The BEST Homemade Chocolate Chip Cookies Recipe (Chewy & Crispy!)

Alright, cookie lovers! Get ready for something truly special. We’re diving deep into the world of chewy, crispy, absolutely perfect Chocolate Chip Cookies. Forget everything you thought you knew about making the ultimate treat – this recipe is a game-changer! While some folks might reach for something simple like easy chocolate biscuits or stick to a familiar protein cookies recipe, today is all about that pure, unadulterated joy you only get from a perfect cookie. Let’s make some Chocolate Chip Cookies!

The BEST Homemade Chocolate Chip Cookies

These aren’t just any cookies; they’re the kind of Chocolate Chip Cookies that dreams are made of! We’re talking perfectly chewy centers that practically melt in your mouth, surrounded by those irresistible crispy edges. It’s a balance of texture and flavor that will make your soul sing. Seriously, this recipe is the real deal – you’ll get those amazing, bakery quality Chocolate Chip Cookies right from your own kitchen.

Chocolate Chip Cookies Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 24 hours (Optional, for chilling dough magic!)
Total Time: 25 minutes (If not chilling)
Servings: 18
Yield: 18 amazing Chocolate Chip Cookies

Ingredients

• 1 cup Cold Butter, cut into cubes (Using cold butter here is key to that perfect structure!)
• 1 cup Brown Sugar (Packed, of course, for that essential chewiness!)
• 3/4 cup White Sugar
• 2 large Eggs
• 2 teaspoons Vanilla Extract (Make it good stuff!)
• 2 3/4 cups All-Purpose Flour (You can totally swap 1 cup for cake flour for an even softer crumb!)
• 1 teaspoon Cornstarch (Our little secret for extra tenderness!)
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt (Adds SO much to the flavor!)
• 2 to 2 1/2 cups Chocolate Chips (Mix and match your faves – semi-sweet, milk chocolate, or chunks!)

Directions

1. Get the Oven Ready: Preheat your oven to 400 degrees F. Grab a trustworthy oven thermometer to double-check – ovens can be sneaky! If yours runs a little hot, dial it back to 385 degrees F.
2. Cream That Butter & Sugar: In a large mixing bowl (stand mixer is great here!), add your cold cubed butter, brown sugar, and white sugar. Beat them together for about 4 minutes until the mixture is looking light, fluffy, and truly creamy. This step whips in air and sets the stage for amazing cookies!
3. Add the Wet Stuff: Now, add the eggs and vanilla extract. Mix for just about 1 minute longer, stopping to scrape down the sides of the bowl to get everything happy together.
4. Gently Combine Dry: Add the flour, cornstarch, baking soda, and salt to the bowl. Mix on low speed just until the dry ingredients are incorporated. Seriously, don’t overmix here – we don’t want tough cookies!
5. Fold in the Chocolate: Gently fold in your chosen chocolate chips and/or chunks. Get them distributed throughout the dough.
6. (Optional) The Chill Factor: For cookies with deeper flavor and even better texture (seriously, try it!), cover the dough tightly in plastic wrap and chill it for at least 24 hours. When you’re ready to bake after chilling, let the dough sit out at room temperature for 15-30 minutes so it’s easier to scoop.
7. Scoop and Place: Scoop generous balls of dough onto light-colored baking sheets lined with parchment paper or a silicone baking mat. Using light-colored sheets helps prevent the bottoms from getting too dark too fast!
8. Bake to Perfection: Bake for 8-11 minutes, or until the edges are just starting to turn a light golden color. The centers might still look a little underdone – THIS IS GOOD! DO NOT OVERBAKE these Chocolate Chip Cookies if you want that perfect chewy center.
9. Let Them Rest: Remove the baking sheets from the oven and let the cookies hang out on the hot pan for about 5 minutes before you try to move them. They’ll finish setting up and get that ideal texture.
10. Cool Completely: Transfer the cookies to a wire cooling rack to cool completely. This helps them maintain those crisp edges and chewy middles!

Cook’s Notes / Tips / Variations

• Butter Temp Matters: Using cold butter is a key technique here for control over spread. If you need it slightly softer to cream, a quick 5-8 second zap in the microwave can help, but keep it mostly firm!
• Measure Right! Especially the flour! Spoon it into your measuring cup and level it off – don’t scoop directly from the bag or pack it down, or you’ll end up with too much flour and potentially dry or cakey cookies. A kitchen scale is your best friend for accuracy!
• Make ’em Pretty: For gorgeous, bakery-style cookies, press a few extra chocolate chips onto the tops of the dough balls before baking, or right when they come out of the oven.
• Why Cornstarch? It’s our secret weapon! Cornstarch helps create that tender, soft texture and keeps the cookies from spreading too much, ensuring thick, dreamy centers.
• Storage: Store these beauties in an airtight container at room temperature to keep them soft and delicious for days! (If they last that long!)

