Better than your Grandma’s Chocolate Chip Cookies

I’m not making any wild claims out there, but I promise you: These are the best chocolate chip cookies you’ve probably ever eaten.  And yea yea, I know, everyone has their own preferences, I get it!  But to me, a perfect cookie must be just chewy and crisp on the outside, and have a puffy and just decadent center.  The balance of chip to cookie dough must be on a 1:2 scale.  A chocolate chip cookie must have that melt-in-your-mouth brown sugar flavor.

Chocolate chip cookies are so versatile.  It’s a household favorite, a staple practically.  Every grandma, mother, daughter, aunt has their own recipe tucked up their sleeve.  In baked form, in ice cream, dunked in a tall glass of milk, cold, warm, or even raw, everyone loves chocolate chip cookies.

The secret to these cookies is the *gasp* corn starch.  Yep, I said it, corn starch.  Sounds like something that would come out of a science experiment, right?  Thanks to some research, I am now a true believer in cornstarch in cookies.  Cornstarch gives your cookie that thickness and height, while keeping it from spreading too much on the pan.  Also, it allows your cookies to have that nice and puffy center.  You must use DARK brown sugar.  Usually, in baking, dark and brown sugar can be used interchangeably.  But, here, it’s a must for dark brown sugar.  You get that deep, molasses-y flavor in the cookies, and the cookies even keep chewy the next day!  Also, another secret to the perfect, chewy, cookie is:  half baking.  No, not the Ben and Jerry’s Ice cream.  (Although it’s my favorite flavor of the brand) Half baking is the secret to non-burnt, perfectly baked cookies.  When you take your cookies out of the pan, they’re still not done cooking.  The pan will take the cookie to the final stage of it’s perfection.  Half baking the cookie ensures that you haven’t over baked your cookie.  It also gives the cookie an incredible texture.

The ingredients to this cookie recipe is traditional, although in wisely proportioned ratios for the most amazing cookie.


1/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 1/2 sticks butter (room temperature)

3 teaspoons vanilla

1 egg

2 ¼ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons of cornstarch

½ teaspoon salt

1 package (12 ounces) semisweet chocolate chips (2 cups)

Yields 24-30 medium sized cookies

1.  Beat your butter on a medium high speed until it is pale, white, and fluffy.  Just like baking a cake, and doing anything else in the sweets industry, bringing your butter from it’s solid form to a whipped state truly makes a difference in what you make.


2.  Add in your white and dark brown sugar.  Beat for about 4 minutes on a medium high speed until the butter and sugar is a light brown color and fluffy.

DSCN1561 DSCN1562

3.  Once you’ve finished beating your butter and sugar, and your egg and vanilla.  Be careful not to overbeat the egg, butter, and sugars because you don’t want your batter base to be curdled.  Beat on a low-medium speed for about 1-2 minutes, until everything is again, light and fluffy.  DSCN1568


5.  Add in your flour, cornstarch, and salt.  Being careful, mix on a low speed.  Again, you don’t want to look like the dough man!    Mix for 1 minute.  The dough will be very thick and dry at the end. DSCN1570 DSCN1571 DSCN1572

6.  Once finished, add in your chocolate chips and stir them in!  Sometimes, I like to mix things up and add cranberries, nuts, and chocolate bars to my cookies.  DSCN1573 DSCN15747.  Now your batter is finished!  Though, the fun hasn’t stopped yet.  Using a tablespoon, or a mini ice cream scoop, scoop and drop the batter onto lined parchment pans.  For larger cookies, you can double up and roll 2 tablespoons of cookie dough together.  (Or 2 scoops) I kept my cookies on the small size in this post because, well, I forgot to double the cookie dough.  😛  (This is a do what I say, not as I do)



8.  Bake your cookies for 9-10 minutes on 350 degrees F.  Once your cookies are done in the oven, take them out and allow them to cool completely before trying to touch them.  You might think that they are way too soft initially, but trust me, the over-softness will end once the cookies are done cooling.


These cookies are quick and so simple to make.  If you want a cookie, you want it now, right?  You just can’t mess these cookies up!  Please excuse the lighting on this post because I shot it in the evening and had to rely on the poor lighting my kitchen lights give off.


6 thoughts on “Better than your Grandma’s Chocolate Chip Cookies”

  1. Wow. I would have never thought about putting cornstarch in the cookie batter. Thanks for the great tip! I will definitely try it sometime. 🙂

    1. Cornstarch is a wonder ingredient in baking, try adding it to any cake recipe for that magical softness and an even crumb!

    1. Mr. Theriault, a stand mixer will stay in the place of about a million kitchen tools. Did you know that you can grind meat and dice vegetables with it? I really recommend a Kitchen Aid stand mixer; it’s the best brand out there and it has an abundance of cute colors! (The best part!)

  2. Suggested revision for Step 8: Using the scoop, spoon, finger or fist get that chewy dough directly into your mouth. Do not pass go. Do not collect $200. Do not cook. Just eat and make all your dreams come true.

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