If you are on the hunt for the ultimate Chocolate Chip Cookie recipe ever, look no further because you have found it!  These scrumptious cookies give you the perfect balance of crispiness on the outside and melt-in-your-mouth softness on the inside.  They are packed with generous portions of chocolate chunks and mini chips, so every bite is pure bliss.  An added bonus?  They stay soft and delicious for days!

This recipe was adapted from my popular massive chocolate chip cookie recipe to make a smaller, more normal portion sized cookie.  While the bigger cookies are fun to make and gift, these cookies are perfect for snacking or dipping in a glass of milk.  Elevate your cookie game with these quick and easy cookies and be your family and friends’ favorite cookie baker!

A couple of tips for this recipe:

• You can use butter or margarine in this recipe.  I have made with both and definitely prefer the texture when they are made with margarine.  (I use Imperial brand margarine.)
• Yes, this cookie recipe has a LOT of chocolate chunks and chips.  My favorite semi-sweet chunks are the Trader Joes brand, but if you can’t find those, use your favorite chunks or chips.  It’s lovely to have a mix of chunks and mini chips though.
• Yes, you can play around with different flavor combinations of chips!  Try peanut butter, white chocolate, whatever your heart desires!
• I like to use parchment paper instead of silicone mats for these cookies, it stops them from spreading too much.
• If you want the chocolate chips to show on the top of the cookies, just press some in to the top before baking.  (I actually like to put mini semi-sweet chips in a small ramekin and just roll the top of the cookie dough ball in the chips before baking.)
• I like to cook my trays one tray at a time on the middle rack for best results.

Ingredients:

• 1 cup cold butter or margarine, cut up into cubes
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 3 cups AP flour
• 1/4 cup cornstarch
• 3/4 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chunks
• 1-1/2 cups mini semi-sweet chocolate chips (plus extra for the tops if you want)

Instructions:

1. Preheat the oven to 400 degrees.  Line 3 large baking sheets with parchment paper.
2. In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes.
3. Beat in the eggs and vanilla, one at a time, scraping down the sides in between.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.
5. Add it to the creamed butter, sugar and egg mixture and mix until combined, scraping down as needed.
6. Mix in the chocolate chunks and chips.
7. Using a 2 Tbsp cookie scoop, scoop the dough on to the trays, about 2 inches apart. (Press extra chips in to the top if desired.  I’m going to be honest, sometimes I just roll the tops in mini chocolate chips and they are my fav!)
8. Bake each tray for 8-9 minutes on the middle rack until the cookies are light golden brown on the top.
9. Remove from the oven and let the cookies sit on the trays for 10 minutes then transfer to cooling rack.