Readers, whatever you're doing, stop. Right now. Make these cookies NOW. I promise you won't be sorry. Well, you might be because it'll be near impossible to not eat the entire batch of these incredible cookies.
I know (well, I've heard) there are people out there who like crispy cookies. I'm not one of them. I like fluffy, soft, chewy cookies--the kind that puff up when they're baking and barely spread at all. These cookies are just that. Perfectly that, in fact.
I already had a really great chocolate chip cookie recipe, but I wanted to give these a shot. I was a bit skeptical of the recipe when I saw cornstarch in the ingredient list, but I decided to give them a try. I know cornstarch is very light and figured that might add some lift to the cookies. Whether it was the cornstarch or not, thse cookies definitely lifted. I used a standard-sized cookie scoop to drop them on the cookie sheet and they came out perfectly round and uniform--just ready for a photo shoot. And so, so good. The best ever, in fact. My new favorites :-)
Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson, Food Network Canada
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.
one year ago: Blackberry-blueberry pie, another one of the best things I've ever made.
three years ago: Greek-style turkey burgers with lemon-mint tzatziki
I love how these cookies look - round puffy and buttery:-). The cornstarch is definitely a different ingredient - will have to try these!
ReplyDeleteWe are blogging twins today since I posted chocolate chip cookies too :) Your photo is beautiful!
ReplyDeleteI have a great chocolate chip cookie recipe, but lately I've been toying with the idea of trying some other recipes... I bookmarked this one- it's going to be on my list of new recipes to try!
ReplyDelete-Miriam
These cookies look so delicious. I don't think I ever seen cornstarch in the ingredients list before for chocolate chip cookies. With a rave worthy recipe review and a crave worthy photo these are a must try.
ReplyDeleteI have my stand-by crispy chocolate chip cookie, but I don't have a chewy one yet! You've convinced me to try these.
ReplyDeleteI'm with you....soft, chewy cookies all the way! It's hard for me to stray from my favorite chocolate chip cookie recipe, but I might just have to give this one a try!
ReplyDeleteOh my. Chewy chocolate chip looks are theeee best. Who likes the crunchy ones anyways?!
ReplyDeleteWell shoot, I already have a full day of cookie decorating ahead of me and now I have to squeeze in these cookies as well. DH will love you for this!
ReplyDeleteHmmm, cornstarch! Interesting. I love me some chocolate chip cookies. Will definitely have to make these soon.
ReplyDeleteI'm in the car right now, so stopping and baking might be an issue!
ReplyDeleteThat girl--LOL. Literally. Very cute comment.
ReplyDeleteCan't wait to try these, hopefully this weekend, thanks for sharing
ReplyDeleteI had time on my hands, so I decided to give these a try-YUM! Hands down-THE best chocolate chip cookie recipe EVER! Thanks for blogging about them!
ReplyDeleteI never waver from the Nestle recipe on the bag, but once I saw these, I had to try them. I risked the heat to turn on the oven and I'm so glad I did. These are fantastic! My husband loved them! He even had a few for breakfast.
ReplyDeleteI will definitely have to try this! I'm with you on crispy vs. soft/fluffy cookies. Can't beat the latter.
ReplyDeleteThese look perfect.
Looks rocky on the outside yet soft and chewy in the inside.
ReplyDeleteThis is the best receipe for Chewy Chocolate chip cookies, love this
ReplyDeleteOh yum! Those look so good! Always looking for a good chocolate chip cookie.
ReplyDeleteThese were a major hit in my house! Thanks for the recipe it definitely fits the description of BEST-EVER.
ReplyDeleteTwo days and two beautiful batches! Thanks for sharing such a wonderful recipe!
ReplyDeleteSo good! They are fabulous!
ReplyDeleteI am so glad you all are loving these as much as I did. It warms my heart to know you've trusted my blog as a source for treats for your families. You all show your love through food like I do, so I know you understand how much I truly am touched by this.
ReplyDeleteI've used cornstarch in a lot of cookie recipes before. It really makes a difference. So, I'm sure these taste great! Thanks for sharing!
ReplyDeleteThis is indeed an awesome chocolate chip cookie recipe. Funny enough, I wrote about it on my blog just a couple of weeks ago.
ReplyDeleteI'm glad the recipe is getting around, it's too good not to share.
I've now baked these twice in the same week and they are WONDERFUL! Everyone wants to know the recipe. Thank you for sharing!
ReplyDeleteI've been searching for the perfectly chewy chocolate chip cookie recipe and now I've found it!!! These are bomb, thanks a million for sharing your secret:)
ReplyDeleteI LOVE soft cookies so I was excited to try these. The taste was great, but mine turned out flat. This seems to be happening with all my favorite cookie recipes. Help! Any ideas why this might happen?
ReplyDeleteJessica, I have a couple of thoughts for you. First off, if your dough is very warm to start with, it is more prone to spreading. Try chilling it for about 30 minutes before scooping out the cookies. On that note, I always scoop my cookies with a standard-sized scoop. It makes a huge difference. You may also want to look at how old your baking powder and soda are. If they are past their expiration, they won't be as effective as leaveners. The powder is the more powerful leavener, but they can both have an effect. Hope this helps!
ReplyDeleteWe loved loved loved these! For our first cooking lab at school, we did a chocolate chip cookie comparison and this was one of the three recipes. It was the big winner! Teenagers were gobbling them up and loving them!
ReplyDeleteI made these today! They were to die for! I would recommend them to anyone. I wonder how many calories are in each one because I ate about ten of them!!
ReplyDeleteMan these cookies were the best! Once I baked them they were gone! I had to bake another batch the next day...lol Thanks for this recipe! ^_^
ReplyDeleteI wonder if some other starch would work. I'm allergic to corn, so cornstarch isn't an option.
