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Here I am with some basic chocolate chip cookies. No lavender or exotic nuts added, just the classic cookies. But the thing about chocolate chip cookies is that there’s no ‘basic’ or ‘normal.’

Everyone has a different vision, or at least a preference for how the perfect cookie should be.

That’s why it’s always fun to give the old Google a spin and type in, ‘perfect chocolate chip cookies.’ Oh, did you guys all use the same recipe? I’d accuse the baking community of being sneaky, but none of these cookies look the same.

When it comes to variety, I’ve really tried every trick in the book to get the perfect cookie. I’ve followed the classic back-of-the-bag recipes, gone by eye with adding the dry ingredients, and even added a little cornstarch.

But for some reason I have never been able to settle. This is partly because of an optimistic idea I have that the best cookies ever have yet to come out of my oven, and they will with time.

However, I’m pretty sure I’m haunted by some not-so-good batches I’ve made in the past. Everyone knows a dry cookie that you finish and think…hm, maybe I’d rather just have raw cookie dough?

Of course, even with a good cookie this is still valid emotion. Being the official cookie dough taste-tester is God’s gift to bakers everywhere.
Chocolate Chip Cookies Homemade Sweet Spree

When I saw this recipe poking around the Internet, I wanted to give it a try. I’ve had a lot of success with chilling the dough as well as adding cornstarch. And they did turn out really well. I always strive for a chewy middle and crisper edges and these do not disappoint.

Are they perfect? Is there perfect? I don’t know, ask Google.

Chocolate Chip Cookies


  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup dark brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 1½ cups semi sweet chocolate chips
  • ½ dark chocolate, chop coarsely


  1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  4. Cover and refrigerate the dough for 30 minutes to an hour.
  5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  6. Scoop heaping tablespoons of cookie dough at a time and roll into balls. Form the dough into an upside down traffic cone shape that still stands up. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
  7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
  8. Repeat with remaining batches, until all cookies are baked.

Adapted from The Best Chewy Café-Style Chocolate Chip Cookies