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.

Print Print Recipe

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

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

   

363 Responses to “Chocolate Chip and Chunk Cookies”

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    Vera Zecevic – Cupcakes Garden — November 30, 2012 at 11:04 am

    So cute cookies! Thanks you shared this recipes at my link party! Regards

    Reply

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    Mia — November 30, 2012 at 12:16 pm

    I made the Chunky Chocolate Chip cookies. They are good but I tried to make them smaller so it would yield more cookies. Had a really hard time. Had to keep putting them back in the oven. Does anyone know what the baking time would be if you halve the size of the cookies?

    Thx

    Reply

    • Averie @ Averie Cooks replied: — November 30th, 2012 at 2:05 pm

      Part of the way cookies bake and overall success and results does have to do with the of the quantity of dough and overall mass, surface area ratio of edge to center, internal temperature while baking in large vs. small mounds of dough, and lots of science behind it.

      So to halve each cookie, and these were not “big” cookies to begin with…you will be making mini cookies. And for those, I am not sure how much I’d reduce the baking time by, a minute or two, maybe? LMK what you end up doing!

      Reply

    • Amy replied: — August 10th, 2013 at 4:35 pm

      I made them smaller and baked them 9 min. Turned out great. I made 45 cookies. They were awesome!

      Reply

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    Laura | My Little Gourmet — November 30, 2012 at 1:37 pm

    Wow, you know your cookie facts! :) These look so so good…if only I could find packed brown sugar in Germany. Your pictures have made me officially crave chocolate chip cookies to a point where I am just going to try making them with granulated sugar. I know the result won’t be as good, but they’ve still got to be better than any cookie you can buy at the store here. Thanks for the great recipe!

    Reply

    • Averie @ Averie Cooks replied: — November 30th, 2012 at 2:03 pm

      “Brown sugar, packed” is just the way Amerians tend to write our recipes with brown sugar. Packed into a measuring cup, not loosely placed into the cup like you’d place flour or regular sugar.

      Brown sugar is nothing more than granulated sugar with added molasses. So if you had 1 cup brown sugar, I’d add maybe a teaspoon to it….and keep on stirring until you got it in the ballpark of brown sugar! I’d be surprised if they don’t sell brown sugar though?

      Reply

      • Laura | My Little Gourmet replied: — December 1st, 2012 at 4:36 am

        I know, it sounds ridiculous, but google “where to find brown sugar in Germany” and you’ll see I’m one of many with this problem. :) They do have a brown sugar but the grains are much larger and the consistency much drier. I’ve considered the molasses thing, but molasses can only be bought at certain specialty stores and are quite expensive. I was able to find the brown sugar we know online so I guess the cookies will just have to wait until it arrives… Well, I think I’ve bothered you enough with my brown sugar woes :). Have a great time in Aruba!!

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    Ali — December 1, 2012 at 7:23 pm

    WOW. These chocolate chip and chunk cookies look AMAZING! Of all the chocolate chip cookie recipes I’ve seen claiming to be the best, I would have to say that these actually look like the best. I love a thick, chewy cookie, so I will definitely be giving your recipe a try soon!

    The other day, I tried to click over to your site from my wordpress dashboard after you left a comment, but it brought me to a nonexistent site. BUT I just clicked on one of your recipes on FoodGawker, and here you are! I will be back often because you have some FANTASTIC looking recipes! I’m excited to try your lentil sloppy joes, as well as pretty much all of the desserts on here. :D

    Reply

    • Averie @ Averie Cooks replied: — December 1st, 2012 at 8:07 pm

      That’s awesome that you found me (that is so weird that you tried to click over to me and found a non-existant site…that’s kind of scary..wonder if my server was down and it was on my end or a typo in the URL field – gah, hate flukes like that!) but anyway these cookies are my new faves for just a straight-up choc chip cookie that WORKS and is fab!

      Keep me posted if you do try any recipes!

      Reply

      • Ali replied: — December 4th, 2012 at 10:59 pm

        Just made these cookies… Oooooooh my gosh. YUM! Seriously, they’re blowing my mind! I made them to celebrate National Cookie Day tonight, and I’m going to bring them to my intramural soccer team tomorrow, haha.
        I am so excited I found this recipe!!! I am now writing it on a recipe card with the name “Best Chocolate Chip Cookies EVER. F’real.” I can’t wait to someday be the mom who makes the best chocolate chip cookies. All thanks to you! :D

        • Averie @ Averie Cooks replied: — December 4th, 2012 at 11:45 pm

          I am so glad that you made them and loved them! And you’re so nice to share with your soccer friends. You will be popular tomorrow I’m thinking! :)

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    Christina — December 3, 2012 at 6:36 am

    I don’t typically comment on these (unless it’s for a giveaway :)) but, these are seriously amazing. I’ve been waiting for you to post a choc chip cookie recipe and I saw you post the NY Times one but didn’t have much desire to try those due to the work involved. So I jumped on these and they really are the best I’ve ever had. I wouldn’t change a thing! Kudos to you.