ReplyDeleteDarn, I guess I'll have to experiment. ;-)
These were absolutely AMAZING!! I absolutely loved it! Found your recipe and blog through Pinterest. Thanks! :)
ReplyDelete@Jessica, that happened to my cookies EVERY. SINGLE. TIME., so I stopped using a mixer (my Bosch). I ALWAYS mix by hand now, and I never have that problem! I've heard it stems from over-mixing, but I couldn't ever figure out the magic number for not over-mixing, so I just stopped altogether. I am making these TONIGHT! (I think I filled my quota on all-caps words there... ;)
ReplyDeleteThese look awesome and I have been looking for a Chocolate Chip Cookie recipe for a while. I do have one question...how many cookies does one batch make?
ReplyDeleteJenny, I did find this recipe made fewer cookies than some others. I think I got about 30-36 cookies from this recipe. I hope you like it!
ReplyDeleteThese turned out WONDERFUL! For me though it worked better to flatten them just a tad before baking since they didn't spread at all. Look and taste wonderful. Thank you!
ReplyDeleteDid anyone notice that the dough seemed extremely dry? I followed the recipe exactly and the dough even had small pieces break off when I scooped it. I used a standard size scoop and the cookies came out in the exact same shape. They absolutely did not flatten. Is it supposed to be this way?
ReplyDeleteAnonymous, the dough should not be dry and crumbly. The cookies won't flatten out much, which helps them stay fluffy and soft. Mine did spread a bit from the scoop, however. If you want flatter cookies, you can always wet your fingers a tiny bit and flatten the dough scoops before baking. Is it possible you missed one of the wet ingredients?
ReplyDeleteI found this cookie photo and link to your blog on Pinterest and I just tried the recipe and am in LOVE! The cookies turned out PERFECT! So I had to write about them in my blog today. Thank you so much!
ReplyDeleteI tried these cookies and for some reason they came out flat...
ReplyDeletemaybe i was scooping too big?
I don't know what i did wrong.
J-Me,
ReplyDeleteThese were nice and puffy for me, but I do have three thoughts for flat cookies. First, was the dough already warm when you put it in the oven? Try chilling the dough, which should keep it from spreading. Second, you may have over mixed the dough and therefore deflated it. Finally, I would check the date on your baking soda. If it's past its date, it will not be as effective as a leavener.
I hope this helps. Thanks for trying this recipe. If you give it another shot, please let me know how it goes.
I made these tonight and they were a huge hit with my family and my in-laws. I'm very picky about chocolate chip cookies but I loved these! Thanks so much for a great recipe!!
ReplyDeleteIs this my first time at your blog? I think it is...and I'm having fun here! ;) I really want to try these cookies. Yum they are so chubby and cute!
ReplyDeleteThese were amazing. I used half white and half wheat flour and added a tad less than was called for. I also added some Kraft caramel bits along with the chocolate chips. I like my cookies a tad more flat so I patted down the dough after scooping and they were still nice and soft. I left for a day after making these and my husband ate them all. I tried to see it as a compliment:)
ReplyDeleteI made a batch for my guest coming over this weekend who is staying in our guest bedroom. She's my 11 year old sister and I've turned the place into a little B&B. I needed cookies! I happened across your recipe through pinterest and was intrigued. They came out perfect! They are my new go-to recipe for chocolate chip cookies. Thanks for sharing.
ReplyDeleteThese look so tasty! Soon I'm going to be testing several different new chocolate chip cookie dough recipe in hopes of finding the very best! I'm going to have to add these to the growing list of chocolate chip cookie recipes to try. Thanks for sharing!
ReplyDeleteI really want to try these cookies but I only have semi-sweet chocolate chips right now. Does anyone think that will make a difference???
ReplyDeleteI think semisweet chips would be fine. Give it a shot and see what you think!
ReplyDeleteKelsey - made over your recipe with a few changes to lower the calories and WOW - yummy! Had to post to my Love Food Hate Diets blog and gave you full credit fo the original recipe! :-) Maybe you visit me sometime too at my blog, www.lovefoodhatediets.wordpress.com
ReplyDeleteI'm trying these today! They are in the oven right now!!! *fingers crossed*!! :)
ReplyDeletethanks!
OK I tried these cookies, and they are chewy,soft,good lets just say there is reason for the name of them BEST-EVER chocolate chip cookies I ever made
ReplyDeleteThese are seriously THE BEST-EVER chocolate chip cookies. ;)I found it on pintrest and it has been the best thing I've pinned all week! Thank you for sharing! Never again will I make any other chocolate chip cookies. We literally ate half of them right as they came out of the oven. SO good! Thanks again! Love your blog, by the way!
ReplyDeleteThese are AMAZING! Seriously! I did not have butter (only Margarine, yuck) but I could not resist trying it anyway. They still turned out perfectly! I make some good cookies, but these are by far the best I have made!! Thanks so much for sharing!!
ReplyDeleteCould u leave the cornstarch out?????? I don't want to add it.
ReplyDeleteAnnie Mommy, you could give it a try, but the cornstarch is what gives these cookies their amazing texture. I think leaving it out would be very detrimental. Perhaps you'd like the other recipe for competition chocolate chip cookies I reference earlier in the post.
ReplyDeleteYummy! I'm definitely going to try them. Thanks for sharing the recipe. :)
ReplyDeleteI just made these and am VERY pleased! fluffy, chewy, and delicious!!
ReplyDeleteone comment - I thought the taste of vanilla was a WEE bit strong - did anyone else get that? I'm 99% sure I put the correct amount in, and maybe I'm must being paranoid.
either way - this is definitely my new go-to CCC recipe :) thanks kelsey!
