
Ha! Can’t wait to hear about them.
Hi Mel,
I love your blog and I love chocolate chip cookies. Since you are now a CC cookie professional, you might love looking a someone else’s testing to get their perfect cookie:
http://manmadediy.com/users/chris/posts/2840-the-science-behind-the-best-chocolate-chip-cookies-ever
That was fascinating, Alonna! I had to make them of course…the dough is resting in the fridge. 🙂
Hmm… I went ahead & used the dark brown sugar. Idk why but they turned out horribly! I followed the recipe exactly w the dark bs for light. They didn’t spread at all & they burned on the bottom. So I moved the rack up for the second batch but still had the same thing happen. They’re hard as rocks & crumbly. I can’t begin to guess what went wrong!
Cass – you’ll have to try them with light brown sugar and see if you get a better result. Did you weigh your ingredients or use cup measures? The fact that they didn’t spread makes me think you may have had too much flour. I hope you have better luck if you make them again!
Cass I always buy dark brown sugar because I like it better and it’s turned out great!
Hi! Could I do this recipe w dark brown sugar instead of light brown? That’s what I have.
Hi Mel, I just made these cookies tonight and they turned out delicious! I am wondering if I can mix up the dough, bake a dozen and then put the remaining dough in a Tupperware container in the fridge? Do you have any recommendations for storing the dough in the fridge and how long to bake them for? Thanks so much!
Hi Marcie – yes, that should work great! I do that 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. Good luck if you try it!
Oh bother, yet another CCC recipe! What will I ever do? How will I ever find the one?
Can’t wait to try this though! Hopefully, it’ll be THE ONE FOR ME :’)
Have you ever tried Allrecipes’ Best Big Fat Chewy Chocolate Chip Cookie before?
the 1 c br sugar and 1/2 c white sugar, I made the cookies today. Way too sweet, I did get an upset stomach. So I am going to make them with 1/2 c br sugar and 1/4 c. white next time.
So Mel, I’m going to a cookie exchange this week & loved the sound of your oatsies, but absolutely love these tried and true cookies. Thinking about using the chocolate, white & butterscotch chips trio in this recipe instead. Is there any reason that wouldn’t work? I think it sounds good, but you’re the pro!
Carolyn – yum, I think the trio of chocolate chips would be delicious in these cookies!
Mel thank u so much!! They turned out perfect again!!! My favorite cookie recipe:) I share it with everyone. Thanks again!
Hi Mel,
Can you please advise how long the melted butter should fridge cool before I add to the recipe? I’ve made these probably over a dozen times, and the last couple batches have been complete failures, delicious but flat as pancakes. I’m thinking the butter has to be the issue, so would just like to know how many minutes you chill yours for? Thank you so much for any help!
Hi Shannon – I actually don’t put the butter in the refrigerator at all, I just let it cool at room temperature. I melt it until there are still a few solid pieces of butter left. Then I stir to melt everything and then let it sit on the counter until I can dip a finger in and it feels room temp, maybe slightly, slightly warm, but mostly just room temp. Hope that helps!