The BEST, Most Perfect Chocolate Chip Cookies

I think everyone has had a chocolate chip cookie at some point. Some of us have had more than others. 😉 We all have our favorite recipe whether it is from the back of the Nestle chocolate chip bag or from their great-grandmother’s recipe box.

My favorite recipe is from trial and error. Since I was 10 years old, I have tried almost every recipe out there. I’m kind of a chocolate chip cookie aficionado. I’ve tweaked them, changed them and basically made it my own until I figured out THE perfect chocolate chip cookie. Okay, there is no perfect chocolate chip cookie for everyone. Some like them crispy while others like them cake-y and others like them gooey.

Me? I like my chocolate chip cookies soft and gooey in the center with a tiny bit of crisp around the edge. Plus, I want them thick without being cake-y. I am VERY picky about my chocolate chip cookies, and honestly, I have to say that I like mine the best. Yes, better than any other chocolate chip cookie that I have bought or that someone else has made. To me, my chocolate chip cookies are PERFECTION!

I even had my own cookie business a few years back, so they have to be pretty good! 😉 Here is how to make them…

Ingredients –

1/2 c. butter, room temperature

1/4 c. margarine, room temperature

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

2 c. chocolate Nestle chunks

Directions –

NOTES:

*First, the temperature of the butter and margarine is VERY important. The best method is to set it out on the counter and bring to room temperature for about an hour. You can also slightly soften the butter in the microwave BUT you do not want to melt it at all.

*Second, yes, I combine my dry ingredients together before adding to the wet ingredients. Why? I don’t know but it works and that’s the way I do it.

1. Using a stand mixer with the paddle attachment, cream together butter, margarine, brown sugar and granulated sugar until fluffy. Add the egg and vanilla and mix until combined.

2. Combine the flour, cornstarch, baking soda and salt in a medium bowl and mix together with a whisk. (Many people don’t do this but I do.) The secret ingredient is CORNSTARCH!! This makes the cookies thick and delicious.

3. Slowly add the dry ingredients to your butter, sugar and vanilla/egg mixture and blend.

4. Stir in chocolate chunks. I use the chunks instead of chips because I like lots of gooey chocolate and the chunks give me that.

5. VERY IMPORTANT STEP: Chill the cookie dough for at least one hour in the refrigerator. Yes, the dough needs to be cold to turn out perfectly!! (HINT: If you don’t want to make all the cookie at once, form them into balls and keep them in the freezer in an airtight container. Then just remove how many cookie balls you want to eat and cook. Otherwise, make the whole batch after the dough is chilled.)

6. Preheat the oven to 350 degrees. After dough is chilled, using a cookie scoop or spoon, drop dough onto a baking sheet. I use an overflowing scoop for decent size cookies.

7. Bake for 8-10 minutes at 350 degrees until barely golden brown around the edges. Watch these cookies and do not let them overcook. Remove from oven just before you think they are done. They will continue to cook on the pan.

8. Let cookies set on the pan for five minutes and then transfer to cookie rack to cool completely. Makes approximately 2 dozen large cookies. Best. Cookies. Ever.

Don’t forget to follow us on the Skinny Not Skinny Facebook Page!

The BEST, Most Perfect Chocolate Chip Cookies

Hollie Schultz

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 9 mins

Total Time 19 mins

Course cookies, Dessert

Ingredients

  

• 1/2 c. butter room temperature
• 1/4 c. margarine room temperature
• 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
• 2 c. chocolate Nestle chunks

Instructions

 

• NOTES:
• *First, the temperature of the butter and margarine is VERY important. The best method is to set it out on the counter and bring to room temperature for about an hour. You can also slightly soften the butter in the microwave BUT you do not want to melt it at all.
• *Second, yes, I combine my dry ingredients together before adding to the wet ingredients. Why? I don’t know but it works and that’s the way I do it.
• Using a stand mixer with the paddle attachment, cream together butter, margarine, brown sugar and granulated sugar until fluffy. Add the egg and vanilla and mix until combined.
• Combine the flour, cornstarch, baking soda and salt in a medium bowl and mix together with a whisk. (Many people don’t do this but I do.) The secret ingredient is CORNSTARCH!! This makes the cookies thick and delicious
• Slowly add the dry ingredients to your butter, sugar and vanilla/egg mixture and blend.
• Stir in chocolate chunks. I use the chunks instead of chips because I like lots of gooey chocolate and the chunks give me that.
• VERY IMPORTANT STEP: Chill the cookie dough for at least one hour in the refrigerator. Yes, the dough needs to be cold to turn out perfectly!! (HINT: If you don’t want to make all the cookie at once, form them into balls and keep them in the freezer in an airtight container. Then just remove how many cookie balls you want to eat and cook. Otherwise, make the whole batch after the dough is chilled.)
• After dough is chilled, using a cookie scoop or spoon, drop dough onto a baking sheet. I use an overflowing scoop for decent size cookies.
• Let cookies set on the pan for five minutes and then transfer to cookie rack to cool completely. Makes approximately 2 dozen large cookies. Best. Cookies. Ever.