Adding cornstarch to flour stands in as cake flour in a pinch...wonder if just using cake flour would yield the same results? Yummmm!!
ReplyDeleteI saw this yesterday and just like you said, I made them right away (well, as soon as I got home from work). I already had a really good chocolate chip cookie recipe, but I will be throwing it out… these are the BEST chocolate chip cookies ever!!!!!!!! Thank you for sharing this recipe :)
ReplyDeleteI am definitely going to make these! They look SO good!!!
ReplyDeleteI live at a higher altitude - do I need to make any alterations to the recipe, or can I make them as is?
ReplyDeletela femme--It would be an interesting experiment. I used the cake flour sub in cakes, so it stands to reason it would work here provided the proportions are correct.
ReplyDeleteMary--I'm not entirely familiar with high altitude baking. I don't want to give you bad information, so I'd say check a resource like America's Test Kitchen or Joy of Baking. Best of luck!
WOW!!!! Really good looking and tasteing cookies!! I used simi sweet mini chocolate chips and I love the chocolate how its spread so evenly and not a big chunk in your mouth :)
ReplyDeleteMade them. Love them. Will never use another chocolate chip cookie recipe ever again! Thank you so much!
ReplyDeleteI just made these and yum! They are so good!
ReplyDeleteI made these.. and they were super flat.. :( yours look soo good! I can never make fluffy cookies!!
ReplyDeleteHmmm...I'm sorry, Joee Lynn. If I can persuade you to try again, I'd recommend chilling the dough before baking and making sure you don't over beat the batter. You can do it!
ReplyDeleteThese are Aah-mazing!!! Seriously the best chocolate chippers I've ever had :)
ReplyDeleteThis recipe has been my "go-to" chocolate chip for years! I always get begged to make them!
ReplyDeleteJust made these today! I only used 1 tsp of vanilla though as that seems more in line with other chocolate chip recipes I made. I also added pecan bits. so far its yummy! I hope they stay nice and chewy.
ReplyDeletecornstarch is a good way to get the melt in your mouth factor in sugar cookies too, subtracting a bit of flour and replacing it with equal parts corn starch. in chocolate chip cookie recipes i like to subtract a bit of flour and add cornstarch in addition to subtracting a tiny bit of white flour for confectioners flour and you will get the softest cookies you've ever had.
ReplyDeleteI have made this recipe NO LESS than 10 times in the past month - they are my FAVORITE cookie right now - just a SUPER CLASSIC cc cookie. I've made them for family, friends, co-workers, a bake sale at school etc. Everyone loves them. I've made them and they turned out flat too but they still tasted great. But agree, putting the dough in the fridge for a bit helps AND one time I was in a hurry and didn't let the butter soften by itself and put it in the microwave and some of it got too soft which changed the texture of the cookie- again still YUMMY!
ReplyDeleteOne change I did make was to add a sprinkle of sea salt to the top of the cookie before baking for a nice salty-sweet taste! AMAZING and everyone that tries them is in love. This is my new GO TO recipe for a classic cookie!
Just made these with great success! Thank you for sharing the recipe! I've used a recipe that's similar to this, that uses vanilla pudding mix. I wondered if cornstarch was in pudding mix, and sure enough, it's the second ingredient listed. It's nice to know that I can use cornstarch to get the same effect of the pudding mix. : )
ReplyDeletehttp://comfyinthekitchen.com/2011/07/the-perfect-chocolate-chip-cookie-recipe/
These are delicious...made them today.
ReplyDeleteI found your recipe through a link on Pinterest (love it!) and made the cookies last night. I've been baking a long time and I must say that your recipe hit the spot! I'm mentioning it in my blog so that my readers will have access to it to (with proper acknowledgements, of course)! Thanks for sharing!
ReplyDeleteI'm so impressed with that very high stack :D Also.. wanna try out the recipe.
ReplyDeleteI found this via Pinterest and they are great! I just made them tonight and I will definitely make them again. Thanks for sharing it!
ReplyDeleteJust made these and they are DIVINE!! I used all brown sugar (we were out of white) and they came out delicious!
ReplyDeletei saw this recipe on pinterest a few days ago and finally made the cookies today...they are SERIOUSLY the best cookies ever!!!! i took them to work today and everyone loved them...and my husband ate like half the batch right away!!
ReplyDeletethank you for posting this!!!!
I found you through Pinterest and made these today. They are THE PERFECT chocolate chip cookie! I will be keeping this recipe for good!!! Thank you :)
ReplyDeleteYay for Pinterest for introducing me to your super yummy recipe! Made them this weekend and they were so good. By far, the best chocolate chip cookie I have EVER made. I can't wait to experiment with cornstarch a bit to see how it affects other cookie recipes -- I am a sucker for a chewy cookie. Thanks for sharing!
ReplyDeleteDon't know if anyone posted this yet, but this recipe makes about 3 dozen when using a 1TBS scoop. They are so delicious!! Just made 2 batches!
ReplyDeleteTHE BEST CHOCOLATE CHIP COOKIES I HAVE EVER MADE! Thanks so much sharing.
ReplyDeleteI just tried these today. They are pretty tasty although I don't know if they taste much better than my old standby recipe. I did notice, as someone else said, that the dough seemed more crumbly than normal (and I definitely did not skip any ingredients). It ended up staying together for the most part. The cookies I made look nothing like the cookies in your picture though. Mine basically look like the lump that was scooped out (using a standard scoop) but cooked. I ended up flattening the next round and they still just look like cooked dough (not that this is a bad thing persay -- they definitely look homemade, it's just what I was expecting via the picture). I added 1 tsp of cinnamon to mine (I would probably use a little less next time as my other recipe has larger volume) as that is how my great-grandmother used to make hers. This batch made exactly 41 small cookies. Thanks for the recipe!
