The best chocolate chip cookies I’ve ever had. Period.

The best chocolate chip cookies I've ever had. Period.

Nearly every person I know has a go-to recipe for chocolate chip cookies. And almost all of those people think their recipe is best. From that group, over half will offer to bake you some just to prove it.

The thing is, mine are the best. They’re soft and under-baked in the middle with a perfectly crunchy edge. They’re flavored with brown sugar for a delicious warmth and slight nuttiness. And they’re packed with bittersweet chocolate chips.

One of the great tragedies in this world is a chocolate chip cookie with too few chocolate chips. 

The best chocolate chip cookies I've ever had. Period.

These cookies also go by another name- Katharine Canfield Cookies. That’s because my mom, Katharine Canfield, has been making these bad boys for years. They’ve even won competitions. And by competitions I mean a blind taste test that took place in my high school photography class. Friends that have known Rebe and me our whole lives go crazy for them and will ask, wide-eyed, “Are these Katharine Canfield Cookies?”

Since posting them originally, I have slightly changed the way I make these cookies. I add in a few extra tablespoons of flour, and always include a teaspoon of cornstarch to keep the cookies extra chewy. And whenever I make them, I give them a light sprinkling of sea salt to really get your tastebuds dancing.

Man. Salt on baked goods is delish.

The best chocolate chip cookies I've ever had. Period.

So I am going to assume this post will be taken two ways. Option A is that you will read this and think pff, she’s full of it. I’m sure the cookies are good, but there is no way they’re better than mine …and go on with your day.

Option B is that you will bookmark this post for free time this week, and later you will pull it up make these cookies.

The best chocolate chip cookies I've ever had. Period.

If you are an Option A person, that is fine. You are entitled to your opinion.

But if you are an Option B person, you will embark on a cookie-making journey that will forever change the way you eat cookies. Afterwards, you will compare every cookie to these in their total perfection. You will tell you friends about them. How they’re the best chocolate chip cookies you’ve ever had. And you will start to find yourself making them multiple times a month because they’re just so good you can’t not make them and-

That is how confident I am in these cookies. They’re the best.

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RECIPE

The Best Chocolate Chip Cookies

Serves 14-16 cookies     adjust servings

Ingredients

  • 1/2 cup salted butter, room temperature (I use Challenge butter!)
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 3 tablespoons AP flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup bittersweet chocolate chips
  • corse sea salt, for topping

Instructions

  1. Preheat oven to 350°F. Grease two large baking sheets, or line with parchment paper.
  2. In a large bowl, mix together the butter and brown sugar. Mix in the egg and vanilla extract.
  3. In a separate bowl, combine the flour, salt, baking soda, and cornstarch. Incorporate the dry ingredients into the wet. Mix in ¾ of the chocolate chips as everything is coming together. Do not overmix.**
  4. Scoop the dough 2 tablespoons at a time and form into balls. Place on baking sheet at least 1 inch apart from each other. Top each cookie with remaining chocolate chips.
  5. Bake for 10-14 minutes. Oven times greatly vary, so rather than baking for a time, bake for how the cookies look-- you want the cookies to be a light golden brown color and still soft to the touch in the middle, as they will continue to cook as they cool. Cookies will last up to 5 days in the fridge-- they're amazing cold, too!

by

Recipe Notes

**At this point, you can put the dough into the fridge for anywhere from 1 hour to up to 1 day if you want a slightly puffier cookie. This helps the ingredients to mesh together, and for the flour to relax a bit. Just make sure to take the cookies out when they're still pretty soft in the middle and just beginning to get golden- an overcooked cookie is the WORST!

 

65 comments

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That’s what I love about chocolate chip cookies! The recipes are far and wide and they often differ from one another; room temperature or melted butter, brown or white sugar, bittersweet or semisweet, refrigerate the batter or not, thin or thick etc… I have not resolved the chocolate chip cookie, yet. Perhaps because they’re all so tasty, it’s hard to pin down which one I love most! You’ve given me one more reason to try a different CCC recipe! So thank you Katharine Canfield and Sarah!! I’ll be trying your most delectable and admired cookie recipe! <3

Sarah | Broma Bakery
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Yes, Traci! I completely agree. There are just so many cookies out there! Do let me know what you think of these 🙂

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Girl I can see why you call them the best, so crispy and full of chocolate, and I agree, salt on baked goods is the bomb! Great way to start a Monday!

