Savory Classic Chocolate Chip Cookies Recipe

I distinctly remember the first time I pulled a tray of these cookies from the oven and realized I had finally cracked the code for the perfect texture. The combination of melted butter and an extra egg yolk creates a richness that transforms these Classic Chocolate Chip Cookies into something truly memorable.

You do not need a stand mixer or complicated techniques to achieve bakery-quality results right in your own kitchen. I love how the simple method yields a treat that stays soft for days and satisfies every sweet craving.

What Makes These Classic Chocolate Chip Cookies So Special

The secret to the incredible texture lies in using melted butter rather than softened butter, which creates a denser and chewier crumb. I find that this method also saves time since you do not have to wait for ingredients to come to room temperature before you start baking.

Cornstarch is the hidden hero in this recipe that prevents the cookies from spreading too thin during the baking process. It works with the flour to ensure every bite remains thick, soft, and substantial enough to hold plenty of chocolate.

I also appreciate how adaptable this dough is, allowing you to swap in chocolate chunks or different morsels depending on what you have in your pantry. It creates a Classic Chocolate Chip Cookies experience that feels nostalgic yet elevated beyond the standard recipe on the bag.

If you enjoyed the rustic feel of this recipe, I highly recommend trying my Cozy Rustic Cranberry Orange Bread Recipe for your next baking project. You will also love the festive crunch of the Hearty Peppermint Sugar Cookies Recipe which pairs perfectly with this classic favorite.

Everything You Need for Classic Chocolate Chip Cookies

Here are the pantry staples I gather to make this recipe:

• All-Purpose Flour: This forms the structure of the cookie and should be spooned and leveled for accuracy.
• Cornstarch: I add this to ensure the cookies stay soft and thick rather than flattening out.
• Semi-Sweet Chocolate Chips: You can use chips or chunks to get those perfect pockets of melted chocolate.
• Unsalted Butter: This gets melted and slightly cooled to create the signature chewy texture without making the dough greasy.
• Light or Dark Brown Sugar: I pack this firmly into the cup to add moisture and a deep molasses flavor.
• Granulated Sugar: This helps the edges crisp up while providing the right amount of sweetness.
• Egg and Egg Yolk: Using one full egg plus an extra yolk adds richness and tenderness to the dough.
• Vanilla Extract: A generous splash gives the cookies that warm, homemade aroma.
• Baking Soda: This leavening agent helps the dough rise just enough in the oven.
• Salt: I use this to balance the sugar and enhance the chocolate flavor profile.

My Method for Perfect Classic Chocolate Chip Cookies

Let’s get baking with these simple steps:

1. I start by grabbing a large bowl and whisking together the all-purpose flour, baking soda, cornstarch, and salt. It is important to mix these dry ingredients thoroughly so the leavening agent is evenly distributed throughout the dough, preventing any uneven rising during the baking process.
2. In a separate medium bowl, I whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth and no lumps remain. Once the sugars are incorporated, I whisk in the egg, the extra egg yolk, and the vanilla extract until the wet mixture looks combined and slightly glossy.
3. Next, I pour the wet ingredients into the dry ingredients and mix them together using a large spoon or rubber spatula. The dough will be very soft and might look a bit slick due to the melted butter, but I keep folding until the flour streaks disappear, then I gently fold in the chocolate chips.
4. This is the most crucial step: I cover the dough tightly and place it in the refrigerator to chill for at least 2 to 3 hours. Chilling the dough solidifies the butter, which allows the flavors to meld and ensures the cookies do not spread into flat puddles while they bake.
5. When I am ready to bake, I preheat the oven to 325°F and line my baking sheets with parchment paper or silicone mats. I take the dough out of the fridge and let it sit for about 10 minutes if it is too hard to scoop, then I roll about 3 tablespoons of dough into tall, cylinder-like shapes rather than perfect spheres to help them bake up thick.
6. I arrange the dough mounds about 3 inches apart on the baking sheets and bake them for 12 to 14 minutes until the edges are barely golden brown. The centers will still look very soft and underbaked, but I let them cool on the baking sheet for 10 minutes to set completely before moving them to a wire rack.