    Reply

    • Averie @ Averie Cooks replied: — December 3rd, 2012 at 6:44 am

      Thanks for commenting on a non-giveaway post – and to tell me that you love these!! :) I am so glad you think they’re the best you’ve ever had and wouldn’t change a thing. Awesome!

      Reply

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    Brooke — December 5, 2012 at 10:34 am

    Just pinned this recipe. I’ve got all the ingredients and can’t wait to start baking. I can’t stop looking at the pics. They do look absolutely perfect!!

    Reply

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    Jaclyn — December 8, 2012 at 8:49 pm

    Averie ~ these look mouth watering! You always take stunning photos I envy your work =).

    Reply

    • Averie @ Averie Cooks replied: — December 8th, 2012 at 9:00 pm

      I wish I could come watch you cook and photograph your food – I envy YOUR work! :)

      Reply

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    Kimberly M. in GA — December 9, 2012 at 2:17 pm

    I repinned your Chocolate Chip & Chunk cookies. http://pinterest.com/pin/129267451775935222/

    Reply

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    Kimberly M. in GA — December 9, 2012 at 2:18 pm

    Oops, I meant to leave that on the giveaway page!

    Reply

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    Sarah — December 11, 2012 at 11:48 am

    Soooooo tasty and delicious. A little underdone at 10 minutes for me, but it’s cold here in Kansas! Not sure if I will ever know how these hold up after a couple of days, cause they disappeared in minutes. Another great recipe: I love how detailed and specific your posts and recipes are. Thanks Avery!

    Reply

    • Averie @ Averie Cooks replied: — December 11th, 2012 at 12:21 pm

      I am so glad you loved them, Sarah! Ovens and weather conditions, and the temperamental nature of cookies setting up, and 90 seconds can sometimes make a huge difference. Glad you found the sweet spot. And yes, it’s hard to keep these babies around for the week-long freshness test but they really do hold up. Glad you like all the details, too. If I am going to call something best-ever, I better be darned sure I back it up :)

      Reply

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    Deborah — December 13, 2012 at 7:58 am

    Averie – these cookies look so perfect! They are calling my name. Thanks so much for linking up to Taste and Tell Thursdays!!!

    Reply

    • Averie @ Averie Cooks replied: — December 13th, 2012 at 12:30 pm

      And thanks for featuring them – they’re honestly my new gold standard choc chip cookies and I’m so happy with them and glad you liked the looks of them, too :)

      Reply

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    Melford — December 13, 2012 at 5:23 pm

    I made some of these cookie with plain old all purpose flour, I looked like super dad for about an hour lol.
    I will try the bread flour mix next time thank you so much Averie!

    Reply

    • Averie @ Averie Cooks replied: — December 13th, 2012 at 5:25 pm

      I am so glad you were Super Dad for an hour – I feel like Super Mom every once in awhile when I pull these out of the oven, too! They are a hit with my family and I’m glad with yours, too! Thanks for the field report!

      Reply

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    Kat — December 14, 2012 at 7:03 pm

    So.. just out of curiosity, why do you replace only half the flour with bread flour? Is it okay to use all bread flour or would that result in… over-chewiness or something? haha

    Just curious if you had a reason for not doing it before I try it!

    Reply

    • Averie @ Averie Cooks replied: — December 14th, 2012 at 9:33 pm

      Because some people don’t keep bread flour on hand, and I know if I call for half bread/half AP but someone wants to use all AP, the recipe will work. If I use all bread, and they want to use all AP, there begins to be some shades of gray on results. Feel free to try all bread flour and LMK how they turn out!

      Reply

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    Lara — December 23, 2012 at 11:02 am

    I made a batch of cookies on Friday using a different recipe but I adapted it with many of the tips given here – I made them bigger to allow for crispier edges and gooier centres, I STUFFED them with chocolate chips and chunks, I used a higher content of brown to white sugar, I took them out while still under baked and let hem set the rest of the way on the cooling rack and I stored them in an airtight container. All of these thing made for the most perfect chewy-centred, chocolate-oozing cookies that everyone raved about and they stayed soft for the day and a half that they lasted. I did not try the bread flour and cornstarch so that is my next cookie experiment but it will be very hard not to just make them exactly the same way again (not such a hardship really but, you know). Thanks.

