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These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

All the good cookie eaters of the world!

We were made for such a time as this.

These are the BEST chocolate chip cookies ever! I make them and they don’t last a day! Delicious!! ❤️ My fave chocolate chip recipe

hese cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.

What Makes These Chocolate Chip Cookies The Best

So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which is approximately $&@^!# (censored).

I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*

Now for the good news!

I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

How To Make The Best Soft Chocolate Chip Cookies

What I love about this recipe is that it’s so easy, and can become your “house chocolate chip cookie recipe” that you pull out on a whim, on a weeknight, that will make everyone around you happy.

Here’s the basics on how they come together:

  1. Melt Your Butter: No guessing on the right consistency of butter (room temp? cold? chilled?) – you’re just going to melt it all the way through in the microwave and let it cool for just a few minutes.
  2. Beat Butter and Sugars: Get it nice and fluffy and creamy.
  3. Add Egg and Vanilla: Mix it just barely in (seriously, don’t beat that egg too hard!).
  4. Mix In Dry Ingredients: Flour, baking soda, salt, the usual suspects.
  5. Add Chocolate Chips: Duh!
  6. Bake Cookies: Roll ’em up into balls and bake – but please, please, do not overbake. We want them to be just barely done for that soft melty deliciousness.

CHOCOLATE CHIP COOKIES: FREQUENTLY ASKED QUESTIONS

Why did my cookies flatten?

The three most important things about this recipe are 1) Melting the butter, 2) Adding enough flour, and 3) Not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart below!

Why are my cookies so puffy?

This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?

Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?

We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.

How should I store the cookies after baking?

The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh! These are our personal favorite glass storage containers!*

Does this recipe work for high-altitude baking?

Yes! Remember that when baking at a high altitude some baked goods will leaven and flatten more quickly. If you’re baking at 3,000+ ft elevation, we recommend increasing your oven temp to 375 degrees and reducing bake time by a few minutes. For more information on high-altitude baking, we love this resource.