Chocolate Chip Cookies

Chocolate Chip Cookies

Hi friends! Chocolate chip cookies have always been my absolute favorite fresh baked treat. Growing up I’d always bake the store-bought dough but whenever I found out my friends or teammates could make them, I’d BEG for them. After trying several different recipes and a lot of trial and error, I finally got it right on my own! Keep reading and find out how you too can make the perfect chocolate chip cookies at home.

chocolate chip cookie dough balls prepared for storage in the refrigerator or freezer

chocolate chip cookie dough balls prepared for storage in the refrigerator or freezer

Here are a few tips that are essential to achieving the perfect chocolate chip cookies. First, make sure your butter is completely softened to room temperature. Cold butter won’t combine smoothly with the sugar. Second, I add an extra egg yolk which makes even chewier cookies. Third, cornstarch is a necessity. It makes the cookies soft and thick. Lastly, I use light brown sugar instead of dark brown sugar. Dark brown sugar can be used successfully in recipes but in THIS recipe it adds too much moisture.

Chocolate chip cookies

Chocolate chip cookies

As with all cookie dough, the longer you chill the dough the more the fat can solidify. Cooler cookies placed into the oven will spread less (but can potential need a longer baking time). The great thing about this recipe is that whether your cookies spread a little or a lot, thick or thin, they will absolutely be soft and chewy. It’s magical!

Think you love chocolate chip cookies as much as I do? I always have chocolate chip cookies in my freezer, always! Every time I make them, I pre-roll the excess dough and store them in a freezer bag in my refrigerator to enjoy anytime (or freeze for up to 3 months).



3/4 cup (170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 large egg, at room temperature + 1 extra yolk

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour (spoon & leveled)

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cup (225g) semi-sweet chocolate chips


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

  2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F (177C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll 1.5 tbs sized balls of dough.

  5. Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look very soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. The cookies will slightly deflate as you let them cool.

  6. Transfer cookies to a cooling rack, cool completely. Enjoy!

*recipe slightly modified from this source.

Please leave your reviews and/or questions in the comments. I’d love to hear what you think about the tips and whether they helped you achieve perfect cookies too! Be sure to tag @baking_bucket #bakingbucket on Instagram so I can share your posts. Happy baking 🙂