Perfect Chocolate Chip Cookies
Prep time
Cook time
Total time
Crisp tops and edges, soft chewy centers. Loaded with lots of chocolate chips. These are the perfect chocolate chip cookies!!!
Yield: 36 cookies
  • 2⅔ c. all-purpose flour
  • 1¼ tsp. baking soda
  • 1 tsp. cornstarch
  • 1¼ tsp. salt
  • 1 c. (2 sticks) unsalted butter
  • 1 c. granulated sugar
  • 1 c. brown sugar, packed
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 c. chocolate chips (semi, bittersweet or both)
  • Sea salt for sprinkling (optional)
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
  2. Place butter in a microwave safe bowl and heat for 30-45 seconds (full strength) or until it's almost completely melted but has a few soft pieces left.
  3. In a large mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
  4. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat together butter, sugars and vanilla for 1 minute. Add the eggs one at a time, mixing in between additions. Turn mixing speed to low and gradually add in the dry ingredients. Beat until just combined or until a soft dough forms. Fold in the chocolate chips with a spatula. Now you can either bake the dough straight away, chill for 3 hours and bake, store in the refrigerator for up to 5 days or freeze it.
  5. To bake the cookies, using a standard size cookie scoop (approximately 1.5 tbsp.) to form balls of dough. Place onto the prepared sheets, leaving at least 2 inches in between. Sprinkle with sea salt if desired.
  6. Place in the oven and bake for 11-13 minutes, rotating the sheet half way through the baking process. Remove from oven when cookies are golden brown in color around the edges. Let cookies cool on pan for 3-4 minutes, then transfer to a wire rack to cool completely.
-I prefer using a mix of semisweet chocolate chips and bittersweet chocolate chips. Ghirardelli is my brand of choice.
-Cookie dough can be wrapped or placed in an airtight container and stored in the refrigerator for up to 5 days or can be portioned and frozen for up to 3 months.

Recipe source: adapted from The Back In The Day Bakery Cookbook
Recipe by Life Made Simple at