After searching high & low for the perfect chocolate chip cookie recipe, I have finally found the one!
I have eaten many (far, far too many) chocolate chip cookies in my lifetime, and my mom and I have tried many different chocolate chip cookie recipes over the years so believe me when I say – this recipe is the best homemade chocolate chip cookie recipe out there right now. They are so, so good, it’s insane. And yeah, I ate over ten of these babies tonight. (I don’t curr, I’ll admit it.)
You may be asking how this recipe is any different than the other billions of chocolate chip cookie recipes out there? Well let me tell ya – the main reason for their goodness, and the secret ingredient to making these cookies so thick, soft, gorgeous & chewy is….
Cornstarch is the ingredient that makes these cookies so thick & chewy, and gives them that delicious soft-baked quality.
Funny how one ingredient can make all the difference! All of the chocolate chip cookie recipes I have made in the past did not use cornstarch. The difference in cookies using cornstarch was like night & day.
The other main component as to why these cookies are so chewy and moist is because of the higher ratio of brown sugar to white.
Not only is this recipe the BEST tasting, it is also super easy & straightforward. No crazy ingredients are used – you’ll probably already have all of the needed ingredients in your cupboard!
This is the recipe that I’ve been looking for, the classic chocolate chip cookie – the one that I’ll be making over and over again for years.
I thank the cookie heavens for creating a cookie so perfect – the One & Only Chocolate Chip Cookie. 😉
The One & Only Chocolate Chip Cookies
(This glorious chocolate chip recipe is from Anna Olson (Food Network), which can be found here. I have adapted the recipe slightly.)
(yield: approx. 3 dozen cookies)
3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar (the darker the sugar, the better)
1/4 cup sugar
1 large egg, (preferably at room temperature)
2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch (the magical ingredient!)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup milk chocolate chips
- In a large bowl using a hand-held electric mixer or in the bowl of your stand mixer (fitted with the paddle attachment), cream together the butter and sugars on medium speed until light & fluffy. Mix in the egg and vanilla. In a separate bowl, combine flour, cornstarch, baking soda & salt. On low speed, slowly mix the dry ingredients into the wet ingredients until all ingredients are evenly combined. Do not overmix. Stir in the chocolate chips. Cover, and chill in the refrigerator for at least 30 minutes – 1 hour.
2. Preheat oven to 350 degrees F. Line an ungreased cookie sheet with parchment paper. (If you don’t have parchment paper, just leave the cookie sheet plain.) Using your hands to form the balls, roll dough into 1 Tbsp-sized balls and place onto cookie sheets. If you want extra chocolaty cookies, press a few chocolate chips onto the top of the dough balls.
3. Bake for 8-9 minutes, until barely golden brown around the edges. They will almost look uncooked. Do not leave cookies in oven over 10 minutes! Remove and let cool for 2-3 minutes on the cookie sheet. If the cookies are too puffy for your liking, gently press down on them with the back of a spoon.
Transfer the cookies to a cooling rack.
Note: Cookies stay chewy and fresh for up to 10 days in an airtight container.