Ask and you shall receive!
I am thrilled to be sharing my best and favorite chocolate chip cookie recipe! These cookies come out perfect every time, as long as you don’t accidentally burn them of course. They rise instead of flatten like some recipes do, and they maintain a crunchy shell with a soft core. They truly are perfect, and yes, they will look exactly like this if you follow the instructions! Meaning, these aren’t just blog worthy pictures of the best cookies out of the batch, no, ALL cookies will look this beautiful *tear. My babies!
Okay, so since I’ve blown people away with my Peanut Butter Cookie recipe (here!), I figure it’s time to crank it back old school with the timeless and always loved chocolate chip cookie. Yes, this recipe has a secret ingredient, too. That’s what makes my cookies so good, ya’ll… There are certain ingredients that you normally wouldn’t put in a cookie! I’m making it sound all dramatic like it’s Chemical X from the Powerpuff Girls, but it’s just corn starch, LOL! Adding corn starch is what makes the cookies rise, and is what makes them forever soft. Lord, when these things first come out of the oven and melt in your mouth, it’s enough to make you weep. I should really just open up a store and start making money off of these. They really are that good.
Let me know if you try these please! Tag me in your posts! It truly makes my day when I see you guys trying out my recipes (I screen shot it and show anyone within a 100 foot radius, it’s embarrassing).
- 1 1/2 sticks salted butter, room temperature (or you can do unsalted butter, and add 1 tsp of salt)
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 and 1/4 cup semi-sweet chocolate chunks!! (or chips, I just get excited about chunks)
- In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a smaller bowl, whisk together flour, cornstarch, baking soda and salt. Starting on a low speed, carefully mix into the wet ingredients until combined. The cookie dough will be thick. Add the chocolate chips and mix for about 5 seconds until evenly distributed. Cover dough with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes while you preheat the oven!
- Preheat oven to 350°F Line your baking sheet with parchment paper or silicone baking mats. Set aside.
- Once chilled, use a cookie scoop to scoop out dough, pressing the dough into the scoop before releasing onto the baking sheet. If you are using your hands, roll the dough very well into 1 to 1 /12 inch balls. Place on the baking sheet and bake for 11 minutes, until barely golden brown around the edges. They will look slightly under cooked when you remove them from the oven, I promise you they aren’t! Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, you may gently press down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Enjoy! These are amazing!!
Modified from the original recipe here