My easy chocolate chip cookie recipe makes the best homemade cookies! They are perfectly chewy with lots of chocolate chips.
This simple recipe makes the best chocolate chip cookies, and since it uses melted butter, there’s no need for a stand mixer, beating butter, or chilling.
I’ve made these chocolate chip cookies so many times that I have memorized the recipe. They are chewy in the middle with the most perfect golden brown edges.
Key Ingredients
- Melted Butter: Melting your butter keeps this quick, and it is the reason why our chocolate chip cookie recipe tastes so good. I use unsalted butter, but salted butter is fine (you need to reduce the salt to 1/4 teaspoon in our recipe below). Plain melted butter is great, or you can use brown butter in this recipe for a toastier flavor.
- Flour: All-purpose flour is perfect for these cookies. Bread flour works and can make your chocolate chip cookies chewier. If you want to experiment with it, the cookie dough will be drier, so consider adding a tablespoon or two of milk.
- Sugar: I use light brown sugar and granulated sugar. You can thank the brown sugar for the cookie’s flavor and chewy center, while the granulated sugar helps with crisp edges.
- Egg: This recipe calls for 1 egg and 1 egg yolk. The egg yolk bumps up the richness and flavor of the cookie dough.
- Vanilla, Salt, and Espresso Powder: These combine to make the tastiest cookies I’ve made in a long time. Espresso powder is my secret for making the best chocolate cookies, as it makes the cookies taste richer and so much more flavorful. I use it for a lot of desserts, including my best chocolate cake! It’s optional, and the cookies will still be lovely, but if you have some on hand, try it!
- Baking Soda: It helps our cookies rise and turn a lovely golden brown.
- Chocolate Chips: You can’t have chocolate chip cookies without chocolate. Use your favorite chocolate chips, or buy a big chocolate bar and cut it into chunks. You can also use a variety of chips (try mini and regular chips, for example).
Find the full recipe with measurements below.
How to Make the Best Homemade Chocolate Chip Cookies
Tip 1: Use brown butter. This is an optional step, so if you are in a rush, feel free to use plain melted butter in the recipe below. That said, I love to brown my butter and turn these into brown butter chocolate chip cookies. It adds a lovely toasty note to the cookies. I do the same when making my favorite blondie recipe.
To brown butter, swirl it in a saucepan over medium-low heat. It will melt, turn foamy, and finally start turning brown. When your butter looks light brown and smells nutty, it’s ready. Set it aside on the counter to cool for a minute or two while you gather the rest of your ingredients.
Tip 2: This cookie dough is thick. To achieve that perfect chewy cookie texture, this cookie dough is pretty thick and not as scoopable as you might be used to (you can watch our video below to see what I mean). You may not be able to scoop perfect balls, but you should be able to roll them instead.
Tip 3: Bake right away or chill. These cookies are excellent when you bake them right away (that’s what I did for the cookies in our photos). That said, chilling cookie dough is always a great idea. I’ll usually bake half and refrigerate or freeze the rest. Chilling chocolate chip cookie dough allows the flour some time to absorb the moisture and flavors from the dough, making the final cookies more chewy and flavorful.
Tip 4: Push a few extra chips into the cookies before baking. I roll 1 ½ tablespoons of cookie dough into balls and then place them onto my baking sheet. Then, I press a few extra bits of chocolate into the top for picture-worthy cookies before baking in a 325°F oven for 12 to 16 minutes.
More Cookie Recipes
- Oatmeal Cookies (also made with melted butter)
- Double Chocolate Chip Cookies
- Chocolate Walnut Cookies
- Ginger Chocolate Chip Cookies
Easy Chocolate Chip Cookies
- PREP
- COOK
- TOTAL
This chocolate chip cookie recipe is a family favorite, probably our most loved cookies on Inspired Taste. I love the rich flavor browned butter brings, but feel free to save time and use plain melted butter instead. You will stir this batter together, and you do not need a stand mixer or electric mixer to make it.