    Reply

    • Averie @ Averie Cooks replied: — December 23rd, 2012 at 2:06 pm

      So glad that all my tips worked for you (bigger, underbaking, chips & chunks, brown/white, airtight, etc.) and that they all worked wonders. It sounds like you have created a perfect cookie for yourself and if you want to add cornstarch, it will rock your world in terms of softness – that pillowy tender center that’s the end-all-be-all. I would give it a try if you feel like experimenting but sounds like you’re happy already – I would be too :) Thanks for using all my tips!

      Reply

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    Stephanie — December 24, 2012 at 9:56 am

    I made these last night and they are the most amazing chocolate chip cookie that I have ever had. Thank you so much for sharing this recipe!

    Reply

    • Averie @ Averie Cooks replied: — December 24th, 2012 at 12:54 pm

      Thank you Stephanie for making them and coming back to LMK that you love them and they’re the most amazing choc chip cookie you’ve ever had! This is why I blog. Thank you! :)

      Reply

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    Sherry — December 30, 2012 at 8:21 am

    Hi…I appreciate all the food photography, how it looks, etc. etc., but has anyone actually eaten these that can comment on the taste, texture, and goodness first hand? I mean, they are to eat, right? Thanks.

    Reply

    • Averie @ Averie Cooks replied: — December 30th, 2012 at 9:51 am

      Did you read any of the comments above yours? People have written in with rave reviews!

      Reply

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    Sherry — December 30, 2012 at 2:16 pm

    Thanks Averie…just baked them and I must say they are tasty. I would bump the brown sugar up 1/4 cup and another tsp. of vanilla and these would be over the top…I like the way they don’t collapse and hold their shape. Nice.

    Reply

    • Averie @ Averie Cooks replied: — December 30th, 2012 at 2:19 pm

      You could always try dark brown sugar rather than light – it will give a richer flavor. In bumping up ingredients like sugar you can run the risk of the dough getting too soft since sugar liquifies as it heats and then you’d have to bump up the other dry ingredients to compensate and start playing around with things.

      And if you’re a vanilla fanatic like I am it sounds like – love the stuff! Thanks for trying the recipe!

      Reply

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    Hali — January 5, 2013 at 4:40 pm

    Mine all came out flat! They started bubbling in the oven and oozed together and totally flattened out! :( I cooled the dough and I added more flour to the second batch and the same thing happened! Any ideas what could have happened? I’ve never had cookies do this before. :/

    Reply

    • Averie @ Averie Cooks replied: — January 5th, 2013 at 5:26 pm

      If something literally just flattened like a pancake, and you’re 100% sure you measured everything exactly correctly, you used teaspoons rather than tablespoons and just all the common things that can happen to all of us from time to time – and you chilled the dough so that it was pretty much cold and rock hard and then they still flattened – sounds like a leavning issue. Are you sure your baking soda is fresh?

      Other ideas..the dough really wasn’t sufficiently chilled, the butter was too warm when creamed, the flour amount was too little, you used an extra large rather than large egg – so many things but try again & lmk what works!

      Reply

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    Danina — January 27, 2013 at 8:20 pm

    I searched for a recipe for several years and finally found one the we love. I have made them almost exclusively for 6 years. I decided to try something new and found these. They were really tasty. Thanks for the great recipe! We will definitely make them again.

    Reply

    • Averie @ Averie Cooks replied: — January 27th, 2013 at 8:35 pm

      I’m honored that you’ve been using a recipe for six YEARS and gave mine a try and enjoyed them! Just the fact that you even cheated on your recipe :) and that I got you to try these is great and so happy you liked them!

      Reply

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    Linda — February 7, 2013 at 6:43 pm

    Would you consider adapting these into peanut butter chocolate chunk cookies? What adjustments should I make for high altitude?

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    Linda — February 8, 2013 at 3:49 pm

    I guess you do already have a peanut butter chocolate chip recipe. Several in fact. Now, to try your cookies!

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    Lindsay — February 22, 2013 at 4:10 pm

    I’m wondering if I refrigerate my dough in balls should I let them get back to room temp before baking them??

    Reply

    • Averie @ Averie Cooks replied: — February 22nd, 2013 at 4:12 pm

      No, not really. The point of refrigerating them is to chill the dough. Room temp means warmer dough. They don’t have to be straight from the fridge but bake them within 5-10 mins of taking them out. LMK how they turn out!

