World’s Best Chocolate Chip Cookies
The World’s Best Chocolate Chip Cookies: Easy, Chewy, and Irresistible!

There’s nothing quite like the smell of freshly baked chocolate chip cookies wafting through your kitchen. Whether you’re a seasoned baker or a beginner, this recipe will guide you step-by-step to create the world’s best chocolate chip cookies.

These cookies are chewy on the inside, crispy on the edges, and packed with melty chocolate chips. Plus, we’ll share tips and tricks to ensure your cookies turn out perfect every time. Let’s get baking!

Why This Recipe Works
– Perfect Texture: A blend of butter, brown sugar, and a secret ingredient (cornstarch!) creates cookies that are soft and chewy.
– Rich Flavor: A touch of vanilla extract and a generous amount of chocolate chips make these cookies irresistible.
– Easy to Make: No fancy equipment or hard-to-find ingredients—just simple steps for cookie perfection.

Ingredients
(Makes 24 cookies)
– 3/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 3/4 cups all-purpose flour
– 3/4 teaspoon baking soda
– 1 teaspoon cornstarch (the secret to chewiness!)
– 1/2 teaspoon salt
– 2 cups semi-sweet chocolate chips
– 1/2 cup dark chocolate chunks (optional, for extra richness)
Step-by-Step Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and dark chocolate chunks (if using).
7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to set as they cool.
9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm with a glass of milk!

Tips for Perfect Cookies
– Use Room Temperature Ingredients: This ensures even mixing and a smooth dough.
– Don’t Overbake: The cookies will look slightly underdone when you take them out of the oven, but they’ll firm up as they cool.
– Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
– Experiment with Mix-Ins: Try adding nuts, white chocolate chips, or even a sprinkle of sea salt for a gourmet twist.

FAQs
Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just let it come to room temperature before baking.

Q: Can I use margarine instead of butter?
A: Butter is recommended for the best flavor and texture, but margarine can be used in a pinch.

Q: Why add cornstarch?
A: Cornstarch helps create a soft, chewy texture that stays fresh longer.

Why These Are the World’s Best Chocolate Chip Cookies
These cookies are the perfect balance of chewy and crispy, with a rich, buttery flavor and melty chocolate in every bite.

They’re easy to make, customizable, and guaranteed to impress everyone who tries them. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe is a must-try.


World’s Best Chocolate Chip Cookies
There’s nothing quite like the smell of freshly baked chocolate chip cookies wafting through your kitchen. Whether you’re a seasoned baker or a beginner, this recipe will guide you step-by-step to create the world’s best chocolate chip cookies.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon cornstarch (the secret to chewiness!)
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (optional, for extra richness)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- 3. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- 4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- 5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and dark chocolate chunks (if using).
- 7. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to set as they cool.
- 9. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
