If you’ve ever longed for that perfect cookie — crispy on the edges with a chewy, soft center and irresistible melty chocolate chunks — then this Classic Chocolate Chip Cookies Recipe is just what you need. I’ve been baking these for years, and what makes this recipe stand out is how well-balanced it is between textures and flavors. Whether it’s a casual afternoon treat, a bake sale winner, or the ultimate weekend comfort food, these cookies hit the spot every single time.

What I love most about this Classic Chocolate Chip Cookies Recipe is how easily you can make it your own while still trusting you’ll get that iconic cookie experience. From the way the butter is cut into cubes for better mixing, to the duo of brown and caster sugars that creates that perfect caramelized flavor, these details really add up to cookie magic. Let’s bake some, shall we?

Ingredients You’ll Need

Each ingredient here has a purpose, so I don’t mess around with substitutions too much unless necessary. These basics come together beautifully to create that chewy texture with just the right crumb.

Unsalted Butter: Using unsalted butter lets you control the salt perfectly, and cutting it into small cubes helps it come to room temperature faster for even mixing.
Plain Flour (All-Purpose Flour): Spoon and level the flour carefully—it’s key for the right texture without weighing down the dough.
Cornflour (Cornstarch): This little-known ingredient gives the cookies softness and melt-in-your-mouth appeal. Don’t skip it!
Baking Powder: Just a touch for leavening; make sure not to swap this with baking soda, or the chemistry changes.
Baking Soda: Essential for that beautiful browning and spread; sift if it’s lumpy for even distribution.
Salt: I use kosher salt here, but if you swap table salt, reduce the amount by half. Salt balances sweetness and enhances flavors.
Brown Sugar (Light): Packed and measured—adds moisture and the classic caramel notes you love in a chocolate chip cookie.
Caster Sugar (Superfine): Helps with structure and sweetness. If you don’t have caster sugar, grind regular granulated sugar briefly to make it finer.
Large Egg + Egg Yolk: Room temp for best mixing and richness that keeps the cookies chewy, not cakey.
Vanilla Extract: Pure vanilla is your best bet for that deep, inviting aroma.
Dark Chocolate Chips: Semi-sweet is perfect here—go for quality chips that melt nicely but hold their shape.
Milk Chocolate Chips: They add a creamier sweetness to contrast the dark chip bitterness, making every bite interesting.

Variations

I like to keep the core recipe intact, but I’m all for mixing things up depending on my mood or what’s in my pantry. Don’t be afraid to experiment—you might find your new favorite twist on this Classic Chocolate Chip Cookies Recipe.

Nutty upgrade: Toss in chopped pecans or walnuts for some crunch—I love adding these when baking for friends who like texture.
Oatmeal addition: Substitute 1/2 cup of flour with rolled oats for a heartier cookie that still stays chewy.
Dairy-Free Version: Swap butter for coconut oil and use dairy-free chocolate chips. The texture shifts a bit but still brilliantly delicious!
Spiced Delight: A pinch of cinnamon or espresso powder brings a surprising warmth and depth I adore especially during cooler months.
Bigger, Bakery-Style Cookies: Chill your dough overnight and scoop generous rounds for thick, gooey-centered cookies.

How to Make Classic Chocolate Chip Cookies Recipe

Step 1: Prep Your Ingredients and Space

Start by cutting your unsalted butter into small cubes and letting it soften at room temperature. This helps it cream smoothly with the sugars later. Measure and sift your dry ingredients ahead of time—flour, cornflour, baking powder, baking soda, and salt—to avoid clumps and ensure an even spread in your dough.

Step 2: Cream Butter and Sugars Until Light and Fluffy

Using a hand mixer or stand mixer, beat your softened butter with the brown sugar and caster sugar until the mixture looks pale and fluffy. This step traps air, giving you that light texture we want inside the cookies. It usually takes about 3-5 minutes—don’t rush it!

Step 3: Mix in Eggs and Vanilla

Add your large egg, then the extra yolk, both at room temperature to avoid curdling the butter-sugar mix. Follow with the vanilla extract. Beat just until combined—overmixing here can toughen your cookies later, so a gentle hand works best.

