The Best Classic Chocolate Chip Cookies*

The Best Classic Chocolate Chip Cookies (recipe via

I have been on the hunt for my perfect Chocolate Chip Cookie for over 5 years now. I say ‘my perfect’ chocolate chip cookie, because everyone wants something different from them! I want a soft crumbly cookie with the perfect chocolate chip to cookie ratio. I want it to be all butter (no shortening in my CCC please!) and I would really like it to be ready to bake without having to chill the dough.

Over the years, I have made many CCC. Recipes that had to let the dough rest over night. Recipes that turned out chewier than I liked. Recipes that were crispy/hard. Recipes that used dark chocolate chunks or had special secret ingredients. And all I have ever wanted was to be able to make the perfect classic CCC in under 30 minutes.

The Best Classic Chocolate Chip Cookies (recipe via

The past month I did some research on what makes different cookies do different things. After a lot of searching (and looking at past notes about other cookie recipes I have developed) I finally came up with this recipe. I made it a few more times and tweaked a few more elements and now it’s perfect…at least to me it is.

This cookie has no big secrets or hard to do tricks. It’s simple and classic — just the way I like it. It has taken me many a try, but I finally found my perfect Classic CCC and I could not be happier. The hunt is officially over. :-)

The dough is divine (as always with chocolate chip cookies). Freshly baked — well, truth be told, a little under baked — they are heaven in your mouth. There is absolutely no better way to eat a CCC than warm out of the oven. And lastly, they stay delicious for up to a week if stored in an airtight container with a slice of bread**.

I know you were all very excited about these when I shared a photo last week (on facebook & instagram). So I want to put this recipe to the test! Make these and come back and tell me what you think! They only take 30 minutes start to finish — so no excuses. Get baking!


The Best Classic Chocolate Chip Cookies

Yield: 24 Cookies

Recipe Note: To get the look where the chocolate chips stay on top of the cookies, shape as you normally would and then place a few chocolate chips directly on top of the dough before baking. This is only important if you care how the cookies look. ;-)


  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 heaping cup milk chocolate chips


Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.

In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract.

Add flour mixture, mixing until completely combined. Stir in chocolate chips until evenly distributed (you can do this by hand or with the stand mixer).

Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.

Bake for 10 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!

Remove from oven and let cookies rest on baking sheet for 10 minutes. During this time you will probably eat 4-7 cookies depending how fast your hands can move.

Then transfer to a wire rack to cool completely before storing. Store in an airtight container, for up to 7 days, with a slice of bread to keep them soft.

**To prevent cookies form getting hard when stored, place completely cooled cookies in an airtight container along with a slice of bread. The moisture from the bread will let the cookies maintain their original softness for a longer period of time. Be sure to change the slice of bread every 2 or 3 days. 


Update: Well turns out someone already kind of made this recipe. I use a little less sugar, a little more butter…and I wouldn’t recommend putting them directly on a cookie sheet (they spread too much that way). But still, looks like someone beat me too it.

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50 Responses to “The Best Classic Chocolate Chip Cookies”

  1. 1

    Georgia @ The Comfort of Cooking — November 4, 2013 @ 6:34 pm

    OH my goodness, where have these been all my life?! I LOVE that they’re so easy. Pinning to try soon! Thanks Jess!

  2. 2

    Zainab @ Blahnik Baker — November 4, 2013 @ 7:41 pm

    I’ve been waiting for these since the FB post!! They look amazing and I can’t wait to try.

  3. 3

    Gerry @ Foodness Gracious — November 4, 2013 @ 8:01 pm

    They look perfect and sound perfect, now if I could just taste them, delivery??

  4. 4

    Emily — November 4, 2013 @ 8:13 pm

    I have been searching for the perfect recipe for ages too and these sound like it! And I had no idea about the whole piece of bread thing – cookies have a short life span in our house!!

  5. 5

    Whitney @ The Newlywed Chefs — November 4, 2013 @ 8:41 pm

    Well, hello! These are stunning. I’ve never used cornstarch in a cookie recipe. Does it add a different texture? I’ll have to try!