ReplyDeleteThese are the best CC cookie, thanks for sharing the recipe!! One tip for those having trouble with the cookies spreading too much during baking is to not let your butter be too soft before making the dough- this causes them to spread more. I only let mine soften on the counter for 30-45 minutes and it seems to be the perfect amount of time. Also, I used salted butter semi-sweet chocolate chips because that's what I had on hand and they turned out great!
ReplyDeleteThese are in the oven right now. I used half white whole wheat flour and half unbleached all purpose flour. I also used 3/4 cup turbinado sugar and no white sugar.
ReplyDeleteI don't have a stand mixer and used a hand mixer instead. The dough was very crumbly so I added an additional egg.
I hope they turn out with all the changes :)
I pinned this on Pinterest a while back and loved it so much I had to try it for my pinTerEST Kitchen post. . .come check it out: http://tipsfromtheheart.blogspot.com/2011/11/pinterest-kitchen-week-2.html
ReplyDeleteI made sure to give a link to this page! :)
Found this recipe on Pintrest and so far I have made them twice, once with semisweet mini chips and today with chocolate and peanut butter chips, both were yummy!! Mine fall flat too so I read some of the comments and will try refrigerating the dough next time and hand mixing (yikes!) Overall love them and will try them with various chips such a mint, carmel, etc...thanks for sharing!!
ReplyDeleteSo good! I love the extra vanilla and bittersweet chocolate chips. I recommend doubling the recipe because after everyone in my family had 2 or 3 there was only a few left. I made 24 cookies, and my butter was too soft, so they did spread a little, but were still delicious.
ReplyDeleteThese are very tasty. Mine came out flat, though, which is a bummer. Hopefully next time I can figure out how to fix that. Someone mentioned the butter being too soft and overmixing. I'll have to keep that in mind.
ReplyDeleteI find that I only got about 12 cookies from this batch. No idea how other people got 30!
I found your blog and CCC recipe on Pinterest. I decided to try it today because the CC were on sale LOL. I am not sure if it matters, but I used dark brown sugar because I had exactly 1&1/2 cups left of that (I don't recall your recipe specifying light or dark). I took a shot with my "expired" corn starch LOL and then realized I also used more butter at Thanksgiving than I thought...Soooo... I had to use 1&1/2 sticks (salted) butter, 1&1/4 sticks margarine and 4Tblsp. of OLIVIO--haha! Yes, I'm a bit red in the face at this point, but it's okay to laugh at me! Since I used salted butter I omitted the salt. I also firmly packed all ingredients (I mostly figured I should stay consistent). In the end, after messing up your recipe--they are darn good! They were thick and cakey but not too cakey, just right. I think I would use LIGHT brown sugar next time, seems a little sweeter, right? Anyways, I've never made a CCC recipe that wasn't off the back of a semi-sweet bag, this was a yummy change. Thank you. Oh, I was so glad I read the comments about chilling the dough, I doubled the recipe because I like bigger cookies and cooking time was 10-12 min. Every pan of cookies kept their shape well. Yielded 33 big cookies.
ReplyDeleteGreat shape/consistency--I hand mixed. It's all good... I needed a good arm workout :)
ReplyDeleteI made these today and one of my sons said these were the best cookies he's EVER eaten. I only had milk chocolate chips on hand so I cut back on the sugars just a little. I beat the sugar and butter with a hand mixer and then mixed all the other ingredients with a spoon. I chilled the dough for about 30 minutes and used a large tablespoon to scoop onto the cookie sheet. My cookies looked exactly like your picture. They are soft and not too sweet. One batch yielded 24 cookies and there are none left. I plan to make these again this weekend to take to a Christmas party. Thank you for posting such a wonderful recipe
ReplyDeleteThese cookies are the best!!! Thank you so much for posting them :) I had extra milk chocolate & white chocolate chips from previous recipes so I used them instead of the bittersweet chocolate chips. They turned out amazing!!!
ReplyDeleteThanks again!
Just tried making these 2 different times and both times my cookies were flat and burned. I double checked everything and it was all right but mine didn't turn out good at all.
ReplyDeleteI need help! I'm not much of a baker but I really wanted to find a good recepie to follow instead of making prepakaged cookies.. I'm a sucker for cookies. Anyway, I love the chunky look to these and the fact that they are chewy. I made them and I swear I followed the recepie but it has an after taste and smells like there is too much of something in it. I know for sure I put in two cups of flour but what if I VERY SLIGHTLY put too much of cornstarch or baking soda? Could that change the taste of it. They look beautiful but I'm not satisfied with how they taste
ReplyDeleteMorgan and Nicole, I'm so sorry they didn't turn out for you. My cookies were definitely very puffy; I'm not sure why anyone's would come out flat, crispy, or off balance. What was the batter consistency? Perhaps knowing that will help me give suggestions.
ReplyDeleteMine was literally just the taste that was the problem. They looked perfect and everything else went well. They just didn't taste sweet and tasted more like one of the powder-based items I used. I was just wondering if someone who was more experienced in baking could pick up what the problem might have been. I am going to make them again and very precisely follow the directions. LOVE your recepie though! Can't wait to master it, haha.
ReplyDeleteI just made these but left out the cornstarch and they were still the best chocolate chip cookies I've ever made.
ReplyDeleteI just made these with homemade butter! They are delicious! I woke my husband up to taste it and he said "put a check-mark by that one". He went back to sleep, but not before he asked to eat the rest of the cookie!
