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My Classic Go-To Chocolate Chip Cookie Recipe

chocolate chip cookies kristen tomlan

For the first recipe on my blog I wanted to go classic, the thing that really made me fall in love with baking and gave me so many memories that I’m still nostalgic for every time I take a bite.


Chocolate chip cookies!


This is my original recipe, so no, it’s not safe to eat the dough. These cookies bake up thick and chewy with soft centers and just a bit of crunch on the outside, exactly how I like them.

It took me years to create my ultimate, every-aspect-is-perfect cookie. Turns out, one of the keys to that thick but not cake like texture I crave is cornstarch. In the same way it thickens a soup or sauce, cornstarch thickens the dough without adding flavor or color. A nice thick cookie that is dense but not too dense is the result. If you make them, let me know what you think at @kristentomlan!


You’ll Need:

2 cups plus 1 tablespoon all-purpose flour

2 ¼ teaspoons corn starch

1 teaspoon baking soda

¾ teaspoon salt

1 ½ sticks (12 tablespoons) unsalted butter, softened

¼ cup sugar

1 cup brown sugar

1 egg and 1 egg yolk

1 tablespoon vanilla extract

1 cup semisweet chocolate chips


To Make:

  1. In a medium bowl, whisk together flour, corn starch, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium until it is smooth and creamy, about 2 minutes.
  3. Add sugars and beat until light and fluffy, 3 to 4 minutes.
  4. Add egg and vanilla extract. Beat on medium speed until well combined.
  5. Add half the flour mixture. Mix on low speed for 15 seconds. Add the rest of the flour mixture. Mix just until combined.
  6. Remove the bowl from the mixer. Use a rubber spatula to fold in chocolate chips.
  7. Chill the dough in the refrigerator overnight. If you can’t stand to wait, chill in the freezer for at least 2 hours.
  8. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  9. Use a cookie scoop to portion dough onto baking sheets about 3 inches apart.
  10. Bake for 8 to 10 minutes or until edges are just turning golden brown and centers are set.
  11. Remove from the oven and let cool on baking sheet for 5 minutes.
  12. Enjoy warm or transfer to a wire baking rack and cool completely.