      Reply

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    Laura — March 6, 2013 at 7:36 pm

    Wow, I don’t even know what to say. I thought when I found the Ghirardelli recipe many years ago I was done experimenting with chocolate chip cookies. It didn’t seem like there was any room for improvement. But I was intrigued by the idea of using bread flour and cornstarch, and you explained the recipe so well (and made the cookies sound so good) that I had to try yours. I cannot even believe how amazing they are! They taste delicious, they have the perfect texture, and they just look so darned pretty. I am an instant fan; thank you so much for changing the way I think about chocolate chip cookies!

    Reply

    • Averie @ Averie Cooks replied: — March 6th, 2013 at 8:14 pm

      Laura the comment you left me here, as well as the other, are the reasons I blog! Seriously! Knowing that you can cook and put faith in the Ghirardelli recipe, but decided to cheat on it with my recipe, and are blown away…well, that’s high praise and I am thrilled you did! “They taste delicious, they have the perfect texture, and they just look so darned pretty.” — agreed! And unlike the NYTtimes recipe, my recipe isn’t fussy like that one. And those cookies turn out too thin for me anyway. Don’t be a stranger and write to LMK what else you try!

      Reply

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    Cheryl/My Love Affair With The Vine — March 9, 2013 at 8:39 am

    Hi Averie….I found you through Jackie at Marin Mama Cooks and made these delicious cookies last night. Soft, pillowy and yet still chewy – Yum! I’ve never used bread flour or cornstarch in my cookies but will from now on! My batter was on the dry side so I added a few tablespoons of water to get the right consistency. Before putting them in the oven I added Maldon sea salt to the tops, like Jackie does in one of her chocolate chip cookie recipes, and it added another level of amazingness! Can’t wait to try more of your recipes!

    Reply

    • Averie @ Averie Cooks replied: — March 9th, 2013 at 12:38 pm

      Thanks for finding me & for LMK you tried these and are so happy with the results! Yes, like all doughs sometimes small tweaks on the order of a tbsp or two of something are necessary and adapting as necessary based on how things look in the mixing bowl is key. Wish everyone did that :) Good call on the water! And so glad you’re happy with the cookies. Please LMK if you try other things!

      Reply

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    Brenda — March 12, 2013 at 7:09 am

    For the Chocoloate Chip and Chunk Cookies….can you use Cake Flour in place of bread flour? That’s what I have and I have everything else that goes in them…was just about to get ready to make them when I discovered that they call for bread flour not cake flour… Please let me know as soon as you possibly can…
    Thank You!
    I can’t wait to try these.. and if I’m able to use cake flour – I’ll let you know how they turn out!
    Brenda :)

    Reply

    • Averie @ Averie Cooks replied: — March 12th, 2013 at 8:14 am

      Cake and bread flour are on the two opposite ends of the spectrum, so no, not interchangeable, at all! If you only have all-purpose and cake flour, just simply use AP for all the flour in the recipe (2 cups of it) and omit any other kinds. Don’t, I repeat DO NOT, use cake flour in these cookies. They will turn out tasting like…cake. Ick! I don’t like cakey cookies and would never use flour making them taste cakey! Just stick with AP!

      Reply

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    Jessica — March 15, 2013 at 12:32 pm

    OMG. These are so good – they’re cooling on my counter right now. The only things I did differently were to make them 1.25 oz each (yep, I’m crazy with the food scale, too) and to sprinkle a bit of fleur de sel on each cookie right before baking. They’re out of CONTROL. Soft and chewy and chocolatey – using the TJ’s pound plus bar (I only had dark chocolate on hand) and the TJ’s semisweet chips makes such a huge difference, too – these cookies are worthy of the high-quality chocolate! Thanks for such a great recipe – I’ll blog about them soon and link back here to the recipe so everyone can see your gorgeous photos. Now I’m going to go pack them up for my friends – lucky friends. :)

    Reply

    • Averie @ Averie Cooks replied: — March 15th, 2013 at 2:01 pm

      Thanks for the glowing field report and spelling out exactly what you did. I love it when I know what people did, down to the size and chips/type used! You have very lucky friends :) And thanks for trying them and linking back if you end up blogging about them!

