This cookie recipe is made with cake flour, and all-purpose flour, but these are ingredients to make them absolutely perfect in shape and flavor.
I have tried so many recipes over the last 20 years everyone always claims they're the best but these have to be the best because I always go back to making this chocolate chip cookie recipe.
Chocolate chips are famous and there are hundreds of recipes on the net, but if you want bakery-style cookies, these are the recipe you're looking for.
You can control crispy to chewy just by over-baking or under-baking, so make them how you like them and test a few before making a whole cookie sheet full.
If you are a cookie jar cookie lover, do try my family's Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and oatmeal cookies!
Scroll down to this easy recipe and give them a try!
Crunchy or Soft
They are soft inside and crispy outside but it's all how they're shaped and how long you cook them.
I love cookies crunchy so I make flattened ones for me and leave some round and high for my cookie monsters in the house that love the softer kind.
If you bake them until set then they will be softer or cook them longer until darker brown then they are crunchy just how I like them!
Other Cookies We Love
Shortbread Chocolate Chip Cookies
Cowboy Cookies
No Cake Flour No Problem!
Tips
- Make your own cake flour see the instructions above
- Bake on parchment paper or Silpat mat
- Always preheat the oven
- Use softened butter never margarine
- Additions like chocolate chunks, candy bars, coconut, or sprinkles can be added
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the two sugars with butter for at least 3 to 4 minutes
- Try using almond or coconut extract instead of vanilla for a different-flavored cookie
- The cornstarch keeps them in the shape whether round or high and so easy to mold
- Remember to experiment with the style you like cooking longer or shorter times, flatten with the palm of your hand for thinner cookies
- use an ice cream scoop for same-size uniform cookies
- For fat cookies leave them round and high for thin flatten them with the palm of your hand
- SEE PHOTO BELOW
Ingredients for Chocolate Chip Cookies exact ingredients below in our printable recipe card
- flour
- butter softened
- eggs
- brown sugar
- white sugar
- cake flour
- baking soda
- vanilla
- dark chocolate chips overflowing or whatever you like
- Optional: any kind of nuts coconut, chocolate chunks, peanut butter chips, chopped candy bars,
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Best Chocolate Chips Claim to Fame
These rich buttery chocolate chip cookies have a secret ingredient of cornstarch that we used when I worked at a bakery, it makes a huge difference in texture.
The flour was not 100% all-purpose and we used a combination of cornstarch and flour that made these perfect every time.
With our tips and tricks and step-by-step, our one recipe will make thin and crispy or thick and chewy chocolate chips.
The best of both worlds no matter what thickness you like.
So, if you're shaking your head and hate nuts Don't ADD them, or prefer pistachios, pecans or another add them! If you don't like dark chocolate chips use milk, white, semi-sweet, and adapt away.
The only thing you should never change using real Butter with another fat like oil or margarine that is a must! Enjoy!
Don't forget to smash them down thin for crispy browned cookies like the one below for thick and softer cookies leave them in rounds!
Best Ever Chocolate Chip Cookies
Yield: 30
Prep time: 15 MinCook time: 9 MinTotal time: 24 Min
This is the ultimate chocolate chip cookie either thick and chewy inside or thin and crispy, it just depends on how you shape them
Ingredients
- 1 cup softened butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 - 1/2 cups cake flour
- 1 - 1/3 cups All-Purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups dark chocolate chips or another kind you prefer
- 1 cup walnuts halves coarsely chopped or another kind you prefer
Instructions
- Preheat the oven to 410 degrees.
- Line cookie sheets with parchment paper.
- Using an industrial mixer add the softened butter with both sugars and beat on high speed until light and fluffy around 3 to 4 minutes.
- Add the eggs and mix to blend.
- Stir in the flour, salt, cornstarch, baking soda, and vanilla, and mix until all is evenly blended.
- Fold in the chips and nuts.
- Drop on the cookie sheet a medium-sized ice cream scoop.
- Press them down lightly for thin crispy cookies.
- For thick chewy cookies leave them in rounds and do not flatten.
- Bake in the preheated oven at 410 degrees.
- Bake for 9 minutes for thin ones or 12 minutes for thicker ones.
- The cookies should be lightly browned on top.
- Cool then place on wax paper or a wire cookie rack to cool.
Notes
Tips
- Bake on parchment paper or Silpat mat
- Always preheat the oven
- Use softened butter never margarine
- Additions like chocolate chunks, candy bars, coconut, or sprinkles can be added
- Store these in an airtight container with wax paper between the cookies for freshness
- Always cream the two sugars with butter for at least 3 to 4 minutes
- Try using almond or coconut extract instead of vanilla for a different-flavored cookie
- The cornstarch keeps them in the shape whether round or high and so easy to mold
- Remember to experiment with the style you like cooking longer or shorter times, flatten with the palm of your hand for thinner cookies
- use an ice cream scoop for same-size uniform cookies
Nutrition Facts
Calories
667.78Fat (grams)
39.07Sat. Fat (grams)
23.37Carbs (grams)
68.65Fiber (grams)
6.69Net carbs
61.96Sugar (grams)
33.05Protein (grams)
11.07Sodium (milligrams)
537.32Cholesterol (grams)
85.45
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More Recipes To Try:
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2022.
This is an Affiliate link and I do make a small commission See Disclosure Policy
They look scrumptious!
ReplyDeleteThis looks like a winning recipe!!!
ReplyDeleteLooking forward to trying your recipe! The sound so good!
ReplyDeleteoh yum, yum, yum! I absolutely adore chocolates chip cookies!
ReplyDeletelifeisashoe
Bet they are delicious, Claudia! It must be that extra egg yolk that did it. Must bake, thanks for the recipe!
ReplyDeleteClaudia, I've made the same chocolate chip cookie recipe FOREVER and your version is one I'll jump ship for and try this weekend. (Your description is slaying me!) Thanks for bringing these to my attention. :) (My hubby thanks you in advance.) xo!
ReplyDelete