Chocolate Chip Cookie - the only chocolate chip cookie recipe you'll ever need again, with crackly rippled edges, a gooey soft center, and just the right amount of chew.

I have made more chocolate chip cookies than I can count, and I created this Chocolate Chip Cookie recipe because everyone needs one that is simple, no hassle, and actually delicious. I looked through so many different recipes online and a lot of them had way too many steps for something that should be easy. A good dessert should not require a mixer, a stand mixer bowl, and an hour of chilling before you even see a cookie sheet. This one just needs the right ratios, a few key ingredients, and a little technique.

If you love chocolate chip cookies in all their forms, you will also want to try my NYC Thin and Crispy Chocolate Chip Cookies and my Toasted Flour Chocolate Chip Cookies, both great options depending on your mood.

Simple ingredients you likely already have in your pantry
Crackly, golden brown, rippled edges thanks to the two stage bake
Soft, gooey centers with crisp edges that stay chewy for days
Comes together in one medium size bowl with minimal cleanup
No chilling required, ready to bake the same day
Pairs perfectly with a cold glass of milk

Ingredient Overview

Here is what you need to make this Chocolate Chip Cookie, along with a few easy substitutions if you are missing something.

Salted or unsalted butter, melted - gives the cookie its dense chewy texture and rich flavor. If using salted butter, cut the added salt slightly.
White sugar - adds sweetness and helps the edges crisp up
Dark brown sugar - brings moisture, chew, and a deeper caramel flavor
Whole egg and egg yolk - the extra yolk adds richness and helps create that soft, fudgy center
Baking soda - helps the cookies spread and gives that classic golden brown color
Cornstarch - keeps the cookies soft and adds a slight lift
Vanilla extract - rounds out the flavor
Salt - balances the sweetness
All purpose flour - the base structure of the cookie, be sure to measure with a proper measuring cup or scale so you do not end up without enough flour or too much
Dark chocolate chips, chocolate chunks, or a chopped chocolate bar - the star of the show, chopped smaller than your cookie scoop so it distributes evenly throughout the dough

Full instructions and exact measurements are in the recipe card below, but here is the overview:

Whisk together melted butter, white sugar, and brown sugar in a bowl until glossy and combined
Whisk in the whole egg vigorously, then the egg yolk, until light and increased in volume
Add vanilla extract and whisk just until combined
Fold in the dry ingredients, flour, cornstarch, baking soda, and salt, along with the chopped chocolate, until no streaks remain
Let the dough rest for 10 minutes while the oven preheats
Using a small cookie scoop, portion the dough into cookie dough balls and place on a parchment paper lined baking sheet
Bake in batches, in the first stage until the edges just start to set
Pull the tray out, bang it on the counter, then return to the oven for the second short bake
Cool on the sheet, then transfer to a wire rack to finish cooling so the centers finish setting

Common Mistakes

Overbaking in the first stage, which prevents the cookies from getting that rippled edge
Skipping the pan bang, which is what creates the crackly texture
Chopping the chocolate too large, so it does not distribute evenly through the dough
Not letting the cookies cool on the sheet, which causes the centers to fall apart
Using cold butter instead of melted or softened, which changes the texture completely
Eyeballing the flour instead of using a measuring cup or scale

Use a kitchen scale if you have one. Cup measurements for flour can vary a lot depending on how you scoop, and too much flour is the number one reason cookies turn out dry or cakey instead of chewy.
Do not skip the vigorous whisking in step two. Whisking the egg hard for a full 30 seconds incorporates air and helps create that lighter, slightly increased volume texture, which affects the final chew of the cookie. This is one of those small secrets that makes a bigger difference than people expect.
Chop your chocolate instead of using standard chips if you can. Chopped chocolate melts into little pockets and pools instead of holding its shape, which gives you that bakery style gooey chocolate in every bite.
Watch the cookies, not the clock, during the second bake. Ovens vary a lot, so use the visual cues, deeply golden rippled edges and a slightly underdone center, rather than relying only on the bake time listed.
If your kitchen runs warm, pop the scooped dough balls in the fridge for 10 minutes before baking. This helps them hold their shape a little better in the oven without changing the texture.
If your butter is too firm to melt evenly on the stove, a few short bursts in the microwave works just as well, just let it cool slightly before mixing.

