The BEST Chocolate Chip Cookies

These are my absolute favorite chocolate chip cookies. Crunchy around the edges but chewy and soft in the center. Finish with a little sea salt for an especially delicious treat!

Chocolate Chip Cookies

  • 2 1/4 cup* (305 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 3/4 cup (1 1/2 sticks) unsalted butter**
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups chocolate chips (I use 1/2 cup each milk, semi-sweet, and dark)

Preheat oven to 350°F. Melt butter in large microwave safe bowl. Set aside and cool until warm to touch, not hot. Whisk dry ingredients together in a medium bowl (flour, baking soda, salt, and cornstarch). Set aside.

Add the dark brown sugar, granulated sugar, egg, egg yolk, and vanilla to the melted butter. Whisk until smooth. Add the dry ingredients to the wet ingredients, and stir until no dry streaks of flour remain. Add the chocolate chips and stir to combine.

At this point, you can either scoop and bake right away or refrigerate the dough. If scooping and baking: use a number 40 disher to scoop the dough and place dough balls on a parchment paper lined sheet. If desired, press a few extra chocolate chips into the tops of each cookie. Bake in preheated oven for 10-11 minutes. Remove and let cool on sheet for 5 minutes before removing to cooling rack.

If refrigerating dough: Cover cookie dough in bowl with plastic wrap. Refrigerate for 2-48 hours. An hour before baking, take the dough out of the fridge and allow to sit at room temp, so it is easier to scoop. Proceed with directions for scooping and baking (above). Refrigerating the dough enhances the flavors in the cookie dough.

These cookies also freeze well. Scoop into balls (with or without refrigerating dough first), and place close together on parchment lined baking sheet. Freeze for 1-2 hours, then put in a freezer safe ziplock bag. Store in freezer for up to 6 weeks. Bake at 350°F for 12-13 minutes.

*If you measure your flour with measuring cups (by volume), spoon and level your flour. I always measure my flour by weight (in grams) with a kitchen scale.

**You can use salted butter. You may notice a little more spread, so I would recommend reducing the salt you add by half (so 1/4 tsp instead of 1/2)

Recipe source: This is my recipe that I’ve tweaked over the past few years, but I drew from Sally’s recipe, Mel’s recipe, and the Cook’s Illustrated recipe for chocolate chip cookies.

See my reel for this recipe on instagram. You can also find a story highlight for this recipe on my instagram page!

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