Chocolate Chip and Chunk Cookies

I’ve been on the quest to find the perfect end-all be-all chocolate chip cookie recipe.

And this recipe is as close as I’ve come.

The process of making the dough follows standard cookie-dough making protocol. Beat softened butter and cream it with both brown and granulated sugars. There is a higher ration of brown sugar to granulated, which helps cookies in general stay softer and gives them a richer flavor profile since brown sugar has more depth of flavor than granulated sugar does. Ironically, cookies made with more brown than granulated sugar become softer over time as they absorb atmospheric moisture, rather than drying out.

Beat in an egg, vanilla, and flour. I used two types of flour, both bread and all-purpose flour. The original recipe just calls for all-purpose but because bread flour adds extra chewiness and since my dream cookie is one with a high degree of chewiness, I utilized a combination of bread flour and all-purpose. If you don’t have bread flour, soley using all-purpose is fine. Your cookies may not be quite as chewy nor as thick, since bread flour also lends increased structure to baked goods, but they’ll still be plenty good.

Edited to Add May 2013: I have stopped using bread flour in these cookies and use only all-purpose flour. I find the cookies to be softer, more tender, and moister when only using all-purpose flour.

Where this recipe veers way off the path compared to any other cookie recipe I’ve ever tried is that it uses corn starch, and just two mere teaspoons, but enough to work its softening magic. Cornstarch is not only a softening agent, but it’s also a thickening agent. Just as it thickens gravy or soup, it helps to create thick and puffy cookies. There’s a wide variety of knockoff recipes for the Levain Bakery Chocolate Chip Cookies floating around that call for cornstarch, but I’ve never tried them and after making these, I don’t feel compelled to try.

There are also plenty of recipes for ‘pudding cookies’ that incorporate a box of pudding mix into cookie dough, promising super soft cookies as a result. One of the main ingredients in pudding mix is ‘modified food starch’, more than likely cornstarch. I like using pudding mix in banana bread because it creates the softest and most tender, moist, and luscious banana bread ever. Cake flour, a relative of corn starch in that it’s a high starch flour, creates incredibly incredibly soft and tender cakes and pastries. It seems like cornstarch is a magic bullet.

These cookies are so soft, similar to Keebler Soft-Batch Cookies, minus the store-bought taste. And they bake up with the perfect height; not too thick or overly domed and not too thin like flat pancakes.

I was going to make the cookies exclusively using semi-sweet chocolate chips, but I enjoy having a variety of textures and flavors in my cookies, especially when those textures and flavors are of the chocolate variety. I opted to use both semi-sweet chocolate chips and bittersweet chocolate chunks, courtesy of a Trader Joe’s 72% Pound Plus bar.

I realized when I made the New York Times Chocolate Chip Cookies that incorporating over an ounce of chocolate per cookie not only works in theory and that the dough can hold it all, but that the results taste fabulous. So I went ahead and stuffed these cookies to the max with both chocolate chips and chocolate chunks. As the cookies bake, the chips retain their shape more than the chunks, which turn into oozing luxurious puddles.

I used about 2.25 ounces dough per cookie. I weighed each mound of dough, but if you don’t have a scale or don’t want to be bothered, that translates to two heaping tablespoons of dough, and with the chocolate pieces dangling off, possibly 3 tablespoons, still smaller than the New York Times cookies. I learned when I made those cookies that a larger mass of dough allows the cookie center to remain soft and tender since it never gets the chance to dry out or overbake while the edges crisp up.

I chilled the dough before baking it and always advocate doing so because as dough chills, the flavors marry and cold dough spreads less during baking, resulting in puffier and thicker cookies.

I recommend baking 8 to 9 minutes, and not more than ten minutes, period. I found given the size of my dough mounds, my oven, and my taste preferences, nine minutes is the magic number for me. Even though the centers will seem underdone at eight or nine minutes, as the cookies cool out of the oven, they firm up. If you wait to pull the cookies until they look done, as they cool they will set up far too firm and crumbly and won’t stay soft and chewy. Don’t overbake.

