When I was a senior in high school, I decided that I was going to perfect a chocolate chip cookie recipe and call it my own. If you’ve ever baked chocolate chip cookies, you understand that there are about ten million recipes out there and they all make pretty damn good cookies. But damn good isn’t good enough. I wanted to make the BEST chocolate chip cookie you’ve never even had.
I started by baking off every recipe I saw. This ranged from the recipe on the back of the bag of flour, off the chocolate chip packages, and I even played around with an old family recipe. Every time I encountered someone who was baking/had baked chocolate chip cookies, I would ask what they did differently.
One day (about four years later), I found that secret. I discovered it. I baked it. And it was glorious.
I’m sharing that secret today. But first, a disclaimer:
To me, the perfect chocolate chip cookie is soft and a little bit chewy. I’m not a fan of a crunchy cookie. This dream chocolate chip cookie is sweet enough that if you subtracted the chocolate chips, it would still be really damn good. This perfect chocolate chip cookie carries with it a hint of bitterness from the dark chocolate, high quality chips that are used in its batter. And finally, the dream cookie is perfectly golden on bottom, and pale brown on top.
So here it is, ladies and gentlemen. The perfect chocolate chip cookie recipe. It’s easy, but you must follow the instructions exactly.
Enjoy, and share the love! (recipe at bottom of post)
- 1.5 sticks unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature (this is important)
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ cups dark chocolate, chocolate chips (I use organic, Sunspire is a great brand)
1. Heat oven to 350. Beat butter until smooth and creamy. Combine sugars and add to butter. Add egg and vanilla, mix on medium speed until combined.
2. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly add to wet mixture and stir until incorporated. Add in chocolate chips.
3. Cover and let dough sit in the refrigerator for at least one hour. Seriously, don’t touch it. You can also keep it in the fridge for up to two days.
4. Remove dough, let sit for 10 minutes, drop rounds onto an ungreased cookie sheet, bake for 8 minutes or until edges have begun to brown.
P.S. If you think I’m serious about chocolate chip cookies, wait until I bake ya’ll a cheesecake.