The Secret to the Best Chocolate Chip Cookies

Before you start reading, go get 3 sticks of butter out of the fridge…

(I’ll wait…)

My family is full of picky eaters. My goodness they have strong opinions. I’m not gonna bore you with dinner time woes but instead I’ll share my most favorite celebration… I created a chocolate chip cookie recipe that EVERY ONE OF THEM LOVES. I’m still shocked.

Cookies are our favorite dessert. There are many things that come close; ice cream, brownies. I can’t even imagine how many batches of cookies I’ve made over the years, much less how many recipes I’ve tried.

So what’s the secret? Here it is: dark brown sugar, lots of butter, and cornstarch. Wild, right?! I made some really bad cookies on my way to figure this out but our love of cookies helped us power through that. So, without further ado, here’s our favorite chocolate chip cookie recipe…

How pretty are these scoops of cookie dough?!

Find my favorite cookie scoop here! I typically use the medium, but the small size is great for making smaller cookies for treat bags.

Print Recipe

Chocolate Chip Cookies

Ingredients:

3 sticks of butter (at room temperature)

2 c dark brown sugar

2 eggs

2 t vanilla

4 c all purpose flour

1 t salt

1 ½ t baking soda

1 ½ t corn starch

1 bag of mini chocolate chips

How to make your favorite cookies:

1. Get that butter out of the fridge and let it get to room temperature. Go to the store for dark brown sugar. Sorry, but it does make a difference.

2. Preheat the oven to 350 degrees.

3. In your mixer, beat butter and dark brown sugar for a minute. Stop to scrape down the sides and mix for an additional 2-3 minutes.

4. While this is happening, in a large bowl, mix in dry ingredients; flour, salt, baking soda, and cornstarch.

5. Add eggs and vanilla to the mixer and mix until just blended.

6. Add in flour mixture a little at a time being careful to not over-mix. Scrape the sides and bottom really well. For me, the flour tends to get stuck at the bottom so be sure to get that mixed in.

7. Add mini chocolate chips.

8. Scoop out 2 tablespoons of dough on a parchment-lined baking sheet and bake for 10 minutes at 350.

NOTES:

• You really do need butter at room temp. (Eggs too.) I like to put the butter on a baking sheet in my oven and turn the oven light on. It takes about 10 minutes for me. I think this is better than using the microwave.

• Dark brown sugar all the way! You can use any sugar you like, but these cookies will change your life if and only IF you use dark brown sugar. You have been warned.

• Corn starch. You can use arrowroot powder if you like, I do! The purpose is to make them soft…mmmm… And they’re still soft the days following. IF they last that long.

• Flour. I use unbleached all-purpose. It’s just what I always have on hand. You can use gluten-free flour, such as Bob’s Red Mill.

• Mini chocolate chips will distribute the chocolate better throughout the cookie. Feel free to use what you have though! (but, If you’re going to the store for dark brown sugar, might as well grab mini chocolate chips)