If you’re looking for an easy, straightforward, chocolate chip cookie recipe that yields fantastic results, I encourage you to give this one a try. The cookies are as close to my definition of The Perfect Cookie as I’ve come and here are the highlights why I love the recipe:

No specialty ingredients are used – if you don’t keep bread flour on hand, just use all-purpose

No need for hard to find or high-end expensive chocolate – if you don’t keep chocolate chunks on hand, just use chocolate chips, and feel free to add nuts, white chocolate chips, butterscotch chips, diced candy bar pieces or whatever you enjoy

No two-day waiting period between making the dough and baking the cookies – and dough chilling is optional

Unbaked cookie dough may be refrigerated for up to 5 days prior to baking it or frozen for up to 3 months

No egg plus yolk situation to contend with so nothing is wasted

The overall batch size is manageable, about two dozen

Each cookie is decent-sized, but not ginormous

The cookies get softer, not harder or drier, the next day and continue to stay soft for up to a week

The holy grail of cookie qualities are present – thick, puffy, soft, and chewy

And let’s not forget, there are two kinds of chocolate in every bite.

The more the merrier.

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Chocolate Chip and Chunk Cookies

These are my favorite chocolate chip cookies. They're soft, tender, moist, with pillowy centers and chewy edges. There's a secret ingredient, which keeps them super soft and tender: cornstarch. I use two types of chocolate in them; chocolate chips and chocolate chunks, for extra depth and flavor. Feel free to make this dough in advance, refrigerate it, and bake it off up to 5 days later for fresh hot cookies exactly when you want them.

Yield: about 2 dozen medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed (I use light)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup bread flour* (all-purpose flour may be substituted and used exclusively in place of bread flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, optional and to taste
6 ounces (1 cup) semi-sweet chocolate chips
6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe's 72% Pound Plus bar)

*edited to add May 2013 - I prefer these cookies using exclusively all-purpose flour and have stopped baking them with a combination of all-purpose and bread flour. I am leaving the recipe up as I wrote it back in 2012, but note that I prefer all-purpose because the cookies are softer, more tender, and more moist.

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
  2. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
  5. Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
  6. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there's lots of chocolate pieces adding bulk). Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
  7. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
  8. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe adapted from Anna Olson of the Food Network Canada

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, from loving bread flour in cookies to detesting cake flour in them; to baking cookies bigger to stuffing in extra chocolate. The cookies are very good, and I loved them on the first day, and I wrote extensively about my thoughts overall on them

Chocolate Chip Peanut Butter Oatmeal Cookies – Based on principles from the Cooks Illustrated Thick and Chewy Chocolate Chip, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1

Peanut Butter Oatmeal White Chocolate Chip Cookies- These are likely my favorite cookies I have on my blog and are essentially the white chocolate chip version of the cookies above, and I love either version depending on my mood whether I want white or semi-sweet chocolate chips. Of all the cookie recipes on my site, people write to me the most frequently about these telling me they made them and really enjoyed them

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This cookie combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess

Molasses Triple Chocolate Cookies – I used chocolate three ways in these soft, chewy, moist and tender molasses cookies. All that chocolate pairs perfectly with robustly-flavored molasses and the intensity of spices used, making these a new holiday favorite

Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. I adore them and want try using the dough as a base for chocolate chip cookies. I’ve played around with it and used it as the base for another recipe coming up with great success, but not with chocolate chips. The beauty of these soft, extra chewy, and easy cookies is that the batch size is only 11, because I don’t need huge batch sizes laying around

Edited to Add – May 2013 Three Recipes that all use this cookie dough base (with all-purpose flour, no bread flour)

Soft and Chewy Snickers Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies

Twix Bar Chocolate Chip Cookies

Have you ever tried the using cornstarch in cookies or are you tempted to try it?

What’s your favorite recipe for chocolate chip cookies? Or any cookie that is an absolute favorite?

If you have a favorite recipe for chocolate chip cookies, I’d love to hear why you love it so much and links are welcome. Or tell me about your cookie trials, tribulations, what’s worked and what hasn’t.

I still like the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe, and these cookies are the closest version I’ve blogged about.

However, the cornstarch cookies are softer, thicker, puffier, chewier, and overall they’re a very easy recipe to make. Some recipes you really have to think about and get very precise about, but with these, there’s nothing tricky about them and the results are fabulous.

