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Best Ever Chewy Chocolate Chip Cookies – soft, chewy and just like what you would get from a corner bakery but better because they come straight from your oven.
My family loves these cookies, especially my hubs. Which is kinda a cookie miracle since he literally is uber picky about cookies. He really only likes cookies with almond extract, lime zest or a ton of pecans. So the fact that he loves these literally blew me away.
Here is the secret to these little bites of deliciousness. Corn starch! Substituting some of the flour with corn starch makes, the cookies softer and lighter in their texture. Not sure if you have ever used the corn starch trick in your cakes as well, I recently just started this but you substitute 1 tablespoon of flour for 1 tablespoon of cornstarch and this makes cake flour. Making your cake light and fluffy! So doing this in cookies, has the same affect.
I love chocolate chip cookies. For years, I have been trying new things and ways to perfect them. Of course, when doing this I always think of that Friends episode of Monica losing the recipe that Phoebe gave her, that was her grandma’s recipe for the best ever chocolate chip cookies. Monica spent hours trying to recreate it and then Phoebe remembers it is on the back of the Nestle Toll House bag of chocolate chips.
I can’t wait for you to try these amazing Best Ever Chewy Chocolate Chip Cookies. Trust me you may be making more than one batch the first day you make these. XOXO San
Don’t forget to pin this to your favorite Pinterest board for later.
- 1 1/2 sticks butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon sea salt (normal salt will do as well)
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate chips, I used mini-chocolate chips for cookies pictured
Melt butter, I did this in my microwave for 45 seconds. Be sure to cover with a paper towel when heating the butter in the microwave or it will splatter.
In a small mixing bowl combine flour, salt, baking soda and cornstarch and stir to combine, set aside.
Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar. Cream using an electric mixer, for one minute or until completely smooth and light.
Beat in eggs and vanilla to butter mixture.
Add flour mixture to the butter and sugar mixture. Mix until well combined.
Cover dough, I used tin foil and set in the refrigerator. Allow to chill for 1 hour, sometimes I am not patient enough and only set it in there for 30 minutes and the cookies are just fine. And to be honest sometimes I don't even chill, I am too hungry.
Preheat oven to 325 degrees.
Scoop dough and place on baking sheet 2 inches apart.
Place in preheated oven and bake for 12 minutes, or until egdes are a nice golden brown and center is still soft. Don't over bake! You want a chewy cookie.
Allow to cool for a few minutes, then devour. You may need to make more than one batch they are so that good.
Total time, includes 30-minutes of chill time. Cookie size will vary, so you may get more or less than what is listed above.
Recipe adapted from Handle the Heat
A few things I used when making this recipe.