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 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


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.


  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

Only Eats

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


  1. 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. :)

    • 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!

  2. 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 :)

    • 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!

    • 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)?

    • 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.

    • 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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  4. 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.. ;)

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

  6. 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.

  7. 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!

    • 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 :)

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

    • 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.

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

  14. 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!

  15. 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!

    • 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 :)

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

    • 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!

  17. 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.

    • 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!

  18. 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!

    • 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!

  19. 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.

    • 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! :)

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  21. 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.

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  23. 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.

    • 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!

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

    • 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 :)

    • 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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  25. 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!

    • 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

      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 :)

  26. 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.

    • 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!

    • 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!!!!

    • 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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  28. 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!

    • 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!

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  30. Chocolate Lover ^.^ Reply

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

    I have to try these!

  31. 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!!!

    • 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.

  32. 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!

    • 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.

  33. 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)

    • 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!

  34. 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.

  35. Averie,
    I have made these cookies several times and they always turn out so soft and delicious! This past time, I made a double batch and actually chilled the dough for the full 2 hours. I usually get bored and only wait 30-60 minutes. They turned out the best I’ve ever made them! I am officially a firm believer in chilling! I also split the dough in half and made one half chocolate chunk and the other with cinnamon & butterscotch chip with a teaspoon or two of actual cinnamon. They turned out just as great!

    • Just make the dough and keep a big batch of dough balls in the fridge since it sounds like you like them. And any time you want cookies, just bake a few balls. The cookies are even better with dough that’s been chilled for a few days. If you dont bake the raw dough within about 5 days, move it to the freezer, where you have another 4 months or so before you need to bake it.

      Glad to hear you love them and that you’re a believer now with chilled dough. Huge difference, yes.

      And I love the cinn/butterscotch with actual cinnamon version. Sounds wonderful! I have a few cookie recipes for cookies with butterscotch (oatmeal scotchies and carrot cake cookies) as well as cinnamon chip snickerdoodles. They’re all here in case you have extra cinn or butterscotch chips to use!

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  38. I have been making my mother’s chocolate chip cookie recipe for years, which always seem to be a crowd favorite. They are huge and packed full of chocolate chips, with crispy outsides and soft insides. However, I tasted someone’s secret recipe for chocolate chip cookies and I won’t say they were better than mine but they were just…different! Soft, super moist, and a little bit smaller. So delicious! Since the recipe is secret, I am determined to re-create them. Your recipe sounds like it will do the trick! I will let you know as soon as they’re baked. Just one question. In one of your paragraphs before the recipe, you said the mounds should be two solid tablespoons. This would be perfect with my 2 tbsp scoop. Although, in the recipe, it says the mounds should be a scant 1/4 cup. Which one is more accurate?

    • I updated the recipe to give a bit more info about the size but you want to be VERY generous with your 2 tbsp scoop, have the dough really heaping off the bottom and rounded and mounded, including all the chocolate chunks. So depending on how you look at it, you are in the 3-ish tbsp of dough range but it’s hard to put a number on it b/c some mounds will have bigger chunks of choc than others. Be generous rather than skimpy, that’s my advice. Aim for about 22-24 cookies for the batch. LMK how they compare to this top secret recipe you know of!

  39. Pingback: Chocolate Chip & Chunk Cookies | Bakingsane

  40. Made these yesterday and they are awesome!!!!

  41. Just discovered and wanted to stop by to thank you for a great recipe and an inspirational blog!
    The cookies turned out wonderful – chocolaty and tender – reminding me of my favorite Subway cookies, only better… By far the best I’ve ever made! For a crunchier top, I baked them a little longer – and surprisingly enough the inside was still soft!

    • I’m so glad to hear that you loved them and that they’re the best cookies you’ve ever made. Subway know now that you say that, I can see the resemblance! I remember eating those cookies as a kid and I can see how there are some similarities. Glad you’re so happy with my recipe :)

    • I do have one question, though:
      Do you usually bake cookies with your oven fan on or off?
      (I’m relatively new to this whole baking business and haven’t yet figured out the whole convection oven thing…)

    • I don’t have a convection oven or option to turn the fan on or off. I just turn my oven on and it bakes how it bakes – and I believe that’s no fan. It’s just a very standard oven, nothing fancy!

