For those of you who have been asking, here is my classic, no-secret-ingredient-required chocolate chip cookie recipe! It is soft, chewy, with slightly crisped edges, buttery, loaded with chocolate chips and tweaked to be superior in texture and flavor to every chocolate chip cookie out there (except one…)!
I originally shared this recipe for perfect chocolate chip cookies over on Spend with Pennies!
Well here I am again with another confusingly named chocolate chip cookie recipe. The second-best? Who wants to make the second-best cookie?
If you’ve tried my “Worst” Chocolate Chip Cookies, you already know that cookies don’t get better than that one. There’s a reason my video for that recipe has been viewed over 8 million times and I get dozens of e-mails and comments a day about it.
There’s simply no substitute for the worst, and since there’s not a cookie out there better (worse? I’m starting to confuse myself here) than that one, I never thought I’d share another chocolate chip cookie recipe here.
But I get a lot of e-mails from those of you who don’t have maple syrup on hand, those of you who want to leave it out for one reason or another (oh, please don’t!) and I finally decided that instead of sending people off to Google different chocolate chip cookies or stick to the back of the Tollhouse bag, I’d offer an alternative.
This is that alternative, and while every time I make a batch of these chocolate chip cookies they are devoured and they will definitely be a fast favorite and beloved by everyone who tries them, Im going to be honest and tell you that I still prefer the Worst Cookies.
But if you can’t make them, why not go for the second-best, right? I promise that these are a worthy substitute.
Tips for Making These Chocolate Chip Cookies:
- Melt the butter. As with the “Worst”, these cookies use melted butter. A lot of people (people who had not yet tried the recipe) have since argued with me that you *shouldn’t* use melted butter in cookies and I so strongly disagree. It gives these cookies a great buttery flavor throughout. It makes them nice and chewy. Melt the butter 😉
- But, let it cool, too. Let your butter cool for at least 10 minutes. If your butter is scorching hot, it will melt your sugars and you’ll end up with a soupy mess rather than cookie dough.
- Chill the dough. Because of the melted butter and the general consistency of the dough, the cookie dough will need to chill for at least 30 minutes before baking.
Can I Freeze this Chocolate Chip Cookie Dough to Bake Later?
- Yes. You will still want to chill the dough for 30 minutes to make it easier to portion, first. I recommend scooping the dough, wrapping each dough-ball in cling wrap, and then placing all wrapped dough portions in a large Ziploc bag and freezing. The cookies can be baked from frozen, they may just need an additional minute or two of baking.
So that’s how to make these “second-best” chocolate chip cookies. Don’t get me wrong with the label, these cookies are definitely worth your time and I wouldn’t be sharing them if I didn’t think you would absolutely love them (just check out the rave reviews they’ve received over on Spend with Pennies website!! — link just below the first photo)
They’ll still shrink your jeans. They’ll still consume your thoughts. They probably won’t steal your boyfriend but they will definitely flirt with him, like a lot.
Enjoy!
Treat yourself to a FREE E-BOOK!
The Second-Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed 250g
- 1/2 cup sugar 100g
- 1 large egg + 1 yolks room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 350g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cup semisweet chocolate chips plus additional for tops, optional (300g + additional)
Instructions
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
- Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
- Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
Kelly Crowder says
I made these according to instructions, but then added a bit more flour, as well as chopped pecans and cashews (I wanted to make some nut-heavy cookies). They turned out great, though they did spread thinner than I”d like. I think my butter could have been cooler despite how long I allowed it to cool. My family really enjoyed them. They’ll make a great lunchbox treat this week. Thanks so much. Will try the “worst” cookies soon. 🙂
Sam says
I am so glad everyone enjoyed the cookies so much, Kelly! 🙂 I hope you love all of the cookies you try.
Susan Wilson says
Where can I find the “Worst” Chocolate Chip recipe? Or do I just add Maple syrup to this recipe? If so, what amount?
Susan
Sam says
Hi, Susan! Here is the recipe for the Worst Chocolate Chip Cookies. Enjoy! 🙂
Megan says
Since I did not have maple syrup on hand, ended up using this recipe. As if the no maple syrup was not sad enough, somehow had several bags of white chocolate chips, but no semi sweet chocolate chips 🙁 I used the white chocolate chips instead and came out really good. Once I have semi sweet chocolate chips, I plan on trying this the correct way. But based off results so far, I’m sure they will be even better. Also adding maple syrup to my shopping list! LOL Thanks for the great recipe!
Sam says
I am so glad you still enjoyed them! I know you will love them with the semi sweet chips too! ☺️
Lori says
Can these be baked in a jelly roll pan for bar cookies?
Sam says
I think that should work, I am not sure about the temperature to cook them on and I would be concerned about the edges getting burned.
Pam Williams says
Why do you need to chill the dough?
Sam says
Otherwise the cookies will spread too much
Mary says
They are delicious, so yummy and everybody enjoyed them!
Thank you for this recipe!!!
Deborah says
Hi, I did not follow your structions yet, but I i’d like to ask What should I do to make my cookies look a little more “flat” like the ones in your Pic. I’d like to know how i make them rounded too. Mine doenst get the same results as the ones in this pictures or the ones you took for nutella cookies. I’ll try both u recipes and see What I can make… wish i could do some beautiful cookies too.
Thanks, your fan from Brazil
Brittany says
Any reason why you recommend room temperature eggs, and then chill the dough in the fridge for 30 minutes? I feel as if chilling the dough makes the temperature of the eggs unimportant.
Sam says
You want them to be room temperature because it will help the ingredients better combine, if you add cold eggs to the somewhat warm batter (due to the melted butter) the ingredients won’t combine as well as if you add room temperature eggs. Once everything is well combined, then you want to chill the dough.
Babe says
Can i leave out the salt, on no salt diet by doc.
Sam says
They won’t taste as good but yes you can
Taylor says
YUM YUM 😋😋😋😋😋😋😋😋😋😋 why do these have to be so good! *crunch* delicious!!!
Sam says
Glad you enjoyed them, Taylor! 🙂
Angela says
Hi sam! I am yet to try your ‘worst’ recipe. But in there you told to cool the butter for 5 mins.
Should I cool it for 10 minutes with both recipe? Thanks!
Sam says
I’d let it cool 10 minutes, better for it to be cooler rather than too hot and risk melting the sugars. Enjoy! 🙂