ReplyDeleteHi, could you tell me how many cookies that recipe made?
ReplyDeleteNicole, how's the quality of your vanilla, and how much did you use? Vanilla can leave an aftertaste, and too much (or too little!) in a recipe can make them taste pretty bad.
ReplyDeleteMade these today and wish I had doubled the batch! They won't last very long in my house. My cookies look like your pic and taste great, too. I did sub shortening for butter due to diet restrictions, but don't think it made a difference. Read a few of the comments from others and do know that cornstarch is a tricky ingredient. A little too much can make a big difference. Fresh ingredients can alter the taste and/or fluffiness of the cookies, too. For sweeter taste, I suggest adding a little more vanilla flavor and use milk chocolate chips. Thanks for your post. I've been looking for a chocolate chip cookie recipe like this forever!
ReplyDeleteYummmmm! Made with pb chips and choc. chips. They look just as good as the picture and taste amazing! One thing: Do as the recipe says and don't cook for more than 10 min. I cooked mine for 12 for my first batch because they looked pretty doughy, and they were overdone when they cooled. Second batch I took out at just past 9 min. and they were perfect! I am throwing away my other choc. chip cookie recipes:)
ReplyDeleteI was super-impressed with this yummy recipe and was surprised to see that some people's cookies didn't turn out. For those of you who had problems with your cookies check out: http://theperfectchocolatechipcookie.com/instruct.php
ReplyDeleteShe gives tips on what might be going wrong, and a picture of each problem cookie to help you diagnose why your cookies aren't turning out.
Im anxious to try this recipe since I too love soft cookies. I was wondering though if I don't have a stand mixer w/paddle is there something I should do different? I only have a standard hand mixer. Thank you for sharing your recipe!
ReplyDeleteHarley, don't worry if you don't have a stand mixer. An hand mixer will work just fine. Just follow the directions as written, using your mixer instead of the stand mixer. I'm sure the cookies will turn out wonderfully!
ReplyDeleteI made these today for a church function on sunday. These are so good.
ReplyDeletehttp://curiouscountrycook.blogspot.com/2011/12/chocolate-chip-cookies.html
Made these tonight - so delicious!! Thanks for sharing and yay for Pinterest! :)
ReplyDeleteI am getting ready to make these.... they look fabulous. How many cookies does the recipe yield, roughly?
ReplyDeleteI just made these and they are my husband and my favorite cookies!!! Wow are they good and very simple!
ReplyDeleteFYI, these don't work with whole wheat flour. They are not good at all. Next time I will make them with normal flour!
ReplyDeleteThese really are amazing! Thanks for sharing your secret! :)
ReplyDeleteStephanie, good to know. Thanks for letting me know. If you really want to make these with whole wheat flour, perhaps you could sub in part whole wheat pastry flour. I'm not making any guarantees, but just a thought.
ReplyDeleteOkay. Honestly, I NEVER use any other chocolate chip cookie recipe. I have used the same one for EVER. I saw this one on Pinterest and figured "why not"? I made them for my 17 yr old to take to school tomorrow. My husband came in the kitchen and swiped one, and next thing I know, I was making more! VERY GOOD COOKIE! It is officially my NEW favorite recipe.
ReplyDeleteJust made these... Fantastic! Thanks so much for sharing.
ReplyDeleteI found your recipe on Pinterest and made them tonight. They are everything you said they were. Is it okay if I share this recipe on my blog with a link to your site?
ReplyDeletethank you so much!
I made these again tonight (even making a batch that were red velvet by adding 1/3 cup of cocoa powder to them plus red food coloring of course-yum!). My only problem with them is that they taste too salty. I use unsalted butter and I follow the measurements, so I'm not sure why I'm getting that overly salty taste. Otherwise, I really love this recipe.
ReplyDeleteJust made these! Delicious! :) I used half chocolate chips and half butterscotch morsels and they turned out well!
ReplyDeleteI don't like bittersweet chocolate chips. . . Is it ok to substitute with milk chocolate chips instead?
ReplyDeleteHolly, please do share. I'm not a secret recipe kind of girl. Delicious food is meant to be savored, shared, and smiled over with those you love. I appreciate the link, but most of all I appreciate that you would choose something off my blog to make and share.
ReplyDeleteTo the reader who asked about using milk chocolate chips--of course! Substitute any kind of chocolate, butterscotch, whatever you'd like. Enjoy!
WOWZERS!!!! These cookies are SO fluffy and light! My friend and I were bored at her house and we stumbled upon your recipe. These truly are the BEST-EVER choco-choco-chip cookies! The cornstarch makes ALL the difference!!!!
ReplyDeleteThese are in the oven as we speak. I'll have a review in 5-8 minutes :-).
ReplyDelete.....and out of the oven they are. I cannot thank you enough for sharing this recipe! I think we have a winner for my favorite chocolate-chip cookies!
ReplyDeleteI made these tonight! They are delicious! Reminiscent of Mrs Fields'! I only used 1.5 teaspoons of vanilla and semi-sweet chocolate chips, by the way. Awesome taste and texture. Thanks for sharing. :)
ReplyDeleteThanks for the recipe. It is truly the best i have made.. I added a few sprinkles of flaky rock salt before i baked it :) yummm..
ReplyDeleteI have been on the Holy Grail search for the ULTIMATE Chocolate Chip cookie and I have found it in your AWESOME recipe!! Thank you so much! They are the BEST EVER.
ReplyDeleteI will admit I am a bit jealous as I was hoping to stumble upon it but I am releived that I can sit back and enjoy these for many years to come. May 2012 be a great one for you and your family.