      Reply

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    Janice — March 16, 2013 at 11:39 pm

    Made the cookies for the first time tonight, and they were half successful…I rolled them into little balls and they didn’t flatten at all, for some reason. The second batch, I flattened them a bit, but they didn’t flatten further. Baking soda should be fresh, I think (wasn’t sure how to test it, just in case). They got a little overdone as I waited for them to flatten, so the texture was a little funky. Dough wasn’t chilled either, which should have helped with the spreading. Any tips for me? Loved the taste of the cookie! Also experimented by with using white and dark chocolate chips, which was delicious :)

    Reply

    • Averie @ Averie Cooks replied: — March 17th, 2013 at 12:12 am

      Are you in a dry climate? Sometimes when things stay very domed/very structured, it means it’s dry. That happens to me in San Diego. Next time around, make flatter shapes, not as ball-like or as mounded OR just smoosh them down more into patties rather than balls. Easy fix :) Enjoy!

      Reply

      • Janice replied: — March 18th, 2013 at 11:45 pm

        Nope, I don’t think so. I’m in Vancouver BC, which is probably one of the wettest places on earth. Would overmixing contribute to the problem? Also, what does cornstarch do to the cookies (out of curiosity)?

        • Janice replied: — March 18th, 2013 at 11:47 pm

          Oops, saw that you answered the question about cornstarch above already. Silly me. I am wondering though, whether it helps with the chewiness or just helps with the softness.

        • Averie @ Averie Cooks replied: — March 18th, 2013 at 11:52 pm

          Overmixing will (over)develop the glutens and in bread flour, with a higher gluten content already, yes, you sort of made loaves of ‘cookie bread’ if you overmixed at all! That could be the culprit.

          As far as cornstarch, I discussed in detail – about 3 paragraphs worth – in the post about it. Reread!

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    Kara D — March 19, 2013 at 6:10 am

    These are delicious and currently my #1 chocolate chip cookie. I agree with you that it’s awesome that they still taste great a few days later. It’s a little dangerous, too.. ;)

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    Fernando — March 20, 2013 at 7:45 pm

    The timing on the cookies is off…they came out under cooked.

    Reply

    • Averie @ Averie Cooks replied: — March 20th, 2013 at 11:14 pm

      All ovens and preferences vary; cook another minute or two until done in your oven and to your liking.

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    PapaLos @ The Man, The Chef, The Dad — March 21, 2013 at 9:33 pm

    This post is making me question my go-to chocolate chip cookie recipe. But to be honest, I’ve been kinda wanting to change it up. I’m a fan of using more brown sugar as well and for the same reasons. These look amazing and I think I’ll try them out next time I make cookies.

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    Erin Mac — March 25, 2013 at 7:21 pm

    I just made a tester batch of these for work – alas, making a second since these were devoured in entirety before they even cooled off! My new #1! Used a choc combo of 1/3 bittersweet chips, 1/3 semi sweet & 1/3 chopped milk choc (from one of those two pound two-dollar Easter bunnies from Walmart!) Unreal – you’re the new goddess of cookies!

    Reply

    • Averie @ Averie Cooks replied: — March 25th, 2013 at 7:57 pm

      Erin thanks for the glowing report! So glad they were a big hit and I love that you worked in the chopped chocolate bunny. God, those things can really linger. Great thinking! I will need to do that here in a week or so. Thanks for LMK they turned out so well, the test batch was devoured :)

      Reply

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    pam — May 11, 2013 at 6:27 pm

    mine weren’t chewy, just very very soft. what did i do wrong//

    Reply

    • Averie Sunshine replied: — May 11th, 2013 at 6:57 pm

      The cornstarch makes them very soft! They are more of a soft cookie than a chewy cookie in general. You could use all bread flour next time; scale back the cornstarch or omit it; or bake longer.

      Any of the above will firm them up and give you more of a chewy rather than soft cookie.

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    Aya — May 16, 2013 at 1:52 pm

    This recipe reminds me a lot of New York Time’s chocolate chip cookie recipe, which I tried just recently. I’ll try this recipe and compare. :) Also, do you know if I can use just brown sugar? I love the taste of brown sugar, plus it’ll be slightly healthier. I don’t see why not if you can use dark brown sugar in this recipe.

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    Maddie — May 23, 2013 at 8:43 pm

    Can these be made in a 9×13 pan for cookie bars?

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    Ron — May 24, 2013 at 12:42 pm

    I really love your blog; the great recipes, writing style, comprehensive instructions as well as the in-depth discussion of the “why’s and hows” of each recipe. I read and reread this recipe write-up along with your comments and comparison with the NYT CC Cookies, which I’ve made several times with great success. However, I have to agree that they are very good the 1st and 2nd day but they quickly became dry and crumbly; and the recipe is indeed pretty “fussy” and it is the stiffest cookie dough I’d ever made.

