There’s something about a homemade chocolate chip cookie that never gets old. I’ve made plenty of chocolate chip cookies over the years, but this is the version my family keeps coming back to. I love a cookie that’s buttery, thin, slightly crisp around the edges, soft in the middle, and packed with good-quality chocolate.

And chopping some of the chocolate chips gives you those little pockets of melted chocolate throughout every bite. So I’m calling these Better Than Your Grandma’s Chocolate Chip Cookies — because once you make them, you might just agree!

Recipe

Better Than Your Grandma’s Chocolate Chip Cookies

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These chocolate chip cookies are thin, buttery, soft in the center, and loaded with melty chocolate. Slightly melted butter and a touch of heavy cream give them a rich texture, while chopped chocolate creates pockets of gooey chocolate in every bite.

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Ingredients

1 cup butter slightly melted
1 cup sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons heavy whipping cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups good-quality chocolate chips roughly chopped

Instructions

In a large bowl, add the slightly melted butter, sugar, and brown sugar. Mix until well combined. Add the eggs, vanilla, and heavy whipping cream, then whip for about 2 minutes until creamy.
Add the flour, baking soda, and salt. Mix halfway, then add the roughly chopped chocolate chips.
Continue mixing until everything is fully incorporated and there is no flour remaining around the sides of the bowl.
Preheat the oven to 350°F. Scoop the cookie dough onto a parchment-lined baking sheet or silicone baking mat, leaving plenty of space between each cookie.
Bake for 12–15 minutes. About halfway through baking, gently tap the baking sheet on the counter to help the cookies spread and flatten.
Remove from the oven and let the cookies rest on the baking sheet for 15–20 minutes before removing them.
Enjoy! These cookies are thin, delicious, buttery, and loaded with chocolate—just like mine!

Connie’s notes

Don’t completely melt the butter. Slightly melted butter helps give the cookies their thin, buttery texture without making the dough overly liquid.
Use good-quality chocolate. It makes a noticeable difference in the finished cookies.
Roughly chop some of the chocolate chips so you get larger pockets of melted chocolate throughout the cookies.
Don’t overmix once you add the flour. Mix only until the flour disappears.
Give the cookies plenty of room to spread. These are meant to be thinner cookies, so avoid overcrowding the baking sheet.
Tap the pan halfway through baking to help create a flatter, bakery-style cookie.
Let the cookies cool before moving them. They will be very soft when they first come out of the oven and need 15–20 minutes to set.
Watch the first batch closely. Every oven is different, so start checking around the 12-minute mark.
Look for lightly golden edges with centers that still appear soft.
Don’t judge the texture straight from the oven. The cookies continue baking and setting as they cool, which helps create a soft, chewy center.