Friday, April 18, 2014

The Best Ever Chocolate Chip Cookies ( With Easter Sprinkles)

These are the best chocolate chip cookies ever, soft, fluffy, buttery, chewy and I can go on forever. The perfect amount of chip to dough. They are like bites of pure bliss. I just added sprinkles to the top just for some additional springtime color, but it is not needed in the original recipe.  This cookie is an American Classic that everyone has tried every recipe to get the perfect one, we have all eaten loads of these cookies, dunked in milk, on top of cupcakes, in cakes, in bar recipes. If you want the perfect recipe, here it is, you do not need to look any further. I finally realized to get the perfect chocolate chip cookie is adding the cornstarch ( the secret ingredient). Enjoy!!!


  • 3/4 cup (1 1/2 sticks) unsalted butter, softened 
  • 3/4 cup  dark brown sugar
  • 1/4 cup  granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups  all-purpose flour
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • Sprinkles, Not needed ( I just added a touch of more color by spring sprinkles)


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1-2 minutes on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape the bowl as needed. Then in a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  2. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  3. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands ( they will warm the dough and make it easy as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, if desired you can press down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  4. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well up to three months. 

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