  6. 6

    Averie @ Averie Cooks — November 4, 2013 @ 8:45 pm

    They look incredible! This is the exact recipe I use, except mine has 12 tbsp butter rather than 14 like yours does. Everything else – same! It’s my favorite dough base and I’ve relayed and parlayed it so.many.times. Glad you found your perfect recipe! I may try bumping up the butter by 2 tbsp next time. Pinned!

  7. 7

    Angelyn @ Everyday Desserts — November 4, 2013 @ 8:47 pm

    These DO look perfect! Pinning cause I’ve gotta try!

  8. 8

    maclovia — November 4, 2013 @ 9:42 pm

    i can`t wait!!! :)

  9. 9

    Tieghan — November 4, 2013 @ 10:15 pm

    Oh my gosh!! Girl you rule!! No chilling!! Yes, please!! These look perfect and I will be making them and soon!!

  10. 10

    Katrina @ Warm Vanilla Sugar — November 4, 2013 @ 10:43 pm

    These totally look perfect. Love these!

  11. 11

    Marjory Betchkal — November 5, 2013 @ 6:25 am

    I printed and think this will be made tonight. Thanks.

  12. 12

    Annabelle — November 5, 2013 @ 6:55 am

    Don’t understand your comment about not putting them on a cookie sheet because they spread too much. What do you put them on then?

    • Jessica replied: — November 11th, 2013 @ 11:10 am

      Hey Annabelle –

      Meaning, I do not put my cookies directly onto the metal of a cookie sheet. I like to use a silpat (or parchment paper). Silpat is a silicone mat that you can use to keep cookies from sticking (like parchment paper), except it’s reusable. It’s my favorite kitchen item for great cookies!

  13. 13

    Sally — November 5, 2013 @ 7:46 am

    Ohh, these cookies are divine!

  14. 14

    December — November 5, 2013 @ 8:07 am

    Don’t say someone else did it already because their recipe is different than yours and so is the technique! This one is all yours baby and it’s awesome! That you for taking the legwork out of my own search. It’s frustrating when you aren’t that handy in a kitchen and you just want a perfect chocolate chip cookie that pretty much anyone can agree on. Love your site! :)

  15. 15

    Beth @ bethcakes — November 5, 2013 @ 9:39 am

    I’m going to have to try this out because my chocolate chip cookies never turn out right. Always hard and crispy and very few people like that, haha. :)

  16. 16

    Larissa — November 5, 2013 @ 10:35 am

    This is a little different from the recipe I usually use. I may have to try adding cornstarch to mine. Or maybe I’ll just try yours and see if I like it better!
    That bread tip is wonderful! I learned it from Martha Stewart years ago. The ONE thing I’ve learned from her and actually do consistently. LOL
    Thanks for figuring out the perfect recipe for us all!

  17. 17

    Diana Hipsley — November 5, 2013 @ 10:47 am

    as far as i’m concerned the best ccc recipe is from my kitchen aid cookbook. these cookies are too pale. I have made these since 1992 and alway gets requests for them. I like to try new recilpes but these are just too good to change. It’s a good basic dough and can be changed for m&m, nuts, no nuts, etc.

  18. 18

    Cookbook Queen — November 5, 2013 @ 11:18 am

    These are absolutely GORGEOUS!!!!

  19. 19

    Nikki @Seeded at the Table — November 5, 2013 @ 12:06 pm

    I love the looks of these chocolate chip cookies! Diana’s comment above proves that everyone has different preferences for their perfect CCC. Some like them crunchy, some like them soft. And, evidently some like them dark and some like them pale. :) Well, I like them in my belly!

  20. 20

    Ashley | Spoonful of Flavor — November 5, 2013 @ 12:31 pm

    I always love trying different chocolate chip cookie recipes. Thanks for sharing, they look perfect!

  21. 21

    Joanne — November 5, 2013 @ 7:07 pm

    Making the perfect CCC is hard work!! Pinning these to try this weekend!

  22. 22

    cindy — November 5, 2013 @ 7:56 pm

    I agree these seem too pale, and I prefer my cookies with semi sweet chocolate chips, so ill try that!

  23. 23

    Laura (Blogging Over Thyme) — November 5, 2013 @ 11:53 pm

    These look PERFECT. Can’t wait to try them!

  24. 24

    Becca @ Amuse Your Bouche — November 6, 2013 @ 12:20 pm

    I can’t believe how utterly perfect these look! So good!

