About This Recipe
These chocolate chip cookies deliver dependable results: golden, crisp edges encase soft, chewy centers studded with melty chocolate. A precise balance of brown sugar and cornstarch, plus a mandatory chill, ensures every batch emerges bakery-worthy. You’ll spend 15 minutes mixing, at least 1 hour chilling, and 12–14 minutes baking per sheet to yield about 18 generous cookies.

Why You’ll Love This Recipe
- Consistent Texture: Creaming butter and sugars, then chilling, locks in chewy middles and firm rims.
- Flavor Development: An extended chill deepens caramel notes and prevents over-spread.
- Simple Staples: No special ingredients or equipment—just pantry basics.
- Optional Add-Ins: Stir in nuts for crunch or swap in different chips for variety.
- Make-Ahead Friendly: Dough can rest up to 72 hours for maximum convenience.
Ingredients
- 2¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, at 65–67°F (18–19°C)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
- Combine Dry Ingredients
Combine the flour, baking soda, cornstarch, and salt in a medium bowl; whisk until evenly blended, then set aside. - Cream Butter & Sugars
In a large mixing bowl, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy—about 3 minutes. - Add Eggs & Vanilla
With the mixer on low, add the eggs one at a time, beating well after each, then mix in the vanilla extract. - Incorporate Dry Ingredients
Gradually add the flour mixture on low speed, mixing just until no streaks remain. Avoid overmixing. - Fold in Chips & Nuts
Use a spatula to gently fold in the chocolate chips and optional nuts, ensuring even distribution. - Chill the Dough
Cover the bowl and refrigerate for at least 1 hour (up to 72 hours). Chilling controls spread and intensifies flavor. - Preheat & Prep
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone liners. - Portion & Bake
Portion the dough into 3-tablespoon scoops, roll each into a ball, and arrange them about 3 inches apart on the prepared sheets. Bake for 12–14 minutes, until the edges turn golden while the centers remain slightly soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish setting.
FAQ
Can I skip chilling the dough?
Chilling is key. If you’re in a hurry, reduce butter to ½ cup and add 1 tablespoon extra flour; dough will still spread less, but flavor won’t develop as fully.
Why are my cookies flat?
Likely causes: butter too warm, over-creamed dough, mismeasured flour, or a hot baking sheet. Ensure butter is cool, measure flour correctly, and let sheets cool between batches.
Can I use milk chocolate chips?
Yes—just cut granulated sugar to ⅓ cup to balance added sweetness from milk chocolate.
You Must Know
- Butter temperature must be cool to the touch yet indented easily.
- Measure flour by spooning into the cup and leveling; never scoop directly.
- Underbake slightly: carryover heat finishes the centers without drying them.
- Use light-colored aluminum pans for even baking and prevent over-browning.
Storage Tips
- Room Temperature: Store cooled cookies in an airtight container with a slice of bread to maintain moisture for up to 7 days.
- Freezing Dough: Freeze dough balls on a tray, then transfer to a bag. Bake from frozen—add 2 minutes to bake time.
- Freezing Baked Cookies: Layer cookies between parchment in a sealed container for up to 3 months.
- Reviving Stale Cookies: Microwave for 8 seconds or warm in a 300°F (150°C) oven for 2 minutes to restore softness.
Expert Tips & Troubleshooting
- Butter Temperature Is Key
- Ideal butter sits at 65–67°F (18–19°C): cool to the touch but yielding an indentation when pressed. Butter that’s too warm yields greasy, spread-out cookies; too cold prevents proper creaming, resulting in dense centers.
- Cream Thoroughly—but Not Too Long
- Beat butter and sugars until pale and airy (about 3 minutes). Under-creamed dough won’t trap enough air for lift, while over-creaming can introduce excess air that collapses in the oven, leading to flatter cookies.
- Measure Flour Precisely
- Always spoon and level the flour into your measuring cup rather than scooping directly. Too much flour makes cookies dry and cakey; too little makes them overly thin.
- Chill for Control
- Even a 30-minute chill will help cookies hold shape. Longer chills (up to 72 hours) intensify flavor and create an even better texture contrast.
