The Best Chocolate Chip Cookies You'll Ever Eat Recipe

The BEST Chocolate Chip Cookies I’ve Ever Eaten

Oh my goodness, I found a new cookie recipe thanks to pinterest and these are the BEST chocolate chip cookies I have ever eaten! Seriously. They are soft and chewy and chocolatey and oh so good… and even better, they stay that way for a couple days, if they last that long! These cookies go so fast. I have made them twice now, and learned a few things the first time I made them and adjusted my recipe accordingly. Ok, now that I have your mouth watering, I’ll get on to the recipe. Oh, and just a word of warning, the dough has to chill for at least two hours, so these aren’t quite an impulse bake like I usually do.

The BEST Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
2 hrs 20 mins
Course: Dessert
Servings: 25 cookies
  • 1/2 cup unsalted butter softened
  • 2 oz cream cheese softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups semisweet chocolate chips
  1. In stand mixer, with paddle attachment, combine butter, cream cheese, sugars, egg, and vanilla. Beat for 5 minutes in a stand mixer or 7 with an electric hand mixer
  2. Scrape sides of bowl and slowly add flour, cornstarch, baking soda, and salt while stirring
  3. Add chocolate chips and stir slowly with mixer or fold in by hand
  4. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 5 days before baking
  5. Preheat oven to 350
  6. Use spoon to scoop out dough and roll into a ball by hand, then flatten on baking sheet
  7. In between batches, make sure to put the dough back in the refrigerator
  8. Bake for 8-9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Do not bake longer than 10 minutes
  9. Remove from oven and leave on baking sheet for at least 5 minutes
  10. Move cookies to a cooling rack until fully set
  11. Store in an airtight container at room temperature for up to 1 week
Recipe Notes

Source: This recipe was slightly modified from the recipe found here:

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