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–+ servings
chocolate chip cookies stacked
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4.34 from 6 votes

Best Chocolate Chip Cookies

These are the Best Chocolate Chip Cookies EVER! Just 20 minutes and 12 ingredients, including semisweet AND dark chocolate, for the perfect combination of crispy, chewy, soft, chocolatey, and delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 48 cookies
Calories: 144kcal
Author: Jennifer Debth

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • ½ cup granulated sugar plus 1/2 cup more for rolling the dough
  • 1 ½ cups dark brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot coffee could also use hot water
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 3 cups all-purpose flour spooned and leveled
  • ¼ cup cornstarch spooned and leveled
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chunks
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F and line 4 rimmed baking sheets each with a silicone baking mat. Set aside.
  • In a large bowl or stand mixer bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Scrape down the sides.
  • Beat in eggs one at a time until they're just incorporated (don't over mix), then beat in vanilla extract.
  • Dissolve the baking soda and baking powder in the hot coffee, then beat that into the dough. Scrape down the sides.
  • Beat in the flour, cornstarch, and salt until just combined (don't over mix).
  • Beat in chocolate chips and chocolate chunks. Set aside.
  • Place 1/2 cup of granulated sugar in a medium-sized bowl.
  • Scoop cookie dough using a medium cookie scoop, then roll in granulated sugar. Don't be shy with the sugar.
  • Place 12 sugar-rolled cookie dough balls onto each of the prepared baking sheets.
  • Optional: Chill in the fridge for 30+ minutes (up to 2 days)*.
  • Bake for 10-14 minutes in preheated oven.
  • Cool for two minutes on baking sheet before transferring cookies to a wire cooling rack.
  • Repeat with remaining cookie dough and enjoy!
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Notes

Keep the sheets of cookie dough balls in the fridge until you're ready to bake, then bake one sheet at a time. This helps the cookies from spreading and promotes even baking. 
If you're going to chill your cookie dough balls for more than an hour, loosely wrap the pans with tin foil so they don't dry out. 
I have you scoop all the dough out into balls before chilling, because the dough gets too firm in the fridge to scoop!

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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