Y’all. I do not say the best chocolate chunk cookies lightly. I am kind of a cookie connoisseur. I love a chewy cookie, like ewy gooey on the inside and the chocolate is still warm and melty and delicious. Ugh, my mouth is watering just thinking about it.
I cannot claim this recipe entirely as my own. I was at a party a few years ago and had one of the best chocolate chip cookies of my life. So good that I stalked the person who made them and promptly introduced myself and basically didn’t leave her side until she shared the recipe. Please see the evidence below. If you are the kind stranger who shared this recipe, THANK YOU!
I’ve tweaked the recipe a bit with a few tricks I’ve learned over the years for an extra chewy cookie. That’s where the extra egg yolk and corn starch come in. I also found I get the best results when I bake the cookies on a silicone baking mat – this two pack from Amazon is under $11.67! I make these using a Kitchenaid Stand Mixer. I did test the recipe using a hand mixer instead and the cookies weren’t quite as chewy, but still turned out. I personally love my stand mixer and use it for so more than just baking, like my chicken salad. You can shop all my baking tools and essentials here.
Ingredients
- 1 cup unsalted butter, softened (not melted)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg plus 1 egg yolk (at room temperature)
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp cinnamon
- 3/4 tsp salt
- 3/4 cup chocolate chunks
Directions
- Add softened butter, brown sugar, sugar, egg and egg yolk and vanilla to stand mixer and mix on medium-low until combined
- Add flour, baking soda, corn starch, cinnamon and salt to a mixing bowl and whisk until combined
- Add approximately 1/2 cup of the flour mixture to the wet ingredients at a time mixing on medium-low speed until just combined
- Fold in chocolate chunks
- Cover dough and refrigerate for at least two hours or overnight *You can skip this step, it just helps them to spread less
- Preheat oven to 365
- Grease a cookie sheet or use a silicone baking mat
- Roll cookie dough into balls roughly the size of a golf ball and place on cookie sheet two inches apart from each other
- Bake for 10-12 minutes until edge of cookies start to brown, but are still a little undercooked in the center (cookies will continue to bake once you take them out of the oven)
Who’s ready for some cookie dough?! Seriously though, I’m looking for an excuse to bake these cookies again. Should we have a cookie exchange party? I’m so in! Let me know what your favorite kind of cookie is in the comments below! If you liked these cookies, also check out my Monster Candy Cookies.
Biscuits & blessings,
Leels
Girl these look delicious. Saving this recipe for the future.
Chioma
here
Thank you! Let me know if you try them!
These look delicious!!
Thanks Kelsey!
These look amazing! Chocolate chip cookies are my weakness.
Who can say no to a chocolate chip cookie?!
Chocolate chip cookies are my favorite! I can’t remember off the top of my head but this recipe looks super similar to the ingredient list my mom uses and they are BOMB.
They are simply the best!