Frequently Asked Questions

Here are some common questions I get about this Chocolate Chip Cookie recipe.

Can I chill the dough overnight? Yes, though this recipe is designed to be made the same day without chilling.
Can I use milk chocolate instead of dark? Yes, though dark chocolate balances the sweetness of the cookie better.
Why do I need to bang the pan? This deflates the cookie slightly and is what creates the signature rippled edge.
Can I make the dough ahead and freeze it? Yes, see the storage section below.
Why is my cookie flat instead of domed? This usually means the butter was too warm or the dough was not scooped tightly enough.
Do I need a mixer for this recipe? No, a spoon or rubber spatula and a little arm strength is all you need.

Storing and Freezing

To store these cookies, keep them in an airtight container at room temperature for up to 4 days. They stay soft and chewy thanks to the brown sugar and cornstarch, so there is no need to refrigerate them.

I always love to keep a stash of this cookie dough in my freezer! Scoop the dough into cookie dough balls and freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. When you are ready to bake, no need to thaw, just add an extra minute or two to the first bake time.

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Recipe

Chocolate Chip Cookie

Molly Murphy

he only chocolate chip cookie recipe you'll ever need again, with crackly rippled edges, a gooey soft center, and just the right amount of chew.

Print Recipe Pin Recipe

Servings cookies

Ingredients

1 cup unsalted butter melted and slightly cooled (226g)
¾ cup white sugar 150g
1 cup dark brown sugar packed (220g)
1 whole egg
1 egg yolk
½ teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 teaspoon salt
2 ¾ cups all-purpose flour 330g
9 oz dark chocolate chips or bars roughly chopped into pea sizes. You want the pieces small than the cookie scoop.

Instructions

In a large bowl, whisk together the melted butter, white sugar, and brown sugar until fully combined and slightly glossy. About 2 minutes. The mixture should go from grainy to a smooth, wet-sand consistency. You can also use a hand mixer and cream on medium speed for 1 minute.
1 cup unsalted butter, ¾ cup white sugar, 1 cup dark brown sugar
Add the whole egg and whisk as hard as you can for 30 seconds. Add the egg yolk and whisk again. The mixture should look pale and caramel-colored, with the volume visibly increased. If it hasn't, keep on whisking. It should be thicker and hold together. Add the vanilla extract and whisk just until combined.
1 whole egg, 1 egg yolk, 1 teaspoon vanilla extract
Switch to a rubber spatula, and fold in the flour, cornstarch, baking soda, salt, and chopped chocolate just until there are no more flour streaks. The dough should look matte, not shiny. Let the dough rest for 10 minutes. While it rests, preheat your oven to 375F and line two baking sheets with parchment paper.
½ teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt, 2 ¾ cups all-purpose flour, 9 oz dark chocolate chips or bars
Using a 3 tablespoon size scoop, scoop the dough and place 8 on each pan - you'll bake these in batches, yielding roughly 22 cookies. If you want bigger cookies, you'll need to bake for longer, see note.
Bake for 8 minutes, until the edges are just starting to set but the centers still look puffed, pale, and slightly shiny - almost raw-doughy. Pull the tray out and bang it on the counter 1-2 times; the cookies should deflate slightly and spread a touch wider. Return to the oven and bake for 2-3 more minutes, until the edges are deeply golden and rippled, the cookie looks domed rather than flat, and the very center still looks slightly wet and underset.
Cool on the sheet: let the cookies cool on the baking sheet for at least 10 minutes before moving. They're ready when the surface turns from glossy to matte and a gentle nudge no longer jiggles the center - they'll continue to set as they cool, locking in the gooey middle.
Optional: sprinkle with flakey or regular salt! Serve warm or at room temp.

Notes

The two-stage bake is what creates the rippled, crackly edge texture - the first bake sets the outer structure, and the second short bake finishes browning without overbaking the center.
If you want a bigger cookie, bake for 10 minutes, pull out and bang, then bake for 3-4 more minutes - same cues apply, just watch for that domed, rippled edge before pulling.

Tried this recipe?Let us know how it was!

Why You'll Love This Chocolate Chip Cookie

Ingredient Overview

How to Make Chocolate Chip Cookie