Ultimate Chocolate Chip Cookie Recipe
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Do you have an Ultimate Chocolate Chip Cookie recipe? You know…the huge and crispy kind with a melted chocolate center? Well, now you can make them at home anytime you like!
How to Make the Best Cookies
The perfect chocolate chip cookie is one you drool over when gazing through the bakery window! It’s huge in size, has crisp edges, and bursts open with gooey chocolate chunks!
The secret to making the best chocolate chip cookies is determined by the type of dry ingredients, how long they’re baked, and the oven temperature. If you like thick and chewy cookies loaded with lots of chocolate chips, this is the perfect recipe is for you!
Homemade chocolate chip cookies are perfect for stuffing lunch boxes, afternoon snacking, and goodie bags at birthday parties. They’re even great for stuffing trick or treat bags at Halloween!
Actually, any time is a great time to eat a chocolate chip cookie, especially when they’re warm and oozing with chewy centers..straight from the oven.
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Ingredients
What makes the most delicious cookies? Cold dough and fresh ingredients yield the best results. See recipe card for quantities.
- cold unsalted butter
- light brown sugar
- granulated sugar
- vanilla extract
- large eggs
- all purpose flour
- cornstarch
- baking soda
- salt
- semi sweet chocolate chips
- dark chocolate bar or chocolate chunks
Instructions
To make the ultimate chocolate chip cookie recipe, gather all ingredients in advance so prep will go faster.
1 – Start by cutting cold butter into cubes and placing it in a large bowl. Whip until smooth with a hand or stand mixer on medium speed, then add sugars and blend until creamy.
2 – Scrape sides of bowl and mix again. Add eggs and vanilla, blend until mixed together, but don’t over mix.
3 – Combine flour, cornstarch, baking soda and salt in a separate bowl. Gradually add flour mixture to wet ingredients in mixing bowl and blend slowly on low speed until the flour can no longer be seen.
4 – Stir in chocolate chips and chocolate chunks. Fill a cookie scoop to make 2 inch balls of dough and place 12 of them on a cookie sheet. Press extra chocolate chips on top of dough. Bake at 400 degrees for up to 8 minutes, but no longer.
5 – Remove cookies from oven when rims are golden brown, but middle is still pale. This is a very important step! Cookies will continue to bake on the sheet pan after removing from oven.
6 – Transfer cookies to a wire rack and cool at least 5 minutes before serving.
Cookie FAQS
Just before popping them into the oven, press several chocolate chips or chunks into the top of each cookie dough ball. The other chips will melt into the cookie, but the ones on top will keep their shape.
Adding cornstarch to the batter helps these cookies stay crispy. Baking them at 400 degrees for only 8 minutes also causes the outer edge to crisp up while the middle stays chewy.
Many reasons could cause cookies to spread. It’s usually due to the flour and not measuring it properly. I always use White Lily flour (ad) because it’s light and airy. Using eggs that are too cold can also cause this to happen.
Top Tips
- Measure the ingredients properly.
- Keep the butter cold until ready to use.
- Do not over mix the dough.
- Bake cookies at a high temperature for only 8 minutes for best results.
- Add cornstarch to the batter to achieve crispy edges.
- Make sure eggs are at room temperature before adding to batter.
- Refrigerating cookie dough at least an hour before baking helps the butter stay cold which produces the best results.
Storage and Freezing
To keep the cookies crispy, allow them to cool on a wire rack for several hours before transferring to an airtight container. Store in a cool, dry place away from any humidity for up to 4 days.
When freezing, wrap each cookie tightly in plastic wrap and transfer all of them into a gallon size bag. Store in the freezer for up to 3 months. Thaw by leaving out on the counter overnight.
Cookie dough balls can also be frozen ahead of time and baked as directed in recipe straight from the freezer.
Variations
Chocolate chip cookies are very versatile and can be loaded with additional ingredients if desired. Turn your cookies into a unique creation with these fun add ons!
- coconut
- chopped nuts like pecans or walnuts
- raisins
- dried fruit such as cranberries or cherries
- white chocolate or butterscotch chips
- spices like cinnamon, pumpkin spice and cloves
- M&M’s or other chunks of candy bars
More Cookie Recipes
- Oatmeal Chocolate Chip Cookies (soft and chewy)
- Santa’s Chocolate Chip Cookies (huge and gooey)
- School Cafeteria Cookies (old fashioned peanut butter cookies)
Recipe Card
Ultimate Chocolate Chip Cookie Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- hand or free standing mixer
- mixing bowls
- sheet pan or cookie sheet
- 2 Inch cookie scoop
- whisk
Ingredients
- 2 sticks cold butter (cubed)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 ½ cups all-purpose flour - I use White Lily (ad)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 10 ounces chocolate chunks or chopped candy bar (I use Belgian chocolate chunks from Aldi)
- extra chocolate chips to press into top of cookies optional
Instructions
- Cut slices of cold butter into cubes and place in a mixing bowl.
- Cream butter with a mixer until just softened.
- Add brown sugar and granulated sugar. Mix on low speed until creamy.
- Add vanilla and eggs. Mix until just incorporated.
- In a separate bowl, whisk flour, cornstarch, baking soda and salt together.
- Gradually add dry ingredients to batter in mixer while blending on low speed.
- Gently stir in chocolate chips and chopped chocolate bar (or use chocolate chunks). I use a 10 ounce package of Belgian chocolate chunks from Aldi.
- Store batter in the refrigerator until ready to scoop onto a sheet pan.
- Use a cookie or melon scooper to make large cookie dough balls about 2 inches in diameter. Place on sheet pan or cookie sheet. Leave 2 inches between each dough ball for a total of 9 per pan.
- Press extra chocolate chips or chunks into top of cookies
- Bake at 400 degrees for 8 minutes if batter is room temperature or 10 minutes if batter has been in refrigerator. Do not bake more than 10 minutes! Take out of oven when edges of cookies are golden brown but middle is still pale.
- Cool on sheet pan for 5 minutes, then transfer to a baking rack and let cool completely.
- Store cookies in an airtight container for up to 4 days after cooling completely.
Notes
- Measure the ingredients properly.
- Keep the butter refrigerated until ready to use. Don't let it sit out on the counter.
- Bake cookies at a high temperature for only 8 minutes if batter is at room temperature or 10 minutes if it's been in the refrigerator.
- Do NOT bake cookies longer than 10 minutes.
Nutrition
Nutrition info is an auto generated estimate.
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Thanks for all of the tips on what makes a great cookie. I’ll have to try this recipe.