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…)!
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.
Treat yourself to a FREE E-BOOK!
The Second-Best Chocolate Chip Cookies
These "second-best" chocolate chip cookies may play second-fiddle to my other recipe, but they're still definitely worth trying out!
Recipe from SugarSpunRun.com
- 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)
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.
*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.