Rich, chewy chocolate chip cookies made with a secret ingredient that sets them above the rest! So delicious, you won't be able to stop at just one!
I have a weakness for chocolate chip cookies. It’s a serious problem. I already have my absolute favorite but can you ever have enough chocolate chip cookie recipes? That was a rhetorical question. Moving on…
Whenever I see a chocolate chip cookie recipe that claims to be the “World’s Best” or “Best Ever”, I feel this competitive need to test it and compare it to mine. This recipe deserves a coveted spot in my regular chocolate chip cookie rotation. They were chewy, flavorful and they had the perfect ratio of chocolate chips to batter.
I was intrigued by the addition of cornstarch. I’ve never added cornstarch to a cookie recipe before. I’m not sure if the cornstarch was responsible for the extra soft texture or not, but I am excited to experiment with my other recipes!
Chewy Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350F.
- Sift flour, cornstarch, baking soda and salt. Set aside.
- Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in chocolate chips.
- Either grease cookie sheets or cover in parchment paper. Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart. These cookies will spread! Bake 8-10 minutes in preheated oven. Kelsey’s instructions caution us not to bake longer than 10 minutes. Kelsey and I obviously share an abhorrence of crunchy cookies.!
- Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.
- The dough also freezes very nicely!
Notes
Mine also didn’t spread. Followed it right how the recipe said. Down to the spooning flour in the cup
Hi Courtney, It could be how soft your butter was before you creamed it. The softer it is, the more spread. It could also the the type or brand of flour, or perhaps, even, your oven. It could be how hot or cold it was in your kitchen that day! There are so many variables. I hope you still enjoyed the flavor at least.
LOVE this recipe!! I have binned my original go to and replaced it with this!
Wondering if you have a chocolate cookie recipe shared anywhere that is very similar in texture?
Hi Nic! LOL I am so glad you love it! This is my all time favorite (and I've tried A LOT)! As for the chocolate cookie, I haven't posted many of those (which I clearly need to remedy) but this one that is a guest post from a wonderful New Zealand baker is probably the closest. I have a chocolate pudding cookie that is soft and chewy but it isn't really the same texture as a chocolate chip cookie. Happy baking!
These are so good!!! i put a little bit of less flour but other than that.. LOVE!
I'm so glad you like them! Happy baking!
I've baked a lot of cookies and have always scooped my flour the same way, I've never run into dense cookies based on that. These didn't spread or melt at all, they were still in the same ball shape after 10 minutes as they were when I put them in the oven. Disappointing.
Hi Stacey, Unfortunately if you scoop differently than I do it doesn't matter that you have always done it a different way because you are using my recipe. I fluff up my flour in the bag then spoon it into my measuring cups and then level them off. The difference can be as much as 1/2 cup, which is a huge difference. Happy baking!
The best cookies I ever made. Thank you for a great recipe 🙂
Hoooray!!!! Thanks Karolina! They are my favorite too and I have tried A LOT of chocolate chip cookies!
Love these Chewy Chocolate Chip Cookies! I live at 5,500 ft in Colorado and I made these without modifications and they came out very well. I used a 1 Tbsp scooper/melon baller and the recipe made about 50 small 2-3 bite cookies. I did flatten the balls down a little with my palm before baking and they took 9 minutes at 350F. They lasted in a covered plastic container for several days and stayed soft. Keeping cookies from getting hard can be a challenge in our dry climate so I'm very happy to find out about the corn starch secret.
Thank you so much Karen for taking the time to stop back and comment! I am impressed to know that they didn't need any adjustments even at 5500 feet!!! To keep cookies soft you can steal a trick from my grandmother - put them in a ziplock with a piece of bread. The bread gets dry and the cookies stay soft! It's crazy!
Such an awesome recipe! the only thing was that they were a little too thick and i probably put too much four in but they still tasted fab 🙂 how do you measure your flour? also for how long do you have to cream the butter and sugar? I'm going to make them again and do them right that time 🙂 love your website!
Hi Victoria! I measure my flour by spooning flour from the bag into a measuring cup being careful not to compact it. Then I level off the measuring cup using a knife. It is so difficult to know when the butter is properly creamed! I completely understand. The amount of time varies by the power and speed of your mixer and the temperature of your butter. I cream my butter until it is visibly lightened and no longer as dense as when I first started. It will look fluffier and less thick. If your butter is actually room temperature this will only take about 1 minute on medium high speed, but if your butter was still a little cold from the fridge, this will take a bit longer (more like 3 minutes). You can over-cream your butter, it will begin to look the color of shortening and will begin to break. I hope that helps!
These cookies are the best chocolate chip cookies I have ever eaten. I am slightly worried that this recipe is doing to make me fat, I think I ate 8 right after baleing.... :s
Hahah! I often have that very same concern, Heather! Especially since I always freeze some of the dough in balls for later cravings! It's dangerous
Great recipe that makes delicious cookies! My sons can't get enough of these. I bake half and freeze the other half so we don't eat to many!
