I’ve finally found the Perfect Chocolate Chip Cookie, soft and chewy, easy to make and hard to mess up!
Soft, chewy and thick. This my friends is the perfect chocolate chip cookie! And you can trust me on this one. My sister in law just got married last week and had a wedding reception cookie bar. Months ago I knew I would be in charge of dozens of chocolate chip cookies so I set out to find and perfect the perfect chocolate chip recipe! It was hard work guys but someone had to do it!
This recipe is pretty awesome. And my favorite thing is you can’t mess it up! Just follow the directions and you are set for amazing cookies! For the cookie bar I doubled this recipe 3 times! I usually somehow mess up baking recipes when I double them but these turned out perfect every time.
I personally think there isn’t a dessert better than classic chocolate chip cookies. It’s my favorite thing to bake and to eat!
Last week was a busy one for me getting ready for the cookie bar. I made 15 dozen cookies! Some inside out cookies but mostly these chocolate chip cookies. I loved seeing the cookie table! And don’t you love the sign? My cute crafty husband made it! And you know what? My cookies were a hit! I got so many comments on it!
Here are some step by step pictures. Don’t be alarmed at the amount of butter and sugar you see, these pictures are from when I doubled the recipe. The recipe is simple and basic and you know what’s the best part? You only need one bowl! First you cream the butter and the sugars then add in the egg and vanilla extract. Next you add the cornstarch, (which makes these cookies so soft!) baking soda and salt. Mix that together then add in the flour. (Make sure you measure correctly.) Next is my favorite step- add the chocolate chips! My kids love this part because they get to sneak a couple chocolate chips. Mix it together, drop into balls (or roll) chill and bake!
I know many of you hate chilling your dough but seriously it makes a big difference! It helps the cookies not to spread which results in a thick and chewy cookie! This recipe has you chill the dough for a minimum of 2 hours in the fridge, but no worries because sometimes I don’t have the time to chill the dough in the fridge so you can just place it in the freezer for a little longer than it takes your oven to preheat (20-25 minutes) then bake it.
Make sure to not over bake your cookies! These cookies had just come out of the oven. They might look a little underdone but as they cool they will firm up and be deliciously soft!
Let them cool for 5-10 minutes on the pan before moving them to a wire rack to cool completely. These cookies are so soft that once when I didn’t wait long enough a cookie on the cooling rack was too warm and part of it fell through.
And of course enjoy these cookies with a big glass of milk!
One Year Ago: Dark Chocolate Ice Cream
Two Years Ago: Dark Double Chocolate Cookies
Three Years Ago: Fudgy Homemade Brownies
- ¾ cup butter (1 ½ sticks), softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups all-purpose flour
- 1½ cups semi-sweet chocolate chips
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown and granulated sugar together on medium speed, beating until light and fluffy about 3 minutes. Add in egg and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.
- Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then add the flour 1 cup at a time. Mix until fully incorporated.
- Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.
- Drop heaping tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for either 2 hours in the fridge or 20-25 minutes in the freezer.
- When ready to bake, preheat oven to 350 F. Spread cookie dough on 2 baking sheets lined with a silpat, or parchment paper, spaced 2 inches apart. Bake, reversing positions of cookie sheets halfway through, for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.
- Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)
Leftover cookies taste best if you reheat it 10 seconds in the microwave.
Adapted from Anna Olsen- Food Network
I’ve done cornstarch in snickerdoodles, but not chocolate chip cookies! If I wasn’t doing a health challenge for the next 6 weeks, I would totally try these today!
I’ve never tried it in snickerdoodles! That’s a great idea. I’ll have to try that next time. Good luck on your health challenge!
These look amazing! You now have me wanting chocolate chip cookies for breakfast!! Pinning this!
Thank you Kristina! lol!
me and my family love this recipe love it
So glad to hear! 🙂
These look amazing!! I love trying new chocolate chip cookie recipes! Pinned!
Thanks Lauren!
Totally making these cookies this week. They look delicious! I’m excited to see the difference that cornstarch makes!
I hope you like them as much as I did!
Everything about those pictures makes my mouth water. Even the dough looks divine.
Thank you Vanessa! 🙂
Yup, those were amazing. Thanks for sharing!
So glad you liked it! 🙂
HEY!
I’m genuinely excited to to try this recipe! I always like trying other people’s variations on chocolate chip cookies. p.s. how do you feel about accepting a challenge? I’m trying to perfect a chocolate chip cookie recipe for my dad — the kicker is that it has to be gluten free and use coconut oil instead of butter/shortening/etc. I’ve had a few successes but if you’re game to try it out I think it’d be a good post (and I’d love the help haha).
🙂
p.s. the coconut oil makes the cookies taste a little coconut-y but I kinda love it — gives ’em an exotic flair.
I’d love to help out! I’ll send you an e-mail. 🙂
I can’t wait to try these, they look completely perfect!!