    Well, yesterday morning I made your Chocolate Chip & Chunk Cookie dough and chilled it until last night, when I baked 9 cookies (2-1/4 oz each). Took them out when they still looked under baked but after trying one today I’m a very satisfied cookie baker/eater. I love the soft, yet slightly chewy texture, the deeply rich flavor and I really love the fact that it wasn’t a “fussy” dough to make in the least. And you are so right, they don’t have that “cake mix” smell and flavor due to the absence of the cake flour. The cornstarch really works wonderfully!

    Your recipe is now my #1 “go-to” Chocolate Chip Cookie! Folks, if you’re on the fence about trying these cookies, I strongly urge you to go for it. The worst thing that could happen is that you could end up with a plate of really good chocolate chip cookies!

    P.S. – I was wanting to see if they really held up well for 3 to 4 days but I guess I won’t know til I make my next batch cause these didn’t make to the end of day 2! Thanks Averie!

    Reply

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    Marissa — May 28, 2013 at 1:04 pm

    I have made the “best ever” chocolate chip cookie recipe about 5 times and let me tell you… It truly is THE BEST. These cookies are puffy, slightly browned, chewey, FULL OF CHOCOLATE, and my coworkers even said they’re “what heaven would taste like.” I had searched and searched for this recipe for a year and I have truly found it. I tend to use Ghiradelli chocolate chips (semi & bittersweet) in my recipe and the results are impeccable. Thank you for this recipe!

    Reply

    • Averie Sunshine replied: — May 28th, 2013 at 3:20 pm

      Marissa thank you for the glowing report and the fact that your coworkers say “what heaven would taste like” is just so fabulous! I am so thrilled that you love the cookies, and that you get great results every time! Thanks for coming back to tell me about it :)

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    Kelsey — May 30, 2013 at 11:09 pm

    Averie, I’m so glad you like these cookies. They are most definitely my most favorite recipe. Thanks for sharing them with your readers!

    Reply

    • Averie Sunshine replied: — May 30th, 2013 at 11:30 pm

      And thanks to you for finding them from Anna Olson on the Food Network Canada site! A place I would have never thought to look for amazing cookies. But between you, blogs, and Pinterest, I am grateful for the recipe and have made them in umpteen version and ways since this original post and have the recipe memorized by heart! It’s an awesome dough base!

      Reply

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    sarah — June 5, 2013 at 4:21 pm

    Your pictures of these cookies make me sure that I will make these. I’ve made a similar recipe from Sally’s website with great results. I now love using chocolate chunks and mini chips in the same cookie.

    Reply

    • Averie Sunshine replied: — June 5th, 2013 at 4:35 pm

      Yes Sally and I both used the same recipe that was adapted from the Food Network Canada site. I originally used bread flour but am back to using AP flour with them. Love the results, every time!

      Reply

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    Shannon — June 6, 2013 at 6:01 pm

    I made these tonight. I left 1/4 cup bread flour and used King Arthur White Wheat (that’s all I have). Needed cookies for teachers. Love them! They are divine! Used TJ 72% along with a mix of milk chocolate and semi sweet chips.

    Thank you Averie for all your hard work. My family is very happy.

    Love the cookbook!

    Reply

    • Averie Sunshine replied: — June 6th, 2013 at 9:37 pm

      Thanks for the awesome comment & for LMK you tried these and that they’re divine for you! Yay! Love that! And your mixture of 72%, milk and semisweet sounds perfect. And good to know they turned out just fine using mostly KA white wheat!

      Reply

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    Jennifer Mandelbaum — July 3, 2013 at 8:40 pm

    You are a cookie goddess!!! Just made the chunk chocolate chip cookie and it came out glorious! No exaggeration. All the pointers are great heads up and I do see the difference. I never knew something so simple could make a big difference. Thank you so much for sharing all these great cookie recipes. Thoroughly enjoyed these cookies.

    Reply

    • Averie Sunshine replied: — July 3rd, 2013 at 9:15 pm

      I just sent you the WRONG comment reply to this comment intended for a gal who just made a different cookie. But I am so glad the tips, pointers, and everything helped you bake up a fab batch of cookies! Thanks for trying them! :)

      Reply

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    Danielle Gomez — July 19, 2013 at 2:10 pm

    These cookies look so delicious. I am in the process of making them now I just put them in the fridge to chill aboit an hour ago so I can’t wait for them to be done so I can start baking them. I have always been a fan of chocolate chip cookies and these by far are the best looking ones I have ever seen. I have never use cornstarch in cookies before so I’m excited to see how they turn out. Thanks for sharing this recipe.

