There’s something magical about a perfectly crafted chocolate chip cookie – especially one that’s thin, chewy, and loaded with melty chocolate in every bite. After years of testing and tweaking, I’m excited to share what I believe is one of the best cookie recipes of all time. This easy chocolate chip cookies recipe strikes the perfect balance between crispy edges and a soft, chewy center that will have everyone asking for seconds.
You can see me make these amazing cookies on Youtube!
Read more: The Ultimate Thin and Chewy Chocolate Chip CookiesWhat Makes These Cookies Special
The secret to these incredible soft chocolate chip cookies lies in a few key techniques and ingredients. The combination of melted butter (rather than softened) and a higher ratio of brown sugar creates that coveted chewy texture, while a touch of cornstarch keeps them soft for days. But perhaps the most genius move is using both chocolate chips and chopped chocolate bar pieces – this creates layers of chocolate throughout each cookie, with beautiful pools of melted chocolate on top.
The Science Behind Perfect Cookies
Before we dive into the recipe, let’s talk about what makes these cookies so special. The melted butter helps create a denser, chewier cookie because it coats the flour proteins more thoroughly than softened butter, leading to more gluten development. The brown sugar not only adds a deeper flavor but also provides more moisture than white sugar, contributing to that perfect chewy texture we’re after.
If you want to see another amazing mouth watering cookie recipe, check out our Cookie Bars.
Ingredients You’ll Need
For these thin chewy chocolate chip cookies, you’ll need:
- 1½ cups light brown sugar (packed for proper measurement)
- ½ cup granulated sugar
- 2 sticks (1 cup) butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- Pinch of salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon cornstarch
- 1 cup semi-sweet chocolate chips
- 1 milk chocolate bar, roughly chopped
Step-by-Step Instructions
- Prepare Your Workspace Start with room temperature ingredients, especially the eggs. Line your baking sheets with parchment paper and preheat your oven to 350°F (175°C). Having everything ready makes this easy chocolate chip cookies recipe even simpler to execute.
- Mix Wet Ingredients In a large bowl, combine the melted butter with both brown and white sugars. Whisk until the mixture is smooth and the sugars are well incorporated. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla extract, then whisk until the mixture is smooth and slightly lighter in color.
- Combine Dry Ingredients In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. This ensures even distribution of the leavening agents throughout the dough.
- Create the Cookie Dough Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix – this can lead to tough cookies. Fold in the chocolate chips and chopped chocolate bar pieces, reserving some for topping the cookies.
- Chill the Dough Here’s a crucial step that many skip: chill the dough for at least 2 hours, or ideally overnight. This allows the flour to hydrate properly and the flavors to develop fully. It’s what elevates this from a good cookie to one of the best cookie recipes of all time.
- Bake to Perfection Scoop chilled dough using a 3-tablespoon cookie scoop onto the prepared baking sheets, leaving ample space between each cookie. Press additional chocolate pieces onto the tops of the cookie dough balls. Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Pro Tips for Chocolate Chip Cookie Success
- Don’t skip the cornstarch! It’s the secret ingredient that keeps these soft chocolate chip cookies tender and prevents them from spreading too much.
- Use room-temperature eggs to ensure even mixing and proper dough consistency.
- For perfectly round cookies, use a large round cookie cutter to gently “scoot” the cookies into shape right as they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue cooking slightly from the residual heat.
Storage Tips
These cookies stay soft and chewy for up to 5 days when stored in an airtight container at room temperature. You can also freeze the baked cookies for up to 3 months. For fresh-baked cookies anytime, freeze portions of raw dough and bake directly from frozen (just add 1-2 minutes to the baking time).
Why This Chocolate Chip Recipe Works
What sets this recipe apart from other easy chocolate chip cookies recipes is the perfect balance of ingredients. The higher ratio of brown sugar to white sugar creates a more complex flavor and better texture. The combination of baking soda and baking powder provides the ideal lift while keeping the cookies thin and chewy. The mix of chocolate chips and chopped chocolate bars creates an irresistible chocolate distribution throughout each cookie.
Whether you’re an experienced baker or just starting out, this recipe is foolproof and guaranteed to impress. These aren’t just any chocolate chip cookies – they’re the kind that create memories, the ones people will request time and time again. So preheat that oven, gather your ingredients, and get ready to bake what might become your new favorite cookies.
Remember, the key to perfect cookies is patience. Don’t rush the chilling process, and keep an eye on them while baking. Every oven is different, so you might need to adjust the baking time slightly to achieve that perfect balance of golden edges and soft centers. Happy baking!
Chocolate Chip Cookies
Ingredients
- 1½ cups light brown sugar packed for proper measurement
- ½ cup granulated sugar
- 2 sticks 1 cup butter, melted and slightly cooled
- 2 large eggs room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- Pinch of salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon cornstarch
- 1 cup semi-sweet chocolate chips
- 1 milk chocolate bar roughly chopped
Instructions
- Line your baking sheets with parchment paper and preheat your oven to 350°F (175°C).
- Mix Wet Ingredients In a large bowl, combine the melted butter with both brown and white sugars. Whisk until the mixture is smooth and the sugars are well incorporated. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla extract, then whisk until the mixture is smooth and slightly lighter in color.
- Combine Dry Ingredients In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. This ensures even distribution of the leavening agents throughout the dough.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips and chopped chocolate bar pieces, reserving some for topping the cookies.
- Fold in the chocolate chips and chopped chocolate bar pieces, reserving some for topping the cookies.
- chill the dough for at least 30 minutes, or ideally overnight. This allows the flour to hydrate properly and the flavors to develop fully.
- Scoop chilled dough using a 3-tablespoon cookie scoop onto the prepared baking sheets, leaving ample space between each cookie. Press additional chocolate pieces onto the tops of the cookie dough balls.
- Bake for 7-9 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Notes
- Room temperature ingredients are crucial – especially butter and eggs.
- Should be slightly tacky but not sticky. Chill dough 24-72 hours for better flavor and texture.
- Look for golden brown edges with slightly underbaked centers
- Remove from oven when centers look almost done (they’ll continue cooking)
- Let cool on pan 5 minutes before moving
- Use Real butter (no substitutes)
- Use High-quality chocolate (chips or chopped bars)
- Use Fresh brown sugar for proper moisture
- Too flat: Warm dough or too little flour
- Too cakey: Too much flour or overmixing
- Hard/crispy: Overbaking or wrong sugar ratio