Thanks for the Tiny Food Party Cookbook Giveaway entries for three winners

   

296 Responses to “Chocolate Chip and Chunk Cookies”

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    Blog is the New Black — November 26, 2012 at 12:18 am

    These look mighty tasty, and the consistency is what I am always after in my perfect cookie! YUM!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 12:23 am

      Thanks, Liz! And I have been ‘following’ you; commenting on like 6 blogs that you were just at, minutes before me :) Great minds apparently think alike and read the same blogs :)

      Reply

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    sally @ sallys baking addiction — November 26, 2012 at 2:24 am

    They look incredible Averie! I adore this cookie recipe, as you know. So happy you got the chance to make them and are now convinced! I use baking soda when I make the recipe myself as well. Never tried using bread flour though, although I did plan to get it over the weekend and I didn’t! The combination of chips and chunks- perfection! They remind me of your oozing chocolate molasses cookies! There are so many wonderful qualities about this recipe – it’s straightforward, it’s quick, it’s easy. Each time I bake them, the centers do appear undone but they firm up as they rest coming out of the oven. And you are right – they get softer on day 2! i have some day 2 cornstarch cookies right here in the kitchen – soft as ever! Yours look so doughy, which I love. :) Great job with these!!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 2:56 am

      They were so oozing with chocolate – chips and chunks – and it was perfect :) And I am glad I finally tried them too and now I understand why you love them so much!

      Reply

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    little kitchie — November 26, 2012 at 4:24 am

    These look and sound absolutely amazing! These sound like something my husband would just dream about! I’ll try this out sometime this week! Thanks Averie!

    Reply

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    Kare @ Kitchen Treaty — November 26, 2012 at 4:53 am

    I love the idea of two different kinds of chocolate! These look phenomenal.

    I adore your posts. I always learn something new. Thank you for that!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:19 am

      I am glad that you feel like you always learn something – I try to share what I know and it’s nice to know people learn things!

      Reply

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    Jocelyn @BruCrew Life — November 26, 2012 at 5:18 am

    Two kinds of chocolate in a soft, puffy cookie…sounds like my kind of cookie for sure! I really do need to jump on this corn starch band wagon! Now I know why I enjoy those pudding cookies so much though…the good starch quality that keeps them so soft and chewy!!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:18 am

      When I put two and two together with pudding cookies and cornstarch, I realized that ah-hah! THAT’S why they’re so soft. And now no need for pudding mix – I know you love your pudding cookies and I KNOW if you make these you’ll be in heaven!

      Reply

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    Joanne — November 26, 2012 at 5:29 am

    This post is basically cookie heaven! Love it! Plus I always feel like I”m on the lookout for the perfect choc chip cookie…definitely need to try these!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:17 am

      They are my new fave CCC recipe and I am *extremely* picky and give this one the high honors. I bet you’d love them!

      Reply

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    Katie — November 26, 2012 at 6:01 am

    Get in my belly. I want to live next door to you so I can smell the amazingness all day long, every day. And just “happen” to stop by when you’ve got these cookies (or the molasses choco chip, or the super-vanilla, or….) coming out of the oven. DANG.

    Reply

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    Gina @ Running to the Kitchen — November 26, 2012 at 6:17 am

    Ok Averie, between these and the molasses ones you posted a little bit ago, it’s becoming realllllly hard to not just want to say screw it to the paleo thing and bake them all up! I’m thinking both recipes need to be tried for the holidays though at some point, they look perfect! :)

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:16 am

      These and the molassses ones are both two new faves – and if I do say so, worthy of screwing the paleo thing for awhile for! Although your pumpkin bars do look crazy good!

      Reply

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    Paula — November 26, 2012 at 6:44 am

    I haven’t made cookies with cornstarch but after reading about what it does for them, I’m very tempted to try it. I dug out an old toaster oven to get by with for a while, so I think I could pull off half a batch of these. I love the chips and chunks of chocolate in there too. My usual standby has just been NestlĂ© Tollhouse, so I think I just found a replacement for it in this recipe!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:15 am

      You will never go back to that recipe I don’t think after this – or try the Cooks Illustrated that I linked. But these honestly are the softest and the chewiest, and just the best overall CCC recipe I’ve tried pretty much ever. And that oven of yours – gah! LMK how it’s going and what you decide on getting!

      Reply

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    Sydney @ The Crepes of Wrath — November 26, 2012 at 7:14 am

    It’s definitely that time of year – cookie baking season! These look awesome. I bet the cornstarch makes them extra chewy and delicious. I love the gooey chocolate oozing out of these in the photos! Drool-worthy!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:14 am

      I love the oozing chocolate too and yes the cornstarch just works a little miracle – two mere teaspoons in a whole batch, but it’s a great little trick and I loved these!

