Perfect Chocolate Chip Cookies

Perfect chocolate chip cookies that bake up thick and chewy every time and they’re ready in just 20 minutes. No chilling or softening butter required!

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I know. The internet does not need another chocolate chip cookie recipe, right? I mean, who do I think I am showing up here and claiming to have perfected such a simple cookie.

Well, I’m a person who literally has spent years searching for and experimenting with cookie recipes that proclaim to be “the best.” I ate a lot of cookies that were good. Many that were great. Not so much on the perfect though.

I mean, some of them were super close, but they required hours of chilling and I’m sorry, when I want a cookie, I want a gosh darn cookie.

I don’t want a cookie in an hour. I don’t want a cookie tomorrow. I want a cookie NOW.

So, I set out to make the perfect chocolate chip cookies that didn’t need to be chilled. In doing so, I came across a recipe on Allrecipes that calls for melted butter and no chilling. Say what? That’s basically the opposite of every good cookie recipe, but what the heck. Doesn’t hurt to try.

After all, my dad broke all the rules with his famous homemade biscuits, so maybe breaking the rules is the way to go with cookies too.

I changed the recipe up a bit each time I tried it, writing down what changes made things better and what made things worse. I finally ended up with this recipe.

Why these cookies are perfect: 

The cookies are huge. I don’t want to eat five small cookies. I want to eat one big cookie. It’s just my preference. Mostly because bigger cookies allow for more softer, chewier middles.

These are soft. Like, soft soft. Super soft. The edges don’t really get crisp, so if you’re looking for crispy edges, keep moving. These things are soft all the way around and all the way through. I love it!

No chilling! You go from cookie craving to cookie making to cookie eating all in just 20 minutes.

No pudding mix in these guys! I like pudding cookies just fine, you guys. They’re good! But I don’t always have pudding mix on hand and I also think they taste not quite as “classic” as a cookie without pudding.

The butter gets melted! What’s the big deal about melting the butter? Well, that means you don’t have to panic because you forgot to leave butter out on the counter to come to room temperature. You don’t have to attempt microwaving it for 8.342 seconds, because any shorter leaves butter that’s too hard, but any longer leaves butter that is melted through. Just melt the dang butter and be done with it!

It’s a small batch! Okay, okay. This one could go either way. I mean, I like having a cookie jar full of cookies, for sure. But I really like my cookies fresh from the oven! This recipe just makes 9 cookies, so you’ll still have a few leftover for tomorrow, but maybe the next day you can make a fresh batch and get them fresh from the oven. It’s the best of both worlds.

Perfect Chocolate Chip Cookie Ingredients:

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Dry Cookie Dough Ingredients – You’ll need some standard baking ingredients: flour, baking soda, salt, sugar, and brown sugar. We use more brown sugar than white in this recipe to keep the cookies extra soft and chewy!

Wet Cookie Dough Ingredients – Melted butter, egg, and vanilla extract for flavor!

Espresso Powder – My secret ingredient! It’s optional, but I promise it’s worth adding! It enhances all the flavors, especially the chocolate.

Chocolate Chips – You can use any variety you like. Milk chocolate, semisweet, or dark chocolate chips will work in these cookies!

How To Make Perfect Chocolate Chip Cookies:

Butter: The first step to making this chocolate chip cookie recipe is to melt some butter! We usually just heat it in a saucepan, but you can use the microwave too.

And sometimes if we’re feeling fancy we’ll let the butter continue cooking on the stove until it has turned a nice golden brown. Browned butter adds some extra caramel flavor, but these taste great either way!

Mix: Next up you can add in the sugars and the espresso powder (optional, but trust me it’s good) to the butter and mix well before beating in the egg and vanilla.

That espresso powder will give an extra depth of flavor to these cookies without making them taste like coffee. Skip it if you don’t have it on hand. To finish making the cookie dough add in the remaining ingredients and combine with the chocolate chips. Save a few of the chips to top the cookies.

Bake: When your chocolate chip cookie dough is ready and the oven has pre-heated you can scoop the dough into equal sized portions onto a baking sheet. We make nine large cookies with this recipe. They’re the perfect size, in our opinion.

Eleven minutes is the magical number for these perfect chocolate chip cookies. If you make smaller cookies, adjust the bake time accordingly, but do not overbake!

Once they’ve finished baking allow them to cool and serve!

And, in case you’re wondering, I also have a recipe for perfect homemade brownies and perfect homemade blondies on the blog! There are some pretty perfect monster cookies, too! Oh, hey, there’s brookies too!

FAQ’s:

MORE COOKIE RECIPES!

We’ve got lots and lots of cookie recipes, so maybe check some of these others out too!

• Biscoff Chocolate Chip Cookies
• Peanut Butter & Jelly Cookies
• Chocolate Chip Shortbread Cookies
• Kit Kat Cookies
• Biscoff Oatmeal Crunch Cookies
• Banana Oatmeal Cookies

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Recipe

Perfect Chocolate Chip Cookies

When I say that these are the perfect cookies, I truly believe it. Put them to the test and see if you agree!

4.25 from 136 votes

Print Pin

Prep10 minutes minutes

Cook10 minutes minutes

Total20 minutes minutes

Serves 9 big cookies

Ingredients

• ▢ 8 tablespoons butter
• ▢ 1/2 cup brown sugar
• ▢ 1/4 cup white sugar
• ▢ 1/4 teaspoon espresso powder optional
• ▢ 2 teaspoons vanilla extract
• ▢ 1 large egg
• ▢ 1 2/3 cup flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup chocolate chips, any variety

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350 degrees.
• Add butter to a small saucepan and cook over medium heat, stirring constantly, until melted. Alternately, melt in the microwave. (Optional step for extra caramel-y flavor: Brown the butter! Keep cooking after the butter has melted. The butter will foam and bubble as it cooks. Once the liquid becomes golden brown remove from the heat and add to the bowl of a stand mixer and let cool for 2 minutes. Use 1 additional tablespoon of butter if browning it to account for evaporation.)
• Add the brown sugar, white sugar, and espresso powder to the butter and beat until well combined.
• Beat in the vanilla and egg until just combined.
• Gradually pour in the flour, baking soda, and salt and mix until just combined.
• Stir in the chocolate chips by hand, reserving a few to press onto the tops of the cookie dough, if desired.
• Portion into 9 large balls of dough and place on a large baking sheet. Dot the tops with the remaining chocolate chips.
• Bake for 11 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake. Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.

Tips & Notes:

When I first created this recipe I always browned the butter first. Now I’ve gotten more lazy and don’t bother. I don’t notice a huge difference in taste and it saves about 5 minutes to skip the browning step. Either way, these cookies are still our favorite and we still make them every. single. week. Sometimes multiple times. 😉

This recipe doesn’t always turn out well when doubling for some reason. We tend to just make one batch at a time.

The espresso powder is completely optional. It just adds a little depth of flavor to the cookie, but doesn’t make it taste like coffee at all. Totally fine to skip it if you prefer.

Nutrition Information:

Serving: 1cookie| Calories: 361kcal (18%)| Carbohydrates: 48g (16%)| Protein: 4g (8%)| Fat: 17g (26%)| Saturated Fat: 10g (63%)| Cholesterol: 49mg (16%)| Sodium: 187mg (8%)| Fiber: 1g (4%)| Sugar: 29g (32%)

Author: Karly Campbell

Course:Dessert

Cuisine:American

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