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The best chocolate chip cookies on a wire rack.
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5 from 19 votes

The Best Chocolate Chip Cookies

These chocolate chip cookies are the BEST cookies! They are large chewy cookies with crisp edges. They are a no chill and no mixer recipe full of two kinds of chocolate chips!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Servings: 18 Large cookies
Calories: 335kcal
Author: Stephanie Rutherford

Ingredients

  • 1 cup Unsalted butter melted and cooled
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 2 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 2 ½ cups All-purpose flour
  • 1 teaspoon Cornstarch
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Dark chocolate chips
US Customary - Metric

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, ½ cup White granulated sugar, 2 teaspoon 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 ½ cups All-purpose flour, 1 teaspoon Cornstarch, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
  • Add both chocolate chips and mix. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven is preheating before scooping.
    1 cup Semi-sweet chocolate chips, 1 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.
  • Bake one cookie sheet at a time. Bake for 13-15 minutes until the edges are golden brown and the middle is slightly underdone. Top the cookies with extra chocolate chips and flaky sea salt *optional.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them to not spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 335kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 159mg | Fiber: 2g | Sugar: 25g | Vitamin A: 321IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2mg