The Best Chocolate Chip Cookie Recipe

Bake The Best Chocolate Chip Cookie Recipe for chewy, bakery-style cookies everyone will love.

Ingredients

• 2 cups all-purpose flour*
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (softened but still slightly cool)
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¼ cups semi-sweet or bittersweet chocolate chips (plus a few extras for pressing into the tops of the cookies, if desired)

Instructions

Step 1: Whisk the dry ingredients together

In a medium bowl whisk the all-purpose flour, cornstarch, baking soda and salt until evenly combined and aerated; you want the mixture to feel light and slightly powdery with no lumps, the cornstarch lending a faintly silky texture that will help the interior stay tender. This dry mix is the structural backbone — whisk briskly so the baking soda and salt are evenly distributed for predictable rise and flavor.

Step 2: Cream butter and sugars, then add egg and vanilla

In the bowl of a stand mixer fitted with the paddle (or using a sturdy hand mixer), beat the slightly cool, softened butter with the packed brown sugar and granulated sugar until the mixture is noticeably lighter in color and fluffy in texture, with soft peaks of aerated fat and sugar. Scrape the bowl, then add the egg and vanilla and mix on medium-low just until homogenous — the batter should feel glossy and cohesive, with the speckled warm hue of brown sugar fully integrated.

Step 3: Combine dry with wet and fold in chocolate chips

With the mixer on low, fold the dry ingredients into the creamed butter mixture only until just combined; stop when streaks of flour disappear and the dough reads slightly tacky and dense, not dry or overworked. Stir in the semi-sweet chocolate chips by hand so they remain well-distributed and maintain their rounded, studded appearance in the dough. The resulting cookie dough should be soft, pliable, and studded with chocolate, with subtle surface flaking from brown sugar.

Step 4: Rest or chill the dough if you can

If time allows, chill the dough for at least 30 minutes and up to 48 hours; chilling firms the dough so cookies spread less, concentrates flavors, and produces a chewier center with slightly crisp edges. If short on time, the dough can be baked immediately — either way it should be cool and slightly firm to the touch before scooping.

Step 5: Scoop, press chips, and bake

When ready to bake, preheat the oven to 350°F. Use a cookie scoop or spoon to portion rounded tablespoons of dough, roll into clean balls if desired, and space them on parchment-lined baking sheets. Press a few extra chocolate chips into the tops for an artisanal, studded look. Bake for 8–10 minutes until the edges are barely golden and the centers look just set; the visual cue is slightly domed centers with a pale golden rim — you want to err on the side of under-baked for maximum chew.

Step 6: Cool, plate, and serve

Let the cookies cool on the baking sheet for about five minutes so they set, then transfer to a wire rack to cool completely or to a serving plate. Arrange the cookies into a casual stack; break one in half to reveal the soft, gooey interior studded with melted chocolate. Serve warm or at room temperature—simple, homey, and irresistibly chewy.

Notes

• Chill dough for at least 30 minutes to improve texture and flavor.
• Use a cookie scoop for uniform size and consistent baking.
• Press extra chocolate chips on top for a professional, studded look.