My Secrets for Perfect Classic Chocolate Chip Cookies

Do not skip the chilling time, as it is absolutely essential for achieving that thick, bakery-style consistency. I have found that patience during this step prevents the disappointment of flat, greasy cookies.

Shaping the dough into tall cylinders instead of round balls is a technique that changed my baking game forever. This vertical height forces the Classic Chocolate Chip Cookies to spread slower, keeping the centers soft and the edges chewy.

I always measure my flour by fluffing it up, spooning it into the measuring cup, and leveling it off with a knife. Scooping directly from the bag packs the flour down and leads to dry, crumbly cookies that lack the right chew.

Best Ways to Enjoy Classic Chocolate Chip Cookies

I love serving these warm straight from the baking sheet with a tall glass of cold milk for the ultimate comfort food experience. The contrast between the warm, gooey chocolate and the cold milk creates a simple joy that is hard to beat.

You can also crumble these Classic Chocolate Chip Cookies over a bowl of vanilla ice cream for an indulgent sundae topping. They store well in an airtight container, staying soft for days if you keep a slice of white bread in the jar with them.

If you love this recipe, come follow me on Pinterest for more easy baking ideas and meal inspiration.

Classic Chocolate Chip Cookies Recipe

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• Author: Amelia Bryan
• Total Time: 3 hr 22 min
• Yield: 18 cookies
• Diet: Vegetarian

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Description

These classic chocolate chip cookies are soft, chewy, and loaded with melted chocolate. They are easy to make without a mixer and perfect for any craving.

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Ingredients

• 1 and 1/2 teaspoons cornstarch
• 3/4 cup (170g) unsalted butter, melted & cooled
• 1/2 teaspoon salt
• 2 and 1/4 cups (280g) all-purpose flour
• 2 teaspoons pure vanilla extract
• 1/2 cup (100g) granulated sugar
• 1 and 1/4 cups (225g) semi-sweet chocolate chips
• 1 teaspoon baking soda
• 3/4 cup (150g) packed brown sugar
• 1 large egg + 1 egg yolk, room temperature

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Instructions

1. I start by grabbing a large bowl and whisking together the all-purpose flour, baking soda, cornstarch, and salt. It is important to mix these dry ingredients thoroughly so the leavening agent is evenly distributed throughout the dough, preventing any uneven rising during the baking process.
2. In a separate medium bowl, I whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth and no lumps remain. Once the sugars are incorporated, I whisk in the egg, the extra egg yolk, and the vanilla extract until the wet mixture looks combined and slightly glossy.
3. Next, I pour the wet ingredients into the dry ingredients and mix them together using a large spoon or rubber spatula. The dough will be very soft and might look a bit slick due to the melted butter, but I keep folding until the flour streaks disappear, then I gently fold in the chocolate chips.
4. This is the most crucial step: I cover the dough tightly and place it in the refrigerator to chill for at least 2 to 3 hours. Chilling the dough solidifies the butter, which allows the flavors to meld and ensures the cookies do not spread into flat puddles while they bake.
5. When I am ready to bake, I preheat the oven to 325°F and line my baking sheets with parchment paper or silicone mats. I take the dough out of the fridge and let it sit for about 10 minutes if it is too hard to scoop, then I roll about 3 tablespoons of dough into tall, cylinder-like shapes rather than perfect spheres to help them bake up thick.
6. I arrange the dough mounds about 3 inches apart on the baking sheets and bake them for 12 to 14 minutes until the edges are barely golden brown. The centers will still look very soft and underbaked, but I let them cool on the baking sheet for 10 minutes to set completely before moving them to a wire rack.

Notes

Ensure you measure flour by spooning and leveling, not scooping. Do not skip the chilling time.

• Prep Time: 20 min
• Chilling Time: 2 hr 50 min
• Cook Time: 12 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 28mg

Keywords: classic chocolate chip cookies, homemade cookies, chewy cookie recipe, easy dessert