I know, I know, there are a million chocolate chip recipes out there that are supposedly the best, however, I have searched long and wide for the best recipe and FINALLY tested one I loved and then of course, made further improvements to it. These have been tested by friends, parents, and grandparents who all agreed that they were in fact, THAT AMAZING!
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- 1 1/2 cups unbleached all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp Himalayan sea salt
- 1 egg, room temperature
- 1/2 cup grass-fed unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 6 oz semi-sweet chocolate bar, coarsely chopped into chunks
- Himalayan sea salt for tops of cookies
- In a medium bowl, whisk together 1 1/2 cups flour, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp sea salt. Set aside.
- In a stand mixer, combine 1/2 cup softened butter, 1/2 cup brown sugar, and 1/3 cup white sugar together. Beat on medium-high speed for about 2 minutes, making sure to scrape down the side as you go. Beat until the mixture is light and fluffy.
- Next, add one room temperature egg and 2 tsp vanilla extract to the stand mixer and mix on medium speed until just combined.
- Pouring a small amount at a time, mix the dry ingredients into the wet ingredients and blend on low speed until just combined.
- Finally, fold in the chocolate chunks using a spatula.
- Take about 1 1/2 tbsp dough and roll into balls. Place on a baking sheet lined with aluminum foil in the fridge. **I prefer baking these on aluminum foil because it creates a nonstick surface, but yields a crispier bottom while still remaining fluffy on top. However, you can also use parchment paper or a silicone mat and will still get similar results.
- Once they are chilled (this will take about 20-30 minutes), you can bake in the oven at 350 degrees for 10-12 minutes. You want the edges to be a light, golden brown and the centers to be puffy. If you like a crispier cookie, you can bake for an additional 2 minutes, but I would not go longer than that.
- Remove from the oven and add a pinch of Himalayan sea salt to the tops. Trust me, this is what takes these cookies to the next level!
- Allow them to cool for at least 5 minutes on the baking sheet and then place on a brown paper bag to cool completely (Just cut the bag to lay flat). Again, I know it sounds weird, but this makes them stay softer for longer!
**Recipe makes about 12 cookies
**These cookies will last in an air-tight container for about 5 days or you can freeze them up to 3 months. I personally like to freeze them after step 6 and then bake them right from the freezer for about 14 minutes at 350 degrees for fresh-baked cookies. However, you can also freeze them after they have been baked and then just defrost and serve!
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