Thanks Becky! I love this recipe!
Those look so good…I can almost taste them! Stopped over from the weekend retreat:-) Pinning & Baking Soooon!
Thanks for stopping by! 🙂
Yummy! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.
just made these cookies and they were easy to make, look and tasted amazing. thanks!
So great to hear! Glad you enjoyed them. 🙂
These are the BEST cookies I’ve ever baked! Seriously, so easy and a crowd-pleaser! They’re amazing, thank you so much for this recipe!
Thanks so much Carolina! That makes me so happy. Glad you like it as much as I do! 🙂
what am I doing wrong when my cookies never flatten out in the oven. I used starch and measure exactly as per the recipe..
Yien- I am not exactly sure. As long as you measure correctly everything should be fine but if it’s not flattening at all you can just flatten it some before baking it. Hope that helps!
Mine never flattened out either and then ended up really doughy in the middle.
I’m sorry it was doughy. The instructions say to bake 8-10 minutes or until edges are golden so it’s ok to bake it a minute or two longer so it’s not too doughy once it sets up. That will help! And you can slightly flatten the cookies before baking. 🙂
I’ve recently bought a stand mixer and this was the first recipe I tried in it. They turned out AMAZING!
But then I spoiled them 🙁 Put them in an airtight container like you said, but then I stored them in the fridge. They’re stiff now, still delicious but not smooth at all 🙁 How should I keep them if not in the fridge? Is it okay if they’re outside in the room temperature?
So glad you liked it! They don’t need to be kept in the fridge. I just keep mine at room temperature. Try microwaving the cookie for 10 seconds and that will soften it.
If you add a slice of bread to the container it keeps the cookies nice and soft.
Great tip! Thanks!
These look so good! Do you bake one sheet at a time or 2? Didn’t know what you meant by reversing positions of cookie sheets half way through. Thanks!
Thanks Jessica! I bake 2 cookie sheets at time and by reversing I mean to switch them. That helps even out the cooking. 🙂
I made these. I’ve never had cornstarch in cookies. Loved it. Definitely don’t over cook though. Thanks! They are a new favorite.
So glad you like it! This was my first recipe I made using cornstarch. It helps the cookies be a little softer. I love it!
Mine went too flat! They look greasy and overdone on the edges and total dough in the middles. I spent half of the recipe trying to correct this. (My oven is an old piece of garbage so i have to constantly tweek the temperature). So frustrating wasting ingredients, I stupidly doubled the recipe in hopes of freezing some for later. : (
I’m really sorry to hear that Lindsay. I have made this recipe at least 30 times and it turns out every time. Sometimes when doubling a recipe it can mess things up although I’ve doubled this recipe with no problem. If the dough seems too sticky you can add a little more flour and chilling it is an important step.
Ok, my bad. I woke up at 6am the next day realising that I doubled everything BUT the flour! (Do you think that could have effected my results??) Duh!!
Dummy mummy syndrome strikes again. A little scarey it didn’t dawn on me until the next day though. Geez.
I will be trying them again this afternoon, it should be much better. Lol! Love the blog!
Lol! Thanks for letting me know!
WOW! Every time I make these, they’re such a huge hit! So glad I stumbled upon this, thank you!
That makes me happy! So glad you love them! 🙂
We made these today and they were great! They didn’t spread/flatten out like your pictures, but were still thick and chewy. I only added 1 cup of chocolate chips, and the cookies were so soft! Thanks for a wonderful recipe and directions.
I’m so glad you like it! 🙂 The longer the dough chills the less it flattens. If you like a flatter cookie you can press down on it before baking.
Oh those looks fantastic! Thanks for sharing on Weekend Bites
I just made these! And they were AMAZING!!
Wahoo! So happy to hear you loved it! This recipe is the best! 🙂
So if I don’t have a stand mixer with a paddle attachment should I even bother?? Is it really necessary to have that to make this recipe?
You can certainly use a hand mixer! I just prefer using my stand mixer.
Seriously the best chocolate chip cookies ever. My family LOVES them! I love adding the corn starch. I feel like it makes the cookie fluffier, instead of those old fashioned flat cookies.
I’m so glad you all love it! I’m obsessed with this recipe! 🙂
Hi
When your recipe calls for brown sugar, is that regular granulated brown sugar or the sticky brown sugar?
Thanks
Hengie
I’m not quite sure what you mean by your question. It’s just typical brown sugar you buy at the grocery store. You can use light or dark brown sugar.
Just had to tell you that these were the best cookies I have ever made! Unlike yourself, I do not like to be in the kitchen so finding this recipe was amazing. My husband loves his cookies and I do too, although I maybe cursing you later on for my future weight gain lol
Thanks so much for telling me! That makes me happy. 🙂 So glad you enjoyed it! I like to freeze the cookie dough balls I won’t be baking up for later so that’s a good tip for helping with weight gain! 😉