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Best Chocolate Chip Cookie Recipe (to date)

A good chocolate chip cookie never gets old, especially with an ice cold glass of milk. Growing up, we would make Toll House chocolate chip cookies, which we loved and they still bring back lots of great memories. But then I tasted a Mrs. Field’s semi-sweet chocolate chip cookie and realized that there may be more to chocolate chip cookies then just Toll House. Over the years I have tried many different recipes, most of them good. Earlier this year, I came across a recipe that I thought was pretty darn good and it became my go-to recipe. Then around Thanksgiving I tried a couple of other recipes, also very good. I started playing around with these recipes and I think I have come up with a really good recipe, currently the best chocolate chip cookies I have had to date. I have made these a couple of times now and they are consistently very good– soft, chewy and chocolatey. I am sure I will continue experimenting with recipes (because I cannot help myself), but I think you will be very happy with these cookies–they are easy to make and delicious! Try them out and let us know what you think.

Enjoy!

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: Makes 36-38 cookies

Ingredients:

  • 425 grams all-purpose flour (about 3 cups, I like weighing flour for consistency)
  • 1 TBLSP corn starch
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 TBLSP pure vanilla extract (I use Nielsen-Massey aka "liquid gold")
  • 1 3/4 cups semi-sweet chocolate chips (I use Nestle Toll House)
  • 1/2 cup bittersweet chocolate chips (I use Ghirardelli)

Instructions:

  1. Pre-heat oven to 375 degrees (use convection if you have it). Line baking sheets with parchment paper and set aside.

  2. In a medium bowl, whisk together flour, corn starch, baking soda, baking powder, and salt, and set aside.

  3. Using a stand mixer, cream softened butter until smooth (about 30 seconds). Add brown and white sugars to butter and cream on medium speed until fully incorporated (about 2 minutes). Add eggs and vanilla and cream on medium speed until light and fluffy (about 2 minutes). Turn mixer to low and slowly add flour until fully incorporated.

  4. Add chocolate chips and mix by hand using a large sturdy spoon. Using a spoon or scoop, scoop 2 Tablespoons of dough onto prepared baking sheets, then roll dough into balls, making sure they are spaced about 2" apart. Bake at 375 for 9-11 minutes. The cookies are done when they just start to lightly brown towards the bottom. Remove baking sheets from oven and place on cooling racks. I typically allow them to cool on the baking sheets, but feel free to move the cookies to a cooling rack after a couple of minutes.

    You do not want to over bake these cookies. You want them soft and chewy.

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