Watch Us Make the Recipe
You Will Need
1 ¾ cups all-purpose flour, spooned and leveled (220g)
½ teaspoon baking soda
½ teaspoon fine sea salt or table salt
11 tablespoons unsalted butter (155g)
¾ cup packed brown sugar (150g)
½ cup granulated sugar (100g)
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
¼ teaspoon espresso powder, optional
1 ¾ cups semi-sweet chocolate chips (226g)
Flaky sea salt, optional for sprinkling over baked cookies
Directions
1Prepare oven and baking sheet: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
2Prepare butter: Melt the butter or make brown butter for a toasted flavor. To brown butter, add the butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. It will melt, get a little foamy, and finally turn golden brown. Remove it from the heat when the butter is light brown and smells nutty. Set aside while you prepare the remaining ingredients.
3Mix dry ingredients: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
4Mix wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, whole egg, egg yolk, vanilla, and melted butter or browned butter. Whisk in espresso powder (optional).
5Make cookie dough: Switch to a large rubber spatula, and then add the dry ingredients in 3 parts, stirring gently until they disappear. Fold in most of the chocolate chips, saving a handful for adding to the tops of each scooped cookie before baking.
6Bake cookies: Roll 1 ½ tablespoons of cookie dough into balls, or use a medium cookie scoop. Add to the baking sheets, leaving 2 inches between the cookies to allow for spreading. Press a few extra pieces of chocolate into the tops of each cookie dough mound.
7Bake the cookies, rotating the baking sheet once during baking, until golden brown around the edges but light in the middle, 12 to 16 minutes. For smaller ovens (like mine in the video), bake one baking sheet at a time.
8Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you’d like, sprinkle a few flakes of sea salt on each cookie before serving.
Adam and Joanne's Tips
- Storing: Baked chocolate chip cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Storing cookie dough: Form the dough into balls and refrigerate for up to 3 days. Alternatively, add the cookie dough balls to a parchment paper-lined baking sheet and freeze until hard. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from the fridge or freezer. Frozen cookie dough will take a little longer to bake.
- Measuring your flour: Fluff the flour in its container, then gently spoon it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Espresso powder: Adds a little extra richness and flavor to the cookies. We don’t add enough to make them taste like coffee, but just enough to make them taste extra special. We use Medaglia D’Oro Espresso, which we purchased from a specialty kitchen store (I’ve also seen it online). Instant coffee granules can be used in a pinch, but use slightly less.
- Chilling cookie dough: These cookies are excellent when baked immediately, but chilling cookie dough does wonderful things. As the cookie dough sits in the fridge, it absorbs moisture and flavor from the wet ingredients (making them bake to be chewier and taste even better). You can chill this dough (covered tightly) for up to 3 days. Rolling the dough when it’s cold is difficult, so I prefer to make my cookie dough balls and then store them in the fridge.
- The nutrition facts provided below are estimates.
Awesome recipe as always! I did the browned butter (1st time ever), which I think added a nice complexity. I wish I had had the espresso pwdr. Will do that next time. Lots of compliments. Even from my picky neighbor, who said it hit all the necessary req’ts: moist, sweet, chewy (and no nuts).
Yay! 🙂
It’s just sooooooooo good.The texture,the visuals,the taste.
I definitely rate it 10 out of 10 🙂
These are delicious! Soft on the inside with a crisp edge. I used the browned butter. Thank you
this. was. SPECTACULAR! I made ice cream sandwiches with these cookies for my year 7 food class and they turned out SO GOOD. i will use this recipe for parties, get togethers and everything! my only wish is to be able to make these eggless so if it is possible please tell me. 5 stars!
