It all started with a cookie.
Welcome to my Good Food Mood blog! My name is Anna and I’m so excited to share with you the BEST EVER chunky chocolate chip cookies recipe of all time – the very thing that launched my love for baking, experimenting in the kitchen with different recipes, and hooked my boyfriend before we got together!
The gooeyness inside and crunchiness outside is hard to resist. Just look at that picture! I find myself craving these every. single. week. After being asked countless times for this recipe by the happy bellies of friends and family, here I am sharing it with you.
In just 30 minutes, you can have 18 hot, chocolatey cookies that everyone will be dying to try.
Recipe
Let’s cut to the chase and dive in. Shall we?
Ingredients:
1 1/4 c flour
3 tbs cornstarch
1/2 tsp salt
1/2 tsp baking soda
1/2 c softened butter (1 stick)
6 tbs granulated sugar
6 tbs brown sugar
1 egg
1/2 tsp vanilla extract
1 10 oz bag of semi-sweet chocolate chips (or 1/2 a bag if you want less chocolate)
(Optional) 1/4 c roughly chopped walnuts
Note: The specific brands of your ingredients do not matter, but always keep in mind that higher quality ingredients make for higher-quality-tasting cookies 🙂
Instructions:
Do not use a stand mixer for this recipe. Believe me. Your cookies will come out flat and boring from the over-mixing! We’re looking for a chunky-looking structure on the outside with a not-so-structured, gooey center. A good old-fashioned whisk will be your best friend here. They’re a labor of love. Now, let’s get to mixing!
- Preheat your oven to 475 degrees Fahrenheit.
- The key to the soft center despite the crunchier exterior is the high heat.
- Prepare your baking sheet pans with parchment paper to prevent the dough from sticking.
- I usually need two sheet pans and two pieces of parchment paper to pair with them to go through all of the cookie dough.
- In a small mixing bowl, whisk together the flour, corn starch, salt, and baking soda.
- Cut the stick of butter into smaller pieces.
- This helps with mixing the butter a little bit more evenly!
- In a larger mixing bowl, use a whisk to combine the butter, sugar, brown sugar, egg, and vanilla extract.
- Gently stir the dry ingredients (flour, corn starch, salt, etc.) from the smaller bowl into the larger bowl with the wet ingredients (butter, egg, sugar, etc.) mixture.
- The whisk will get congested. I like to take a fork and run it through the whisk to get out all of the dough and then continue mixing until all of the ingredients have gotten to know each other. You may have to use the fork trick a couple of times but trust that it’s worth it!
- Don’t be afraid to use your hands to knead your creation a little bit. It helps improve the texture of the dough if it’s more on the crumbly side.
- Fold in the chocolate chips and walnuts (if desired). Mix gently with a rubber spatula or your hand until fully combined.
- Using a full-sized table spoon, measure the desired size cookie dough balls and roll each of them in the palm of your hands to round them, placing each of them on the baking sheets about two inches apart.
- (Optional for gooey tops of cookies and presentation) Once the dough balls are on the sheet, place three chocolate chips in a triangle formation on the tops. Game changer.
- Bake the cookies in the oven for 6-7 minutes or until the tops of the cookies are golden. Keep your eye on them! They bake fast.
- Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool down.
- For the softest cookies, eat them when they are warm, not totally cooled.
And that’s it! It is actually very easy and delicious. In very little time, you’ll have the best chocolate chip cookies you’ve ever tasted.
- For reheating, as if you’d have ANY cookies left over, simply put your cookie on a paper towel and warm it up in the microwave for 20-30 seconds to restore the melted chocolate center.
Closing Thoughts
Chocolate chip cookies are those basic, yummy treats that inspire warmth and nostalgia to everyone who partakes in a delicious bite. Although basic, this recipe hits the nail on the head with elevation and good ole labor of love. Enjoy!
Anna