The BEST Chocolate Chip Cookies

Why You’ll Love This Recipe

This chocolate chip cookie recipe has everything you love in a classic cookie. The combination of brown sugar and white sugar gives them a perfect level of sweetness, while the cold butter ensures a soft texture. The cornstarch and baking soda work together to create the ideal chewy texture, and the chocolate chips melt perfectly, giving each bite an irresistible chocolatey flavor. These cookies are easy to make, and they come out perfect every time. Plus, they’re incredibly customizable, so you can adjust the amount of chocolate chips or use different types of chocolate to make them your own.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup Cold Butter (cut into cubes; microwave for 7-8 seconds if you want a slightly thinner cookie)

• 1 cup Brown Sugar

• 3/4 cup Sugar

• 2 large Eggs

• 2 teaspoons Vanilla

• 2 3/4 cups Flour (you can use all-purpose or a mix of 1 cup cake flour and 1 3/4 cups all-purpose flour)

• 1 teaspoon Cornstarch

• 3/4 teaspoon Baking Soda

• 3/4 teaspoon Salt

• 2 to 2 1/2 cups Chocolate Chips (semi-sweet or a mix of milk chocolate and semi-sweet)

Directions

1. Preheat your oven to 400°F (or 385°F if you suspect your oven runs hot). It’s a good idea to check your oven temperature with an oven thermometer to ensure accuracy.

2. In a large mixing bowl, cream together the cold butter, brown sugar, and white sugar for about 4 minutes until the mixture is light and fluffy.

3. Add in the eggs and vanilla extract, then mix for another minute.

4. Stir in the flour, cornstarch, baking soda, and salt. Mix just until combined — avoid over-mixing.

5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

6. If you have time, wrap the dough tightly in plastic wrap and chill it for 24 hours for best results. If not, proceed to the next step.

7. Scoop the cookie dough onto a baking sheet lined with parchment paper or a Silpat silicone baking mat. Light-colored baking sheets work best to prevent the cookies from browning too quickly.

8. Bake for 8-11 minutes, or until the edges of the cookies begin to turn a light golden color.

9. Once out of the oven, let the cookies set on the sheet for 5 minutes before transferring them to a cooling rack to finish cooling.

Servings and Timing

• Servings: 18 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes (if not chilling the dough)

Variations

• Add nuts: You can fold in a cup of chopped walnuts or pecans for extra crunch.

• Change the chocolate chips: Experiment with different types of chocolate, such as dark chocolate or white chocolate chips, to create a unique flavor.

• Make them larger or smaller: Adjust the cookie scoop size for different-sized cookies. Just keep an eye on baking time if you make them larger or smaller than the recipe suggests.

• Use flavored chocolate: For a fun twist, try using peanut butter chips, toffee bits, or butterscotch chips in place of some or all of the chocolate chips.

Storage/Reheating

• Storage: Store your chocolate chip cookies in an airtight container at room temperature for up to 1 week. For longer freshness, you can freeze them in a freezer-safe container or bag for up to 3 months.

• Reheating: To bring back the fresh-out-of-the-oven taste, reheat the cookies in the microwave for about 10-15 seconds or in a 300°F oven for a few minutes.

FAQs

1. Can I use margarine instead of butter?

While butter gives these cookies the best flavor and texture, you can substitute margarine if necessary. However, it may slightly alter the texture of the cookies.

2. Do I have to chill the dough?

Chilling the dough for at least 24 hours helps to improve the flavor and texture of the cookies, but if you’re short on time, you can bake them right away.

3. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine. Just be sure to mix the dough until it’s well combined, but avoid overmixing.

4. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works as a 1:1 replacement. Just make sure your baking soda and cornstarch are gluten-free.

5. How do I prevent my cookies from spreading too much?

Ensure your butter is cold before mixing it into the dough, and consider chilling the dough before baking. This helps to control how much the cookies spread.

6. What should I do if my dough is too dry?

If your dough feels too dry, add a tablespoon of milk at a time to reach the desired consistency. This can help bring the dough together.

7. Can I use dark chocolate instead of semi-sweet chocolate chips?

Yes, dark chocolate works beautifully in this recipe and adds a rich, intense flavor. Feel free to experiment with different types of chocolate!

8. Can I double the recipe?

Absolutely! If you’re baking for a crowd, feel free to double the ingredients, though you may need to bake in batches.

9. Can I freeze the dough?

Yes, you can freeze the dough! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container. You can bake from frozen—just add a couple more minutes to the baking time.

10. Why do the cookies spread unevenly?

Uneven spreading can happen if the dough isn’t uniformly mixed or if the baking sheets are too warm. Make sure your baking sheets are cool and try to scoop uniform-sized dough portions.

Conclusion

This chocolate chip cookie recipe is simple, reliable, and delivers the best cookies every time. Whether you’re an experienced baker or just starting, you’ll love how easy and delicious these cookies are. With a perfect balance of flavors and textures, they’ll become your go-to treat. Enjoy!