Sarah | Broma Bakery
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Thank you Katalina. The more chocolate, the better 🙂

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Sarah, ah, that perfectly crunchy edge. I can see it! and I love that this is your mom’s recipe, with your spin on them! YES to sea salt (always) and I love that you only used light brown sugar!! I am totally trying this recipe! Will let you know when I have! 🙂

Sarah | Broma Bakery
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OOOOH YAY! Using only brown sugar gives them the most wonderful texture. Let me know what you think 🙂

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I totally agree! For the longest time, I ate a triple chocolate chip recipe that I thought was the best (I mean, it was damn good), but I discovered by absolute favorite and now, I make them maybe once a week? Don’t judge me. I love the tip of adding a bit of cornstarch, totally stealing that trick!

Sarah | Broma Bakery
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Right? Everyone just has theirs. And the cornstarch is a great little trick 🙂

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These look like the best chocolate chip cookies Sarah! Just perfect! Thanks for your tips, will definitely try them!

Sarah | Broma Bakery
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Thank you Mira! Hope you enjoy!

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Seriously? Now I’M coming over! Insane!

Sarah | Broma Bakery
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OK, deal. I like this plan.

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I like your confidence girl! And I have no doubts. Bookmarked for sure (Option B rules!). XO

Sarah | Broma Bakery
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🙂 Option B is the way to go

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These look so amazing, Sarah! You’ve got me craving chocolate chip cookies right now! I could totally eat the entire batch of these delicious cookies. Pinning – to try! 😀

Sarah | Broma Bakery
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Thank you Jessica! Let me know what you think!

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Gosh! Just look at the melty chocolate chips in those cookies! Hands down, these are the best! <3

Sarah | Broma Bakery
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Glad you agree, girl! Thank you!

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I’m a sucker for a good cookie! I definitely need to try these if you say they are the best!

Sarah | Broma Bakery
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they are. THEY ARE

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These cookies look delicious! I’m a chocolate chip cookie addict and I will be making these for sure! I love my cookies under baked in the middle with crunchy edges too 🙂 Pinned!

Sarah | Broma Bakery
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Yessss! Let me know what you think 🙂

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Oh, I will be trying these for sure Sarah!! They look wonderful with all that melting chocolate!! My son, Casey, considers himself quite the conoisseur of chocolate chip cookies so I will test this fabulous recipe out on him!! I am sure I will be sending some to him in care packages this year!!

Sarah | Broma Bakery
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Yahoo! Oooh, I’m so curious to hear what he thinks of them!

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Ooh, now you having me craving CCC’s at 9 a.m. But hey, that’s what being an adult is for…you can make cookies whenever you damn like! :p These cookies look so gorgeous, and I love the added salt (yum!). I’m always open to trying different recipes because there’s always the chance that you’ll crave a particular version of a food at some point and its always nice to have options. Like sometimes I crave really thick, chewy cookies while other times I crave crunchy ones with lots of texture. Having a bunch of CCC recipes to choose from makes satisfying that craving easier – and more fun! I can’t wait to try your recipe, especially because it’s from your mom so you just got to know that its made with lots of love!!

Sarah | Broma Bakery
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I totally agree, Beeta. There are so many cookies out there, you can’t go wrong. And there’s something so special about recipes that have been passed between generations. It’s like an extra flavoring 🙂

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These look divine! I love a good thin, crispy cookie (and I love how you didn’t skimp on the chocolate chips)! Best part. 😉

Sarah | Broma Bakery
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Oh goodness, that would be a tragedy! Thank you Joan 🙂

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I’m an option B person for sure – love the look of these cookies with those gooey chocolate chips! Cookies with brown sugar are always the best too, they just get that more more caramelly. So good how they aren’t too complicated- some cookie recipes now require 3 different types of flour and refrigeration overnight but most of the time I just want cookies now, not tomorrow! Also a quick recipe query – do you cream the butter and sugar here or just mix it together? Thanks!

Sarah | Broma Bakery
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Ha! So glad, Claudia. And YES to the caramelly. You get it. As for the butter/sugar, you just mix it together. You can cream it, but it isn’t necessary 🙂

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OMGOMGOMG I WANT COOKIE(S).

Sarah | Broma Bakery
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(s) all the way 🙂 XO

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A chocolate chip cookie without salt is just a tragedy. These sound amazing!

Sarah | Broma Bakery
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You know it, girlfriend!

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that melty chocolate though…

Sarah | Broma Bakery
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Heheheh 🙂

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You have definitely convinced me, so I will be trying soon! And I agree – salt always!

Sarah | Broma Bakery
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Always. XO!

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Yum yum yum! I like mine just like yours- crispy edges, underbaked inside, salty on top, and lots of chocolate chips. Of course, mine ARE the best, but I guess I can let you take the corner on non-vegan chocolate chip cookies 😉 Pinning!

