The Best Chocolate Chip Cookies: sharing my secret recipe for the best buttery chocolate chip cookies with thick, chewy centers and crispy cookie edges!
I have been on the hunt for my perfect Chocolate Chip Cookie for over 5 years now. I say ‘my perfect’ chocolate chip cookie, because everyone wants something different!
I want a soft, thick and chewy cookie with the perfect chocolate chip to cookie ratio. I want it to be all butter (no shortening in my CCC please!) and I would really like it to be ready to bake without having to chill the dough.
Over the years, I have made many chocolate chip cookies. Some recipes that turned out crispier than I liked or spread a ton. Recipes that were crumbly and with little flavor.
Some recipes used dark chocolate chunks or had special secret ingredients that made no difference. And some dough that had to rest for 36 hours before you baked them!
All I have ever wanted was to be able to make the perfect chewy chocolate chip cookie in under 30 minutes.
The past month I did some research on what makes different cookies do different things. After a lot of searching (and looking at past notes about other cookie recipes I have developed) I finally came up with this recipe.
I made it a few more times and tweaked a few more elements and now it’s perfect…at least to me it is!! This cookie has no big secrets or hard to do tricks. It’s simple and classic, just the way I like it.
It has taken me many a try, but I finally found the best chocolate chip cookie recipe and I could not be happier. The hunt is officially over and my jeans are officially tight.
The dough is divine (as always with chocolate chip cookies). Freshly baked — well, truth be told, just a tiny little bit under baked — they are pure heaven in your mouth.
There is absolutely no better way to eat a Chocolate Chip Cookie than warm out of the oven with a big glass of milk. I am drooling just thinking about them!
Make these and come back and tell me what you think! They only take 30 minutes start to finish — so no excuses. Get baking!
The Best Classic Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 heaping cup chocolate chips (semi sweet or milk chocolate)
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
- In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract.
- Add flour mixture, mixing until completely combined. Stir in chocolate chips until evenly distributed.
- Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half, leaving about two inches for spreading. (Watch video above to see what this looks like! It makes all the difference to the final cookie texture!)
- Bake for 10 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
- Remove from oven and let cookies rest on baking sheet for 5 minutes. (Try not to burn your mouth on that cookie I know you are going to immediately eat as soon as it comes out of the oven.)
- Then transfer cookies to a wire rack to cool completely before storing. Store in an airtight container, for up to 7 days, with a slice of bread to keep them soft.
**To prevent cookies form getting hard when stored, place completely cooled cookies in an airtight container along with a slice of bread. The moisture from the bread will let the cookies maintain their original softness for a longer period of time. Be sure to change the slice of bread every 2 or 3 days…if the cookies last that long. 😉
This post was updated on 01/22/2018 to include new photos and a video. The original recipe is still the same!
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