Chocolate Chip Cookies Recipe – The BEST EVER (Video Recipe)

The Best Ever Chocolate Chip Cookies Recipe

If you are looking for the best chocolate chip cookies recipe, then this is it. This no-fail recipe produces cookies that are soft, chewy on the inside and crisp at the edges. And they are also loaded with chocolate chips and the flavor of brown sugar and rich vanilla extract. A simple and easy no fuss recipe that takes less than 10 minutes to prepare and 15 minutes to bake.

What makes a chocolate chip cookies deliciously chewy on the inside with a crip outside? Today, I share with you my recipe for the best chocolate chip cookie you will ever make. These have been one of our family favorites for a long time. I also give them as gifts every time I want to say thank you to someone or send cookies to family and friends.

I may not have enough food to go around at times, and yet I always have enough cookies in my cookie jar. And the chocolate chip cookie is the default cookie that gets made almost every week.

Well, it all starts with my husband who is a cookie monster. He loves the American chocolate chip cookie. Having lived in the US for so many years, he got used to eating big large bakery-style chocolate chip cookies. Over the years, my Aadi has developed the same taste for this famous chocolate chip treat.

Want to be the best cookie mom?

I’m sure that those of you that have kids experience this as well. My Aadi is out with friends having a good time. Suddenly I get a call…. hey mom can you make us some cookies? I’m coming over with my friends.

Honestly, it would be easy to just say no. And yet, I always say yes!! And what helps me at times like these is having cookie dough in the freezer ready to be baked. Yup, I get these out of the freezer and place them on the counter while the oven is preheating. Then into the oven, and they are ready in less than 15 minutes. 

How do you freeze chocolate chip cookies (Save/Pin)

I love fresh baked cookies, so I freeze the dough, not the baked cookies. As I said above, I make a double batch and freeze the extras. And the best way to freeze them is to use a cookie scoop/ice-cream scoop and place them on a baking tray.

Then, place the tray in the freezer. And once they are individually frozen (about 2 to 3 hours), drop them in a ziplock bag. That way they won’t stick together or lose their shape.

Chocolate chip cookies are also a great kids project!

The chocolate chip cookie, being kids favorite, is also an excellent dough for kids to work. And this dough is so forgiving for either a little overmixing or undermixing. And the cookies still come out delicious.

So, often when the kids have friends over and want to bake cookies, I usually opt for these. And yet, I do not chill the cookies before baking. Because the kids are generally impatient. Furthermore, I bake them at 190C / 380 F to minimize the spread. And kids love these cookies, so there is usually 100% participation

Let’s talk ingredients and substitutes (Save/Pin)

• Flour – It’s best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do.
• Cornstarch – Also called cornflour. This is the secret ingredient in the chewy chocolate chip cookie. 
• Sugars – We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness.
• Vanilla – Use good quality vanilla as it does make a huge difference. I use my homemade vanilla extract.
• Chocolate – Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I often prefer to break a chocolate bar instead of using chocolate chips. 

Useful Tips and Tools

• Normally, I insist that you use a stand mixer but making sure you cream the butter and sugar is very important so if possible do use your K-mix or kitchen-Aid  
• A good baking tray is always important. So, try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper.
• It is essential to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them cooking further and place them on a Cooking rack so they air circulates on all sides. This prevents steam from going back into the cookie thus keeping them crispy not soggy.
• Always bake cookies on the center rack of your Oven. And if you have more than one tray bake them one at a time. You can bake two trays at the same time, and yet this can lead to some of the cookies in the bottom tray spreading too much. Also, you can rotate the trays during the baking. This is helpful with some cookies.
• Most cookies usually bake between 12 to 15 minutes. Since cookies bake quickly, they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.

How to make the best Chocolate Chip Cookies (Save/Pin)

Ingredients

• 228 grams unsalted butter – (2 sticks/ 1 cup)
• 100 grams light brown sugar –  (1/2 cup)
• 100 grams white sugar – (1/2 cup)
• 1 large egg
• 1 large egg yolk
• 256 grams all-purpose flour (2 cups)
• 30 grams cornflour /cornstarch (1/4 cup)
• 1/2 tsp baking soda
• 1/4 tsp salt 
• 220 grams chocolate chips – (1 1/4 cup or 8 oz)
• 1 tbsp vanilla extract

Method

• Combine the flour, cornflour, baking soda, and salt – and set aside.
• Cream butter, brown and white sugars until light and fluffy.
• Mix in the egg and egg yolks
• Add the vanilla.
• Then add the cornflour and flour mixture – and combine well.
• Lastly, add chocolate chips – combine well.