    Reply

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    Jamie — July 28, 2013 at 7:32 pm

    So I just made the dough for these cookies, and I made each mound of dough exactly 2.25 oz by measuring them on a scale. I was only able to make 17 mounds. I’m wondering if I didn’t put the full amount of flour in. I don’t think that’s what happened though. By about 2 dozen medium cookies, did you mean 17 cookies? I’m thinking you meant closer to 24…

    Well, I’ll see tomorrow if I made a mistake with the flour measurement since they’re chilling in the fridge now. Hopefully they still turn out great :) I put one cup of bread flour in because I had it left over from making Jacques Torres’s cookies. I need to use it all up. I hate waste.

    Reply

    • Averie Sunshine replied: — July 28th, 2013 at 7:38 pm

      It’s hard to say where the slight discrepancy was from 17 to say 20 cookies. I don’t necessarily weigh each and every mound of dough. If I made 10 cookies that were 2.15 oz or 2.05 oz rather than 2.25, over a whole batch, that would account for 3 or so extra cookies. Or maybe my chips were lighter or heavier than yours, or my chunks were bigger than yours, or flour was different brands/weights, etc. I would not worry about it! As long as your dough came together and they’re chilling, then you will have 17 lovely cookies tomorrow :) LMK how you like them!

      Reply

      • Jamie replied: — July 28th, 2013 at 7:55 pm

        Okay. Sounds good to me. I’ll let you know how they turn out :) Thanks.

      • Jamie replied: — July 29th, 2013 at 7:03 pm

        I baked them today. They turned out great! They taste delicious! I had to increase the oven temperature and baking time because my oven is weird. I definitely need to buy an oven thermometer to see what setting my oven to 350 really means. It’s definitely way off. It would be nice to bake something without all this trial and error, but at least the cookies still turned out great :)

        • Averie Sunshine replied: — July 29th, 2013 at 7:47 pm

          Yay I am so glad to hear they turned out great and yes, get an cheapie oven thermometer and it will save you so much guesswork. Glad you loved the cookies – thanks for LMK!

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    Comet — July 29, 2013 at 4:59 pm

    The NYT recipe is a meh for me—and def way too fussy for any mom interested in making cookies for the family not getting a degree in chemical reactions in cooking!

    Def interested in trying these.

    One thing I do is I have modified an old YANKEE MAG recipe–I think they won a cookie contest or something—Choc Chip recipe. Higher brown sugar etc AND what absolutely MAKES the cookie for us is the addition of 1/4 CUP pure maple syrup. (Not “pancake syrup” only the real stuff will do!) This adds–something–to the recipe and also affects how they keep which is very well thank you! Just add this in at room temp to the butter/egg mix. the batter will look a bit funky but it will be FINE once the flour etc is added. I also add quite a bit of vanilla as we can’t seem to get enough! (I have also tried the Ghiar recipe WITH the maple and it was MUCH better and that is a pretty good one to start with!)

    Another fave for us is the only cookie I use shortening for–altho I have subbed in with success about half butter–is an old Southern Living Sugar Cookie recipe. The simplest easiest and easiest to add things to and on! Makes a ton of really surprisingly GOOD cookies that have that same chewy but smooth texture. And the recipe makes a LOT so good for bake sales or parties.

    AS soon as it is not a bazillion degrees around here we will try these!

    Reply

    • Averie Sunshine replied: — July 29th, 2013 at 7:52 pm

      Love love love your detailed comment and info! I agree with you on the NYT recipe. Just meh. After all that fussy work, steps, measuring on a scale, I expect them to basically be the best thing in the entire world. And they’re just meh to me as well. The first day is great but they don’t have shelf-life. And who needs 18 jumbo cookies on the same day!

      1/4 cup PURE maple, not pancake syrup – got it. That sounds wonderful! I need to give it a try! In my cookbook, I have a couple cookie recipes that I called for maple syrup in.

      And then also the Southern Living Recipe sounds like a keeper. I finally came up with this recipe after trying and trying for a sugar cookie I liked http://www.averiecooks.com/2013/07/softbatch-funfetti-sugar-cookies.html

      If you have any other recipes or try any of mine, please come back and LMK! You sound like you are as picky about your cookies as I am – and have tried tons as well :)

      Reply

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    Annie McKenna — July 30, 2013 at 8:25 am

    Hi Averie! Can I just say that you are a cook(ie) goddess. I don’t know exactly why I struggled so much in all my other attempts to make good cookies. But they always ended up just bland or smushed into each other. I have a batch chilling in the fridge right now and am very confident that I will love them very much. It seems like I have finally found the perfect recipe.
    I did have to convert all the measurements to British, so hopefully it will work out. I am of course planning to try some more of your recipes in the future as they look just amazing.
    Thank you so much. My future children are sure to love them. And all of my jealous University housemates.