  25. 25

    raihoney — November 6, 2013 @ 6:43 pm

    My version of ccc is almost the same as yours but mine had 2tbsp of milk powder..

  26. 26

    Lauren iversen — November 6, 2013 @ 7:24 pm

    Hi! I made these exactly as your recipe states and my first batch yielded huge thin cookies. My second batch were smaller but didn’t quite look the same. What would cause them to do this? I used two tablespoons per cookie, split in two as you said. I wanted them to be perfect :(

  27. 27

    Chung-Ah | Damn Delicious — November 7, 2013 @ 4:21 am

    I love that this is no a fuss recipe! I’ve been meaning to make the new york times cookies that takes 72 hours but hey – I’d much rather make your version!

  28. 28

    Tina | My Life as a Mrs — November 7, 2013 @ 8:33 am

    CANNOT wait to try these! I’m a sucker for a soft cookie… i ALWAYS pull my cookies out early – crispy cookies are no bueno in my book! 😉 Gorgeous work girl!

  29. 29

    Megan {Country Cleaver} — November 7, 2013 @ 1:03 pm

    I’ ma sucker for a good CCC!! And totally agreed – Shortening DOES NOT belong in cookies. Butter all the way!

  30. 30

    Louise — November 7, 2013 @ 4:37 pm

    I don’t know what people are talking about “too pale”. They are already way more brown sugar than white!

    Anyways, I’m commenting because I made these with my daughter last night and they are PERFECT. Exactly what I have been looking for in a CCC for years. Thank you so much for sharing this recipe. I followed your directions exactly and they were so good.

  31. 31

    Classic Chocolate Chip Cookies | A Nerd Cooks — November 11, 2013 @ 3:12 pm

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  32. 32

    Ann GG — November 11, 2013 @ 5:53 pm

    You are amazing! I wish I could just give you the biggest hug right now. I have been trying so many different ways to get the ‘perfect cookie’ and you nailed it! I just took the first batch off the cookie sheet – and gobbled up two of them! I don’t know if there will be any left when the kiddos get home.. haha Thank you for sharing all your scrumptious recipes. I get so excited when I see a new one posted.

  33. 33

    Nutmeg Nanny — November 11, 2013 @ 10:55 pm

    I love the classics :) these really do look amazing, I can’t wait to get a taste!

  34. 34

    Jean H — November 14, 2013 @ 1:19 pm

    I’m going to try these in just a few minutes, but I saw that you had posted that someone else beat you to making this recipe and that is just fine being as how we found you first and that’s all that really matters anyway isn’t it. YES it is :)

  35. 35

    Shelby — November 16, 2013 @ 11:33 am

    I made these last night and my husband and I loved them! I love how big they are but I think next time I’ll make a double batch so we got more :) My husband can never have too many chocolate chip cookies waiting for him in the kitchen. I love how soft these are — soft but not too soft that they are falling apart. Great recipe, all of your trial and errors were worth it!! Thanks for sharing.

  36. 36

    Jamily — November 19, 2013 @ 2:54 pm

    I’m obsessed with these. I made them last night and they are so good!! The perfect ccc in my opinion.

  37. 37

    Lauren — November 20, 2013 @ 11:35 am

    Made these last night and have never had a better chocolate chip cookie (and I’ve eaten numerous…). This is our new official (and lifelong) chocolate chip cookie recipe. Thanks!

  38. 38

    ErinsFoodFiles — November 20, 2013 @ 11:43 am

    I wondered when I saw the photo if these had cornstarch in them. I think I’ve made a cookie or two with that in them, and there’s something about it’s look I can tell. Anyway, they look delicious!!

  39. 39

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  40. 40

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  42. 42

    Kimberly — February 6, 2014 @ 11:00 pm

    So far the dough is AH-mazing! Who needs to bake them when they taste this good straight out of the bowl. 7 more minutes, tick-tock, tick-tock. I can’t wait to try them! Thanks for sharing! I never would have thought of adding corn starch.

  43. 43

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  49. 49

    Daphne Pudenz — February 3, 2015 @ 3:35 pm

    Phenomenal . Kids loved them. Gone as quickly as they cool . Thanks for the recipe.

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