There are a million chocolate chip cookie recipes, and I have tried almost all of them. This is by far the best and most delicious one to date. These chocolate chip cookies are thick and chewy. Crispy on the outsides, gooey on the inside. When you think of chocolate chip cookies, these are exactly what you picture, look, and taste-wise.

Chocolate chip cookies are such a classic. I can’t think of a single person who doesn’t like them and if you are that person I think its best to keep that a secret. I know I rave about a bunch of other cookies, but nothing could ever beat these. Not only are they absolutely delicious but for me they are extremely nostalgic. These cookies instantly remind me of my grandma and all those days we spent baking together. This was her fan-favorite dessert she ever made and now I carry on the tradition. If you want a dessert that is so simple yet will impressive everyone and yourself, then you got to get to baking!

Ingredients You Will Need:

The benefit of cookies is that they do not require much effort, especially chocolate chip cookies. All you will need is salted butter (unsalted works as well but I recommend salted), light brown sugar, white sugar, an egg, vanilla extract, flour, cornstarch (the secret ingredient!!), baking soda, coarse salt, and your chocolate.

For the chocolate chips I really love to use both semi-sweet and milk. It helps balance the sweetness so these cookies aren’t overly sweet. I also love to mix up the shapes and sizes of my chocolate which is why I incorporated a chocolate bar to create chocolate chunks. Chocolate bars melt much better than chocolate chips which are how you achieve that melty, chocolaty pull.

The quality of your chocolate is very important. I highly recommend splurging on your chocolates as it will impact the taste of your cookies. I always use Nestle Toll House semi-sweet and milk chocolate chips, and Ghirardelli chocolate bars.

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The Sugar Mixture:

The first step to making these delicious cookies is preparing the sugar or “wet” mixture. In a large bowl or stand mixer (I sound like a record at this point, but I highly recommend getting one) beat butter until it has become soft and creamy. If using a stand mixer be sure to use a paddle attachment, this is my favorite one to use. To the butter add in both sugars, brown and white. Once combined, it should have lightened in color which is when you will know to add in the egg and vanilla. As always, the vanilla extract you use should be high quality. It will make a difference in the taste! My go-to vanilla extract is the one by Kirkland, yes do not sleep on Costco.

Pro Tip: Be sure that your ingredients like the butter and egg are at room temperature before you begin to bake. This will not only make it easier for you to combine especially if being done by hand but will lead to overall better incorporation which leads to better results.

Flour Mixture + More:

With the sugar mixture to the side, begin your flour or dry mixture. In a separate bowl whisk the ingredients together; flour, baking soda, salt, and cornstarch. Earlier I had mentioned that cornstarch is a special ingredient and it is. Using cornstarch is what gives you these thick, chewy cookies. If you have found your previous cookies have baked thin this could be the reason why. Once thoroughly combined, gradually pour the dry into the sugar/wet mixture. The cookie dough is going to be thick so do not be afraid to leave it be once all ingredients are combined. Be sure to not over-mix, doing so will cause the cookie to be drier.

To the dough add in your chocolate chips and chocolate bar. Make sure to roughly chop the bar, you want them to be chocolate chunks, not shards. Again, do not over-mix.

Baking The Cookies:

Portion the cookie dough into your desired size. I personally love to make 4 oz cookies because to me it’s the perfect size. I like them to be big and not small, which is why one batch makes only about 7. To ensure the cookie is 4oz, I simply just use a scale. This is not necessary but if you want them to be uniformed and a certain size that is how you do it. Unfortunately, this is the part everyone hates. As much as you might not want to, these cookies should rest in the refrigerator. Refrigerating the dough helps to develop flavor and creates a thicker cookie. You should chill them for about an hour but overnight would be best. Be sure to cover the cookies with plastic wrap.

Fun fact: Cookie dough freezes great! After you refrigerate the dough for an hour, place the dough balls into the freezer for up to 2 months. Simply bake the dough frozen and just add a few more minutes in the oven!

Once they are done chilling, you can begin to bake. These chocolate chip cookies bake at 350 degrees Fahrenheit for about 10 minutes. Keep in mind the size of your cookie, the smaller it is, the less time it may need. The cookies I bake are pretty large so they require more time. Another way to know they're done is by their color, if they are lightly golden around the edges, they should be good to go. Now warning, they will look super soft and as if they need more time but they DON’T! Once out of the oven, they will continue to bake due to the heat from the cookie sheet.

I recommend baking them on a parchment-lined cookie sheet. Cookies spread, so be sure to leave space between them.

Straight out of the oven, sprinkle a few more chocolate chips over all the cookies as well as sea salt flakes. The addition of the coarse salt helps balance that sweetness and brings it over the top! Before moving, allow the cookies to cool for about ten minutes and then transfer to a cooling rack to completely cool. As always, these chocolate chip cookies are best served warm. If not eating right away, store cookies in a container for up to 1 week at room temperature.

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Chocolate Chip Cookies are the superior cookies and that’s just a fact. I do not make the rules! I mean it’s hard to argue it when they taste divine, with their gooey insides and crisp, firm edges with the perfect balance of sweetness. These cookies will have you eating the whole batch and hey, no shame about it.