I'm so glad you enjoyed them, Debbie!! I do exactly the same thing - or I will eat them ALL!!!! I have also been known to eat the cookie dough straight from the freezer - not that I can suggest that!
Perfect recipe and instructions. Dont know how these wouldnt turn out.
Tried this recipe tonight! It was such an easy recipe, and quick to make and bake. I was devastated when they came out thick and round. I saw that some commented awhile back about the same problem. But I figured out what I did wrong! I added baking POWDER instead of baking SODA. That totally makes all the difference. I will try this recipe again, soon, but with the correct ingredients this time! Haha. Thank you for the recipe.
Hi Kolbie! Hahah! We have all been there! Let me know how it goes!
Just made these and they didn't spread or flatten at all. Came out in the same balls they went into the oven as! My butter was very soft and I sifted my flour prior to measuring, like always. Odd. They look nothing like the picture and they have a very crumbly texture.
Hi Kass! I'm so sorry you had that issue. Some others have had similar issues, so feel free to scroll through the comments to read my responses and troubleshooting tips to them. After reading your comment, I would guess that the most likely reason yours came out as balls and had a crumbly texture is because you used too much flour. This is the problem with volumetric measurements. I spoon my flour from the bag into a measuring cup and then scrap off the excess on the top. I do not compact it, I do not dip my measuring cup in the bag. Too much flour in combination with the cornstarch will make for a crumbly cookie. The other common cause is not creaming your butter and sugar enough, but since your butter was very soft, I highly doubt this was your issue. Happy baking!
Hi! I tried these last year and substituted the vanilla with Maple syrup (I didn't have vanilla extract and didn't realize until it was too late!) and they were delicious! Cookies MUST be chewy in my opinion and these are to die for! I made them tonight with vanilla and I added candied bacon (place bacon on baking sheets, sprinkle with brown sugar, and bake at 350 degrees for 18-25 minutes, flipping over half way through) and they are wonderful!!! Giving as gifts to my father in law and brother in laws for Christmas! Thank you again, this is my go to chocolate chip cookie recipe! Feel free to follow me on Instagram, everyone! I just made orange chocPlate chip patties night before last and will share recipes!
Instagram.com/allioso
I had the same issue as a lot of others it seems. Dough was dry and cookies didn't spread at all 🙁 I've double and triple checked that I followed the recipe correctly and I don't see where I went wrong. Pretty didisappointed.
Hi, the pictures caught my eye so I decided to try it out.
I followed this recipe to a "T" and was rewarded with ball shaped "cookies." Nowhere near the photos you posted.
So very disappointed, what a waste of ingredients.
!
I'm very sorry to hear that Dina. There are a number of factors that could have impacted how much your cookies spread. Please read my responses to previous comments if you are interested in troubleshooting. The way I wrote my recipe was exactly what I did and produced the cookies that I photographed. I am sorry that you were disappointed.
Hey, I just made these cookies but they didnt spread at all 🙁 Im forever searching for a cookie recipe that spreads out to be crispy on the edge but chewy in the middle, any ideas on why mine didn't work out? I swear I stuck to the recipe exactly!
Hi Holly! I don't know why your comment got stuck in my spam. I am so sorry not to get back to you sooner! I mentioned all my best ideas for the same problem as yours in the comments above. My top two reasons are your butter wasn't soft enough or you didn't cream the butter enough. Soft butter helps these cookies spread. The second culprit could be how you measure your flour. I scoop mine from the bag into a measuring cup and then level without compacting. If you do the traditional dip the cup into the bag and level then you could have up to 1/2 cup more flour than me and that could make a huge difference! Best of luck and happy baking!
I have used this recipie so many times now!!! Def my go-to chocolate cookie!!!
I'm so glad, Tracy! Thanks for stopping back by to tell me! It's time I make it again too 🙂
Hi there! I'm excited to try this recipe. Just wondering, are you mixing it by hand when you add the egg, vanilla, and flour mixture into the creamed butter and sugar? If so, does any type of spoon work? Thanks again!
Hi Sandy! I make the whole recipe in the stand mixer with the paddle attachment. You could also make it with a hand mixer or mix it with a wooden spoon. Whenever I use a spoon I use a large, sturdy wooden spoon. I hope you like them!
Thank you so much!
Welcome!
I made these cookies a few days ago and they were absolutely delicious! So soft and chewy, with a great flavor. I added walnuts into half of the batter which added the perfect little crunch. My whole family loved them and my dad said they were some of the best chocolate chip cookies he's ever had! Thank you so much for the recipe!
I'm so glad that you liked them!!! I bet they would be delicious with a few nuts mixed in
I don't know what I did wrong, but my cookies didn't spread out much at all and they are really thick. I followed the recipe exactly, so i don't know what went wrong. Any ideas?
Hi Christina, I'm sorry you had the same trouble as some other people. Please read my threaded comments for all my suggestions.