The Best Chocolate Chip Cookies Ever!
The best chocolate chip cookies loaded with generous amounts of chocolate chunks and mini chips, these cookies will take you to dessert heaven!
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
- Preheat the oven to 400 degrees. Line 3 large baking sheets with parchment paper.
- In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes.
- Beat in the eggs and vanilla, one at a time, scraping down the sides in between.
- In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.
- Add it to the creamed butter, sugar and egg mixture and mix until combined, scraping down as needed.
- Mix in the chocolate chunks and chips.
- 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.)
- Bake each tray for 8-9 minutes on the middle rack until the cookies are light golden brown on the top.
- Remove from the oven and let the cookies sit on the trays for 10 minutes then transfer to cooling rack.
Notes
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.