If you like your chocolate chip cookie crispy on the edges, soft and chewy in the middle, with pools of melty chocolate, and just the right amount of sweetness, then take notes cause these cookies are about to be your new obsession!

This chocolate chip cookie recipe is the kind you’d bake over and over again (I’ve baked this so many times I’ve lost count!).

Using melted butter makes this recipe super easy! Simple enough for busy days when cravings hit hard, and special enough to share with friends and family.

For this recipe I used a mixture of dark and milk chocolates which in my personal opinion, makes the best kind! But feel free to use semi sweet chocolates or just dark if you want them less sweet.

This has become my most viral recipe on Tiktok and Instagram, and for good reason!

Why You’ll Love This Chocolate Chip Cookie Recipe

Crispy edges, chewy and gooey centers, just perfect!
No mixer , one bowl, super easy!
Balanced sweetness from dark and milk chocolates!

Ingredients You’ll Need

110 g melted butter (½ cup)
100 g granulated white sugar (½ cup)
65 g light brown sugar (⅓ cup)
1 large egg
2 tsp vanilla extract
150 g all-purpose flour (1¼ cups)
½ tsp baking soda
½ tsp salt
100 g dark chocolate chips (½ cup)
50 g milk chocolate chips (¼ cup)

These cookies are a no fail recipe, but in order to make it right you need to remember these

Super Important Tips!

Chill the dough my friends. chill.the.dough. a minimum of one hour is recommended but more than 3 hours will turn these cookies from good to WOW! trust me!
Use baking soda, yes BAKING SODA, not baking powder. Soda. Soda. Soda. This is the most common mistake I see people make. Please Use Baking Soda.
Measure accurately. I can’t stress this enough. Use a scale for maximum accuracy. I promise you wont regret buying a scale if that means your chocolate chip cookie or anything you bake will come out perfect every single time! I always share metric measurements in my recipes because baking is a science, and we need to be exact. If you ever have a hard time with this fool proof cookie recipe, its probably and most probably the ingredients measured incorrectly.
Preheat the oven 10 mins prior to baking and make sure it’s the right temperature and the right setting (top and bottom). Like I said, baking is a science and you need to make sure everything is set right. The oven temperature and setting are just as important as the ingredient measurements.
Lastly, do not over bake the cookies. Check doneness at 9 minutes. you want to take them out when the edges are set and browned and the middle doesn’t look raw but still soft. The cookies will firm up as it cools . If you want your cookies crispy with a little chew, bake for 11-12 mins.
and just a little cherry on top, sprinkling some sea salt on top after baking will take these cookies to the next level!

How to Store Chocolate Chip Cookies

Room temperature: Keep in an airtight jar for up to 3 days. However, do note that the cookies may become a little drier the next day.
Freeze dough balls: Store in a ziplock bag and can be frozen up to 3 months, ready to bake whenever the craving hits!

Classic Chocolate Chip Cookies

Crispy on the outside, chewy on the inside, this super easy classic chocolate chip cookie recipe is a sure keeper and crowd pleaser!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings 11

Ingredients

115 g melted butter ½ cup
100 g granulated white sugar ½ cup
65 g light brown sugar ⅓ cup
1 large egg
2 tsp vanilla extract
150 g all-purpose flour 1¼ cups
½ tsp baking soda
½ tsp salt
100 g dark chocolate chips ½ cup
50 g milk chocolate chips ¼ cup

Instructions

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks like wet sand.
Crack in the egg and pour in the vanilla extract. Whisk until everything is smooth and glossy, with no streaks of egg left.
Sift in the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture with a spatula, stopping when you still see a few streaks of flour.
Add both the dark and milk chocolate chips. Fold them in gently until evenly distributed. Be careful not to overmix!
Using a cookie scoop or spoon, portion the dough into 9–11 pcs. Place them on a plate or tray, cover lightly, and chill in the fridge for at least 1 hour (or overnight for deeper flavor and less spreading).
When ready to bake, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Roll the chilled dough into a smooth ball and place them on the tray, spacing them about 2 inches apart to allow room for spreading.
Bake for 9–12 minutes, just until the edges look set and lightly golden, but the centers are still soft and slightly underbaked. This is the secret to keeping your cookies chewy.
Remove the tray from the oven and let the cookies rest for 5–10 minutes. They’ll continue to set as they cool. Then, transfer them to a wire rack to cool completely—or enjoy one warm while the chocolate is still melty.