    • Great, thank you so much for the quick response!

  42. Pingback: Following other people’s recipes

  43. Love, love, love your website! Thank you for sharing your love of baking :) I am trying to make a milk choc chip, macadamia, coconut cookie for a friend – she’s dying for this combo. Would this recipe serve as a good base? If so, how much of each addition would be appropriate? Looking forward to hearing from you! Thank you again.

  44. Hi Averie, I absolutely LOVE the result of this recipe-by far the best chocolate chip cookie I’ve ever made and I’ve made alot! I usually make a chocolate cookie with my old favorite chocolate chip cookie recipe by substituting about 1/2 cup of flour for cocoa powder. Do you think that would work with this recipe to make a chocolate cookie dough?

    • 1/2 cup cocoa could give you the chocolate flavor you want, but I fear it will get dried out b/c cocoa is more drying than flour, IMO.

      Look at this page

      And I’d go with the Dark Brown Sugar or the Brownie Cookies; or the Nutella PB Chunk or the Thick & Soft if you want more PB-chocolate cookies.

      Hands down these are the best. Work, yes, but the best choc cookies you will ever eat. The photos don’t do them justice.

    • Thank you so much for the response! After that tip I am tempted to get in the kitchen and bake a batch of those brownie cookies right now!! Again, I absolutely love this recipe-as well as your entire blog. I love baking and sharing and every single recipe I have tried of yours (M&M oreo bars, cinnamon bars with white chocolate, soft and chewy oatmeal cookies, snickers cookies-so far!) not only turns out perfectly but has gotten RAVE reviews. All thanks to you!! :)

    • The brownie cookies or those quintuple fudge cookies – those would be my #2 & #1 cookies for a straight up amazing choc cookie. LMK what you pick or do!

      And thanks so much for trying to many recipes!! Wow, awesome! And glad they’ve been turning out perfectly with rave reviews. I love knowing that – thank you!

  45. I’m making these cookies for the first time today. Omg, these are seriously the best chic chip cookies I’ve ever made. Thanks so much for the recipe!

  46. Thank you for this great recipe. Made bacon chocolate chip cookies for my company’s holiday party and they were a big hit. Thanks again:)

    • You’re the first person who’s ever written to say they’ve subbed in bacon! Normally it’s toffee bits, butterscotch or PB chips, but never bacon! This is fun for me to hear and glad that they were a big hit!

    • I used 3 oz bacon to the 6 oz each of the chocolate chips, as I didn’t want the bacon to overpower the cookie. (Also, this was my first time baking, so I had no idea what I was doing lol.) Think it can go higher–will try 4 or 5 oz bacon next time.

      Thanks again for the recipe, and the response. Making your s’mores version now. Happy Holidaze:)

    • I think you could almost go 1:1 with the bacon to chips, provided you want them pretty bacon-ey. I don’t even eat bacon but in things like this, you can use a pretty heavy hand. I love the smores version & hope you do too! LMK what you think!

    • S’mores came out great, too! Give them the slight edge > the bacon version. Perhaps next time I’ll have to make both at the same time so I can have a fresh-out-of-the-oven head-to-head matchup. Thanks again:)

    • Yay! So glad to hear you liked the Smores version too! I think a show-down next time is in order :) LMK how it goes!

  47. Hi ! i want to make these cookies for a party but instead of making them into dough balls before i chill them can i just chill the dough as a big log ?

  48. I baked these Sunday (exclusively all purpose flour) and turned out delicious!!!! Now I gotta remake them ASAP after chilling dough! Didn’t think these could get better until I read comments!

  49. Made these over the weekend and added macadamia nuts and coconut. After lots of sad looking chocolate chip cookies in all my baking, these were AWESOME and I think I’ll be using it as my cookie base in the future.

  50. Pingback: Chocolate Chip and Chunk Cookies | Carmel Moments

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