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Ultimate Chocolate Chip Cookies – Crispy Edges, Chewy Centers, PERFECT Every Time!


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  • Author: Talentedcook

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

 

  1. Combine Dry Ingredients
    Combine the flour, baking soda, cornstarch, and salt in a medium bowl; whisk until evenly blended, then set aside.
  2. 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.
  3. 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.
  4. Incorporate Dry Ingredients
    Gradually add the flour mixture on low speed, mixing just until no streaks remain. Avoid overmixing.
  5. Fold in Chips & Nuts
    Use a spatula to gently fold in the chocolate chips and optional nuts, ensuring even distribution.
  6. Chill the Dough
    Cover the bowl and refrigerate for at least 1 hour (up to 72 hours). Chilling controls spread and intensifies flavor.
  7. Preheat & Prep
    Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone liners.
  8. 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.
  9. Cool
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish setting.