Perfect Chocolate Chip Cookies – classic chocolate chip cookies that come out thick, chewy, and perfect every time!
The perfect chocolate chip cookie is a treat you should never be denied. Especially when they are warm and fresh out of the oven. They are pretty impossible to stay away from. I grew up making these Chocolate Chip Cookies and they were a staple in my childhood.
Today I have updated my go to recipe and these perfect chocolate chip cookies are my go to. They are thick, chewy, and bake up perfectly every time!
There are so many different kinds of cookies out there. And people love them all. There are die hard crispy cookie people. People who love thick cookies, people who need all the chocolate in the cookies and more. Me? I like them thick, chewy, plenty of chocolate and for them to stay soft. It has taken years of testing, but these are it!
The key to making soft chocolate chip cookies? Cornstarch. There is something it does in the batter that just leaves them soft, they bake up thicker and they are perfectly chewy. These are definitely the best chocolate chip cookies, and the most requested at our house.
You can use this as a base recipe for just about anything. Skillet Cookie is delicious with this cookie recipe. That might be my ultimate weakness when it comes to desserts. Or you can bake them into bars if you don’t want to shape a bunch of individual cookies.
Also just about any mix in works! I use semi-sweet chocolate chips, but dark chocolate, milk chocolate, butterscotch, peanut butter, white chocolate and more are all equally delicious. How to make them over the top? A combo of chocolate is incredible! Just trust me on that one.
These perfect chocolate chip cookies have become a staple in our house, and something I have become known for. We make them for the holidays and add M&M’s to the top as well. You really can do anything with them, and everyone is going to love them.
So if you want to mix up your chocolate chip cookies these are a must try!
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Perfect Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 whole large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes. Mix in the egg and vanilla. Add flour, cornstarch, baking soda and salt. Mix until everything is combined. Fold in the chocolate chips.
- Chill the dough for 30 minutes. The longer you chill the thicker your cookies.
- Preheat oven to 350 degrees.
- Scoop golfball size balls of dough onto a baking sheet. Bake for 9 minutes, until the edge are just golden brown. The center will appear underdone.
- Let cookies cool for 5 minutes before removing to a wire rack.
Notes
Recipe from Apple A Day
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Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 117Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 102mgCarbohydrates 15gFiber 1gSugar 9gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Janet says
Is it necessary to line your baking sheets with parchment paper or a silpat, or spray with a baking spray like Pam? Thanks!
Renee Galloway says
Is the brown sugar packed? Thank you!!
Erin S says
Yes, brown sugar, unless otherwise noted in a recipe is always packed. Enjoy!
Renee says
Is it possible to update recipe to include packed. Because not saying packd essentially says its not or it would have said so. I’m not a novice baker. Love Love this recipe!!
Erin S says
Brown sugar is measured packed in every recipe out there – you can read this article https://www.bhg.com/recipes/how-to/bake/how-to-measure-sugar/
So if you see a recipe say “packed” it is redundant, because that is just how it is measured. Hope that helps you with this recipe and others that you try!
Tanya says
Suggestion on a gluten free version, for the best flour to use? Theses sound awesome, I would love to make them for myself,
Erin S says
A gluten free all-purpose flour like the Cup 4 Cup brand works great
Tanya says
Wonderful, I happen to keep this specific flour on hand for my favorite muffins and quick breads. Gluten free baking can be challenging and trial and error’s in my experience. I appreciate your suggestion and quick response. I am excited to make these and follow up on my results!