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The Best Chocolate Chip Cookies

I get it. I understand the struggle of finding the perfect chocolate chip cookie recipe. Sometimes, they are too sweet, and other times, the cookies are too cakey. Every once in a while, they don't even cook all the way through (possibly the most annoying flaw of them all)!

There are times when you just need a chocolate chip cookie. The comforting initial crunch and the buttery inside melting in your mouth... there is no problem that a nice cookie can not solve.

Well, after a fair amount of "research," I might have found the quintessential cookie recipe. After trying recipe after recipe to discover the secret of the chocolate chip cookie, I came to a few conclusions:

1) Refrigerating the dough for a few hours is essential.

2) The ratio of brown sugar to white sugar should be about 2:1, with brown sugar dominating for that delicious flavor and chewy texture. I usually use light brown sugar for a more mellow flavor.

3) Cornstarch adds a surprising element of surprise for the recipe, and honestly, I think it may do more than we give it credit for.

4) The type of chocolate you use is the KEY to success. Personally, I use either Nestle chocolate chips, simple but delicious, or Ghiradelli dark chocolate chips. Using higher quality chunks is also delicious. Crushing up a finer quality chocolate bar into chunks works very well.

So, put down your whisks and stop cracking those eggs, because I have the perfect recipe for you.


Sarah's Favorite Chocolate Chip Cookies

Prep Time: 30 minutes

Cook Time: 13-15 minutes

Yields: 16-20 large cookies


2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon cream of tartar

2 teaspoons cornstarch

1 teaspoon baking soda

6 oz butter, melted then cooled to room temperature

1/2 cup granulated sugar

1 cup packed brown sugar

2 large eggs, room temperature

1-2 teaspoons vanilla extract (based on preference)

1-2 cups chocolate chips (based on preference)


1) Whisk together all of the dry ingredients (flour, salt, cream of tartar, cornstarch, baking soda) in a medium bowl and set to the side.

2) In a mixing bowl, beat the melted butter (cooled), granulated sugar, and brown sugar with a hand mixer until combined

3) Add the eggs and vanilla extract to the butter sugar mixture. Beat until just combined to prevent whipping the eggs.

4) Add the dry ingredients previously set aside to the wet mixture in parts (to prevent flour explosion)

5) Fold in the chocolate chips with a spoon (not a mixer)

6) Cover the dough with Saran wrap and refrigerate for about 3 hours or overnight.

7) Preheat the oven to 325 degrees Fahrenheit and lay out parchment paper on a baking tray (I find that parchment paper works better than oil or aluminum foil)

8) Roll the dough into balls about the size of 2 tablespoons and spread out with room between the dough to allow the cookies to spread in the oven.

9) Bake for about 13-15 minutes and rotate the tray half way through to allow the cookies to bake more evenly through.

10) Take out cookies when golden brown and let cool for about 5 minutes.

11) Enjoy! Store in an airtight container to maximize freshness.

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