    Reply

    • Averie Sunshine replied: — July 30th, 2013 at 9:13 am

      What a sweet, fun, and great comment! So happy to hear that you feel like THESE are the cookies you’ve been searching for – I know that feeling! Glad that they’re enough to make everyone jealous and wanting some of your cookies! Please keep me posted how they turn out and what everyone says!

      Reply

      • Annie McKenna replied: — August 8th, 2013 at 11:07 am

        I am not sad to say that this is my third time coming back to this recipe. I love it, the cookies always turn out amazing and great. A little more brown on top – but that was my fault for leaving them in longer. But they are a massive hit. Thank you so much for being so wise and detailed with your recipe!! It has guided me on the path of wonderful cookies everytime. I am excited to try some more of your recipes! Many Many thanks!!!!

        • Averie Sunshine replied: — August 8th, 2013 at 12:03 pm

          I am so glad to hear you’ve had repeated success with these and continue to love them. Thanks for trying the recipe & LMK if you try others!

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    Audrey — August 8, 2013 at 10:22 pm

    I made these today (exactly as written, following your edited suggestion of using only all-purpose flour), and they turned out just as described and pictured! This is the first chocolate chip cookie recipe I’ve tried that actually turned out as soft and chewy as claimed (or maybe I just didn’t overbake them for once, but these were still definitely on another level of chewiness). My personal perfect cookie is something more on the thin and crisp side, but I was really curious to see the effect of using cornstarch. They tasted great, and everyone I shared them with loved them. Thanks for sharing this recipe!

    Reply

    • Averie Sunshine replied: — August 8th, 2013 at 10:35 pm

      Glad you loved them and had great results and that others enjoyed them too! Thanks for coming back with a detailed comment telling me about your experience with the recipe!

      Reply

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    Chocolate Lover ^.^ — August 16, 2013 at 8:27 pm

    Oh my word, they look plain amazing!
    Yummy chocolatey-ness. Yeah, Chocolatey-ness a new word!

    I have to try these!

    Reply

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    yvonne — August 18, 2013 at 2:47 am

    Hi!! A pretty stuoid questionbut after i chilled the dough for say 24h, wouldnt the dough be too hard? Can i use the mixer to mix it up and loosen it? Or will that be too much mixing? Should i leave it to room temperature? For how long? Thank you!!!

    Reply

    • Averie Sunshine replied: — August 18th, 2013 at 9:43 am

      Make the dough as written, form it into balls, put them on a plate, cover with plasticwrap, put it in the fridge, and chill for up to 5 days. When ready to bake, put the amount of balls you want on a cookie sheet and bake.

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    Kayla — August 20, 2013 at 1:20 pm

    Hi Averie!
    These cookies look absolutely wonderful and I can’t wait to make them tomorrow. I’ve been hunting for a good chocolate chip cookie recipe for weeks now. I just have two questions for you though. 1 – How do you think these would hold up using flax + water as an egg replacement? 2 – I’m thinking about freezing some individual dough balls so I can bake a few individually later on. Should I thaw them bit before baking them or should I just stick them right in the oven?
    Thanks for sharing such a fabulous looking recipe a b-e-a-utiful pictures!

    Reply

    • Averie Sunshine replied: — August 20th, 2013 at 6:07 pm

      They ARE absolutely wonderful and unless you have strong reason to keep them vegan with a flax egg, I would make the recipe EXACTLY as written. It’s foolproof that way. As you start altering things, you will not get the same results as I do and as seen in the photos.

      The dough is fine to be frozen and just put on baking trays and thaw it while your oven preheats 10-15 mins or so; do not need to thaw completely. Bake as directed. Enjoy.

      Reply

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    Mariko — August 23, 2013 at 5:53 am

    I made these. Best yet. I halved the recipe since it’s only mee and still turned out fine.
    Next time, I will press the dough a bit as they were too big when I took them out. Consequently, they were just a TAD undercooked in the middle (strictly following the ‘don’t overbake’ rule here)

    Reply

    • Averie Sunshine replied: — August 23rd, 2013 at 12:15 pm

      Yes ovens can vary slightly and so can size of the dough – pressing them down will help if you don’t like them undercooked at all in the middle (I do!) Your cookies sound perfect to me :) Thanks for trying the recipe!

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    Nicole — September 12, 2013 at 12:03 pm

    This is my go-to chocolate chip recipe. Thanks! If I add cookie butter are other modifications needed? I can’t use peanut butter because of an allergy.

    Reply

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