Lyn S
from St Paul, MN
I love these cookie I made a batch at midnight last night for my husbands work and they were gone before the day ended. Doesn't help I ate 2 right out of the oven :)! Thanks for the great recipe.
ReplyDeleteEvelyn
Made these today and they turned out wonderful. They did not spread and were delish!
ReplyDeleteI can't wait to try these! Which would you recommend: dark or light brown sugar? Thanks!
ReplyDeleteKim, you could use either but I would recommend light brown for these cookies.
ReplyDeleteAbsolutely delicious!!! My favorite chocolate chip cookie now!
ReplyDeleteI just have to say thank you thank you!! I have been looking for a cookie recipe to make that doesn't come out flat. We are in high elevation right next to the mountains so everything baking wise comes out wrong. These cookies were perfect and just like you said crunchy on the outside and chewy in the middle!
ReplyDeleteDo you think it would work with margerine? I dont want to ruin anything but we always have that on hand
I have no idea what I'm doing wrong. My cookies aren't spreading (even a little bit) and are coming out to... dense? I think that's the word. They are just really thick. The flavor is good though. I really like the flavor. I think my flour might be the problem, so I'm going to go buy new stuff and try them again. My husband is eating them even though they aren't coming out as planned. That's a plus! :-)
ReplyDeleteAshley, the cookies don't spread much. Sometimes I flatten the tops just a touch with the palm of my hand. As for the density, I'm guessing you might either be overmixing or using too much flour. When you measure flour, be sure to sift before measuring or just spoon into the measuring cup. This will prevent the flour from becoming too packed in the measuring cup.
ReplyDeleteKami, I'm glad you enjoyed the cookies! I wouldn't use margarine in them. I think the cookies would spread and not have the same rich taste.
I was super excited to try these, so I made them tonight, and unfortunately my husband does not like them :( He took one bite and said, "did you forget the sugar?" They aren't quite as sweet as most cookies that I've made before, but I like them just fine. Now I have 3 dozen cookies I have to eat myself! :P
ReplyDeleteThese are the BEST chocolate chip cookies I have ever made! Thank you!!!
ReplyDeleteMeg in NYC
these are the most incredible cookies ive ever made and trust me, i've made my fair share of cookies! follow the recipe exactly! theyre perfect!
ReplyDeleteThese cookies really are delicious! They are even better if you cook it in a convection oven!!
ReplyDeleteI made these cookies for my daughters 5th birthday party a couple days ago! They were the first sweets gone on the table! Every one LOVED them!! Now i have my guests asking me for the recipe :)! This is a new favorite for sure!!! Thanks so much!
ReplyDeleteSo pretty much these are the best choco chip cookies EVER. In the whole world. EVERYONE loves them. I make them all the time now. For school, for the fam, for a midnight snack...I will never use a different recipe for cookies!!
ReplyDeleteI have made these 5 times now.. and only the very first batch I made have turned out right! NO CLUE why! Lol, I have been so frustrated trying to re-make them again I have no idea what I'm doing wrong! I've read thru all the reviews.. flour isn't packed, butter isn't too soft, didn't over mix.. tried mixing them by hand the last time, ended up having to add an egg so the dough wouldn't crumble! The dough has been so dry the past 4 times and I don't know why. I even made my husband try them and he had the same 'dry' problem. If anyone has any advice please tell me before I go insane! The first batch was so so good, I am so angry I haven't been able to re-create them! Thanks in advance!! :)
ReplyDeleteYUMMY! I posted a link to this recipe on my blog...thru my pinterest board.
ReplyDeleteThanks!
Jennifer @ The Craft Barn
I too am finding that the mixture is crumbly as only the butter and egg are the liquid parts to 1lb (in uk conversion 1 cup = 8oz flour)flour should I add milk or more egg?
ReplyDeletesorry that should have said (uk conversion 1 cup = 8oz so this recipe requires 1lb flour) is that right?
ReplyDeleteThese cookies turned out looking nice. I chilled the dough and flatten the dough somewhat before baking. My complaint about this cookie is it was way too salty for our tastes. I will keep searching for the perfect chocolate chip cookie!
ReplyDeleteHayley, I'm not exactly sure what to say. If they turned out well the first time, you shouldn't need to make any changes. I've made these several times and they've always turned out fine. I'm sorry you're frustrated. I wish I could do more for you, but without seeing what you're doing, it's quite difficult.
ReplyDeleteBoxoftrix, I'm not well versed in using UK measurements when baking. If you're weighing the flour, that will be drastically different from using one cup. According to wikianswers, one US cup is equal to 125 grams. I hope this helps.
ReplyDeleteHi Kelsey, I added a little milk to bind the mix together and they cooked fine. I re checked the conversion table online and the flou measurment was right but I think I should have used 8oz of butter (I only used 6 oz according to another table) so next time Im sure they will be perfect.
ReplyDeleteAlso rather than add the choc chips to the mix I let my 2yr old push them and also smarties onto the top of the cookies they looked great!
Thanks!
This is my 14 year old son's go to recipe now. They come out perfect every time and they really are the BEST CC cookies EVER. My middle son calls them Chocolate Chip Crack Cookies because once you start you just can't stop!
ReplyDeleteThis really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.
ReplyDeleteThese are so delicious! I used salted butter (since that's all I had on hand) and white chocolate chips and they were so tasty! My boyfriend loved them! Definitely the best recipe I've found. Thanks for sharing!
ReplyDeleteTries It.....and itt was the best chocolate chip cookie I have ever eaten. I substituted Dark Brown sugar, and it gave it an even better flavor, I will definitely be using it again!!!!!