      Reply

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    Anna @ Crunchy Creamy Sweet — November 26, 2012 at 7:22 am

    I saw you and Sally’s comment conversation about adding cornstarch to cookies and I have to say I am quite intrigued by the idea. I need to try it. These are studded with chocolate so I know I would love them!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:13 am

      I know you love the CI recipe but honestly, you have GOT To try this one. I think it will give your beloved recipe a run for it’s money – sure did for me!

      Reply

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    Maryea {Happy Healthy Mama} — November 26, 2012 at 7:33 am

    There is nothing better than fresh chocolate chip cookies right out of the oven. Those pictures with the melted chocolate chips=heaven!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:12 am

      Those really melty ones are the chunks – they melt so beautifully and ooze like that :)

      Reply

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    Shundara@ SavyNaturalista — November 26, 2012 at 8:15 am

    Looking at this post reminds me of cookie heaven your cookies look amazing!! I never would have thought about putting cornstarch in cookies I hope it wont alter the taste. I am loving the skillet cookie it looks so good..

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:11 am

      No it’s just starch, two little teaspoons in an entire big batch of cookies, so no effect on taste – just a positive effect on results!

      Reply

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    Valerie — November 26, 2012 at 8:18 am

    I’m literally mesmerized by these cookies!! They are Perfect…perfect height, perfect ratio of chocolate-to-dough, and they have that irresistible wrinkly-ness. :D

    I didn’t know that brown sugar helped to preserve a cookies softness! Thanks for the tip. Now I’m going to go daydream about chocolate chip cookies… (luckily I have cornstarch!). :)

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:11 am

      Yes it does preserve softness in such a great way – which is why the Cooks Illustrated recipes always tend to stay softer, and this one too – compared to ones that have equal white and brown ratios.

      And I am glad I have you mesmerized :) Thanks for the pin!

      Reply

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    Margaret @ WellnessCircle — November 26, 2012 at 9:00 am

    Wow! this is so yummy, Averie that I wanna eat get them in the monitor right now to it. I should try baking this cookies. Thanks for sharing.

    Reply

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    Christina @ The Beautiful Balance — November 26, 2012 at 9:05 am

    I just absolutely adore your photos. You are amazing– both chef and photographer. One day I will come close to your photos. I need a new camera first. Any suggestions for a first-time-wannabe food photographer?

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 9:10 am

      It really depends on your budget. And you can spend thousands on gear but if you don’t food style, shoot with natural light, and aren’t prepared to edit the images in post processing to some extent, none of the gear matters. The most important thing you can do is to shoot with natural light and food style, make the food look as GORGEOUS on the plate and in the frame as possible. Then after you have that, THEN spend the money on a camera + lens…I talk about this in the posts I’ve linked here towards the bottom
      http://www.loveveggiesandyoga.com/photography

      Reply

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    Jolene (www.everydayfoodie.ca) — November 26, 2012 at 9:24 am

    Those look soooooo good! I absolutely LOVE chocolate chip cookies, and I will definitely be trying those.

    Reply

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    Ashley @ Wishes and Dishes — November 26, 2012 at 10:47 am

    I want a chocolate chip cookie so bad right now after seeing this! I’m always on the hunt for the perfect recipe…this one looks like a winner!

    Reply

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    Alison @ Ingredients, Inc. — November 26, 2012 at 10:57 am

    i just pinned these. YES please!

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    lindsay @ fuelmyfamily — November 26, 2012 at 11:22 am

    those look like my perfect cookie and i have neverheard of using cornstarch but i have heard of the pudding thing so that makes sense. I will be making these next time i need to bring a baked good somewhere over the christmas season!

    Reply

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    Jackie @ Domestic Fits — November 26, 2012 at 11:43 am

    Your cookies always look SO good. You seriously need to have your own cookie line :)

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 12:08 pm

      Wouldn’t that be a fun business to start taste-testing for :)

      Reply

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    Laura (Tutti Dolci) — November 26, 2012 at 12:04 pm

    You had me at chocolate chips and chunks! I love everything about these cookies! :)

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    Antonia @ Health Inspirations — November 26, 2012 at 12:49 pm

    These cookies look to die for. When the chocolate center is all soft and gooey then I know that it’s a recipe for me. I’m currently busy with Christmas cookie baking but the recipe will be pinned and the cookies baked right after the holidays!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 1:08 pm

      I was going to wait to bake them after the holidays too but seriously they are just too good & I’m glad I didn’t wait! I have more true ‘holiday’ cookies coming up the next few weeks :)

      Reply

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    Kristy @Sweet Treats & More — November 26, 2012 at 1:03 pm

    I’ve never heard of cornstarch in a cookie! But these look amazing…those gooey chocolate chips!! Mmm!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 1:11 pm

      Cornstarch is in pudding mix and I know you love your pudding cookies and I bet you’d love these!

