I always get hesitant using terms like “best-ever” when it comes to cookies, because as always, your mileage may vary. While I like a chewy, dense cookie that’s loaded with semisweet chocolate chips, my fiance prefers his with the absolute bare minimum of chips that still qualifies them for the name, “chocolate chip cookies”. Others prefer a more crispy cookie, or one with nuts in it (blegh).
So, for the sake of appeasing those with differing tastes from my own, let’s just go with “Pretty Damn Good Chocolate Chip Cookies.”
If these aren’t the “best-ever” chocolate chip cookies, they certainly come close, at least for me. Chewy, chocolatey, and slightly crisp around the edges- that’s all I can ask for in a cookie these days!
What makes these different from most normal cookie recipes is the use of bread flour in combination with all-purpose, and the addition of cornstarch. This makes for a more dense, chewy cookie- with a texture more akin to a snickerdoodle or a Chewy Chips Ahoy (minus the gross preservatives and fake chocolate).
This was one of those Pinterest phenomenons that I found and had to try- thanks Averie from Love Veggies and Yoga for the delicious inspiration!
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt, optional and to taste
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Combine dry ingredients (both flours, cornstarch, baking soda, salt) in a medium bowl. Set aside.
- Combine softened butter and both the brown sugar and white sugar in the bowl of a stand mixer (or a regular large bowl if you are using a hand mixer). Beat on medium high for 2-3 minutes, until sugar is incorporated and mixture is smooth.
- Add egg and vanilla, continue to beat for another 2-3 minutes.
- Pour in the dry ingredients, a third of the mixture at a time, beating well after each addition.
- Using a wooden spoon, fold chocolate chips into the mixture. Once dough is put together, chill, covered, in the fridge for anywhere from 30 minutes to a few hours. This allows the flavors to meld together and really develops the taste of the cookie.
- Preheat oven to 350°F. Prepare a baking sheet with a silicone baking liner, parchment paper, or cooking spray.
- Using a cookie scoop or your hands, make large balls (2.25 oz, or about the size of a golf ball). Averie recommends 8 cookies per cookie sheet, and this worked perfectly for me. These are larger than my average cookie size, so I wanted to make sure they were able to spread without getting all in each other’s business.
- Bake for 10-14 minutes, or when the edges of the cookies just start to turn brown (the tops may still look raw). This really depends on your oven- Averie only needed 9 minutes, but my cookies were still completely raw at that stage. I needed an extra 5 minutes- the key is to keep checking on your cookies once you’ve hit the 9-10 minute mark.
- Remove cookies from the oven, and let sit in the hot baking sheet for 5 minutes. Remove to a cooling rack and let cool until you can’t take it anymore. Enjoy!
There are probably as many variations on the chocolate chip cookie as there are all the other types of cookie combined- but if for some reason you are living under a rock and have never made a chocolate chip cookie before, this is a great place to start!
Some of my other favorite cookie recipes include: