I have been searching for a recipe for the perfect chocolate chip cookies for YEARS. After many tweaks and failed attempts, I’ve finally nailed it! We all know there are two types of people in this world: those who like their chocolate chip cookies crunchy all the way through (who hurt you?) and those who know the real magic is in a cookie that’s crispy on the edges and soft, gooey perfection in the middle. If you’re in the second camp, welcome—you’ve just found your new favorite cookie recipe.
This is my absolute favorite chocolate chip cookie recipe because it delivers everything I want in a cookie: golden, slightly crispy edges with a little crunch from the sugar, a soft and chewy center, and just the right balance of sweet and buttery goodness. And the best part? No extra steps. No waiting around for butter to soften, no chilling the dough overnight—just mix, bake, and try to resist eating them all before they’ve even cooled.
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Why This Recipe is a Winner
✔ No Waiting Around for Butter to Soften – Because who has time for that? This recipe uses slightly melted butter, which means you can start baking as soon as the craving hits.
✔ Makes Just the Right Amount – Not three dozen cookies that will sit around taunting you for days. This batch is perfect for a family-sized treat (or a little extra to freeze for later).
✔ Crispy + Chewy Perfection – The outside gets just the right amount of crunch while the inside stays soft, thanks to the perfect balance of butter and the crunch of the cane sugar.
✔ Minimal Effort, Maximum Reward – Because sometimes you just need a homemade cookie without making a full-scale baking production.
The Ingredients You’ll Need
- Butter, slightly melted
- Brown sugar, packed
- Cane sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Salt
- ¾ cup chocolate chips (or more if your heart says so)
How to Make the Perfect Chocolate Chip Cookies
Preheat your oven to 350 degrees. While your oven is heating up, mix together the butter, brown sugar and cane sugar with hand beaters or your stand mixer. I have found that the hand beaters are faster here because you only need them for the first couple of steps. Note: You can substitute regular old granulated sugar if you’d like, but the cane sugar is the secret ingredient to give these cookies just the right flavor and crunch. Next, mix in the egg and vanilla. The trick here is to mix the ingredients for about 20 seconds until smooth. If you overmix, the cookies will not be as chewy.
Add the flour, baking soda, and salt. Mix for another 10-15 seconds until all the dry ingredients are incorporated. Finally, add in your chocolate chips. I like to mix this part with a spoon and finish with my hands. You want to mix until the dough forms a soft ball. The dough should be slightly “wet” and will look almost silky
Use a large spoon to form 12 balls. Place the balls about 2 inches apart on a baking sheet (we love these stainless steel baking sheets). Bake for 10-11 minutes until the edges just start to brown. You may think that your cookies are under-baked. Trust me, it’s all a part of the process. You will thank me later.
Let the cookies cool on the baking sheet for 25- 30 minutes.
Tips for the Perfect Chocolate Chip Cookies
- Don’t Overbake! The cookies will look slightly underdone in the center when you pull them out. They’ll firm up as they cool—trust the process!
- Use Cane Sugar. This is what gives the cookies the extra crunch.
The Absolute Best Chocolate Chip Cookies
Ingredients
- 8 tbsp butter salted
- 1/3 cup light brown sugar packed
- 1/2 cup plus 2T cane sugar can substitute granulated sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups flour all purpose
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350℉.Microwave the butter for about 35 seconds. It should be warm and slightly melted but not hot. Use electric beaters or a stand mixer to beat the butter with the sugars until creamy. Add the vanilla and egg. Beat on low until just mixed (about 15-20 seconds). Add the flour, baking soda, and salt, mixing for another 10-15 seconds.Add in your chocolate chips with a spoon until it forms a ball. You may need to finish this with your hands to get everything incorporated. The ball should be soft and slightly "wet."Roll the dough into 12 balls. Place the balls on the cookie sheet. Bake for 10-11 minutes until the edges just start to turn golden brown. Let them cool on the baking sheet for 25-30 minutes.
Final Thoughts
The simplicity of the prep time and the added touch of the cane sugar are what truly make the perfect chocolate chip cookies. That wait time is pure agony (let’s be honest, I’m eating one gooey cookie straight from the oven), but it makes all the difference in getting that perfect texture.
So, if you’re looking for the ultimate crispy-on-the-outside, soft-on-the-inside chocolate chip cookie, this is the recipe to keep on your regular rotation. Try it out, and let me know what you think!
If you want to see our favorite kitchen essentials, check out this post.