Sarah | Broma Bakery
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I mean, I wouldn’t be opposed to a taste test. The more cookies the merrier 🙂

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Oh, sweet mercy! That melty chocolate cookie interior has me weak in the knees 🙂 I can totes see why these cookies have won hearts and competitions!

Sarah | Broma Bakery
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Sending a virtual care package to you and the babe!

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I am an Option B person. I will definitely make these when I’m back home in a couple weeks. And I totally agree, a touch of salt makes desserts even more perfect! 🙂

Sarah | Broma Bakery
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Yes!!!!! Let me know what you think!

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I am ALWAYS open to new CCC options…so I see a cookie-filled journey in my future.

Sarah | Broma Bakery
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YES YES YES. YOU MUST.

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option b. these are in my plans for tonight. i have a favorite that i always compare new recipes to. love the idea of brown sugar only. now i have to make sure some dough makes it to the oven. 🙂

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Hi Sarah,

Fantastic looking cookies; I’ll make them for our Labor day picnic. For past few years I have been letting my cookie dough set overnight in the frig and baking them cold. What are your thoughts on this as to how it would affect the outcome for this recipe? I like the overnight wait as it seems to let the ingredients get balanced.

Do you have a kolacky recipe – the eastern European pastry cut into diamonds and filled with fruit or cream cheese filling?

Thanks,
Chuck

Sarah | Broma Bakery
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Hi Chuck! Thanks for commenting! I love putting this dough in the fridge. It will make the cookies slightly puffier, which will mean you will want to take them out right as they’re getting golden so that they don’t overcook and get dry. I’ve added a clause in the recipe about this, too. Thanks!

Unfortunately I don’t have a kolacky recipe. Do let me know if you find one- I LOVE kolacky!

Thanks again & happy baking!

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Thank-you, Sarah. Making a batch for our Labor Day cookout.

Sarah | Broma Bakery
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Enjoy Chuck, and let me know how they turn out!!!

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These cookies were delicious and super easy to make, definitely watch your cookies though the 14 minutes was way to long in my oven. I baked mine for roughly 9 minutes.

Sarah | Broma Bakery
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That is really good to know, Sarah! I’ll make a note that oven times vary in the recipe. Thank you!!

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Oh wow – these look amazing! I’ve tried so many chocolate chip cookie recipes and still haven’t found “the best one”. I think this may just be it – I can’t wait to try these!!! Pinned! 😀

Sarah | Broma Bakery
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Thank you Julie! Do let me know what you think!!!

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Just made them! Really quick and simple. Had unsalted butter. Looked it up online and read that for ½ cup of unsalted butter I could add ¼ teaspoon of salt.

The results were amazing! Loved these cookies. I’m not at all a cookie expert, but I loved them. Definitely worth a try. And even if you have you own amazing recipe, it’s always worth to try other stuff from time to time; maybe you end up learning something new!

Oh! and the pinch of salt at the end! Awesome!

Sarah | Broma Bakery
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Andres,
SO glad you enjoyed these cookies! You’re absolutely right with salting the unsalted butter. It’s such a great feeling when you share with others and their results come back supremely positive, so thank you!!

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These are the best cookies I’ve ever made!!!! Better than Nestle Tollhouse. Sea salt is a must!

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These ARE the best…exactly how a chocolate cookie should be…chewy, chocolatey and brown sugary. Thank You!!!!

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After discovering this recipe over a year ago, this has become the only chocolate chip cookie I make. That combination of salt and sweetness completely possesses me. Simply amazing and delicious. Thank you for sharing this gem with all.

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I’m so late on this chocolate chip train, but I just made them today and they’re scrumptious! Definitely love the cornstarch trick, they are so much chewier than any other cookies I’ve made (but not too chewy). I prefer the cookies to be on the flatter side so I did exactly what you said and didn’t wait for the dough to settle. They’re AMAZEBALLS!

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Hello! I am so excited as I just found your blog! I always look at a blog and seriously judge by CC cookies as you can tell sooo much by how a person likes them! Im a snob. Ill admit it. And most importantly you don’t put nuts in yours. My recipe I use is very similar to yours…the only difference is i use a little regular white sugar. Ive never gone ‘all in’ with the brown. I agree fully on freezing or chilling the dough first. Side by side comparison and taste test of both types and why would this even be a question??

Thank you and I look forward to reading your recipes and trying your recipes!
Kori

Sarah | Broma Bakery
Reply

Ahaha, Im SO glad you agree! CCCs are the, like, epitome of baking. So glad to have you around Kori, and thank you for commenting!

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