BEST Chocolate Chip Cookies

The BEST chocolate chip cookies ever! This is my go-to recipe. These cookies are soft and chewy with slightly crisp edges with really soft centers. We use semi-sweet chocolate chips, mini chocolate chips, and a chopped bittersweet baking bar to deliver the ULTIMATE chocolate chip cookie! Top it off with some sea salt and you're good to go!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 235kcal

Author Whitney Wright

Equipment

Ingredients

3 1/2 cups flour
1 tsp cornstarch
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp kosher salt
1 1/4 cups unsalted butter, room temp
1 1/2 cups brown sugar, packed
1 cup granulated sugar
2 tsp vanilla extract
2 eggs, room temp
1 3/4 cups semi-sweet chocolate chips
1/4 cup mini semi-sweet chocolate chips
1/2 cup bittersweet chocolate (70% or higher), chopped into chocolate chip size chunks
flaky sea salt to sprinkle over chocolate chip dough balls before baking

Instructions

Combine flour, cornstarch, baking powder, baking soda, and kosher salt. Whisk to combine. Set aside.
In the bowl of a stand mixer, or with hand held beaters, cream the butter, brown sugar, and granulated sugar. About 3 minutes. Add the vanilla extract and 1 egg. Mix. Add the second egg. Mix to combine. With mixing speed on low, slowly add the dry ingredients. Mix until incorporated. Add in the chocolate chips, and chocolate chunks. Mix. (You may have to mix in the chocolate by hand). Once the chocolate is mixed into the dough, place the cookie dough in an airtight container and place in the refrigerator for 24-72 hours.
When ready to bake preheat the oven to 375°. Line a baking sheet with parchment paper or a silicone baking mat. Using a 2 T size cookie scoop, scoop the cookie dough and place on the prepared baking sheet. (12 cookies per sheet). Lightly sprinkle the cookie dough balls with flaky sea salt. Bake for 9-11 minutes or until lightly golden brown on the edges. The centers will appear soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove and place on a wire rack to cool completely.

Notes

Using the difference types and sizes of chocolates increases the amount of melty chocolate in each bite as well as provide difference of flavors. I love the addition of the Ghirardelli chocolate pieces. The unsweetened chocolate makes a huge difference!

Adding the cornstarch is an important ingredient. Don't skip it or substitute for it. The cornstarch helps produce soft chocolate chip cookies that are chewy in texture as well.

Make Ahead, Storing, and Freezing

These cookies are best made in advance because of the necessary chill time. Store the cookie dough in the fridge in an airtight container for 24-72 hours depending on your time frame and how developed you want the flavors to be.

Baked chocolate chip cookies should be stored in an airtight container. They will last at room temperature for 3-4 days.

To freeze cookie dough, flash freeze the dough in cookie portioned balls on a baking sheet until firm (about 20 minutes) and then transfer to a Ziplock bag or airtight container. The cookie dough will last in the freezer for 4-5 months.

To freeze baked cookies, wait until they are cooled all the way before wrapping the cookies individually in plastic wrap and storing in a Ziplock bag in the freezer. Wrapping the cookies reduces the risk of freezer burn.

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