ReplyDeleteI made some of these yesterday and WOW, they are so awesome. Thank you
ReplyDeleteThese came out SOO good!!! Big hit!!
ReplyDeleteI find that with these, the way they looked when they hit the pan raw really affected the look and to a certain extent, texture, more than the typical chocolate chip cookie. After a lumpy, uneven shaped batch that I put on the pan as regular old two spoon drop cookies, I started shaping them in my 2 TB coffee scoop for perfectly rounded cookies and they came out awesome! (And of course the lumpy slightly ugly ones just meant I couldn't serve them to company and had to eat them myself ;-) )
I made these the other night taking into account all the different comments. I follow the receipt to a 't', using unsalted butter (not too soft), not over-beating the batter, letting the dough chill at least 30 minutes before baking. Mine ended up spreading but not as bad as other cc recipes so that was good. However, the taste was just not a chocolate chip cookie taste to me. It was very 'buttery' tasting and somewhat salty. Any idea what could be wrong? Or is this just a different taste of chocolate chip cookie that I am not familiar with?
ReplyDeleteKim, I don't think I've ever had a chocolate chip cookie I've considered "good" that didn't have a buttery taste. Perhaps it's a preference issue. I'm definitely in the soft and fluffy cookie camp, which these are. They probably won't please a crowd of crispy cookie lovers. As for the salt, feel free to reduce the amount if you felt they were too salty. Hope this helps!
ReplyDeleteThank you so much for posting this recipe! These cookies were so great I had to blog about them. Our house polished them off in two days...
ReplyDeletemade these this afternoon after stumbling across them on pinterest, delicious! great recipe!
ReplyDeleteIn the middle of baking these at the moment. Not that impressed. Dough is dry, but they are fluffy and chewy. ADVICE: flatten the tops of the cookie dough before you bake.
ReplyDeleteThese were absolutely fabulous and by far the best recipe I've ever made. At Christmas I made a batch from another recipe and they tasted too buttery, flattened and was even embarrassed to call them a chocolate chip cookie. I followed your recipe to a "t", with the exception of using my hand mixer because I was too lazy to use my lovely kitchen aid. They were the perfect cookie! After I scooped each cookie I rolled it in my hand to make a ball and placed it in the cookie sheet. I did not flattened them. They were perfectly fluffy & chewy & pure sweet goodness! Thank you for sharing!
ReplyDeleteI'm wondering if most of the people with the flat cookies are baking at high altitude because that is a general problem for that. And they are using a regular recipe that doesn't have adjustments for high altitude. Just sayin'.
ReplyDeleteMade these today with my daughters & they are fantastic! So soft that even my hubby was asking what we did to get them so soft. Thanks for sharing this recipe ... yummmm!
ReplyDeleteHigh altitude--I hadn't even thought about that. It's not an issue I have down here in the desert!
ReplyDeleteMade these today, and they were perfect. I live at 6k feet and usually I have to adjust for high altitude, but these turned out just right at 8 minutes. Thank you these were so om nomming good! :)
ReplyDeleteThese are just stupidly good. I made a batch (deviated from my tried and true cookie recipe just for this recipe!) and I may have to put this recipe in its place. Super good. I squashed mine down a little (I like crispier cookies) and they were amazing. My husband and two kids and I polished off a ton of them. GREAT recipe.
ReplyDeleteHELP! I tried these and tho they did turn out to be the best tasting cookies I ever made - according to my boys - the dough was sooooo dry - I did end up adding a little milk to bind - I used butter flavor crisco - instead of butter - is that why? Ugh I want to try again but can't for the life of me figure out why the dough is dry - or should it be and I should make balls? help please!
ReplyDeleteI guess I'm the oddball. These are quite good and I love that they are soft but I do prefer the Nestle Tollhouse cookie taste better. I will, however, add the cornstarch to that recipe next time to see if it will make them rise and be softer. Yum. That part I do love!
ReplyDeleteThese are absolutely the best chocolate chip cookies I have ever had. I made them for my husbands med school class and they all raved about them. They now think that I'm the best baker so thanks for that :) I forwarded this recipe on to them. Also, I used dark chocolate chips. yum
ReplyDeleteJust made these to cheer up my husband after a bad day. They are delicious! Thank you!
ReplyDeleteBeanier, the dough will be on the drier side, so I don't think you did anything wrong. Sometimes I have a few crumbs in the bottom of the bowl. I just leave them there. Many others have added a splash of milk and say that does the trick. If they tasted good, it sounds like you're doing a great job!
ReplyDeleteJust made these and they are fantastic. They come out of the over soft and delicate and they stay that way in the tin. Best chocolate chip cookies I've ever made!
ReplyDeleteJust made these today! My only complaint is this recipe doesnt make enough!!! Lol!! Definatly doubling the recipe next time. Thanks for sharing!!!!
ReplyDeleteTried this and they tasted great! Unfortunately as soon as they came out of the oven they flattened - but that could be the altitude! Great recipe.
ReplyDeletejust made these and they are wonderful! They really are fluffy, great recipe! thanks for sharing
ReplyDeletei made these twice already. i used a 1 tablespoon scoop and it makes 5 dozens! i added 1 tbsp of sugar the 2nd time i made them since i want it sweeter, but the 1st batch was more chewy. either way i love love love this recipe! :)
ReplyDeleteI made these today with gluten free flour (1:1) and they were great!
ReplyDeleteJust made these and they were perfection! My husband said they were the best I've ever made. Thank you!
ReplyDeleteThis is the best cookie recipe I've ever made. I ate half of them, I'm sure, but my whole family loved them. My husband prefers the crisp, crunchy kind...but I don't care! These are my FAVORITE cookies from now on.
