The very first time I made these chocolate chip cookies, my whole kitchen smelled like a bakery that had magically appeared inside my home. The warm butter, caramel-like brown sugar aroma drifted through every room, and I remember thinking, “This is what comfort feels like.” I had baked plenty of cookies in the past, but nothing prepared me for the soft, gooey centers and perfectly golden edges of this recipe. That first bite—melty chocolate, tender cookie, just the right amount of chew—made me fall completely in love, and now these cookies live permanently in my recipe box.
Why You’ll Love This Recipe
If you’re anything like me, you love a cookie that’s soft in the middle, slightly crisp on the outside, and overflowing with melty chocolate. These cookies deliver exactly that every single time. They’re the kind of treat that makes you close your eyes for a moment just to savor how good they are. And honestly, once you see how easy the dough is to bring together, you might find yourself making these more often than you plan to.
Ingredients
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cornstarch
• ½ tsp salt
• ¾ cup unsalted butter, melted and cooled
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 ½–2 cups semisweet chocolate chips or chunks
• Optional: ½–1 cup chopped walnuts
These ingredients create the perfect balance of chewy, soft, and chocolate-filled. Cornstarch is the secret ingredient for that bakery-style softness, while the melted butter gives the cookies a deeper flavor and extra chew. If you prefer a nut-free cookie, simply skip the walnuts; if you love extra texture, this recipe welcomes them beautifully. And when it comes to the chocolate, I’ve used everything from chips to hand-chopped bars—trust me, they all work deliciously.
Equipment Needed
• Mixing bowls
• Whisk
• Wooden spoon or rubber spatula
• Baking sheets
• Parchment paper
• Cooling racks
• Measuring cups and spoons
Cookies don’t require fancy equipment, which is one of the reasons I adore this recipe. A simple bowl and a reliable baking sheet are enough to turn out bakery-level results at home. Parchment paper helps the cookies bake evenly and prevents spreading, and a cooling rack ensures they set perfectly without turning soggy on the bottom. If you only have basic tools, you’re still fully equipped to make these cookies shine.
Step-by-Step Instructions
When I make these cookies, I always start by melting the butter first so it has time to cool slightly before mixing. Once it reaches that warm-but-not-hot stage, I whisk in the brown sugar and granulated sugar until everything becomes glossy and smooth. Adding the egg, extra yolk, and vanilla always makes the mixture smell amazing—this is the moment I know the cookies will taste incredible. I whisk vigorously until the mixture thickens a bit, almost like caramel pudding.
Next, I combine the flour, baking soda, cornstarch, and salt. I’ve learned the hard way not to skip sifting or whisking these dry ingredients together—if the baking soda isn’t evenly distributed, you can get pockets of bitter flavor. Once the dry mixture is ready, I pour it into the wet ingredients and gently fold everything together. The dough thickens quickly, and I always stop stirring as soon as the flour disappears. Overmixing makes cookies tough, and I’ve definitely made that mistake before.(See the next page below to continue…)