Please make and share these incredible Chocolate Chip Cookies! Pin this recipe so you can easily find it again. Happy baking, friends!

Frequently Asked Questions About Chocolate Chip Cookies

The BEST Homemade Chocolate Chip Cookies

These aren't just *any* cookies; they're the kind of Chocolate Chip Cookies that dreams are made of! We're talking perfectly chewy centers that practically melt in your mouth, surrounded by those irresistible crispy edges. It's a balance of texture and flavor that will make your soul sing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 23 minutes mins

Course cookie, Dessert

Cuisine American

Servings 18 cookies

Calories 365 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Stand mixer (Optional, but great here!)
• 1 Oven thermometer (Handy for checking oven temp)
• Several Light-colored baking sheets (Helps prevent dark bottoms)
• Several Parchment paper or silicone baking mat (For lining sheets)
• 1 Wire cooling rack (For cooling cookies evenly)

Ingredients

  

• 1 cup Cold Butter cut into cubes
• 1 cup Brown Sugar Packed
• 3/4 cup White Sugar
• 2 large Eggs
• 2 teaspoons Vanilla Extract Use high quality
• 2 3/4 cups all-Purpose Flour (Or 1 cup cake flour + 1 3/4 cups AP flour)
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 to 2 1/2 cups Chocolate Chips (Semi-sweet, milk, or chunks)

Instructions

 

• Get the Oven Ready: Preheat your oven to 400 degrees F. Grab a trustworthy oven thermometer to double-check – ovens can be sneaky! If yours runs a little hot, dial it back to 385 degrees F.
• Cream That Butter & Sugar: In a large mixing bowl (stand mixer is great here!), add your cold cubed butter, brown sugar, and white sugar. Beat them together for about 4 minutes until the mixture is looking light, fluffy, and truly creamy. This step whips in air and sets the stage for amazing cookies!
• Add the Wet Stuff: Now, add the eggs and vanilla extract. Mix for just about 1 minute longer, stopping to scrape down the sides of the bowl to get everything happy together.
• Gently Combine Dry: Add the flour, cornstarch, baking soda, and salt to the bowl. Mix on low speed just until the dry ingredients are incorporated. Seriously, don't overmix here – we don't want tough cookies!
• Fold in the Chocolate: Gently fold in your chosen chocolate chips and/or chunks. Get them distributed throughout the dough.
• Fold in the Chocolate: Gently fold in your chosen chocolate chips and/or chunks. Get them distributed throughout the dough.
• (Optional) The Chill Factor: For cookies with deeper flavor and even better texture (seriously, try it!), cover the dough tightly in plastic wrap and chill it for at least 24 hours. When you're ready to bake after chilling, let the dough sit out at room temperature for 15-30 minutes so it's easier to scoop.
• Scoop and Place: Scoop generous balls of dough onto light-colored baking sheets lined with parchment paper or a silicone baking mat. Using light-colored sheets helps prevent the bottoms from getting too dark too fast!
• Bake to Perfection: Bake for 8-11 minutes, or until the edges are just starting to turn a light golden color. The centers might still look a little underdone – THIS IS GOOD! DO NOT OVERBAKE these Chocolate Chip Cookies if you want that perfect chewy center.
• Let Them Rest: Remove the baking sheets from the oven and let the cookies hang out on the hot pan for about 5 minutes before you try to move them. They'll finish setting up and get that ideal texture.
• Cool Completely: Transfer the cookies to a wire cooling rack to cool completely. This helps them maintain those crisp edges and chewy middles!

Notes

• Butter Temp Matters: Using cold butter is key for controlling spread. A quick 5-8 second microwave zap can slightly soften if needed, but keep it mostly firm.
• Measure Right! Spoon flour into the measuring cup and level off. Don’t pack it down. A kitchen scale is best for accuracy.
• Make ’em Pretty: Press extra chocolate chips onto dough balls before baking or right after they come out for a bakery look.
• Why Cornstarch? It helps create a tender, soft texture and prevents excessive spreading.
• Storage: Store in an airtight container at room temperature.
• Optional Chilling: Chilling the dough for 24 hours is optional but highly recommended for enhanced flavor and texture. The Total Time reflects baking without chilling.

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