
Best Chocolate Chip Cookies
Disclosure: Some of the links in this post are affiliate links. There is no additional cost to you if you decide to purchase, but I may receive a small commission. I promise I will only recommend things that I personally love or believe in. If I love something, I want to share that product or service with my community!
Please contact me if you have any questions, and thank you for your support! Full privacy policy here
I have the best chocolate chip cookie recipe (granted, I may be biased) ever! I don’t even remember where I found it originally, but I’ve been making this recipe for years. This recipe has been tweaked to my liking, and I think the “secret ingredient” really makes it stand out.

This recipe is super simple, and will come together relatively quickly. There aren’t any weird ingredients, and I tend to keep all the ingredients on hand in case I need to show up somewhere bearing “gifts”.
I now have a Kitchen aid mixer thanks to my wonderful guy, but this will work just fine with a hand mixer as well. These are seriously my favorite chocolate chip cookies. I’ve tried a bunch of recipes, but always come back to this one.
The Process
The ingredients are pretty easy to keep on hand.

These cookies mix up pretty quickly:

If you’re using a scoop, you get nice even domes of dough on the baking sheet:

Because these cookies don’t really spread, they usually look the same when they’re done as when they went on the sheet.

Ingredients
- 3/4 cup salted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
Directions
- Preheat the oven to 350°
- Place the 1.5 sticks of butter in a bowl. Microwave for 15-20 seconds on 50% power. This makes the butter soft but not liquid.
- Grab your stand mixer (again, a hand mixer works just fine also), and cream the butter and sugars until fluffy and light.
- Add the egg and the vanilla, mix.
- Add the baking soda and cornstarch.
- Mix the flour into the dough in 1/2 cup increments. I find this method gets the best consistency with the dough, and doesn’t make a huge mess.
- Stir in chocolate chunks until incorporated.
- Using a cookie scoop, drop dough onto a prepared baking sheet (I use parchment paper on a Wilton brand cookie sheet).
- Bake 8-10 minutes, until just golden brown on the edges. I check after 8 minutes, but sometimes have to go 9 or 10, depending on the oven. *Note: the tops of these cookies will not brown, so you have to check the edges.
- Let cool on a wire rack for at least 5 minutes.
Final thoughts
I have always gotten about 3 dozen cookies with this recipe using a standard scoop. They puff up but don’t spread, and they’re just the right amount of chewy.
- ¾ cup salted butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chips
- Preheat the oven to 350°
- Microwave butter for 15-20 seconds on 50% power.
- Cream the butter and sugars until fluffy and light.
- Add the egg and the vanilla, mix.
- Add the baking soda and cornstarch.
- Mix the flour into the dough in ½ cup increments.
- Stir in chocolate chunks until incorporated.
- Using a cookie scoop, drop dough onto a prepared baking sheet
- Bake 8-10 minutes, until just golden brown on the edges.
- *Note: the tops of these cookies will not brown, so you have to check the edges.
- Let cool on a wire rack for at least 5 minutes.
Stay tuned for part 2, where I adapt this recipe to be gluten free thanks to an awesome friend and fellow blogger!
Did you try this recipe? Let me know what you thought in the comments!