      Reply

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    Kayle (The Cooking Actress) — November 26, 2012 at 1:03 pm

    ooooooooooh you know how I am about chocolate chip cookies! These are giving me a massive craving! So chocolatey!!!!!

    Reply

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    Marina@Picnic at Marina — November 26, 2012 at 1:31 pm

    What I love about your blog, Averie, is that I can eat all those cookies with my eyes and don’t have that sweet aftertaste, that makes me run to the refrigerator in search for a pickle or hot pepper, and keeps me away from the real cookies. :) Your photos are amazing, yes, AMAZING!
    Do I use a cornstarch? Yes, and you know the rest… :) Although, I do plan to make a few batches of cookies to give as gifts for the holidays, and I know your recipes work.
    Averie, Do you have a chocolate that you can suggest to use in molds?

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 3:07 pm

      I rarely make candy in molds but I’d just used baking chocolate and melt it! So easy! I like TJs 72% pound plus bars or use something milkier depending on your goal and taste preferences. Or melted choc chips will work!

      Reply

      • Marina@Picnic at Marina replied: — November 26th, 2012 at 3:38 pm

        Thanks! wish me luck with my new sweet project… :)

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    Meagan @ Scarletta Bakes — November 26, 2012 at 1:43 pm

    Thanks for doing all the legwork on finding the perfect chocolate chip cookie, Averie! These seriously look amazing – an interesting recipe for sure with the cornstarch. I can jjust taste all that melty chocolate…

    Reply

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    carrian — November 26, 2012 at 2:26 pm

    Those look amazing. Heavens!!! And the photos are just as lovely!

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    Katrina @ In Katrina's Kitchen — November 26, 2012 at 3:44 pm

    My husband would pass out looking at these pictures. He’s a sucker for warm, melty cho chip cookies!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:18 pm

      Lol. They are such an easy cookie too – you’d whip them up with your eyes closed!

      Reply

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    Meghan @ The Tasty Fork — November 26, 2012 at 4:35 pm

    Hi! I’m pinning this page! These cookies look amazing! I’m glad I clicked on your link from Crazy Sweet Tuesday!!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:17 pm

      Thanks for the pin! And thanks for clicking over and saying hi! Nice to see new faces by way of Dorothy! :)

      Reply

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    Taylor — November 26, 2012 at 5:12 pm

    The melted chocolate chip looks delicious in the photo. I’ve never made cookies with cornstarch before. They look really scrumptious though. I think my favorite cookies have to be simple shortbread icebox cookies with white frosting and sprinkles. They are so good and melt in your mouth. They have so much butter in them so I only make them at Christmas. It takes two days, but it’s definitely worth it.

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:17 pm

      They sound like a project but the best things sometimes are!

      Reply

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    Liz (Little Bitty Bakes) — November 26, 2012 at 5:19 pm

    It’s so tempting to make crazy cookies this time of year (you know the flavors, peppermint, gingerbread, eggnog, etc…) but gosh, you make it just as tempting to stick to the basics! Doesn’t the cornstarch work wonders?! I tried it in a batch of cookies last week and was in love instantly. I love that you used the two types of chocolate, and chocolate chunks are sooo good in chocolate chip cookies because they allow for maximum meltage (yes, maximum meltage :))

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:16 pm

      It’s funny when I was googling for the levain cookies your site came up #1 in the searches! And then there were a jilion copycat recipes and none of them are the same! Of all the copycats, your Levains look the best and that they’d yield the results that I’d like the best. Did you like love-love them? Or still on the hunt for ‘perfection’?

      And yes cornstarch AND two types of choc rule the world!

