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 Time10 mins
Cook Time10 mins
Total Time2 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


  • 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
  • Scrape sides of bowl and slowly add flour, cornstarch, baking soda, and salt while stirring
  • Add chocolate chips and stir slowly with mixer or fold in by hand
  • Cover dough with plastic wrap and refrigerate at least 2 hours or up to 5 days before baking
  • Preheat oven to 350
  • Use spoon to scoop out dough and roll into a ball by hand, then flatten on baking sheet
  • In between batches, make sure to put the dough back in the refrigerator
  • 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
  • Remove from oven and leave on baking sheet for at least 5 minutes
  • Move cookies to a cooling rack until fully set
  • Store in an airtight container at room temperature for up to 1 week


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

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