The Best Chocolate Chip Cookies

4.9 from 9 reviews
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 14-16 cookies
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 14-16 cookies


  • 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


  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 3/4 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!


**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!