ReplyDeleteI absolutely love this cookie recipe! I had to make them 3 times in 1 1/2 weeks per the request of my son & husband. They just can't get enough of them. I thought the cornstarch in the recipe was odd but it does wonders!
ReplyDeleteTried these yesterday and they are FANtastic! This is the only recipe I will be using in the future for chocolate chip cookies :) We've almost eaten the entire batch already :/
ReplyDeleteI tried these and thought they were a bit salty as some of you have posted. I really liked the texture and the appearance, but the taste isn't all that great.
ReplyDeleteBest cookies I have ever made and soooooo easy! Thanks so much for the recipe!
ReplyDeleteI've never made homemade cookies. When creaming the butter and sugar.....how do I know if I did it right? How long do I stir? Can I do it by hand or can I use a hand mixer?
ReplyDeletehm10--I think it's so cool you've chosen my recipe for your first homemade cookies. Thanks!
ReplyDeleteCreaming butter and sugar basically means mixing them together until they are light and fluffy. If you have an electric mixer, definitely use it. Make sure your butter is room temp, then place both butter and sugar in bowl. Mix on medium-low about one minute, then turn up the mixer to medium for about two minutes more. You should notice the mixture get lighter in color and fluffier in texture.
Good luck! Let me know how it goes.
Hi :) what kind of pan did you use and do you mix the flour, cornstarch and baking soda together before adding to mixer or do you add them separately? I'm trying this now and can't wait! (but I have to wait a little while for my butter to soften cause I forgot to set it out ahead of time!)
ReplyDeleteBrianne, I used a regular baking sheet lined with a Silpat. As for the dry ingredients, you can mix them together ahead of time or add one at a time. You're mixing them in on the same step, after all.
ReplyDeleteI had to try this recipe, and although I am pretty sure I over-softened the butter (put it in microwave...) and they are not as fluffy looking as yours and a little flat, I just ate one and it is DELICIOUS! the taste & texture is perfect!!
ReplyDeleteI was looking for a good "base" for an idea I had and this recipe was perfect! Instead of the bittersweet chocolate chips I used 1/2c. butterscotch chips and 1/2c. white chocolate chips. I cut back the salt a little bit, and folded in 1/2c. chopped roasted salted cashews. They came out fantastic!
ReplyDeleteThanks for the tip on baking time. I didn't think they looked done yet @9mins and was planning to leave them longer, but I'm glad I followed your tips.
Thanks very much! These cookies are so silky!
Not only do these cookies taste delicious but these are the best looking chocolate chip cookies I've ever made! Perfectly shaped puffy cookies....not flat! This recipe is a keeper!
ReplyDeleteThey seem really dry! What is wrong?!
ReplyDeleteHello everybody, I just made the batter for these cookies this afternoon. I'm actually going to let the batter chill overnight. I read a lot of reviews and recipes saying that's the secret trick to a perfect cookie as well. Ot actually allows are the flavors to combine and basically marinade with one another. It also allowtoy our dough to become firm enough when baking to stay puffy. The cookie batter taste absolutely amazing and I'm
ReplyDeleteHoping they come out just as good. I actually doubled the recipe and i also used ghiradelli milk chocolate chips because their much larger than the regular chocolate chips. Also the quality of your chocolate definitely matters when making a chocolate chip cookie. I also added extra vanilla because of personal preference but it truely does make a difference as well. I'm so excited to bake these cookies tomorrow. Thank you so much for the recipe. I'm actually baking them for my boyfriends sick grandfather. They smell delicious. I know he will love them. Goodluck everyone. My batter was not dry at all it was actually wet like any other chocolate chip cookie recipe. Try adding te flour one cup at a time and really mixing it well scraping the sides of the bowl constantly.
Gabrielle, some recipes do call for chilling the batter. In fact, my other choc chip recipe calls for it. Chilling your batter overnight certainly won't hurt, but the cornstarch in this recipe keeps the cookies light and fluffy without having to chill the batter.
ReplyDeleteI hope your boyfriend's grandfather likes them and that they help bring him back to health.
Thanks for reading my blog!
I just took the first batch out of the oven. they DO come out round & puffy. i used a med. scoop by pampered chef. i normally don't like a 'cake-y' cookie..and prefer mine spread out & undercooked. these are the best of both types...soft, chewy, and moist but thicker like a cakey cookie . i don't think i'll get 3 doz out of the dough, and will most likely double the recipe next time :)
ReplyDeleteColleen - Iowa
....oh...one other comment re: these cookies... i didn't have 2 sticks of butter, so I used 1 stick (1/2cup) and added 1/4 cup butter flavor crisco.... it didn't adversely affect the cookies at all! in fact, i've been told to 1/2 & 1/2 all butter / crisco in cookie recipes to solve the flattening out issue.
ReplyDelete-Colleen
Iowa
I just finished baking these and they ARE the best cookie ever. Next time I will triple the recipe. Thanks!
ReplyDeleteThis is my second time following this recipe. I doubled the batch this time because the cookies didn't last long the previous time! I LOVE THEM! By far the best Chocolate Chip Cookie I have EVER had!
ReplyDeleteThese are just awesome. I made them with my little daughter using M&M's instead of chocolate chips and they turned out yummy and colorful. Thanks for the awesome recipe!
ReplyDeleteI could just cry. We moved to a high altitude a year ago and since then I've not been successful in baking anything. This recipe turned out PERFECT! The cookies held their shape (is that the cornstarch?), didn't burn, stayed soft and chewy, and just became our family's go-to dessert! I just thank you from the bottom of my heart! This means so much to me to be able to not ruin sweet treats for my high-altitude family! THANK YOU!
ReplyDelete