Y’all – this post has been a LONG TIME COMIN’! I have been working on this recipe for around a year now and have finally perfected it. Yes. A year. And I have come up with the best Chocolate Chip Cookies ever. There. I said it. It’s the best.
And I’ve had my fair share of chocolate chip cookies.
My mom makes a decent chocolate chip cookie though her strengths are actual meals – roasts, specifically. My dad… well my dad tries to bake! Or he has, I think. Usually ends up dry (I’m sorry dad – stick to paying for the groceries and just get out of the kitchen). Lynn can make a pretty good chocolate chip cookie but those times are few and far between (think: holidays, only). Otherwise, we bought the bucket of Nestle Tollhouse dough.
My favorite chocolate chip cookie, up until now, was my best friend’s mom’s chocolate chip cookie. And, I don’t know if it’s because they were just that good or if it’s because she always had fresh ones in the cookie jar. I am thinking a little bit of both. Fresh cookies + cold milk = perfection. Like, you can’t beat that. And how lucky was my friend (and her family!) that her mom just loved making cookies so much! Right?! Ugh, if only.
But I have definitely developed that trait. I l-o-v-e making chocolate chip cookies. Actually, I love making all cookies. I don’t discriminate. But my one true love in life is the chocolate chip cookie and that’s why I’ve spent the last year perfecting this recipe down to the seconds they spend in the oven.
How do I know these are the best chocolate chip cookies?
First of all, look at them.
I have conducted a very scientific experiment. First, I bake cookies. Then, feed them to people. Finally, I get feedback. I eat them, too. It’s a very laborious process. Yes, very scientific. It’s actually called Erin’s Law of Triple C – short for Erin’s Law of Chocolate Chip Cookies. Ugh, I’m cheesy. Whatever. Here’s the recipe below and please – PLEASE – let me know if you enjoy these as much as I do. And if you make these bad boys & post to IG – tag me so I can see 🙂
Oh, one more thing? The dough keeps well in fridge for up to a week and can spend some additional time in the freezer if you don’t trust yourself around 3-dozen cookies. I know I don’t.
- 2 cups + 2tbsp all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch (yes, corn starch)
- 1 tsp salt
- 1 1/2 sticks (6-oz) of unsalted, melted butter, cooled
- 1 cup dark brown sugar (light works fine, too!)
- 1/2 cup white sugar
- 2 large eggs
- 3 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Sea salt for topping
- In a medium-sized bowl, mix together your flour, baking soda, corn starch, and salt.
- In a large bowl (or your stand-up Kitchenaid), beat the melted butter (remember, cooled!), and the sugar together. Add your eggs and vanilla extract to the mix and beat until just combined.
- Slowly incorporate your dry ingredients and mix, just until there are no clumps of flour left.
- Using a wooden spoon (or really, anything but your electric mixer), fold in your chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350F (keeping dough in fridge until oven is hot) and line a baking sheet with parchment paper.
- Once the oven is hot, scoop your cookie dough onto your baking sheet. Size does not matter - just be sure to leave adequate space for your cookies to grow and flatten out!
- Bake for about 7 minutes, or until the edges are a golden brown and the center is slightly under-cooked. They'll finish outside of the oven.
- Sprinkle tops of cookies with sea salt while still warm.
- Repeat until all of your dough is gone!
Note - baking times will vary based on your oven. I used my parents oven in this recipe (a very good oven!) so if your oven is not good, keep an eye on your cookies. I recommend starting with 1 or 2 cookies as a test so as not to ruin a whole dozen 😉