My Favourite Chocolate Chip Cookies – These cookies are deliciously soft, thick, big on flavour, and stuffed full of melty chocolate chips. They are a favourite for a reason!
Hey guys! Let me introduce you to my all-time favourite chocolate chip cookie recipe, AKA the best chocolate chip cookies you’ll ever try.
Well, in my opinion anyway, and I’ve tested enough cookie recipes to know I’ve found my favourite. 🙂
These chocolate chip cookies are super soft, thick, and full of flavour. If you’re a big cookie fan, you have got to give these a try!
As well as being incredibly delicious, these cookies are also super quick and easy to make. In fact, the hardest part about this recipe is waiting for these cookies to cool down before devouring!
Although, I will encourage you try one whilst it’s still warm from the oven…
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- baking powder
- baking soda
- cornflour/cornstarch
- salt
- unsalted butter
- light brown sugar
- caster/granulated sugar
- large egg
- vanilla extract
- chocolate chips OR chunks
How to make these Chocolate Chip Cookies
To make these chocolate chip cookies, simply whisk together all of the dry ingredients, then set aside.
Whisk together the butter, sugars, egg, and vanilla, then fold in the dry ingredients until just combined. Finally, fold in the chocolate chips.
Roll the cookie dough into 1.5oz balls, and place on a baking tray lined with parchment paper or silicone mat.
Bake for 8 – 10 minutes. Your cookies should look slightly under-baked with lightly browned edges. Don’t worry, they’ll firm up as they cool down!
TIP: For extra thick cookies, freeze the dough balls for an hour before baking. You’re welcome. ♥
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Chip Cookies are:
- deliciously soft and thick
- packed full of vanilla flavour
- super quick and easy to make
- loaded with chocolate chips
- perfect for sharing
- freezer-friendly
This recipe makes about 18 decent sized cookies, making it perfect for sharing with family and friends!
If you happen to have any leftover cookies, they keep fresh in an airtight container at room temperature for up to 1 week.
Want to make them for a later date? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these delicious cookies next!
- Mint Chocolate Thumbprint Cookies
- Chocolate Chip Biscoff Cookies
- 4 Ingredient Peanut Butter Cookies
- Chocolate Chip Mocha Cookies
- Rolo Peanut Butter Blossoms
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Originally Published: April, 2016 | Updated: May, 2018
My Favourite Chocolate Chip Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips or chunks
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
ohhhhmygoodness i made these last night and they’re genuinely the yummiest cookies i’ve ever made ??? soooo thick and soft & even better in the morning when they’ve set overnight!!so good!!
These look delicious! I have a fan forced oven is the temperature that you have stated for all ovens or should I reduce temperature to 160c?
Yes, reduce to 160C.
I tried this cookies they were the best, thank you dear, all the way from Kenya
I’m so glad you enjoyed them! 🙂
Your blog is my favorite!
Thank you! <3
I made these cookies today and the dough seemed a little dry and couldn’t hold the form of a ball.. I put .5 cup of butter too..
Sorry about that! If a cookie dough is too dry and difficult to roll into balls, try adding 1 tablespoon of milk each time until the dough comes together.
Will these stay soft after a day or two in an air tight container?
Yes! 🙂
These cookies look fantastic! Now I’m definitely craving something sweet and packed with chocolate!
Thanks, Demeter! 🙂
Hi, i would like to make these for a party..is it better to prep the dough and put it in the fridge and bake when needed or bake the cookies and heat when required?
Hi Naheela! It’s entirely up to you. Cookies will stay fresh in an airtight container for up to 5 days. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute. Personally, I would keep refrigerated, and bake them on the day I’ll be serving them 🙂
I’m always up for trying a new chocolate chip cookie recipe! These look perfect. This cookie just never gets old 🙂
Thanks, Tara! 🙂
These definitely look very delicious. I love adding corn starch to some of my baking recipes too, it just makes it more soft!!
Thanks, Marvellina! 🙂
What is caster sugar? I have never heard of that. Thanks!
Caster sugar is superfine sugar, but you can also use granulated sugar 🙂