🍪 Best Chocolate Chip Cookies Ever – Soft, Chewy & Packed with Chocolate!


 


  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp cornstarch (secret for softness!)
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (1.5 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar (light or dark)
  • 1 large egg + 1 egg yolk (extra yolk = chewiness)
  • 2 tsp pure vanilla extract
  • 2 cups semi-sweet chocolate chips (or chunks, or mix of chips and dark chocolate)

✅ For extra flavor: Add ½ cup chopped walnuts or pecans.

🍳 Instructions

  1. Mix dry ingredients

    • In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

  2. Cream butter and sugars

    • In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
    • Add egg, egg yolk, and vanilla. Mix until smooth.

  3. Combine

    • Gradually add dry ingredients to wet, mixing just until combined.
    • Stir in chocolate chips (and nuts, if using).

  4. Chill the dough

    • Cover and refrigerate for at least 30 minutes (up to 72 hours).
    • ✅ Chilling prevents spreading and deepens flavor.

  1. Preheat & scoop

    • Preheat oven to 350°F (175°C).
    • Line baking sheets with parchment paper.
    • Scoop 2-tbsp balls of dough and place 2 inches apart.

  2. Bake

    • Bake for 10–12 minutes, until edges are golden but centers still look soft.
    • ✅ Don’t overbake — they firm up as they cool.

  3. Cool & enjoy

    • Let cookies rest on the baking sheet for 5 minutes.
    • Transfer to a wire rack or eat warm with a glass of milk.

🧈 For next-level gooeyness: Press extra chocolate chips on top right after baking.

✅ Tips for the Best Cookies

Useroom-temperature butter
Creams better for fluffier texture
Chill the dough
Prevents flat cookies and enhances flavor
Usebrown sugar
Adds moisture and chewiness
Add anextra egg yolk
Richer, chewier texture
Bake untilslightly underdone
They continue cooking on the tray

🔄 Easy Variations to Try

Double Chocolate
Add ¼ cup cocoa powder to the dry mix
Salted Caramel
Press a caramel square into each cookie before baking
Peanut Butter Swirl
Swirl ½ cup peanut butter into the dough
Oatmeal Chocolate Chip
Add 1 cup oats for texture
Gluten-Free
Use a 1:1 gluten-free flour blend

❓ Frequently Asked Questions

❓ Can I freeze the dough?

Yes! Scoop into balls and freeze on a tray. Transfer to a bag and bake from frozen — add 1–2 minutes.

❓ Can I use margarine?

Not recommended — real butter gives the best flavor and texture.

❓ Why did my cookies spread too much?

Likely causes: warm dough, too much sugar, or melted butter. Always chill the dough!

❓ Can I make them ahead?

Yes — the dough keeps in the fridge for 3 days or freezer for 3 months.

Final Thoughts

You don’t need a bakery to make the best chocolate chip cookies ever.

With this simple, tried-and-true recipe, you get all the chewiness, chocolate, and comfort — in a cookie that’s warm, golden, and unforgettable.

So next time you want to impress, comfort, or just treat yourself…
skip the store-bought tub.

Make these instead.

Because the best cookies aren’t complicated —
they’re buttery, chocolatey, and made with love. ❤️