These melt in your mouth Classic Chocolate Chip Cookies combine everything we love in a cookie. They are soft and cake-like with crisp edges and chewy centers. This homemade version of a classic cookie is delicious and perfect for the whole family!
Classic chocolate chip cookies
It has taken me several attempts, but I have finally developed the perfect chocolate chip cookie. If you enjoy a cookie that has a crunchy exterior while remaining chewy on the inside with a cake-like softness then this recipe for you!
I adapt this recipe and use it as a base for most of my cookies. Like these chocolate chip salted caramel cookies and butterscotch toffee cookies. Oh, you must try them!
Classic recipes are simply the best! You just can’t beat classic peanut butter blossoms, basic butter cookies, or classic sugar cookies.
First, you will need to start by measuring the flour correctly. This is crucial! Too much flour will leave your cookies dry and crumbly.
I wrote an entire post on how to measure flour. I recommend reading it over and applying all the tips to your future baking endeavors as well as today’s recipe.
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How to keep chocolate chip cookies soft
Corn syrup is my secret ingredient for keeping the cookies soft for days after baking. I love using it for all types of cookies. It’s even great for oatmeal raisin cookies.
I used a combination of softened butter and vegetable shortening. Butter helps add to the chewiness of the cookie while the shortening keeps the cookie tender. This will the cookie a soft cake-like texture.
Also, a classic chocolate chip cookie will have both brown and white sugar to give the cookies crisp edges and soft centers.
All of these things combined will give you everything that is loved in a classic cookie!
How to cook chocolate chip cookies
The most important step in making today’s cookies is chilling the dough. This is crucial for my recipe and will prevent the cookies from spreading too much.
The dough needs to be refrigerated for at least 2 hours but can be kept refrigerated for up to 3 days. Let the dough soften for about 10 minutes then roll it into 1 tablespoon sized balls. Roll the balls slightly taller so they bake up thick.
Bake the cookies at 350°F for 10-12 minutes. They should be golden brown around the edges and the centers should look slightly underbaked. This is what makes the middle chewy.
The cookies will need to rest on the baking sheet for 10 minutes after removing them from the oven before you transfer them to a wire rack to cool completely.
How to store chocolate chip cookies
The best way to store cookies that have been baked is to place them in a zip-top bag and keep them at room temperature. They’ll stay soft for up to 1 week.
A little tip I picked up from Cook’s Illustrated is to place half a slice of bread in the bag with the cookies. This will prevent them from becoming dry and brittle.
Classic Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon light corn syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In a larger bowl, beat the butter, shortening, and both sugars together with an electric mixer until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in the egg and egg yolk, followed by the vanilla and corn syrup.
- In a medium bowl, add the flour, baking soda, and salt. Stir with a whisk to combine. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined. Gently fold in the chocolate chips. Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven 350ºF. Set the cookie dough on the counter to soften slightly for 10 minutes. Roll the dough into 1 tablespoon sized balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center. Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Make ahead tip
- Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue with step 3.
- Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.
Domesticated says
What is your take on using all butter instead of half butter and half shortening?
Jen Sobjack says
I’m not against using all butter in cookie recipes but this one may not turn out well since it was developed specifically using half butter and half shortening. Using all butter may change the texture and appearance of the cookies.
WhirlGirl says
Made these this weekend and got a big thumbs up from my harshest critic – my dad! Thanks for the BEST chocolate chip recipe!
Jen Sobjack says
Fantastic! Thank you for sharing your feedback!!
Sammie says
I love cookies and have some chocolate Chip recipes on my blog. But. These look so deliciously chewy I had to Pin them and leave you a comment to say thank you for sharing this delicious recipe.
Brenna says
My cookies were crumbly and not looking good. I had to add a splash of milk to make them cookie like. I accidentally added too much milk so they were liquids but overall very tastey!
Jen Sobjack says
Make sure you are measuring the flour correctly. Refer to my How to Measure Flour post for details.
Sian @ Cakey Dreamer says
These look delicious- I can never get chocolate chip cookies to go right, so I’ll try this recipe!
Jen says
This recipe will work for you, I’m sure of it. Enjoy!
huntfortheverybest says
they look perfect!
Jen says
Thank you! They were quite perfect if I do say so myself 😉