Step 4: Fold in Dry Ingredients

Gradually add the sifted dry ingredients to your wet mixture, folding gently with a spatula. The dough should be soft but not runny. This folding technique helps keep your cookies tender by not overworking gluten in the flour.

Step 5: Stir in the Chocolate Chips

Fold in both dark and milk chocolate chips evenly throughout your dough. If you want extra melty-looking cookies, press a few extra chips on top just before baking—you’ll thank me later when they come out of the oven looking all glossy.

Step 6: Bake to Golden Perfection

Scoop onto a lined baking sheet using a dessert spoon or cookie scoop—space them well because they will spread. Bake at 180°C (350°F) for about 12-14 minutes, or until edges are golden but centers still look a bit soft—they’ll set as they cool. Keep an eye on your first batch to dial in your oven’s quirks!

How to Serve Classic Chocolate Chip Cookies Recipe

Classic Chocolate Chip Cookies Recipe - Recipe Image

Garnishes

I usually keep it simple with extra chocolate chips as a garnish right before baking, but a sprinkle of flaky sea salt on top just as they come out of the oven can elevate the flavor beautifully. It creates that addictive sweet-salty contrast that I can’t get enough of.

Side Dishes

These cookies play nicely with a cold glass of milk or a hot cup of coffee. I also love serving them alongside a scoop of vanilla ice cream for a quick and indulgent dessert that everyone always asks for seconds of.

Creative Ways to Present

If you want to impress, arrange the cookies on a pretty plate with edible flowers or dust them lightly with powdered sugar. Around holidays, I like forming cookie stacks tied with twine as charming gifts—or layering them between wax paper in mason jars for a colorful homemade treat.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these Classic Chocolate Chip Cookies Recipe cookies in an airtight container at room temperature. They stay soft and fresh for up to 5 days—just add a slice of bread inside the container to keep them moist. It’s a handy trick I’ve used forever!

Freezing

If I bake more cookies than we can eat, I freeze the dough balls instead of baked cookies. Just shape them, freeze on a tray, then pop them into a ziplock bag. When you’re ready to bake, no need to thaw—just add a couple extra minutes to bake time and voilà, fresh cookies anytime.

Reheating

For leftover cookies, a quick 10-second zap in the microwave revives that gooey chocolate goodness. If you want them warm but still a bit crisp, pop them in a preheated 160°C (320°F) oven for 5 minutes. Trust me, it feels like they just came out of the oven again.

FAQs

Can I use salted butter for this Classic Chocolate Chip Cookies Recipe?

You can, but because salted butter contains added salt, I recommend reducing or omitting the extra salt in the recipe to avoid over-seasoning your cookies. Unsalted butter gives you more control over the final flavor.
Why do you use both brown sugar and caster sugar?

Brown sugar adds moisture and a rich caramel flavor, while caster sugar helps with the cookie’s structure and crispness. Together, they balance each other perfectly, creating that classic chewy yet crispy texture.
How important is cornflour (cornstarch) in this recipe?

Cornflour is a secret ingredient in many cookie recipes because it softens the texture and prevents cookies from spreading too thin. I highly recommend using it to achieve that tender, melt-in-your-mouth bite.
Can I substitute chocolate chips with chunks or chopped chocolate?

Absolutely! Chopped chocolate bars or chunks give you bigger pockets of melted goodness and a rustic look. Just be sure to choose quality chocolate for the best flavor impact.
What’s the best way to store baked cookies to keep them fresh?

Store baked cookies in an airtight container at room temperature with a slice of bread inside to maintain their soft texture. This helps them stay fresh and chewy for several days.

Final Thoughts

This Classic Chocolate Chip Cookies Recipe isn’t just a recipe to me—it’s a little ritual of comfort and joy. Whenever I bake these cookies and fill the kitchen with that familiar sweet aroma, I’m reminded of cozy weekends and sharing treats with loved ones. You’ll love making them as much as eating them, and I’m confident they’ll become a favorite in your kitchen too. Go ahead, bake a batch and watch how quickly they disappear!