The ULTIMATE Chocolate Chip Cookies

My all-time favorite cookies: Super soft, melt-in-your-mouth, chocolate chip cookies with giant dark chocolate chips…the Ultimate Chocolate Chip Cookies recipe!!     

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups First of all, I want to shout out a huge congratulations to all the runners who ran in the rain yesterday in the Boston Marathon!! You guys are amazing, and even though I’m far from it now, I hope someday to be right where you are, running those streets!

Secondly, I’m so sorry for missing my usual Friday post last week! I was sick, and just didn’t have the energy/stomach to do much food blogging. I promise, now that I’m 100% back to my regular hungry self, I’ll have some extra-fabulous recipes to share with you this week!! :) Starting with these:

The ULTIMATE Chocolate Chip Cookies | Sunny Side UpsThe ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

Y’all, these are the official Chocolate Chip Cookies of Sunny Side Ups. The ultimate thick, soft-baked Chocolate Chip Cookie Recipe for your recipe box! I have so many favorite cookies here on Sunny Side Ups, but these have got to have the first place spot! These are the kind of cookies that make people ask, “What is IN these??” after sinking their teeth into the first bite! To which you can just smile and say back: “sorry-it’s a secret recipe; I can’t give away such confidential information.” :) It’s ok to do that sometimes.

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

I love that whenever I make a batch of these at home, Nate will come into the kitchen and say, “Holy cow-it smells like Paradise Bakery in here!” Because it seriously does! And the even better part, you can make these gluten free! I’ve made them both with regular all-purpose flour, and with Better Batter Gluten Free Flour (You won’t find it in stores; you can purchase it here on Better Batter Gluten-Free Flour, 5 Pound or Vitacosticon), and the cookies literally turn out exactly the same either way. Better Batter is the only flour I’ve ever tried (and I’ve tried A LOT!), that I’ve found this to be true, for every cookie recipe I’ve ever made with it. Nate says that he literally could not taste a difference between the traditional-flour cookie and the gluten free cookie, because they turned out identical. Which is 100% my goal in baking, always! When I had to give up Paradise Bakery cookies a few years ago, after I found out wheat and gluten had become enemies of my insides, tears were shed. Honestly. But now, since developing this recipe, I will never have to be sad again, because these Ultimate Chocolate Chip Cookies taste, to me, like how I remember Paradise Bakery’s cookies tasting like! :) Yay yay yay!!!

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

A few ingredients contribute some subtle differences in these cookies, but they’ll pack a lot of punch flavor-wise at the end!

First of all, all dark brown sugar. Dark brown sugar has a higher molasses content in it than light brown sugar does, giving it a slightly richer flavor. Plus, using all brown sugar (no white sugar at all!) will keep the cookies soft and moist for days!

Secondly, using cornstarch will pump up the thickness of the cookies, keeping them really soft at the same time.

Next, cinnamon. You won’t see cinnamon in most chocolate chip cookie recipes, but just a quarter-teaspoon of the yummy spice will add the loveliest flavor to each soft-baked bite.

Lastly, I use dark chocolate chips instead of any other variety, because I love the extra depth of flavor that it provides! Plus, the dark chocolate chips are quite a bit bigger in size than any other chocolate chips for some reason, which means more chocolate in every bite!! Which, really, is the most important thing!!

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

You’ll also need to refrigerate the dough before you bake (at least 4 hours), so be sure and plan ahead! It’ll be so hard to wait, and that cookie dough will call out and tempt you from the fridge, but stay strong and resist!! It’s SO worth the wait, promise!!!

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

These cookies disappear so fast, you’ll never know what happened! You might even want to whip up an extra batch to hide from your family, so you can be sure to have some all for yourself! 😉 Enjoy!

The ULTIMATE Chocolate Chip Cookies | Sunny Side Ups

5.0 from 2 reviews
The ULTIMATE Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 14-18
 
My all-time favorite cookies: Super soft, melt-in-your-mouth, chocolate chip cookies with giant dark chocolate chips…the Ultimate Chocolate Chip Cookie recipe!!
Ingredients
  • 1 ½ cups + 2 Tablespoons All-Purpose Flour OR Better Batter Gluten Free Flour
  • 1 teaspoon Baking Powder
  • 1 ½ teaspoon Cornstarch
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ½ cup Butter, softened to room temperature
  • ¾ cup Dark Brown Sugar, packed
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • 1 cup Dark Chocolate Chips (plus more for topping, if desired)
Instructions
  1. In a large mixing bowl whisk to combine Flour, Baking Powder, Cornstarch, Baking Soda, Cinnamon, and Salt. Set aside.
  2. In another large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Dark Brown Sugar until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber scraper as needed.
  3. Add Egg and Vanilla, and continue to beat for another 1-2 minutes, until very fluffy.
  4. Add dry ingredients to the bowl of wet ingredients. Using a large spoon or rubber spatula, slowly stir until everything is just combined. Do not overmix. Fold in chocolate chips.
  5. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours, or up to 3 days.
  6. When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Remove dough from refrigerator.
  7. Working quickly so as to keep the dough as cold as possible, roll dough (or use a cookie scoop to scoop dough) into golfball-sized balls (about 2-3 Tablespoons) and evenly space on baking sheets.
  8. Bake for about 10-12 minutes, until puffy and golden brown. The cookies will look slightly underbaked, and this is what you want!
  9. Allow cookies to cool on the baking sheet for another 10-12 minutes, before removing to a wire rack to cool completely.
  10. Store cookies in an airtight container at room temperature for up to 5 days. Cookies freeze well in a ziplock freezer bag for up to 3 months.
  11. Makes 14-18 cookies (Depending on size)

