Perfect Chocolate Chip Cookies

 Chewy, slightly under baked, with chunks of chocolate and crispy edges, this is the perfect recipe for chocolate chip cookies!Perfect Chocolate Chip Cookies by #chocolatechip #cookiesI’ve made plenty of cookies over the years… but I’ve never been able to master the best recipe for perfect chocolate chip cookies.  Maybe it’s because every time I tried making the cookie with the recipe on the back of the Nestle chocolate chip package, they turned out horribly.  They were always spread out thin and hard, never chewy and soft with crisp edges.

Well, that’s until now.  After I’ve finally made the PERFECT CHOCOLATE CHIP COOKIE!  Well, perfect in my world.  These cookies are big, chewy in the center, a bit under cooked, full of chocolate chunks, a bit crisp along the edges with the perfect golden brown color.

Perfect Chocolate Chip Cookies by #chocolatechip #cookies

Yeah, they were THAT good.

They do take a bit of planning to make because they need some time in the fridge for the dough to set up.  So, if you’re planning on making these… make sure you give yourself some time.  Make the dough one day, bake the cookies the next… and then eat them ASAP.

You won’t regret making these cookies.  Best Ever!


Perfect Chocolate Chip Cookies by #chocolatechip #cookies

Perfect Chocolate Chip Cookies
Prep time
Cook time
Chewy, slightly under baked, with chunks of chocolate and crispy edges, this is the perfect recipe for chocolate chip cookies!
Serves: 2 dozen cookies
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1½ tsp cornstarch
  • ½ tsp salt
  • ¾ cup dark brown sugar, packed
  • ½ cup sugar
  • 12 Tbsp unsalted butter, melted
  • 1 egg + 1 egg yolk, large
  • 1 Tbsp vanilla
  • 1 cup Hershey's Mini Kisses
  1. In a large bowl, sift together the flour, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Add the mini Kisses and fold together.
  6. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. You'll use 2-3 Tbsp of dough for each ball. Press 3-4 mini kisses onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

This recipe has been entered into the Safest Choice Eggs recipe contest hosted on Bakeaholic Mama and Buns In My Oven.

15 thoughts on “Perfect Chocolate Chip Cookies

    1. Typically, yes you can substitute AP Flour for 405. As for the rest of the ingredients, I’m not sure where you can get them. I buy them at the commissary on the military post. Sorry I couldn’t be of more help.

  1. Well, I have a question. How can I form balls out of the dough if it’s frozen?
    (I cant await baking the cookies since I find this recipe, it sounds so yummie! But note 8. really unsettles me )

    1. The dough will be hard, but not frozen if kept in the fridge. Take it out 10 minutes before you want to use it and it will soften up a bit. Use a spoon to get clumps of dough from the bowl and then roll it in your hands to form the balls. 🙂

  2. Betsy, these are amazing as always!! I tried them yesterday and they were definitely a hit and I am definitely saving the recipe in the family book! 🙂 Thanks and keep up the great work! I love following your blog and loved even more to have had the chance of meeting you! Too bad it was so brief :/ …but still … 🙂 Keep your head up!

  3. What is your opinion on making these with candy? The boys are wanting something like chopped Heath bars and Butterfingers.

  4. I used to live in Salt Lake City (about 4500 feet above sea level) and made zero adjustments to your recipe other than I only refrigerated for a few hours (other than overnight) and they turned out amazing. I just moved to San Diego (sea level) and they turned out awful 🙁 Any tips for adjusting when at a lower altitude/higher humidity? Here the edges melted and cooked before the middle, they seem strangely puffy and not in a good way, and the flavor seemed off. I’m desperate, I loved this recipe so much! The dough seemed a tiny bit stickier here before refrigerated but not much. Refrigerated it seemed the same as in Utah.

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