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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The Best Chocolate Chip Cookies

The best chocolate chip cookies I've ever had. Period.
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 14-16 cookies 1x
Scale

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 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!

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!

 

67 comments

Jennifer @ Seasons and Suppers
Reply

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

Sarah | Broma Bakery
Reply

Always. XO!

Medha @ Whisk & Shout
Reply

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
Reply

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

Amy | Club Narwhal
Reply

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
Reply

Sending a virtual care package to you and the babe!

Maryanne @ the little epicurean
Reply

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
Reply

Yes!!!!! Let me know what you think!

Joanne
Reply

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

Sarah | Broma Bakery
Reply

YES YES YES. YOU MUST.

jenninfrisco
Reply

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. 🙂

Chuck Scott
Reply

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
Reply

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!

Chuck Scott
Reply

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

Sarah | Broma Bakery
Reply

Enjoy Chuck, and let me know how they turn out!!!

SarahD
Reply

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
Reply

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

Julie
Reply

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
Reply

Thank you Julie! Do let me know what you think!!!

Andres
Reply

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
Reply

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!!

Meredith
Reply

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

Lynn Zar
Reply

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

Amy
Reply

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.

Vivian
Reply

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!

Kori harris
Reply

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!

Jennyquack
Reply

We are snowed in again, and I only had 1 stick of butter. These are amazing and they are a smaller batch…which is good because I am stuck in the house with these calling to me until we cam shovel ourselves out! Really,one of the best recipes ever, thanks!!!

Sarah | Broma Bakery
Reply

Hey Jenny!

Thank you so much for your kind words. Nothing like being snowed in with some gooey cookies. YUM

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