Perfect Chocolate Chip Cookies (The BEST!)

When we got married I started a little collection of cookbooks. It’s since grown enough to fill the cabinets above our stove/oven. I have a few that I absolutely love and use on a weekly (practically daily) basis. They include: The New Best Recipe, The Art & Soul of Baking, Ready for Dessert, The Perfect Scoop, Kitchen Confidence, and The Back in the Day Bakery Cookbook. This recipe comes from the latter. It’s such a fun book full of southern desserts and American classics. I look forward to the day we road trip to Savannah, Georgia and eat at Cheryl & Griffith’s famous bakery! It’s definitely on my bucket list! For now I’ll just have to satisfy my sweet tooth by whipping up their incredible goodies in my own kitchen. Today’s recipe is adapted from their chocolate chip cookies.

Perfect Chocolate Chip Cookies

I’ve made their exact recipe several times but have always thought it could use a little something here and there to make it better. It had so much potential! So over the course of about 6 months I’ve been altering ingredients, quantities and methods to see if I could come up with the perfect chocolate chip cookie. Guess what? I did! Thank goodness we have lots of taste testers who are more than willing to gobble down all of my experiments… because we’d be in serious trouble if we didn’t!

Perfect Chocolate Chip Cookies

So what did I change and why are these cookies so perfect? Good question! The first problem I had with their recipe was that the cookies always had greasy bottoms. No matter how long I chilled the dough or if I used parchment, they just kept leaving a puddle behind. I added more flour which helped solve that problem. I also added some cornstarch to prevent extra moisture and to ensure that these cookies would be thick and chewy. I scaled down the salt a bit and upped the vanilla extract, because I can never say no to more flavor! I tossed in a mixture of both semisweet and bittersweet Ghirardelli chocolate chips and called it good. And oh where they good!!! My final “experiment” was with chill time. In the picture above, the left side = cookies that chilled for 3 hours prior to baking and the right side = cookies that were baked immediately after the dough was mixed up. While the cookies that chilled had a slightly puffier texture to them, the non-chilled cookies were just as good. Which means… the dough does NOT need to be chilled! Hooray!!! Of course if you want to chill it that’s totally fine. They dough stays fresh for up to 5 days in the refrigerator and 3 months in the freezer. But really, how can you resist baking these immediately?!

Perfect Chocolate Chip Cookies

As a finishing (and very personal) touch, I sprinkled a bit of sea salt on top of them before sticking them in the oven. I love that sweet and salty combo. Plus, salt brings out the flavor of the chocolate and the cookies themselves. We baked ours for 13 minutes (the hubby loves his extra golden brown & crispy) but 12 or even 11 works too. As soon as they came out of the oven we let them cool for a few minutes and then devoured them!

Perfect Chocolate Chip Cookies

There’s nothing better than a warm chocolate chip cookie! Especially one that is baked to perfection 🙂 Next time you’re looking for a quick and delicious chocolate chip cookie recipe, I hope you’ll give this one a try… it’s simply the BEST!

5.0 from 8 reviews
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

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. These chocolate chip cookies look AMAZING! Every time I try to make chocolate chip cookies, they end up not turning out. I would really love to give this recipe a try. Thanks for sharing this!

  2. Hello, fellow Natalie! I made this recipe and it is absolutely delicious. Super simple and quick. Thank you for a keeper! This is definitely my new favorite chocolate chip cookie recipe. I love how you can just melt the butter instead of softening it–I’m always too impatient for that! Merci, merci!

  3. This is by far the best recipe I’ve ever used , I always try recipes and they always turn out thin and weird looking and gross but these are nice and soft fluffy and everyone always ask me to make more

    1. Hmm… that’s really strange. Maybe they were over-baked? We make these a few times each month and have never had issues. You can always sub the cornstarch for flour and see if that helps.

      1. I was wondering if I over baked them, but if I did it wasn’t by much. I was also was thinking about not adding corn starch next time. Sometime I will try it again and let you know how it turns out.

  4. This has become my go to recipe for chocolate chips! I still only soften the butter and don’t roll in the extra salt bc of my blood pressure lol but they are amazing!

  5. I’ve made these so many times, they are my go-to chocolate chip cookie! Also really great with chopped pecans in place of some of the chocolate chips. 🙂

  6. I just wanted to say Thank YOU for such an amazing recipe!  I was asked to bake cookies for 200 people and I found this recipe. They were a huge hit!  This is now my favorite chocolate chip cookie to make!
    Thank you again and God Bless!

  7. The best and delicious,  chocolate chip cookie   ?, I’d tried a thousands recipes before ,I just made them now , and this recipe it’s really , really , really the best ever??, thank you very, very, very much!! You’re the best??

  8. 5 stars
    I wanted a recipe unlike the back of the Nestle bag (which my kids love) that didn’t fall so flat and wasn’t so greasy. I wanted a choc chip cookie that had some sustenance in the middle, lol, so UMMPH! haha! THESE DO!! They are so good! Thanks for sharing! My new favorite!

    1. The sea salt takes this recipe to the next level for sure. Thanks so much for trying it!