The Best Chocolate Chip Cookies
These are the best chocolate chip cookies! They are super gooey cookies with super chewy centers and crisp edges. They are a no mixer, no chill, and one bowl recipe! The cookies have such a rich flavor and these are my go to cookie recipe!
These best chocolate chip cookies are without a doubt my favorite cookie. They will be your favorite too! They also come out perfectly every time.
The reason they are the best is they have very a chewy and gooey center, while the edges are still crisp and they are loaded with two types of chocolate chips! They are also crazy easy to make and don’t need a mixer!
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- Tip 2: Don’t skip the cornstarch, this helps to soften the gluten strands and leads to a softer cookie.
- Tip 3: Use good quality chocolate. I used Ghirardelli semi-sweet chocolate chips and dark chocolate chips. Better chocolate will make a better tasting cookie.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more chocolate chip cookie recipes, try my brown butter chocolate chip cookies and oatmeal chocolate chip cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
The Best Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 2 2/3 cups All-purpose flour
- 1 tsp Cornstarch
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Dark chocolate chips
Instructions
- In a large bowl, mix the melted butter (it needs to be cooled to room temperature to prevent spreading), brown sugar, sugar, vanilla, and eggs. Whisk until smooth.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 2 tsp Pure vanilla extract, 2 Large eggs
- Add the all-purpose flour, baking soda, baking powder, cornstarch, and salt. Use a rubber spatula to mix these until just combined.2 2/3 cups All-purpose flour, 1 tsp Cornstarch, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Add both chocolate chips and mix. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes to prevent spreading.1 cup Semi-sweet chocolate chips, 1/2 cup Dark chocolate chips
- Use a large cookie scoop (3 Tablespoons). Scoop 6 cookie dough balls per cookie sheet. Top the cookie doughs with extra chocolate chips. I did 6 chocolate chips and one dark chocolate chip.
- Bake one cookie sheet at a time. Bake for 13-15 minutes until the edges are golden brown and the middle is slightly underdone.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
These are so easy!
People have been bugging me to make more since
The chocolate chip cookie recipe I come back to time and time again, have also shared with many friends and family. Really great thank you so much!
Such a great recipe!
I half the recipe felt it was too many cookies for me, it worked great! My kid loves them! Second time I made more and froze them before baking in little balls, cooking as needed for snack time. Thanks for the great recipes keep them coming!!
So I am just curious on your best ever chocolate chip cookie recipe that I’ve made now it’s several times because they are such a big head. Have you ever tried to take the chocolate chips out and use macadamia nuts? Or macadamia nut and white chocolate chips with the same basic recipe. What would be your thoughts on that.
Yes you can definately do that!
These were such a big hit! 🤤I used buttery vanilla extract and everyone loved them. Such a fun, easy baking project to do with my little one. I was thrilled I had the tiny ice cream scoop on hand, it seemed too small, but it was really helpful.
Do I have to use an ice cream scoop for these cookies? I usually use a 1 1/2 TBSP scooper for cookies. Thank you!
You can use that size scooper. Adjust the baking time to 10-11 minutes to make sure they don’t over bake. I prefer the ice cream scoop because it create large cookies and you get a chewier center.
Pingback: Chocolate Chip Cookie Skillet - Stephanies Sweet Treats
Pingback: Fudgy Brownie and Cookie Dough Sandwiches - Stephanies Sweet Treats
Pingback: Fudgy Peanut Butter Brownies - Stephanies Sweet Treats
So easy and so good! I’ve never had a fluffy cookie before this. I couldn’t believe how fluffy and soft these were. I’ll never need another recipe again!!