      Reply

      • Liz (Little Bitty Bakes) replied: — November 27th, 2012 at 3:19 am

        That’s funny! I did love the Levain Bakery copycat cookies I made, but part of me likes to believe you can always improve the chocolate chip cookie… as in, declare “these are the best cookies I’ve ever made!” and then move on to try to one-up them. ;)

        • Averie @ Averie Cooks replied: — November 27th, 2012 at 11:05 am

          That’s the problem with declaring any cookie the ‘best ever’ – then the next one comes along and one-ups it! Or cake, or pie, or cinnamon rolls, or you name it, there’s always another latest and greatest but I really do feel like this is a SOLID cookie recipe that will last me ages!

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    Laura Dembowski — November 26, 2012 at 5:50 pm

    I actually mail ordered Levain’s oatmeal raisin cookies. I posted the review on my blog over the weekend, but for the most part I don’t think they lived up to the hype. I have a copycat recipe I may still try. It’s so hard to find the best cookie recipes.

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:15 pm

      I just skimmed the post and they look really!! puffy! Like biscuits almost! I like my oatmeal cookies really dense and chewy, not as airy or ‘cakey’ so I have to say I personally wouldn’t have been in love either but preferences are so different. I urge you to try this recipe – I am SO PICKY and I give it the best marks!

      Reply

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    Dorothy @ Crazy for Crust — November 26, 2012 at 6:36 pm

    That melty chocolate is calling my name!!! Pinned!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:13 pm

      Thank you for the Pin and thanks for linking up my other cookies in your post today! You’re so sweet, Dorothy :)

      Reply

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    Hayley @ The Domestic Rebel — November 26, 2012 at 6:40 pm

    Luxurious puddles indeed! Look at those melty chocolate gobs of heaven. And holy puffy cookie.. I am swooning.

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    Roxana | Roxana's Home Baking — November 26, 2012 at 6:54 pm

    I’ve never put bread flour in my cookies but I’ll definitely have to give it a try. I use so much bread flour in my yeast bread I’m surprised I’ve never added to cookies by mistake.
    Second, yes, I do too add cornstarch to cookies, although I don’t do that too often since I like mine on the buttery-melt-in-your-mouth side.
    And last, that oozing chocolate is calling my name!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:13 pm

      Thanks for the Pin and you are the bread QUEEN! I covet all your breads and would love to make bread with you one day! And I’m surprised given that that you haven’t put it into the cookies by mistake too…ha! It lends great chewiness and I highly! recommend it!

      And the cornstarch is a nice trick and glad to hear you’re on board with that too sometimes.

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    Hannah — November 26, 2012 at 6:55 pm

    Chocolate chip cookies are easily the most made and requested cookie I have in my arsenal! No matter how many batches come out of the oven, it never seems to be enough. Whenever my dad comes home, I make sure to send him back to Germany with at least two dozen big, soft CCC’s. Yours look so perfectly gooey and delicious, it’s easy to see why they just don’t get boring!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:11 pm

      You are so sweet to bake for your dad and send him back with cookies! I bet you earn some major brownie points :)

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    jackie @ marin mama cooks — November 26, 2012 at 7:15 pm

    I love the tag line, chocolate chip and chunk cookies with cornstarch. You’re to cute! These look great and your photos are stunning. I love seeing all of those gooey chocolate chips. There’s nothing like a chocolate chip cookie straight from the oven. Zoe really wishes you lived in Northern CA, as I have been baking less lately and you are baking up a storm. She hovers over your blog and your photos. She even bookmarked your blog on her computer! Isn’t that so cute?

    OK, still getting use to WP. Thanks for your encouraging comment yesterday!
    xoxo,
    Jackie

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 7:20 pm

      That’s so sweet of Zoe and if you’re ever down here, I have plenty of goodies to donate at all times!

      BTW I didnt get a comment reply from you – I didnt with blogger either but I rarely remember to go back and check sites for comment replies so when the dust settles, your readers will love comment reply notification. That way you know you’re not just replying to thin air and no one sees it! In time, not a big deal, obviously :)

      And yes the cornstarch is key in these babies!

