No one can resist soft, freshly baked homemade Chocolate Chip Cookies with crisp edges!
Each soft and chewy chocolate-studded cookie is guaranteed to melt in your mouth, they’re that good! This is the classic go-to recipe that will be a family favorite for years to come.
A Great Classic Chocolate Chip Cookie
Gooey inside with crisp edges, these cookies are the perfect bite. Bake and share this perfect chocolate chip cookie recipe just in time for National Chocolate Chip Cookie Day – on May 15th!
- Nothing beats the taste of a homemade chocolate chip cookie. A simple classic that has stayed a popular dessert for a reason.
- Every home cook needs a tried-and-true recipe for easy chocolate chip cookies and this is it!
- The secret to this cookie recipe is the addition of corn syrup for soft and chewy cookies with crisp edges and chilling a few minutes so they don’t spread too much.
- Freeze unbaked portions in zippered bags and pop one or two (or a dozen!) out and bake any time.
Ingredients & Variations
DOUGH The best chocolate chip cookies start with the best ingredients. Whole fresh eggs, real butter, and quality chocolate chips produce legendary cookies.
FLOUR All-purpose white flour produces the best results. Fill the measuring cup by scooping flour into it and then use a knife to level off the top. Whole wheat flour can be used at a 1:1 ratio with white flour for a denser cookie.
SUGAR White sugar and brown sugar are listed in equal amounts in this recipe, but the brown sugar should be firmly packed in the measuring cup. Corn syrup is the secret ingredient for uber-chewy cookies. Molasses and honey will also keep in moisture.
CHOCOLATE CHIPS Semi-sweet is the preferred flavor for the best chocolate chip cookies since it won’t overpower the flavor of the cookie. Chocolate chunks, dark, milk, white, or a combo of all three kinds of chocolate make for a colorfully tasty cookie, too! For a sweet/salty treat, sprinkle with a bit of sea salt before baking.
Ingredient Info: Corn Syrup vs. High Fructose Corn Syrup (HFCS)
If buying Karo Corn syrup, it is actually glucose which is not the same as High Fructose Corn Syrup. Corn syrup is a bit sweeter than table sugar but also gives these cookies a different texture.
High Fructose Corn Syrup (HFCS), which many of us try to avoid, is a different product that has undergone a chemical process converting some of the glucose into fructose (about 50/50). This is much sweeter than corn syrup and many processed foods use it.
How to Make Chocolate Chip Cookies
Just a few steps for cookies.
- Cream together sugars & butter with a paddle attachment (per the recipe below). Add eggs & vanilla extract.
- In a separate bowl, whisk dry ingredients together. Add the flour mixture to the wet ingredients.
- Mix in chocolate chips and drop by spoonfuls (skip the parchment paper for the best cookies).
Tips for Soft & Chewy Cookies
- Place the cookie dough in the refrigerator for about 30 minutes. Baking the dough in a chilled state keeps the center moist while the edges get crispy.
- Avoid putting portions of raw chocolate chip cookie dough on a hot baking sheet as this causes the cookies to spread before they actually bake.
- Bake in batches without over crowding.
- Let rest on the pan a few minutes and then cool on a wire rack.
- It’s really important to bake these on an ungreased cookie sheet, otherwise, the texture changes completely.
- Press additional chocolate chips into the top before or right after baking for a really loaded chocolate chip cookie!
Store cookies in an airtight container for up to 4 days at room temperature.
How to Freeze Cookie Dough
Freezing cookie dough is a great way to portion control or to have fresh cookies any time you’d like.
- Use a cookie scoop or small ice cream scoop to scoop cookie dough balls onto a parchment lined pan (no need to leave space between the cookies).
- Place the pan in the freezer for 4 hours or overnight. Once frozen, transfer to a freezer bag.
- To bake from frozen: Bake directly from the freezer for 10 to 12 minutes at 350°F or thaw in the fridge and bake as per directions below.
- More tips for freezing cookie dough here.
Did you make these Chocolate Chip Cookies? Be sure to leave a rating and a comment below!
Chocolate Chip Cookies
Soft, chewy, and baked until perfectly golden, these chocolate chip cookies really are the best around!
Preheat the oven to 375°F.
In a large bowl, beat butter, sugar, brown sugar, and corn syrup until light and fluffy.
Add the eggs one at a time, mixing after each addition. Add vanilla.
Add dry ingredients, except chocolate chips, to a large bowl and whisk to combine. Add the flour mixture to the butter mixture a little bit at a time until incorporated.
Fold in 2 cups of chocolate chips with a spoon or spatula.
Drop rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Press extra chocolate chips into the top of each cookie (optional).
Refrigerate the dough for at least 15 minutes or up to 30 minutes.
Bake for 8 to 11 minutes or until light golden brown. Cool and remove from the cookie sheet.
- Do not use parchment paper or grease the cookie sheet, this will change the texture.
- An ungreased cookie sheet allows the edges to get a slight crisp while the middle is still chewy.
- Do not overbake.
- The extra chocolate chips are for pressing into the tops of the cookies. This is optional.
Serving: 1cookie, Calories: 180, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 127mg, Potassium: 25mg, Fiber: 1g, Sugar: 17g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Cookies, Dessert