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  • Writer's pictureChef Boom/ Chef Nic

My Favorite Chocolate Chip Cookies

I have a strange love for a soft chocolate chip cookie. My second love is a fried Donut :0

I also like to age my dough and I add a little salt on top of the cookies, it just adds a kick.


Ingredients No mixer needed but i do use a hand mixer at times

  • 2 and 1/2 cups AP Flour

  • 1 teaspoon baking soda

  • 1 teaspoon cornstarch

  • 1/2 teaspoon salt

  • 2 sticks unsalted butter, melted & slightly cooled*

  • 3/4 cup dark brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup semi-sweet chocolate chips

  • 1/4 cup chocolate chunks

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.

In a medium bowl, whisk the butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs and mix until blended. Add in the vanilla extract.

Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the chocolate chunks and chocolate chips. Cover the dough and chill in the refrigerator for 3-4 hours . Chilling should not be skipped

  1. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

  2. Preheat oven to 325°F Line two large baking sheets with parchment paper or silicone baking mats. 

  3. Roll the dough into balls, about 3 Tablespoons of dough each. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls but you can skip this, its just for the look

  4. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked (the next day they are delicious though). Do not overbake! Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.


I make these cookies often you can skip the cornstarch

I recommend rolling dough in to balls before freezing

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