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    Angela @ AnotherBitePlease — November 26, 2012 at 7:56 pm

    I’ve said it before and I will say it again (and probably again) I just love how much I learn from your posts…I had no idea about the bread flour…nor about chilling the dough so the cookies stay fluffier…each time I read your post I hope I retain my knowledge each time I bake/cook….so what is your next quest ;-)

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    Michele Sparrow — November 26, 2012 at 8:08 pm

    I am blown away at how incredibly delicious these look! I mean…is there anything better looking than a hot, out of the oven, ooey, gooey, melted chocolate chip cookie?! Your chocolate chunks look sooo good! :-)

    Unfortunately, Seraphim and I are super duper allergic to corn, even in little amounts. Bummer. But, we can safely ogle your images any time we want! Gorgeous photos, Averie! YUM! :-)

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 8:49 pm

      I always forget about your corn allergy! I seriously just space it out. On something like a box of cake mix for those bars that you and I love so much, the white choc/yellow cake mix layered ones – do you have to buy specialty everything? Because I have known people with severe corn allergies and there is corn/trace corn in EVERYTHING. Our food supply is so contaminated for lack of a better word, corn.is.everywhere. You don’t realize this til you’re highly allergic but I fully get it; of all allergies, it’s honestly the one I’d want the least! Gluten is pervasive, corn is epic in terms of how everything is touched by it. Okay that was long and random but I feel you :)

      I say try this recipe without the cornstarch and see what happens!

      Reply

      • Michele Sparrow replied: — November 26th, 2012 at 9:16 pm

        Yep! I have to buy specialty everything. Even baking powder that I use is a special kind that doesn’t have cornstarch in it. It IS in everything, so I read every label and if I can’t get it without corn, I figure out how to make it myself or substitute something else. Will give these a whirl without the corn and see! :-)

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    Lola @dressupwithlola.com — November 26, 2012 at 8:23 pm

    It’s funnny that something as basic as a cookie can go so wrong when baking, I’ve had to go through so many batches to perfect my cookies and what makes it difficult is that everyone has their different preferences. These look so incredibly tasty!! X

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    Julie F — November 26, 2012 at 8:43 pm

    Another one of your recipes pinned. I so want to try these. You are trying to kill me with all these delicious recipes.

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 8:47 pm

      Thanks for the pin, Julie! and these are the cookies to try if you’re going to try some!

      Reply

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    Lorraine P. — November 26, 2012 at 9:01 pm

    All these cookies look amazing!!

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    Rhyann — November 26, 2012 at 10:08 pm

    Oh my goodness! These look so wonderful Averie! I wanted to try the New York Times cookies that you posted, but I may just try these instead. I love soft cookies and lots of chocolate, so I’m certain that these would be a hit!

    Reply

    • Averie @ Averie Cooks replied: — November 26th, 2012 at 11:37 pm

      In my humble opinion, these blow the pants off the NYT cookies and are much less ‘fussy’-feeling to make. LMK if you end up making either of them!

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    Elizabeth@ Food Ramblings — November 27, 2012 at 5:46 am

    the melted chocolate is making my mouth water!

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    Jessica — November 27, 2012 at 6:59 am

    I had to try these right away. I made them with my kids last night and they were amazing!

    Reply

    • Averie @ Averie Cooks replied: — November 27th, 2012 at 10:58 am

      That’s awesome, Jessica! Thank you so much for trying them right away and glad you had amazing results and they were kid-approved, too! :)

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    Rachel @ I Love My Disorganized Life — November 27, 2012 at 12:04 pm

    Wow, I have to say, these are by far the best looking chocolate chip cookies I have ever seen! Got Milk?

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    Chung-Ah | Damn Delicious — November 28, 2012 at 4:11 pm

    That photo of the half cookie with the melted chocolate – GORGEOUS! You know I’m going to make this and then eat every last cookie, right?

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    Mercedes — November 28, 2012 at 5:58 pm

    Ok, you have sold me! I cannot wait to try these cookies immediately! There is nothing like a freshly baked, perfect chocolate chip cookies, and these look so great!

    Reply

    • Averie @ Averie Cooks replied: — November 28th, 2012 at 6:14 pm

      Please LMK if you make them – I think you’ll be so happy! They’re my new go-to!

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    Shannon — November 28, 2012 at 9:24 pm

    I tried these last night, and while they were very good (and gone in a day and a half), they weren’t the best I’ve made. If I can recommend some….the following would be the best ones I’ve ever made:

    http://notwithoutsalt.com/2009/01/28/the-last-chocolate-chip-cookie/comment-page-2/#comment-12855

    Reply

    • Averie @ Averie Cooks replied: — November 28th, 2012 at 9:33 pm

      I take it as a compliment that you ate the entire batch of cookies within a day – means they weren’t too shabby :) Thanks for trying them!

      Reply

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