The Ultimate Chewy Chocolate Chip Cookie



I’m always on the lookout for my next chocolate fix. I mean, always. And chocolate chip cookies are the greatest drug ever invented by human kind. My little sister, Samantha B., found this recipe on The Every Girl blog and raved about it so much I just had to try it. Knowing her, she stuck to the recipe like glue on paper. I didn’t. I’m a tweaker. I can’t help it. It’s stronger than me.

So I can’t tell you how Sam’s cookies turned out, but I can tell you how my version, with ½ cup less sugar, 1 cup less chocolate chips, and no refrigerating time came out. One word: un-freakin-believably-delicious. Yes, that’s one word. 😉






2 1/2 cups all-purpose flour
2 teaspoons cornstarch
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 egg + 2 egg yolks at room temperature
1 tablespoon pure vanilla extract
1 cup chocolate chips


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
  3. In the bowl of your mixer, add butter and both sugars and cream together for 2-3 minutes on high until light and fluffy.
  4. Add in egg + egg yolks beating until incorporated. Then beat in the vanilla extract.
  5. Turn off your mixer and add in the flour mixture in three intervals, beating after each addition until smooth.
  6. Lastly, fold in chocolate chips.
  7. Scoop cookie dough in balls and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
  8. Bake 12-14 minutes for large cookies and 8-10 minutes for smaller ones, or until the edges are just golden.



They were a huge hit with the kiddies too.


  1. […] long stretch of absence. I have been baking, but I seem to always be making the same two recipes: chocolate chip cookies and brownies. They are a favorite in our household and a weekly staple, which doesn’t leave much […]

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