 Some more of my other favorite cookie recipes:

Double Chocolate Trail Mix Cookies

Trail Mix Cookies

Oatmeal Cashew Chocolate Chunk Cookies

OatmealCashewCookies3

Dark Chocolate Espresso Cookies

DarkEspressoCookies5

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Comments

  1. says

    Ooooh, these look so puffy, soft, chewy, and chocolatey! Love your photos, too. :)

    My family would go nuts for these cookies. I need to get my act together and bake them some. I’m with you — the dark chocolate chips are a MUST!

    Glad that you’re feeling better now, too. :)

    • Anna BradleyAnna Bradley says

      Love that you go for the dark chocolate too!! I just can’t resist them! :) Thanks so much Blair! I hope you and your family love them!

  2. says

    Hi Anna, I was so excited to try this recipe! I’m not sure what I did wrong, perhaps didn’t add the full amount of flour when I was measuring, but the first time I made them the cookies came out really flat (but delicious)! I re-made the batter adding 1/4 cup flour, substituting baking powder for the baking soda, and cut down on the cinnamon to about 1/8 tsp. and they came out beautifully for me. These is now my favorite chocolate chip cookie recipe. I’ll probably experiment more with your original recipe with the soda and powder. Thank you so much!

    • Anna BradleyAnna Bradley says

      Oh my goodness Kathy!! I’m SO glad you commented!! You’re right-it WAS supposed to be baking powder instead of baking soda! I can’t believe I made that mistake when typing out the recipe, but I’m really glad you caught it and let me know about it! Thank you–I’m updating the recipe now. I’m really sorry about the mistake and your flat first batch!

      • says

        Hi Anna, Thanks– Good to know!! Wow, these are really my favorite chocolate chip cookies. Thanks again for sharing. Blessings!

  3. says

    I think everyone is on the hunt for the perfect chocolate chip cookie, and this may be it. I never thought of using corn starch to keep the cookie soft and thick…I love soft thick cookies. I will definitely have to try these out and maybe update my favorite cookie recipe!

    • Anna BradleyAnna Bradley says

      Hi Maria! I’m a big fan of Earth Balance buttery spread when it comes to butter substitutes. It’s found at most major grocery stores, Target, Walmart, etc. and acts/tastes just like butter in baked goods! Hope this helps!! :) Enjoy!

  4. Monique Hjalmquist says

    I was so excited to try these. Something went wrong for me. These are crumbly and not chewy at all. Any suggestions?

    • Anna BradleyAnna Bradley says

      Hi Monique! I’m really sorry these did not turn out well for you! That’s frustrating! I’m afraid I’m not sure what might’ve gone wrong…I make these all the time, and they always turn out really soft! Did you make any ingredient substitutions when you tried the recipe?

  5. Adriana says

    Hi Anna!

    I had to make these cookies when I read the recipe and saw dark brown sugar, cinnamon & dark chocolate chips!! I made sure I obtained every ingredient from the store yesterday, just put the dough together and how it will be sitting in the fridge for 4hrs until this evening when I bake them. I will say however, I am scared that they may no lt turn out right because I was a little confused when the ingredients called for baking powder and baking soda. I followed your instructions for compiling the dough and I always check to make sure I didn’t leave out any ingredients! When I saw that baking soda wasn’t listed in the instructions but listed in ingredients i immediately added baking soda to the dough right before folding in the chocolate chips. I am scared that I may have messed up and should have added the baking soda with the dry ingredients. Do you think the cookies will still turn out okay? I am preparing dinner for friends tonight and the cookies are going to be our dessert! I just don’t want to be embarrassed if I did something wrong?! 😔😔

    • Anna BradleyAnna Bradley says

      Hi Adriana! I’m so sorry I’m late in getting back to your question! I hope your cookies turned out amazing and delicious! Thank you so much for bringing to my attention that the baking soda was not in the instructions! I’ve updated that now. Yes, both baking soda and baking powder are used in the recipe, and mixed in with the dry ingredients. Good call mixing both ingredients in! Thanks again for the feedback!