I don’t know what I did wrong but my dough was soooo sticky… I had to use a spoon because it kept getting stuck on my hands. Lowered the sugar, but I always do that. Replaced the coffee with cinnamon for a more Christmas vibe. They taste divine! I have a hard time with the baking and I just never know when it’s perfect. Mine are very “bread” like and not crunchy
Hi Melanie, Oh I love the cinnamon idea — such a cozy twist! Sticky dough can happen when lowering sugar since it helps balance moisture. Chilling it for 20–30 minutes before baking should help next time. The “bread-like” texture might just mean they baked a touch too long. Pull them when the edges are golden and the centers still look soft.
My go to cookie recipe, I’ve lost count of how many times I’ve made them! So easy to make and they always turn out delicious!
That’s amazing, Jas! Thank you for coming back and letting us know.
The cookie was good. However, I don’t think espresso powder belongs in the recipe. I kind of wish I omitted it. Also, my cookies did not come out flat like the ones pictured they are also hard to shape together, and the chocolate chips kept falling out. All in all. They were good, but, I wouldn’t say they were five stars. I would say three stars.
I wonder if you had a bit too much flour? Did you weigh your flour or use the recommended spoon and level method?
Found this delicious recipe several months ago. Made my 3rd batch today! The brown butter, espresso
powder and sea salt flakes add such fantastic flavor. Much better than traditional chocolate chip cookies. Thank you for sharing your recipe!
Wonderful! My family loves these, too!
These were way too chocolate and needed more sugar. Not a fan.
Wow enjoyed the recipe.
It was easy to make , and they were good. I cut back on the sugar, but that I do on all cakes and cookies recipes from US, and if I make frosting definitely make Swiss, German, or Italian frosting.
These cookies sound incredible—chewy, delicious, and so simple to make! Using melted butter is such a game-changer, making the recipe quick and hassle-free without needing a stand mixer or chilling time. It’s perfect for when you want freshly baked cookies without all the extra steps. I love how easy and approachable this recipe is, yet it still promises amazing flavor. Definitely excited to try this one—it sounds like cookie heaven!
Yes! Melted butter is the best for chocolate chip cookies!
This recipe is remarkable. I’ve made cookies with this recipe and they always turn out great. Thank you for posting this. I believe the distinction in this recipe is the one egg and the one yolk. It makes for good batter.
Wow, that’s amazing, Althea! So happy you enjoy them!
I make these delicious cookies with my 3 yr old granddaughter every Wednesday fortnight when she comes to stay. She loves measuring and adding the ingredients and she’s even learnt to crack an egg without putting shell in the batter 😉 She proudly takes them home to share with her family.
We love hearing these stories! What a great way to spend time with family 🙂
The brown butter makes these cookies amazing!!!! Such an easy fantastic recipe!!
So happy you tried browning the butter, Shanon!
I make these delicious cookies with my 3 yr old Granddaughter once a month. They’re so easy to make and keep perfectly in an airtight container.
We love hearing stories like this! Thank you so much for leaving such a kind review 🙂
I attempted to make your “easy” chocolate chip cookies. I followed your recipe to the letter, but my dough was never dry or crumbly. It had the consistency of peanut butter. I used all fresh ingredients. Any idea what may have happened?
Did you use brown butter or plain melted butter. The cookie dough should be at least scoop-able to roll and place onto the baking sheet. If it wasn’t as you sure you had the correct amount of flour?
I used brown butter and the amount of flour indicated in the recipe. I went ahead and baked them, but they were thin cookies. Still delicious though! I’m stumped as to what went wrong!
I made these cookies using olive oil. I didn’t have enough butter. They came out fantastic! Better than Tim Hortons cookies. I was deleriously happy with them, and guarded them with my life, or my grandchildren would have eaten them all, before they cooled! Sooooooo GOOD! I can only imagine how much more yummy they would have been with butter! Thank you for this easy and quick, recipe. Love you!
How wonderful to know that olive oil works well, thank you for sharing this. I am sure other readers will find this helpful! So happy you enjoyed the recipe, Sherill.
