These chocolate chip cookies are a soft, chewy dream with perfectly crispy edges and gooey chocolate throughout. Made with a careful balance of brown sugar, cold butter, and cornstarch, they’re everything I want in a homemade cookie—simple, rich, and incredibly satisfying. Whether I bake them straight from the bowl or chill the dough for a deeper flavor, they never disappoint.
Why You’ll Love This Recipe
I’ve tried countless chocolate chip cookie recipes over the years, but this one always rises to the top. I love how these cookies stay soft for days thanks to the cornstarch, and how the cold butter helps them keep a nice thickness. The texture is spot-on—chewy in the center, with slightly crisp edges. Plus, the flavor gets better with time if I chill the dough. I also enjoy switching up the chocolate and adding extra chips on top to make them look bakery-worthy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cold butter, cubed
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brown sugar
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white sugar
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large eggs
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vanilla extract
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flour (all-purpose or a mix of all-purpose and cake flour)
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cornstarch
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baking soda
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salt
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chocolate chips (semi-sweet, milk, or a mix of both)
Directions
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I preheat my oven to 400°F (or 385°F if I know my oven runs hot).
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In a large bowl, I cream together the butter, brown sugar, and sugar for about 4 minutes until light and fluffy.
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I add the eggs and vanilla, then mix for another minute.
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I gently stir in the flour, cornstarch, baking soda, and salt until just combined—no overmixing here.
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I fold in the chocolate chips, being sure to keep a few aside to press on top of the cookies for that bakery-style finish.
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If I have the time, I chill the dough for 24 hours. If not, I scoop the dough straight onto parchment-lined baking sheets.
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I bake for 8–11 minutes, just until the edges begin to turn golden. Then I let them sit on the sheet for 5 minutes before moving them to a wire rack.
Servings and timing
This recipe makes about 18 large cookies.
Prep time: 15 minutes
Bake time: 8–11 minutes
Total time: 25 minutes (not including chilling time)
Variations
Sometimes I like to get creative with this base recipe. I’ve tried:
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Swapping some of the chocolate chips for chopped toffee or caramel chunks.
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Mixing dark and milk chocolate chunks for a richer flavor.
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Adding chopped walnuts or pecans for some crunch.
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Using a sprinkle of flaky sea salt on top before baking to balance the sweetness.
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Turning this dough into a cookie cake by pressing it into a round pan and baking slightly longer.
Storage/Reheating
I keep my cookies fresh in an airtight container at room temperature for up to 5 days. Thanks to the cornstarch, they stay soft longer than most cookies. For longer storage, I freeze the baked cookies or the dough balls. To reheat, I pop a cookie in the microwave for about 10–12 seconds for that just-baked taste.
FAQs
How do I keep my cookies from spreading too much?
I always use cold butter and avoid baking on warm baking sheets. Chilling the dough helps too if I have extra time.
What’s the best chocolate to use?
I prefer a mix of semi-sweet and milk chocolate chips. Guittard and Ghirardelli are my go-to brands for flavor and melt quality.
Can I make these into smaller or larger cookies?
Absolutely. I usually make them 3–4 ounces each, but I’ve also made them smaller for bite-size treats or larger for bakery-style cookies. Just adjust the baking time accordingly.
Why chill the dough?
When I chill the dough, it gives the flour time to absorb moisture and lets the flavors deepen. I get a richer, chewier cookie with crisp edges every time.
How do I know when they’re done baking?
I always look for lightly golden edges. Even if the center looks slightly underbaked, I pull them out—they’ll finish cooking on the baking sheet.
Conclusion
This chocolate chip cookie recipe has become my go-to for a reason. With the perfect balance of flavors and textures, it’s everything I want in a cookie. Whether I’m baking a quick batch or letting the dough rest for 24 hours, these cookies always turn out amazing. I hope they become your new favorite, too.
Print
The Best Chocolate Chip Cookies
- Total Time: 25 minutes (plus optional 24h chill)
- Yield: 18 large cookies
- Diet: Vegetarian
Description
These chocolate chip cookies are soft, chewy, and filled with gooey chocolate and perfectly crisp edges. Using cold butter and cornstarch, they deliver ideal thickness, texture, and flavor every time.
Ingredients
- 1 cup cold butter, cubed
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips (semi-sweet, milk, or mix)
Instructions
- Preheat oven to 400°F (or 385°F if oven runs hot).
- Cream together cold butter, brown sugar, and white sugar until fluffy (about 4 minutes).
- Add eggs and vanilla, beat until combined.
- Mix in flour, cornstarch, baking soda, and salt until just combined—do not overmix.
- Fold in chocolate chips, reserving some for topping.
- Optional: Chill dough for 24 hours for deeper flavor.
- Scoop dough onto parchment-lined baking sheets.
- Bake 8–11 minutes, until edges are golden but centers still soft.
- Cool 5 minutes on the sheet before transferring to a wire rack.
Notes
- Chilling dough improves flavor and reduces spreading.
- Add sea salt flakes on top before baking for a gourmet finish.
- Customize with nuts, toffee bits, or caramel chunks.
- Great for freezing both baked cookies and dough balls.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 20g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
