There’s something magical about a chocolate chip cookie that strikes the perfect balance—crispy edges, chewy centers, and pockets of melty chocolate. The Second-Best Chocolate Chip Cookie Recipe delivers just that, with a golden-brown exterior and a soft, buttery interior that’s impossible to resist. In just 26 minutes, you can whip up a batch of these crowd-pleasing treats, making them ideal for last-minute cravings or impromptu gatherings.
Each bite is a symphony of textures and flavors, from the rich, velvety chocolate to the subtle hint of vanilla. With 138 calories per cookie, they’re indulgent yet manageable, perfect for savoring one (or three) without guilt. Whether you’re baking for a party or a quiet afternoon, these cookies are sure to bring smiles and requests for seconds.
Gather Your Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled for at least 10 minutes
- 1 ¼ cup (250 g) brown sugar, tightly packed
- ½ cup (100 g) sugar
- 1 large egg + 1 yolk, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup (300 g) semisweet chocolate chips, plus additional for tops (optional)
Step-by-Step Instructions
- In a large bowl, combine the melted butter, brown sugar, and sugar. Stir very well until fully combined.
- Add the egg and egg yolk to the mixture, stirring thoroughly. Then, mix in the vanilla extract. Set aside.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring well to ensure all the flour is absorbed.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Place the dough in the refrigerator and chill for 30 minutes.
- Preheat your oven to 350°F (177°C) and line your cookie sheets with parchment paper.
- Scoop the dough by rounded 1 ½ Tablespoon portions onto the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake for 11 minutes. The cookies may still seem slightly soft in the centers, but they will continue to cook on the cookie sheets. Avoid over-baking to prevent hard cookies.
- If desired, gently press additional chocolate chips into the tops of the warm cookies for extra indulgence.
- Allow the cookies to cool completely on the cookie sheets before serving.
Perfect Pairings: Serving Suggestions
These chocolate chip cookies are delicious on their own, but they’re even better with a cold glass of milk or a scoop of vanilla ice cream. For a fun twist, try sandwiching a scoop of ice cream between two cookies for an indulgent ice cream sandwich. They also pair wonderfully with a hot cup of coffee or tea for a cozy treat.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works like magic! If you want to enjoy them warm, pop them in the microwave for 10-15 seconds. For longer storage, freeze the dough or baked cookies in a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap semisweet chocolate chips for dark chocolate, white chocolate, or even peanut butter chips. Add a handful of chopped nuts like walnuts or pecans for extra crunch. For a festive touch, mix in some M&M’s or sprinkle sea salt on top before baking.
Quick Tips for Success
Make sure your melted butter has cooled slightly before mixing it with the sugars to avoid melting the chocolate chips. Chilling the dough for 30 minutes is key to preventing overly flat cookies. And remember, don’t over-bake—the cookies will firm up as they cool on the sheet.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Can I skip the cornstarch?
It helps create a soft texture, but you can omit it if needed.
Why room temperature eggs?
They blend more evenly into the dough, but cold eggs will work in a pinch. Happy baking!
The Second-Best Chocolate Chip Cookie Recipe
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes
- 1 1/4 cup brown sugar tightly packed
- 1/2 cup sugar
- 1 large egg + 1 yolks room temperature preferred*
- 1 1/2 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cup semisweet chocolate chips plus additional for tops, optional
Instructions
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
- Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
- Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.