The Best Chocolate Chip Cookie Recipe You’ll Ever Try

Not only are these cookies delicious, they’re also somewhat healthier than a typical recipe! Through the substitution of several ingredients for their organic/less processed counterparts, you don’t have to feel as bad about eating several. I’ve been using this recipe for about ten years, and I honestly would not make chocolate chip cookies another way.

(Pictures of process included at the end, so they don’t interrupt the recipe.)

I find that this recipe divides nicely into twelve large cookies, with a fair allowance for extra ‘sampling’ cookie dough, but you can make them much smaller if you prefer them that way. (Disclaimer: eat cookie dough at your own risk, there is still the chance of salmonella)

({Secondary Disclaimer: it’s worth the risk})

Ingredients/Measurements:

Group One

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp sea salt

Group Two

3/4 cup salted organic butter

1 cup brown sugar

1/4 cup cane sugar

Group Three

1 large organic egg

2 tsp vanilla extract

Group Four

1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 350º Fahrenheit, and prepare a large baking sheet by adding a Silpat/Silicone baking sheet or parchment paper. Set sheet aside.
2. In a large bowl, mix together each ingredient from group one. (2 cups flour, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp sea salt). *Authors note* — The salt I use comes in a grinder, so I just add until my heart says its enough salt (around 4 twists). The cookies are delicious when quite salty. Set bowl aside.
3. Add the sugars from group two (1 cup brown sugar, 1/4 cup cane sugar), to the bowl of a stand mixer. Add the butter (3/4 cup) to a separate, microwaveable dish, and melt fully. Adjust time based on your butter and microwave. By fully melting the butter, the cookies come out much softer. Add the melted butter to the bowl with the sugars, and mix on a medium speed until the ingredients are evenly blended.
4. Crack the egg into the mixing bowl, and add in the vanilla extract from group three (1 large organic egg, and 2 tsp vanilla extract). Beat until combined.
5. Then, slowly pour in the dry ingredients from group one while the mixer is on a low speed. Once combined, measure out the chocolate chips (1 cup) and add in. Mix until evenly spread throughout the dough.
6. Form the dough into rough balls, and flatten onto cookie sheet. Leave enough room between each, so the cookies don’t all combine. (Unless you want one large cookie, no judgement).
7. Bake in preheated oven until the cookies are slightly golden brown around the edges. When divided by twelve, the dough usually takes about 17–18 minutes. I would recommend starting with 15 minutes and adding more time as necessary.
8. When the cookies are finished in the oven, remove the tray. Take the Silpat/silicone mat off carefully, with oven mitts, and place it (with the cookies still on top) onto a cooling rack to let the cookies cool. By transferring as soon as possible, the softness of the cookies is preserved. If left on baking sheet, the bottoms become crunchy.

And voila! The cookies are complete. This recipe is easily adjusted for double batches, and is quick and easy to make.

(1. Dough, 2. Formed dough, 3. Baked/complete cookies)