The best chocolate chip cookies with a soft and chewy inside and perfectly crisp edges. Each bite is absolute heaven!
Crispy Chewy Chocolate Chip Cookies
Is there anything better than homemade chocolate chip cookies?? I think not! Seriously, they’re one of my favorite things in the world. And if you’re looking for a delicious and simple recipe…this is it.
These cookies taste amazing and are super soft and chewy…just the way a chocolate chip cookie should be! They’re perfectly crispy on the edges and are filled with sweet chocolate chips in every bite. My mouth is watering just talking about them. :)
These really are the best cookies (according to my husband and kids at least). And everyone who tries them always asks for the recipe.
A Simple Secret Ingredient
Have you guessed what the secret ingredient is that helps makes these cookies so delicious? Cornstarch! You won’t find this ingredient in most traditional recipes, but boy does it make a difference.
Making chocolate chip cookies with cornstarch helps make the texture extra thick and delicious. It’s an easy way to elevate your cookies without hardly any work. If you don’t have corn starch on hand, you can add an extra Tablespoon or two of flour in it’s place.
Should I Chill the Dough?
Yes, I would absolutely recommend that you chill the cookie dough if you have the time. I like to refrigerate mine for at least 30 to 60 minutes before baking. By chilling the dough, the cookies are less likely to spread and will result in a thicker consistency. And who doesn’t love soft, chewy and ultra thick cookies?
If you don’t have time, don’t worry, they’ll still taste amazing! They may just spread a bit more while they cook.
Tips for the Best Chocolate Chip Cookies
- Measuring flour. It may seem simple, but have you learned how to accurately measure flour? By spooning the flour into a measuring cup and then using a knife to level it off, you’re guaranteed the perfect amount of flour each time.
- Scooping and rolling. I like to use a large cookie scoop and then roll the dough into a ball. Then I’ll press extra chocolate chips onto the tops. This recipe will make 24 cookies with a large cookie scoop and 36 total with a medium scoop.
- Avoid sinking. I find that mixing the chocolate chips in with the flour helps them not sink to the bottom.
- Removing from oven. When you remove cookies from the oven, let them set on the baking sheet for 2-3 minutes before adding to a cooling rack. The centers may look a tad bit underdone at first, but they’ll continue to bake as they cool and the edges will remain perfectly crispy.
Storing & Freezing
- To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
- To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
- Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
- Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.
More Easy Chocolate Chip Cookie Recipes:
- Chocolate Chip Pudding Cookies
- M&M Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip and Sprinkle Birthday Cookies
- Neiman Marcus Cookies
Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter , barely softened
- 1 cup light brown sugar , packed
- 1 cup granulated sugar
- 2 large eggs , cold
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 teaspoon cornstarch
- 1 -2 cups chocolate chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and beat just until combined once the eggs are added, you don't want to over mix.
- Add the flour, baking soda, salt and cornstarch and pulse on low. I like to slowly mix in the chocolate chips with the last cup of flour. Again, do not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate dough for 30 minutes if time allows.
- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
- Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3 minutes, and then remove to a cooling rack.
Notes
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Can’t wait to try this recipe. I make my own vanilla and I make vanilla sugar(granulated). Also vanilla sea salt that I will use.
I bet that will be so delicious! I hope you enjoy :)
Yes and they were really good. Everyone wanted the recipe. so much better than the recipe on the side of the chocolate chip bag.
Love hearing this! So glad the cookies were a hit :)
Too much like cake. Would be better with pecans.