Four Threads

The Best Chocolate Chip Cookies

FoodVeronica Arrieta2 Comments

I'm always testing out different chocolate chip cookie recipes, though some recipes have been good..I still felt like I hadn't found the perfect one. They either are flat, over done, or the bottom is slightly crunchy. Well, the search is over because I made the most perfect chocolate chip cookies ever. They are soft, chewy and thick. And best of all they are easy to make, and chances are you have everything in your kitchen cabinets. I found the recipe Becky's blog and had to try it.

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First, I creamed the butter and sugars, then added the egg and vanilla extract. Then went in cornstarch, which I hadn't thought of putting in cookies before, but they make them so soft. Plus the baking soda and salt. Mix it all together then add the flour, little by little until it's all combined. Lastly, add in the chocolate chips with either the mixer or a spatula. Give the cookie dough one final mix and roll into balls, chill and bake. Super easy, right! 

I started chilling my dough a few months ago and it really makes a huge difference in the cookies because it keeps them thick and chewy. Her recipe says you can chill in the fridge for two hours or in the fridge. If you're anything like me when I'm making cookies, I want them ASAP so I just threw them in the freezer for 20-30 minutes.

Becky mentions to make sure not to over bake the cookies, so I set a timer for 8  minutes but then stood by the oven to watch them from there. The cookies took about 10 minutes in my oven until they were a golden brown color, still looked a little underdone but it's just what I wanted for them to be soft. Also, if they do look a little underdone, they will firm up once they've cooled outside of the oven. 


  • 3/4 cup unsalted butter, softened

  • 3/4 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg, room temperature

  • 2 teaspoons vanilla extract

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt 

  • 2 cups all-purpose flour 

  • 1 - 1 1/2 cups semi-sweet chocolate chips


Recipe serves ~24 cookies. Use a stand mixer or hand mixer. Cream together softened butte and sugars on medium until light and fluffy, around 3 minutes. Then on low speed mix in the egg and vanilla extract until incorporated. Then turn mixer to medium-high and mix for 1 minute. Use a spatula to scrape the side of the bowl, if needed. 

Then add the cornstarch, baking soda and salt. Mix for 30 seconds, then add the flour, little by little until fully mixed. Then add the chocolate chips using the mixer or a spatula. 

Using a tablespoon or ice cream scoop, start rolling the cookie dough into balls, then onto a lined baking sheet. Chill in the freezer for 20-30 minutes. Or if you're patient, you can chill the cookie dough balls in the refrigerator for 2 hours. 

Once the cookie dough balls are chilled, preheat the oven to 350 F, place balls on a lined baking sheet, spaced 2 inches apart. Bake for 8-10 minutes until the edges are golden. If cookies look underdone, don't worry because they will firm up as they cool. Let them cool off 10-15 minutes then enjoy!