The BEST Chocolate Chip Cookies
I think everyone has their own “The Best Chocolate Chip Cookies” in their arsenal. This is mine. I think it makes a perfect chewy and chocolate packed cookie. It’s not overly sweet in my opinion. I tend to use dark chocolate chips and maybe that is why I don’t find them overly sweet.
My family loves this cookie and I am confident yours will too. There are so many chocolate chip recipes out there and they are basically the same with one or two differences. This one has maple syrup, which you might think sounds wrong, just try it. I promise it does make a difference in the flavor. If you don’t have maple syrup then you can use corn syrup or honey but it will affect the taste somewhat.
Don’t overbake these. Once over-baked cookies (any cookie) tends to get hard and crumbly, we don’t want that. We want a tender, soft and moist cookie with a nice chew. These are all of that and more. The recipe calls for chilling the dough, it’s not a big deal but not chilling will give you a flatter cookie. If that’s what you want, then skip the chilling time. I usually chill them while the oven is preheating so it really doesn’t add any time to the cooking process.
This recipe yields a nice chewy cookie which comes from the amount of brown sugar. If you make cookies with only white granulated sugar you will get a hard cookie once they cool. These cookies don’t do that. Store them in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
Ingredients for the best Chocolate Chip Cookies
Although most of the ingredients are quite typical, flour, sugar, leavener , salt, butter, eggs, vanilla, there are a few that you don’t often see in chocolate chip cookies namely maple syrup and cornstarch, but trust me, put them in.
Butter- melted By melting the butter you get the chewiest cookie possible
Brown Sugar The ratio of brown sugar to white also adds chewiness to your cookie (more brown than white). Brown sugar has a higher moisture content which adds to the chewiness of the cookie.
Cornstarch Just like in shortbread cookies, cornstarch helps create a soft cookie.
The BEST Chocolate Chip Cookies
- 1 large bowl
- 1 sheet pan
- 1 cup butter (salted or unsalted), melted then cooled I prefer salted so the cookies aren't too sweet
- 1½ cups light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs, room temperature is best
- 1 tsp Vanilla
- ¼ cup maple syrup (either pure or artificial will work)
- 3¼ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips (I used dark chocolate)
- In a large bowl, combine melted and cooled butter both sugars
- Add eggs, one at a time and stir between each addition
- add Vanilla and maple syrup and stir
- In a separate bowl, whisk dry ingredients : flour, cornstarch, baking powder, baking soda and salt
- Gradually add the dry ingredients to the wet, stirring until combined then add the chocolate chips, mix them in.
- cover the bowl and let the dough chill in the refrigerator for 15-20 minutes
- Preheat your oven ( 350℉) while the dough is chilling, prepare your pans with parchment paper (my prefered method). If you don't have parchment then bake cookies directly on an ungreased cookie sheet.
- Scoop out cookie dough (about 2 Tbsp) and roll into balls, flatten slightly ( i find this very important if you want a flatter – not domed cookie). Return unused cookie dough to the refrigerator while each batch cooks.
- Once oven is at temperature, bake cookies for about 13 minutes, until the edges are starting to turn golden brown.
- Remove from oven and let cookies cool completely on the cookie sheet
- Once cookies are cool remove to an airtight container or plate, bake next batch making sure the sheet pan is not hot and the dough is cold