BEST EVER Soft and Chewy Chocolate Chip Cookies

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!

The BEST EVER Chocolate Chip Cookies

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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


  1. 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.
  2. 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.
  3. Next, add one room temperature egg and 2 tsp vanilla extract to the stand mixer and mix on medium speed until just combined.
  4. Pouring a small amount at a time, mix the dry ingredients into the wet ingredients and blend on low speed until just combined.
  5. Finally, fold in the chocolate chunks using a spatula.
  6. 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.
  7. 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.
  8. 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!
  9. 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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Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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