I made these, and they are soooo good; crisp edge, soft center, full of chocolate! Def will be making these again. I added 1/2 teaspoon instant decaf coffee crystals… really does add awesome flavor. I melted margarine cuz it’s all I had. The ‘dough’ was not thick, I was not able to roll it in a ball. I may not have cooled it enough, and the cookies spread out. I will do again, with less in each cookie, cuz they sure are good..!!!
So happy you enjoyed the recipe, Susan!
I’ve made many of your recipes and this is the first one that didn’t come out well! The brown butter was perfect but for some reason, the cookie batter came out crumbly which was odd. Not sure what I may have done wrong. Please advise.
Hi Debra, I’m sorry the cookies didn’t work as well as hoped. This cookie batter is drier (you can see the video for proof), but you should still be able to easily roll into balls for baking. Is it possible you had a bit too much flour. Here’s my favorite method (other than weighing): Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams). Hope that helps!
Make these!!! The sea salt on the end was divine…the browned butter…these are so good. You never need another chocolate chip recipe, this is the one!
Oh wow! That’s amazing. So happy you loved them so much, Jan!
I just came across Inspired Taste in my feeds yesterday and felt the need to bake! These cookies could not be easier, I even browned the butter. I used vanilla paste instead, also used one cup of chocolate chip only, which was perfect for us. I sprinkled bit salt after baking them and were DELICIOUS! By the way, dough may feel dry indeed but like Joanne said, trust the recipe, and she was absolutely right. Great dessert post dinner last night and had to have one for breakfast today. Thank you guys! I’m a huge new fan! Took pix but could not attach.
I made these cookies for thanksgiving….I haven’t baked in decades (not a cook or baker fyi) so I was on the search for chocolate chip cookies (requested). I opted to brown the butter and I have to say this recipe is phenomenal. I used Eikhorn flour and coconut sugar in place of white. Had to make another batch the next day for my other child.
This is amazing Shannon! Thank you for coming back.
I was looking for a quick and easy cookie recipe and this one hit the nail on the head! The cookies were perfectly crispy on the edges but fluffy and soft inside. Easy to whip up as a quick dessert after dinner. Thank you for sharing!
I’m so happy that you found us, Sam! Thanks for coming back.
I have made your blueberry muffins many times and love them and after making these choolate chip cookies I must say you have such incredible recipes. Thank you
These are ridiculous! I can’t stop eating! Super easy to make and even easier to eat. Thanks
I have made this recipe more times than i can count. i love it so much! it is a crowd pleaser, and they are so easy to make (hence the name ridiculously easy chocolate chip cookies). i have actually found that they make around 36 cookies.
Added a packet of chai to the batter and holy cow it’s AMAZING!
I love all your recipes & have made many. You’re both an inspiration in the kitchen & work so well together. You’re a pleasure to watch & listen to. Thank you
Oh yum, great idea, Jennifer.
Hello, recipe looks great! Thank you for sharing. Can these cookies be baked in a convection oven? If so, what temperature and time do you suggest? Thank you.
Hi Michelle, Yes, they can be baked in a convection oven. We recommend reducing the bake temperature by 25 degrees F, so for this recipe, bake the cookies at 300F.
Just made your ridiculously easy chocolate chip cookies. Love the way they came out, chewy centers and a little crunch around edges. I added some finely chopped pecans to the dough which I chilled before baking. This will be my go to recipe from now on. Thanks so much!
We loved these cookies so much! Thank you for sharing your recipes.
Once we melt the butter, the quantity becomes halved. Shiuld the quantity be 140 grams melted butter or regular
When you are using brown sugar are you packing it or loose?
Assume lightly packed brown sugar
Delicious!! I didn’t brown the butter and chilled the dough to make neat ice cream scoop sized balls (my butter was still warm when I used it – oops!). The cookies baked for 17 minutes and were perfect, PERFECT! Crispy on the outside but goey chewy in the middle without tasting underbaked. I will definitely make these again. Thank you for posting!
I love cookies!
This dish is looking so good. will surely try it and let you know how it was. Thank you for sharing this wonderful recipe with us.