- Rotate Your Sheets
- If baking two sheets at once, swap top to bottom and front to back halfway through bake time. This ensures even browning across all cookies.
- Mind Your Sheets
- Light-colored, heavy-gauge aluminum pans conduct heat more evenly. Dark or thin pans can cause fast edge browning before centers cook.
Creative Variations
- Salted Chocolate Chunk
Replace half the chips with 1½ cups chopped bittersweet chocolate. After baking, sprinkle with flaky sea salt for a sophisticated sweet-salty treat. - Double-Chocolate
Swap ¼ cup flour for ¼ cup cocoa powder, then fold in white chocolate chips. You’ll get fudgy, chocolate-intense cookies studded with sweet contrast. - Nutty Oatmeal
Stir in 1 cup old-fashioned oats and ½ cup chopped pecans. The oats add chew, while nuts introduce crunch and toasty notes. - Spiced Maple
Add ½ teaspoon ground cinnamon and ¼ teaspoon ground ginger to the dry mix. Replace brown sugar with pure maple sugar for warm, autumnal flavor. - Peanut Butter Swirl
After scooping dough, add a ½-teaspoon dollop of peanut butter on top of each ball and swirl lightly with a toothpick before baking.
The Science Behind the Perfect Bite
- Cornstarch’s Magic
Including cornstarch in the flour blend softens the crumb by inhibiting gluten formation. It also helps retain moisture, keeping centers tender. - Brown Sugar’s Role
Rich in molasses, brown sugar absorbs moisture, aids chewiness and deepens flavor. A ¾-cup ratio ensures just the right balance between the sugars. - Egg as Emulsifier
The protein and lecithin in egg bind fats and liquids uniformly, promoting a stable dough that bakes evenly.
Serving & Gifting Ideas
- Warm & Gooey
For the ultimate experience, serve cookies slightly warm, either straight from the cooling rack or gently reheated for 8–10 seconds in the microwave. - Ice Cream Sandwiches
Sandwich a scoop of vanilla bean or coffee ice cream between two cookies. Roll edges in mini-chocolate chips or colorful sprinkles. - Gift-Ready Packaging
Layer cookies in a decorative tin with parchment or wax paper between layers. Tie with a ribbon and include a handwritten label with baking date and “Enjoy within 7 days” for a personal touch.
Nutritional Estimate (per cookie)
- Calories: ~165 kcal
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 2 g
Values will vary based on exact ingredients and portion size.
Print
Ultimate Chocolate Chip Cookies – Crispy Edges, Chewy Centers, PERFECT Every Time!
Ingredients
- 2¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, at 65–67°F (18–19°C)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Combine Dry Ingredients
Combine the flour, baking soda, cornstarch, and salt in a medium bowl; whisk until evenly blended, then set aside. - Cream Butter & Sugars
In a large mixing bowl, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy—about 3 minutes. - Add Eggs & Vanilla
With the mixer on low, add the eggs one at a time, beating well after each, then mix in the vanilla extract. - Incorporate Dry Ingredients
Gradually add the flour mixture on low speed, mixing just until no streaks remain. Avoid overmixing. - Fold in Chips & Nuts
Use a spatula to gently fold in the chocolate chips and optional nuts, ensuring even distribution. - Chill the Dough
Cover the bowl and refrigerate for at least 1 hour (up to 72 hours). Chilling controls spread and intensifies flavor. - Preheat & Prep
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone liners. - Portion & Bake
Portion the dough into 3-tablespoon scoops, roll each into a ball, and arrange them about 3 inches apart on the prepared sheets. Bake for 12–14 minutes, until the edges turn golden while the centers remain slightly soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish setting.
Final Thoughts
By mastering these Ultimate Chocolate Chip Cookies, you’ll have a reliable, infinitely adaptable base recipe that never disappoints. The combination of crisp edges, chewy middles and customizable mix-ins transforms a simple batch of cookies into a signature treat. Whether you bake for family, friends or simply to satisfy your sweet tooth, these cookies embody the joy of homemade baking—proving that precision, patience and a little creativity yield the best results. Enjoy every perfect bite!