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• Use a cookie scooper or two tablespoons.
• Drop the cookie dough on to a baking sheet keeping enough space so the cookies can spread.
• Chill the cookies for 30 minutes.
• Preheat the oven at 170C / 340 F.
• Bake in a preheated oven for about 12 to 15 minutes.

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• The cookies must still be soft in the middle and light brown on the outside.
• When baking chocolate chip cookies under baking is better.
• Cool completely on a cookie rack before storing them in a cookie jar.

TIPS AND TROUBLESHOOTING 

• Cream the butter and sugar for no more than 2 minutes. Because over creaming can cause the cookies to spread too much.
• This dough has more butter, so chilling for half an hour before baking spreads them just enough. And if you don’t chill the cookies, they will spread more (very tasty too).
• You must bake them at the oven temperature mentioned above – since too hot will give domed cookies, and too low will give flat, spread out cookies

Frequently asked questions?

Why do my chocolate chip cookies come out flat? 

The right oven temperature is vital for chocolate chip cookies. You want the cookie to melt, while at the same time, cook quickly on the outside edges. Every cookie recipe comes with its own defined time and temperature, so it is essential to follow the recipe and guidelines.

Can I use dark brown sugar instead of light brown sugar in chocolate chip cookies? 

You can use dark brown sugar, and yet the cookies will have a strong caramel or toffee kind of taste from the molasses. The cookies will also spread more and have a darker color. 

Can I use all brown sugar for my chocolate chip cookies 

The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the chocolate chip cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.

Why do my chocolate chip cookies not flatten? 

The chilled cookie needs the right temperature for baking. So the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe. 

Why are my chocolate chip cookies so fluffy? 

Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy. 

How do you know if the cookies are undercooked? 

Cookies bake fast, and every recipe will state the cooking time. And yet, every oven is different. Also, keep in mind that cookies continue to cook on the hot baking tray even after you take it out of the oven. In the case of chocolate chip cookies, little underdone works in its favor to keep that soft chewy center. 

Can I make chocolate chip cookies without eggs? 

Absolutely, just use my recipe for best eggless chocolate chip cookies. It’s a simple and easy recipe.

Which other cookies can I freeze?

Some cookie doughs freeze well. Like my Molasses Delights Cookie Recipe, Classic Gingerbread Cookies or  Hamentashen Ozen Haman or Purim Cookies, and also these chocolate chip cookies.  So, I make a big batch, portion them into eight per ziplock bag, and store them in the freezer just the way I explained above.

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The Best EVER Chocolate Chip Cookies

Author: Veena Azmanov

5 from 58 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calories: 157kcal

$10

Adjust Servings Here: 25 Cookies

Description

Crispy on the outside, chewy on the inside. These are the best ever chocolate chip cookies!! These have been one of my family favorites for a long time now and still the one treat I give as gifts because it’s so much appreciated.

Equipment /Tools

• Hand Mixer
• Mixing Bowl Glass
• Baking Tray
• Measuring Spoons
• Measuring Cups

Ingredients

• 228 grams Unsalted butter
• 100 grams Light brown sugar
• 100 grams White sugar
• 2 Eggs large
• 240 grams All-purpose flour
• 3 tbsp Cornflour / cornstarch
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 175 grams Chocolate chips
• 125 grams Pecans or walnuts chopped optional
• 2 tsp Vanilla

Metric – US customary

ADJUST SERVINGS HERE – 25 Cookies

Conversions – Switch between Metric & US for other measurement options

Instructions

• Preheat the oven to 190C/380 F.
• Sift together the flour, baking soda, and salt – set aside.
• Cream butter, both sugar and cornstarch until light and fluffy.
• Mix in eggs and vanilla – combine well.
• Add flour mixture – combine well.
• Lastly, add chocolate chips (and nuts if using) – combine well.
• Use a cookie scooper or two tablespoons.
• Drop the cookie dough onto to a baking sheet keeping enough space so the cookies can spread.
• Bake in a preheated oven for about 10 to 12 minutes.
• Cool completely on a cookie rack before storing them in a cookie jar. 

Recipe Video

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Nutrition Information

Serving: 32g | Calories: 157kcal | Carbohydrates: 17.1g | Protein: 1.7g | Fat: 9.1g | Saturated Fat: 4.5g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 0mg | Fiber: 0.7g | Sugar: 10g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – bakery style, baking, baking from scratch, chocolate chips, cookies

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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